apple cider vinegar, ball park mustard, BBQ sauce, celery seeds, honey, smoke flavor, Spices, Worcestershire sauce
We just finished exploring the Art Fair in Boca Raton, and we were hungry. So we checked out “BBQ near me”—isn’t technology great? Anyway, less than a mile away was “Mississippi Sweets BBQ Co”. Thanks, Siri…what a find. I ordered the half BBQ chicken with coleslaw and Tractor Treads, which are just really good quality waffle fries. The Spicy Honey ordered the BBQ beef sandwich and coleslaw. Everything was absolutely delicious (the Key lime pie was nothing to write home about), but the real star was their mustard BBQ sauce. They sell the stuff, so we bought a pint (UPDATE at the bottom of this post). So obviously, we need to recreate the sauce, as Boca is a bit of a drive, though we did like the joint enough to drive the 45 minutes. Yes, we drive for good food! Don’t you? This is what I came up with. It’s pretty close, but you won’t care, because you didn’t dine with us! I love this on steamed broccoli…I’m not kidding. It’s delicious. Maybe even better than on chicken or pork.
Toss it all together in a bowl. Give it a good stir and chill for at least 24 hours. That’s all there is to it!
North Carolina-Style, Smoky Mustard BBQ Sauce
- 1 1/4 cup prepared yellow mustard
- 1/3 cup honey or brown sugar (or more to taste)
- 1/3 cup smoky purchased BBQ sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 1 teaspoon liquid hickory smoke (or more to taste)
- 1 teaspoon hot sauce (optional)
- 1 1/2 teaspoons onion granules
- 1 teaspoon garlic granules
- 1 teaspoon finely ground black pepper
- 1/2 teaspoon celery seeds (optional)
Combine all ingredients and mix well. Refrigerate several hours or overnight to allow flavors to blend. Keeps for at least 1 month.
North Carolina-Style, Smoky Mustard BBQ Sauce Recipe©Marcia Lahens 2018. All rights reserved.
By the way, I combined this, half and half, with mayonnaise and used it on cole slaw…very tasty.
UPDATE: On a subsequent visit, I told you we drive for food, we found out that they don’t make the sauce, but rather Cattlemen’s™ Carolina Tangy Gold®. It’s a bit difficult to find here, but I’m certain you can find it on-line or in a well-stocked supermarket. It’s worth looking for, but because The Goddess was unaware, she needed to come up with her own version…this is pretty close. I think their version may be smokier!
Nice recipe 🙂
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The Gourmet Goddess said:
Thanks, I’m a big fan of mustard and this is just a bit unusual.
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