Go to the Recipe: Carrot-lina Gold BBQ Sauce
Mustard BBQ sauce is good but it’s not characteristic of the greater Carolinas. It’s just an SC thing and not found much of anywhere that I’ve found here in NC. Please post recipes for eastern and western Carolina BBQ sauces.
Just be happy about the damn creativeness of these guys
If I want to make a big batch ahead, how long can I store this and how should I store this? Fridge/freezer?
Forgive my ignorance on the subject, but as an outsider looking in, I thought the whole point of NC BBQ sauce was that it was relatively simple and straight forward: vinegar and pepper as the main ingredients, plus tomato in the Western recipes. It is unclear how much the ChefSteps team could modify the recipe before it ceased to be a NC sauce. Happy to be corrected if I am mistaken. In the meantime, I've been playing around with different sauce recipes recently and am always in the mood to try more. Did you have any ideas on a starting point for NC type sauce? If we make a really good one, we can post the recipe here and see everyone thinks. Thoughts?
It should stay good for up to a month in the fridge, we do not recommend freezing.
I made a batch last night and the carrots came out of the pressure cooker almost black. The flavor was excellent but I didn't get that nice yellow color I see in your photos. Any thoughts or suggestions?
Hi there Steve, we will do an update in the text too, but I would recommend doing the 20 min at 1 bar of pressure or 15 psi. If that is still dark for you just drop down 5 min in the cook time.
Great thanks. I used an old-skool stove-top pressure cooker that doesn't have a pressure meter. I'll just try reducing the time a bit on the next one. The carmelization of the carrots did add a nice flavor character though.
I had utilized a similar technique from Modernist Cuisine where they have a recipe for carrot soup which utilizes the baking soda technique. I found this recipe easy to follow with a great result. Tangy, sweet and heat was how I tasted it. My wife is not a huge mustard fan, but asked for more of this. I used olive oil instead of mustard oil and did not include the liquid smoke. Pics are from pre-blend, blended but no xanthan, blended with xathan, then final product. I look forward to exploring option 2 now,.
I really wish you had the mustard oil note at the top. Not knowing I used a mustard oil that is external use only.
Not sure if this is even safe. All ingredients and time wasted
