Try this South Central Carolina Gold BBQ Sauce recipe
- Carbohydrate 200.929495 g
- Cholesterol 0 mg
- Fat 17.03378 g
- Fiber 22.5124496772289 g
- Protein 26.082555 g
- Saturated Fat 1.34034 g
- Serving Size 1 1 Serving (778g)
- Sodium 6001.626 mg
- Sugar 178.417045322771 g
- Trans Fat 1.145755 g
- Calories 984 calories
Step-by-step
- Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Dont overcook. Posted to bbq-digest V5 #045 From: green@yorku.ca (Marc Green) Date: 11 Jun 1996 19:12:32 GMT Ingredients : 1/2 ts cayenne, 4 tb tomato paste, 1 1/2 c mustard, 1 tb worcester, 1/2 ts black pepper, 3 tb apple cider vinegar, 1/2 ts garlic powder, 5 tb brown sugar
Replacing yellow ballpark mustard with whole-grain brown mustard shifts the final texture from smooth to coarse, altering how the condiment clings to grilled proteins. Small kitchens lacking a dedicated saucepan can still manage this recipe using a small stainless steel skillet, provided the heat remains low to prevent hot spots from scorching the thick base. Whisking continuously ensures the brown sugar fully incorporates into the mustard and vinegar without burning.
Simmering the mixture for precisely five minutes drives off the raw edge of the apple cider vinegar while preserving the sharp pungency of the cayenne pepper. Watch the surface bubbles closely because overcooking concentrates the sugars rapidly, turning the sauce bitter and overly thick. Visual doneness appears when the sauce coats the back of a spoon cleanly, leaving a clear track when drawn through with a finger.
Pouring the finished condiment into a sterilized glass jar allows for safe refrigeration for up to two weeks. Letting the mixture cool completely on the counter before sealing prevents condensation from forming inside the lid, which dilutes the top layer during storage.
