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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Also, check out Brushy Creek BBQ in Piedmont, SC (outside Greenville). Good chicken and ribs too.
August 8, 2008 5:16 p.m.
Brisket - Rudy's, San Antonio Ribs - Corky's or Blues City Cafe, Memphis Chicken - Hillbilly's, Lowell, NC Mustard based - Bessenger's, Charleston, SC
August 7, 2008 9:58 a.m.
August 6, 2008 2:42 p.m.
A few Steak Houses up north (one is no more) were tomato based. The one my brother in-law had to suffer with. He can't take his meat properly cooked (PINK!) He wants it cooked so it's dead (no taste).
August 5, 2008 5:00 p.m.
August 5, 2008 4:54 p.m.
There has been much emphasis on sauce on this blog. Another HUGE difference in BBQ is how it is processed. Pulled, Chopped or Shredded. My fav is pulled (right off the bone), but I like chopped as well (What you usually get at restaurants). Shredded is just too fine cut for me. GREAT BLOG
August 5, 2008 4:51 p.m.
Ketchup goes well with french fries....that's about it.
August 5, 2008 4:26 p.m.
August 5, 2008 4:24 p.m.
August 5, 2008 4:16 p.m.
http://rhettandlink.com/blog/2008/07/14/264
August 5, 2008 2:45 p.m.