Сообщения
Most people know BBQ sauce to be the tomato or ketchup versions of Texas or
Kansas City, the dry rub with mop of Memphis, or the vinegar versions of Eastern North Carolina. But there is another version in South Carolina that originated with the Germans that settled in Central South Carolina and brought their love of mustard to the traditions of low and slow smoking of PORK. This tradition of mustard BBQ sauces has been made famous by some great BBQ joints like Shealy's, Sweatman's, Hite's, Lever's (now defunct, but still selling sauce) and the most famous ... and not the best BBQ, Maurice's Piggie Park. The sauce can be used on chicken, ribs, hash (a SC tradition) but is best with pulled pork.
Makes about a cup of sauce
- 1tablespoon olive oil or vegetable oil
- 1/4cup minced onion
- 3cloves garlic, minced
- 1cup yellow ballpark-style mustard, like French's
- 1teaspoon dry mustard
- 1/4cup ketchup
- 2tablespoons sugar
- 1teaspoon chili powder
- 1tablespoon Worcestershire sauce
- 1tablespoon freshly ground pepper
- 1tablespoon red pepper flakes
- 3/4cup water
- Sauté onions and garlic in olive oil on low heat until soft and transparent.
- Whisk in remaining ingredients, cook on low heat for 30 minutes stirring often.
- Thin sauce if necessary with additional water.
- Add more red pepper flakes if you want it spicier.
- Cool then refrigerate.
Комментариев нет:
Отправить комментарий