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Best Carolina BBQ Meat Sauce

Best Carolina BBQ Meat Sauce

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    8 h 55 m
TRIPPER

TRIPPER

I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
  2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
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Reviews

SUZORAMA
48

SUZORAMA

1/25/2004

Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!!

dawmel
42

dawmel

1/25/2004

Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We have little kids)--hence, not so spicy. Still, it was fabulous! Thanks for such a great recipe!

Jillian
33

Jillian

3/2/2010

Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork.

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