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ThreeDJ16

Sauce & Rub Recipes!

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Ok, here are a few recipes. Pretty simple, but pretty good. I usually double them. They are also sweet, so anyone prefering a more tart sauce, simpley cut them 50% with vinegar and they are still pretty good.

-=Jasen=-

Jasen's Muddied Mustard (this is my Maurice's Piggy Park imitator)

12 TB Brown Sugar

1 TB Black Pepper

2 TB Ground Mustard

5 TB Ketchup

20 TB Mustard

15 TB Cider Vinegar

2 TB Lemon Juice

1 TB Liquid Smoke

1 TB Tabasco Sauce

1/4 Cup Water

Combine all ingredients and simmer for 20 minutes.

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Next One!

Sweet Heat Bar-B-Que Sauce (this is my Sconyer's imitator - mine is thicker as I like it that way).

6 oz. Dark Brown Sugar

20 tbsp. Ketchup

3 tbsp. Mustard

2 tbsp. Pepper

2 tsp. Salt

10 tbsp. Worcestershire Sauce

2 tbsp. Tabasco

10 tbsp. Balsamic Vinegar

3 tbsp. Lemon Juice

1 tbsp. Liquid Smoke

4 tbsp. Water

Combine all ingredients and simmer for 20 minutes.

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Tomato Based Type

Dixie Chick Sauce

1/4 tsp. Red Pepper

1 TB Black Pepper

1 tsp. Salt

1 tsp. Paprika

1 tsp. Ginger

1 tsp. Curry

6 TB Brown Sugar

24 TB Ketchup

10 TB Mustard

5 TB Texas Pete

2 TB Lemon Juice

1 TB Liquid Smoke

5 TB Worchester Sauce

10 TB Vinegar

Combine all ingredients and simmer for 20 minutes.

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Sandwich spread or seafood dip (really good in tuna salad)

Hot Horsey Mustard

1 1/3 cup Sexton Horseradish Sauce

1/2 cup Zatarains Creole mustard

4 tsp. Red Tabasco Sauce

4 tsp. white wine

Original recipe:

1 gal horseradish

5 cups Creole mustard

1 cup Tabasco

1 cup white wine

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Basic Rub - Really good on Chicken!

Basic Smoke Season

1 lb. Table Salt

1 TB Onion Powder

2 TB Celery Powder

1 TB Garlic Powder

2 TB Paprika

4 TB Black Pepper

4 TB White Pepper

2 TB Dill Salt or Powder

4 TB Sugar

1 TB Nutmeg

1 TB Ginger

1 TB Curry Powder

1 TB Dry Mustard

Combine all ingredients thoroughly. This is about enough for two mason jars. Top up any extra space with more salt. Always shake well before using. The longer it sits, the better it will be.

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Thanks, Drunk J,

Regarding the mustard sauce... is that strictly an "after the grill" item? What makes South Carolina style different, aside from the sauce?

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Thanks, Drunk J,

Regarding the mustard sauce... is that strictly an "after the grill" item? What makes South Carolina style different, aside from the sauce?

I hardly ever put any sauce on my grill (occasionally on chicken). I keep all of my sauces made up in the fridge and they go on the table.

It seems to me that Georgia/Carolina area is more pit style cooking than other places. You still see open fire pits being used at the good place. Some of the lesser ones have switched to electic ovens. Hash is also something that most people never hear about except around here too. Some compare it to a Brunswick stew minus most of the vegetables.

I think Carolina differs the most on types of sauce than any other state. There is a mustard section, a vinegar section and close to me is tomato. I like them all, but if the meat if cooked right, it should still be able to stand alone (and pit cooking is king for me).

I cannot say if Mr. Bessenger (Maurice's Piggy Park) is still around and looking after his business', but he used to run one of the tightest operations around. Very clean, very particular (ole military man) - but I have not been there in years. He used to be friends of the family when I still had family alive in that area.

Sconyer's is in my neck of the woods and is one of the best we have (which really is not saying much as I think they have gone way downhill). But I still like their sauce and hash.

My favorite place is across the state line and is a little hole in the wall called "Carolina BBQ" and is located very close to were I work. It is tomato based sauce and very good.

-=Jasen=-

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Oh yeah, and don't forget the Creole Cajun beans recipe.

Thx,

Mike

I am making a note to commit that one to text. I usually just make it as I go along, but there is a recipe I base it from. I thought I already had it written down, but I didn't. Kinda amazing someone whose memory is crappy like mine can remember recipes - ain't it - hehe.

-=Jasen=-

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Please, Please, Please

Please... no welcomes or conversations in this unique topic.

Thanks

AlanZ

(Man, does he hate it when someone posts in the Whos-Whos area incorrectly or what) :shock:

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Re: Please, Please, Please

Please... no welcomes or conversations in this unique topic.

Thanks

AlanZ

(Man, does he hate it when someone posts in the Whos-Whos area incorrectly or what) :shock:

seriously?? no comments in this section?? even by drunk_j, the moderator??

cooking by definition requires comment!!! :D

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Re: Please, Please, Please

Please... no welcomes or conversations in this unique topic.

Thanks

AlanZ

(Man, does he hate it when someone posts in the Whos-Whos area incorrectly or what) :shock:

seriously?? no comments in this section?? even by drunk_j, the moderator??

cooking by definition requires comment!!! :D

He is just being Curly - ignore him like the rest of us try to do!!

-=Jasen=-

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Hey, I just threw together a batch of that tomatoey Dixie Chick sauce to throw on the chuck roll sandwiches. Suh-WEET!

Thx, J.

--Mike

I forgot to mention that they are all sweet. That was why I said something about cutting 1/2 with vinegar if your not into sweet.

-=Jasen=-

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Bumping up this old topic since it has some recipes which I used today.

And YES, it's an old ass thread.....LOL.  Think this was started before I created the recipe section....can't remember now.  But old doesn't mean irrelevant.  At least I don't think so, especially being old myself.  🤣

  • Haha 2

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