A Request for Wiv

A while back you posted your recipe for South Carolina mustard based barbeque sauce. I thought it was a phenomenal suace when we had it at the St. Leonard's dinner.

Can you post your recipe again? I have searched the site in vain for it.

IOt may have gotten deleted over time.

YourPalWill wrote:Can you post your recipe again? I have searched the site in vain for it.

Will,

Glad you enjoyed the BBQ sauce, more than happy to post the recipe.

Enjoy,
Gary

South Carolina Mustard Barbecue Sauce:
(G Wiv's version as of 5.31.05)

2/3 cup yellow prepared mustard
1/4 cup white sugar
1/4 cup light brown sugar
1 cup cider vinegar
1 tablespoon ancho powder*
1 tablespoon chipotle powder*
1 tablespoon guajullo powder*
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper**
1 tablespoon Louisiana style hot sauce
1/2 teaspoon soy sauce
2 tablespoon butter

Combine all ingredients except soy sauce and butter in saucepan and
simmer 10 minutes. Remove from heat. Stir in soy sauce and butter.
May be used as a basting sauce for barbecue meat or as a condiment.

* For maximum flavor toast and grind whole dry peppers
** For Cayenne I simply grind crushed red in a spice grinder, you get a much fresher flavor.

I see that this recipe was posted again in the Eating Out In Chicagoland forum. I do believe that I still have half a jar of this wonderful concoction in my fridge, courtesy of Cathy2. But I also recall her saying that she cut the peppers by about 75% to make it tolerable for the less sophisticated palate. I'd be delighted to have her recipe for the PG-13 version available here as well. What about it Cathy2?

HI,

I can only estimate what I did on the last occasion. I was making 6X the recipe at the same time. I know I never added the soy sauce simply because I forgot.

When it came time to roast and grind the peppers, I did go off the program:

1 tablespoon ancho powder*
1 tablespoon chipotle powder*
1 tablespoon guajullo powder*

I probably put in half what Gary suggested only because I lost track how much I put in. When I tasted it and found it acceptable, which others seem to agree, I left it alone.

Roasting the peppers is an important step because it not only enhances the flavor. Roasting makes the peppers more brittle and easier to grind.

I hope I steered you in the right direction because it wasn't a systematic deviation from the recipe.

Regards,

Ann Fisher wrote:I'd be delighted to have her recipe for the PG-13 version available here as well.

Ann,

For a PG-13 version you might way to try substituting 2 tablespoons of chili powder for the ancho, chipotle and guajullo. Though I'd rather see you simply cut down on the ancho, chipotle and guajullo as the toasted peppers contribute to depth of flavor.

I'd also venture that the full-on version is not as hot as you, or Cathy, think. When I want to really amp up the sauce I add pequin, in quantity, substitute Marie Sharp's Habanero hot sauce for the Louisiana style and, sometimes, even add a minced habanero or three.

Glad you like the BBQ sauce, maybe between you and Ed, he likes my chili oil, I can get the Fisher family condiment concession.

Enjoy,
Gary

Just curious, is this a personal recipe?

laikom wrote:Just curious, is this a personal recipe?

Laikom,

Not sure what you mean by personal. If you mean is it a heirloom family recipe passed down from my great grandfather, no it is not. If you mean did I start out years ago with the basics of 3-4 South Carolina style mustard based BBQ sauce recipes and experiment with ingredients, proportions and cooking times until I had something I really liked, then yes, it's my personal recipe. If you mean do I personally make and use this recipe, then yes, its my personal recipe, I make it on a regular basis.

Regards,
Gary

I guess I wanted to know who to thank for it. So I was mostly just curious where it came from.

I just made it last night for our bbq today. My wife just tasted it this morning and her eyes got big and she said "wow, that is crazy good!" So thanks for saving my marriage.

So thanks for saving my marriage.

Is there anything G Wiv can't do?

Think of how much money could be saved if the barbecue sauce method were used instead of marriage counseling. I'm starting a batch right now!