Get Saucy With South Carolina Style Mustard BBQ Sauce
Why SC 'Style' BBQ sauce? Because there are as many recipes for this down South than versions of Bolognese sauce in Italy. Some would use cayenne, others crushed red pepper. Worcestershire? A must have or an abomination?
Guess what? Doesn't matter, not even a little. As long as you and your peeps like it. And mustard barbecue goes GREAT with chicken. If you're in a hurry, add a lot of yellow mustard to a little of you're favorite BBQ sauce in a ja r- if it tastes good, it will be good with your chicken.
If you have some time, try this scratch version. It's quick to make, lasts a couple of weeks in the fridge, and even freezes well. Remember to make it your own! If you like heat, add more cayenne and chipotle. If you like sweet, some more brown sugar. Thicker sauce, add less water. Just add a little at a time, tasting as you go...
1/2 small yellow onion (or 3 scallions, white section only)
1 tbl vegetable oil
2 tbl water
1/2 tsp ground chipotle chili
1/4 tsp ground cayenne
1 tsp Santa Clara spice rub
1 tsp Machu Picchu spice rub
1 tsp celery salt
1/4 c brown sugar (light or dark- don't worry about these things!)
1/2 c vinegar (white or apple cider- see note above about worrying!)
1 c yellow mustard
1/4 c ketchup (try one that says 'no corn syrup')
1/4 cup water (optional)
Chops onion roughly (you will blend sauce later so don't spend too much time on this)
Sweat onion in oil (sweat means low heat) in a small sauce pot ( you can put the lid on to ensure the onions don't dry or fry)
Add a little water if onions begin to take on color, stirring now and then
As the onions become translucent, add the rest of the ingredients except the water
Simmer very low (1 bubble at a time!) and stir frequently (it's easy to burn at this point) for 10-15 minutes
Allow to cool slightly and blend thoroughly adding water to desired consistency
Taste for salt, heat and sweet- adjust as desired- I like to grind a little white (or black) pepper in at this point.
Slather on ribs or chicken before or after cooking or serve on the side- anyway you use it, you're going to get respect. Yeah, homemade BBQ sauce...