South Carolinians will argue that mustard is an essential ingredient to any superb barbecue sauce. Many chefs will fight tooth and nail to keep anything tomato out of their prized concoctions. Apparently this love affair with mustard can be traced to the 18th century when German settlers brought their own sauce to the Palmetto State. They like it tangy in South Carolina. Along with yellow mustard the barbecue sauce south of our border contains cider vinegar, brown sugar and spices.
It is interesting to note that when you go south of South Carolina the loathing of tomato-based barbecue sauce ceases. Savannah chefs embrace ketchup just like their culinary cousins in Lexington, NC.
Have any of you ever had good barbecue outside North Carolina and if so where? Do you enjoy mustard on your pork?
Ponder that as we get ready to vote tomorrow on the Best of Carolina Barbecue Restaurant.







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August 5, 2008 8:23 a.m.
GOLO member since August 2, 2007
August 5, 2008 8:48 a.m.
GOLO member since February 14, 2008
August 5, 2008 8:50 a.m.
One myth I would like to address is the myth that Texans slather sauce on their barbeque; I hear that a lot. Generally, brisket is the meat of choice in Texas and the meat is expected to stand on its own merits, cooked very long and slow over indirect heat, with maybe a dry rub and at the most a simple basting mixture to seal in the meat flavor. Use of a sauce is voluntary and it should be served on the side as a condiment. Good brisket (a very tough cut of meat) should be moist and fork tender. Ben's in East Austin was my favorite place when I lived there.
I find all this emphasis on sauce amusing.
GOLO member since July 11, 2007
August 5, 2008 9:05 a.m.
GOLO member since July 13, 2007
August 5, 2008 9:44 a.m.
GOLO member since June 18, 2008
August 5, 2008 10:07 a.m.
GOLO member since April 8, 2008
August 5, 2008 11:42 a.m.
August 5, 2008 12:43 p.m.
GOLO member since February 4, 2008
August 5, 2008 12:46 p.m.
:-)
GOLO member since September 20, 2007
August 5, 2008 12:57 p.m.
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