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.