If it wasn’t for the fact that Jason from Griffin’s Grub asked me specifically about this style of barbecue sauce after reading about the Texas-Style Barbecue Sauce I made last week, I probably wouldn’t end June with this recipe. However, after mentioning it and saying he liked it, I had to give it a try. Jason knows grilling and I trust his opinion and love his food (that means go visit him).
So, for everyone who has always wondered about what barbecue sauce is like in South Carolina.
For everyone who had no idea there was such a thing as mustard barbecue sauce and are seeing it for the very first time.
For everyone who lives in South Carolina and is about to skip the rest of what I write to get to the verdict.
This is for you.
The Process
If you’re pressed for time and need a quick sauce to serve alongside pork, look no further.
The bowl and the whisk; that’s all you need.
The Verdict
Three absolutely enthusiastic thumbs-up. Yup, even Dudette was impressed and ate the pork with relish. It’s tart, but buffered by that bit of brown sugar. It’s actually pretty darn close to addicting.
- 1 cup yellow mustard
- 2 teaspoons Worcestershire sauce
- ¼ cup red wine vinegar
- ¼ cup white vinegar
- 1 teaspoon packed light brown sugar
- Freshly ground pepper
- Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and ½ teaspoon pepper in a bowl until combined. Refrigerate until ready to serve.
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