{"id":13936,"date":"2013-06-14T14:29:28","date_gmt":"2013-06-14T19:29:28","guid":{"rendered":"http:\/\/crankymouse.com\/?p=13936"},"modified":"2013-06-17T21:08:21","modified_gmt":"2013-06-18T02:08:21","slug":"homemade-south-carolina-style-mustard-barbecue-sauce-bbq","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2013\/06\/14\/homemade-south-carolina-style-mustard-barbecue-sauce-bbq\/","title":{"rendered":"Homemade South Carolina Style Mustard Barbecue Sauce"},"content":{"rendered":"

After much pleading and prodding, Ole shares his secret sauce: Homemade South Carolina Style Mustard Barbecue Sauce. Or does he? Getting this recipe was like pulling teeth, and I’m pretty sure we have an impacted molar still hiding in there somewhere. Read on for barbecue wisdom.<\/em>
\n\"Homemade<\/a>
\n
In the summer of 2003 I pulled the trigger. I was a lifelong (26 whole years) resident of Minnesota. I had a college degree, an honest job, a trendy apartment in uptown Minneapolis, but I wasn’t done learning. I wanted to get a graduate degree and had decided that I needed to move far away in order to focus on studying. I got a late start in the application process and applied to the only school I could find that hadn’t shuttered the registrar’s desk for the semester. I was accepted, and in August with my new girlfriend’s help I packed up everything I owned in a trailer and moved to Columbia, SC.
\n
I learned quickly that South Carolina is not Minnesota. The folks moved slower, the wind never blew, and the barbecue sauce was yellow. The first two took some getting used to, but the sauce was an instant love. Columbia is situated in a very tiny region of the country that believes BBQ sauce is best made with mustard. The area is bordered to the north by the vinegar-and-pepper sauce enthusiasts and to the west by the more standard ketchup-based sauce believers. Because of this fact, this strange mustard sauce remains fairly unpopular or unknown outside of its home region.
\n\"Homemade
\nMustard sauce is not something that an unwitting stranger would deliberately seek out. It isn’t attractive, per se, and it has a distinct pungent aroma to it. Plus, the very concept of mustard can be a turn-off to many people. In fact, some people have to be forced to try it. The bright yellow sauce itself is incredibly tangy, but well balanced with brown\/palm sugar and a few other simple ingredients and when it’s glazed onto a well-smoked pork rib<\/a> or shoulder the experience is game changing for those accustomed to the boring sweet red sauce so commonly found with babecue outside of the South. (Sorry, Kansas and, um, large portions of Texas.)
\n\"Homemade
\nSouth Carolina didn’t last long for me. By the end of the first school year I was engaged to that girlfriend who had stayed behind in MN and I had been accepted to a great program in St. Paul, so I packed up and moved back. I had a great time in South Carolina, but it’s hard to keep Minnesotans away from home for long. Whenever I’m missing the South, I just fire up the smoker and make up a batch of mustard sauce. All the flavor and a cooling Minnesota breeze.<\/p>\n

Notes from Shaina:<\/h3>\n