Good Georgia Mustard Sauce

Vinegar based is the only way we go around here. I grew up in NC where vinegar rules. My sauce has evolved and includes more than salt and pepper, but the vinegar is still king.

We grow a lot of hot peppers, most of which end up dehydrated for use in sauces. I make a basic vinegar sauce that can feature a specific pepper. The house sauce has Carolina Cayenne (standard stuff), but we also keep jars of sauce made from dehydrated jalapenos, one with habaneras, one with Thai peppers and one with a mix of cayenne and Key Largo (a sweet pepper).

I've stretched the sauce with pineapple and habanera for pork loin and added ginger for pork tenderloin. Good eats.

Oh yes, I forgot to mention I met a BBQ Guru from SC who uses a mixture of vinegar and tomato juice - I think he uses more tomato juice than vinegar.

Chris, great poll question. Growing up just outside Charlotte NC, I loved the ketchup based sauce. I use most often: equal parts of ketchup to white vinegar, some brown sugar, a little liquid smoke, salt/pepper to taste and bring to simmer for short period. Thanks!

I guess we like what we were brought up with. Mustard based is ok, but I love tomato based, semi sweet sauce mixed in w/ the meat.

Sweet Baby Ray's

I use a vinegar based sauce that I came up with. I like and some of my friends like it but my wife doesn't. It's not bad, She's just not keen on vinegar based sauces at all.

Enjoy,
Dan
3DB

For years I used the tomato/mustard/cider vinegar/brown sugar sauce from Weber's Big Book of Grilling. Last time, I modified it by adding 1/4 cup bourbon. WOO HOO! The folks I cook for were happy campers.

well let the record reflect that ketchup does include vinegar as one of the ingredients

usually the #2 ingredient

granddads recipe calls for sweet pickle juice, and some ketchup, I am working on thickening it without cooking it down, let's face it you only have so much sweet pickle juice

I can not eat pulled pork with any sauce other than vinegar based..... I never had that problem until I made a batch of great vinegar based sauce.... now its my only pulled pork sauce.. I use:
Fat Johnny's Bastardized Piedmont Sauce Recipe
If you can't find it online, just email me; will forward...
ALSO: Cole Slaw is REQUIRED too

John,

I'm with ya' on the tomato / vinegar / BOURBON sauce.

Good stuff, and you just need a little dash of it on a sammie Then again, I have also liked a little dash of Sweet Baby Ray's too....

Blues Hog Tennessee Red is my fav, but a 50/50 combo of the Red and the Original works well for the non-vinegar crowd ... and in comps!

Rick

I am a fan of tomato sauces. I use to be fairly tolerate of other sauces, especially the mustard sauce from Bone Suckin' Sauce.

However I recently ordered a sauce from Pee Dee River called Swamp Sauce and I've got to tell you that stuff tastes like swamp gas. I can't imagine anyone actually feeding this sauce to anyone.

This is the worst example of BBQ sauce I can imagine. If this is what Carolina BBQ sauce tastes like, I'll just have to pass.

Dang, Tom.

Everyone has their preferences .. I really like HeadCountry sauces, especially their "Hot". Someone here turned me onto it 5 years ago or so and, while I do use others from time to time, this is what I always come back to.

Bill

I use a very vinegary tomato bbq sauce. Marry two worlds. I mix it with the pork before serving.Then I use a more traditional tomato based sauce to top it. I find this please to my customers taste.