Go to the Recipe: Carolina Gold Barbecue Sauce
interesting that there's no sugar/honey to cut this a bit...
I add raspberry jam to mine to cut the bitterness!
- originally posted by Chef Thomas Laczynski
Yep, it's really designed to be blended in with the meat to cut the heat and pungency.
Get a grip ,,,,,,,,, Who would list a South Carolina "Southern USA" recipe for mustard Bar-B-Que sauce in GRAMS ??????
Apparently we would. Although if you want ounces, you can just click on the top of the units column and it will switch for you.
I love a perfectly paired BBQ sauce with a great piece of meat. Your website is fantastic. Thanks!
- originally posted by Rachael Wynn
Plan on making this sauce to serve along side some pulled pork - can you tell me the volume of a single recipe. Thanks
Made this recipe at work almost to the letter. The only difference was the brand of worchestershire wasn't Lea and Perrins. It seems like this might have been an error because the sauce ended up surprisingly runny and a little weaker in flavor than I would have liked. My chef also wanted it a lot sweeter so I ended up adding at least 100g of honey making it more akin to what my childhood self would have preferred. When I tried adding molasses though it didn't seem to work for me. Either way great job guys.p.s.Really surprised by how much vitriol this recipe has inspired.
Yep, BBQ is a religion and everyone has their preference. That's what makes it great. Would love to see your recipes posted.
Measuring in grams is much more accurate than oz. Most scales, especially the the digital ones, switch easily to grams.
Do you ever Brine your Pork Shoulder (Butt) before Smoking? Do you ever combine Sous Vide method and then finish with smoking?
If the answer is yes, - - could you be so kind to share your Temperatures and Cooking Times?
Chef Bartlett
Made this yesterday to go with some pulled pork and figured I must have misread the recipe or something.
"Our Carolina Gold is sweet and tangy" - I don't understand, there's nothing sweet about it, there's no sweetener of any kind in here to make it in any way sweet...what am I missing?
Sorry guys but I modified the recipe a bit, I added 125 grams of brown sugar and 1.5 grams xanthan gum and only added 75 grams of cider vinegar instead of 150
Sorry guys but I modified the recipe a bit, I added 125 grams of brown sugar and 1.5 grams xanthan gum and only added 75 grams of cider vinegar instead of 150 and used my own country mustard instead of the store bought stuff
with all that mustard and the vinegars it seems like it would be unimaginably sour.
Bill, Jimmy Carter rightly attempted to bring the USA in line with modern times when he promoted the metric system and he is a good old Southern peanut farmer. Get yo' self a digital scale, son.
I liked this pretty well, although I altered it a tiny bit. I used half dijon and half l'ancienne mustards, cut each of the vinegars by 25 grams each, and added 10 grams of glacier's sugar for a hint of sweetness. I find that I don't need salt (maybe because the mustard I'm using already has some).
On this video the recipe states 8g of cayenne and .5 Salt, however on the website it states .5 of Cayenne and 8g of Salt. Which one do I follow?
Hi. 8g of salt would be right around the 1% mark, which is optimal seasoning for most people's palettes, so it must be 8g salt, 0.5g cayenne. I think 8g of cayenne would be a little scary. Whenever there's a discrepancy between the video and the text on Chefsteps, it seems to be the text that's correct; I guess they don't want to reupload the videos.
what is glacier's sugar?
I'm guessing it's either a brand or a translation error (i.e., it's supposed to be icing / confectioner's sugar - icing in french could be mistranslated as glacier).
3 years in and now I have the same question. Has anyone combined smoking a pork butt with their sous vide / Joule? Hopefully we don't have to wait 3 more years!
Nope. Why don't you try it and report back?
I have done a whole boneless pork butt sous vide at 160F for 24 hours. I then let it cool down in the frig overnight. I finished on a Kamado grill/smoker at 225F for 2 to 3 hours. I had to crank the heat up at the end to get a nice bark. Re season before putting on smoker and save the cooking liquid to mix with any leftovers to keep them moist. Overall outstanding pulled pork, very moist, good bark, just enough smoke.
You smoked a butt for 24+ hours?
Are you kidding me with this recipe? 300gr mustard and 300gr vinegar?!!!!!! (half distilled half cider). 1 to 1 ratio!!!!!!! Ok Make some and the person who will manage to swallow half a teaspoon without coughing i will give him a prize!! Seriously?
You never even bothered to try and make this, and it shows. This is delicious. I'd like my prize please...
I just made it and it is very, very sour. I had to add some sugar to get it to be palatable..
yes, it's a wrong translation of "icing".
Peasant
I did the recipe 1 to 1 as stated but it’s way to sour for us... Added light brown sugar... started with 50g and ended up with 200g total of added sugar. While adding the sugar, had to put sauce on the stove to combine it better. Now the sauce is great although the color changed a bit because of the brown sugar. Thanks for doing all this recipes, great inspiration for me... Cheers
Super excited about the updates we've made to this recipe! Reading your comments made us think we should taste it as a team again and we agreed, it needed to be modified. We feel confident you will enjoy it now, and if you made it before and weren't happy, I hope you try it again, and let us know what you think.
I made the updated recipe. This one is a keeper. I'm going to season some soy curls with it and pair it with some Mac and cheese. Maybe do a pretzel crumb topping.
Does anyone happen to know the original recipe? Feeling retro this weekend!
Can you please post the 1.0 recipe also
