No bbq is complete without Carolina Mustard BBQ Sauce and Vinegar Sauce. One is a little thick and the other has a tiny kick!
Remember how Cade handles the killer Pulled Pork at our house? Well I’m in charge of the sauces. I don’t know why, but he kind of tackles the meat and I’ve always just messed around with the sauces. I’ve made some lame ones by the way. The mustard sauce has been my arch nemesis. I’ve tried a bunch of recipes thinking that I didn’t have the right as a PNW girl to tackle southern bbq sauces, especially Carolina Mustard BBQ Sauce and Vinegar Sauce, but guess what, I didn’t like everyone’s recipes.
That’s right, and neither did Cade. I mean they were ok, but not awesome. So I set out to perfect the sauce that Cade would call “money”.
The key to both sauces is actually to make them 3 days to 1 week ahead of time. Now, I’ve totally done just the day before and it was fine, but trust me they get better with time. And the mustard sauce has butter and nutmeg.
I don’t know why, I just threw it in and Cade was all over it like butter on a hot potato so it stays. The vinegar sauce needs red pepper flakes and it HAS TO BE Texas Pete’s or if all else fails, Franks hot sauce. The other brands do not work. Just trust me on this.
What is Carolina Style BBQ Sauce?
Carolina style means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest.
Can BBQ Sauce Cause Acid Reflux?
Spicy food irritates the lining of the esophagus and increases the production of stomach acid.
BBQ can cause acid reflux.
Can You Freeze BBQ Sauce?
Left over BBQ sauce can be kept in the refrigerator for 7 days or more.
It can be frozen for up to 3 months.
Carolina Mustard BBQ Sauce and Vinegar Sauce
Mustard Base BBQ
- 3/4 Cup Yellow mustard
- 1/2 Cup honey
- 1/4 Cup Apple cider vinegar
- 2 Tablespoons Ketchup
- 1 Tablespoon Brown sugar
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoon Texas Pete's (or Franks if necessary) hot sauce or to taste
- 2 Tablespoons Butter, melted
- 1 Pinch of Nutmeg
- 1 Dash Liquid Smoke
For the Vinegar Base BBQ
- 1 Cup White vinegar
- 1/4 Cup Ketchup
- 1/4 Cup Apple Cider
- 1 1/4 Teaspoon Texas Pete's Hot sauce (or Franks is fine)
- 3 Tablespoons Brown sugar
- 2 Teaspoons Salt
- 1 1/4 Teaspoons Crushed red pepper
- 1 teaspoon Black pepper
For the Mustard Base BBQ
- Add all of the ingredients to a bowl and whisk to combine.
- Pour into a jar with a lid and refrigerate 1 day to 1 week prior to serving for ultimate flavor.
For the Vinegar Base bbq
- Mix all of the ingredients in a jar and place the lid on to rest in the fridge for at least 2 days before serving.
Store in an airtight container in the fridge for up to 1 month
Amount Per Serving:Calories: 57 Saturated Fat: 0g Cholesterol: 3.1mg Sodium: 0mg Carbohydrates: 10.8g Fiber: 0.5g Sugar: 9.9g Protein: 0.5g