Carolina Gold style sauce

Anyone else do up this style of Q mop ?
Its wicked good if you control the mustard(s)
Looking for variations others have used with different style mustards
Pods of coarse are to be yellow to hold the theme contrast
 
My last batch was yellow Primo and dollar store prepared mustard,agave etc
 
DONT KNOCK the cheap stuff,MANY products sold on the cheap are FAR better then the flashy name brands
when it come to flavor and over all consistency.

Nice.
Are you going to share your recipe and some pics?
Lots of variations of Carolina sauces.
What's yours?

I don't sauce my BBQ, not even mustard under the rub. But for grilling it's good stuff.
 
Mustard sauce (or Carolina Gold as manufacturers have coined it) is good on London Broil as a baste/marinade/grilling sauce. Also it's good on grilled chicken with some beer in it. Take your CG sauce and pour it into a baking tray. Pour in a can of stout or porter. Put your chicken in and mix around until coated, wrap, and refrigerate.

I go with this: 
 
1 cup plochmans
1/2 cup vinegar
1/2 cup honey
1/4 cup pepper puree (yer choice)
2 tbsp braggs
2 tbsp teriyaki 
1 tbsp pepper flake (yer choice)
 
mix it in a jug and shake to combine.  slather all over pork shoulder and smoke for about 10 hrs.  shred and mix with more sauce, mound on bun.  get beer.  you have won today.

Okay here's one I've done for beef (non-sweet).
 
Yellow mustard (prepared)
White wine
Malt vinegar (yesssssssssss... trust me)
Finely minced onions
Chopped flat leaf parsley
The tiniestttttt amount of finely minced garlic
Pepper powder (of choice)
Black pepper
Salt

I dont cook with formal measured recipes,Im a pretty decent cook and more often then not **Im baddasss**
I just look at ingredients and go off experience for volumes
I do stick to alot of baselines when doing Q type sauces,like retaining fresh citrus zest then roasting the fruit(add fresh zest final stage)
Always roast off fresh veggies,never use "salts"(garlic salt etc) and pretty much always stay regional to Texas and its Mexican heritage.
 
I can see the malt vinegar working here as I do like the yankee fish and chips thing
Its very similar to ACV and balsamic comparatively speaking and cooked off abit should be tasty?(I see a spicy,bread/butter pickle recipe in the future)
 
The gold style sauce is good for a final mop just before resting the meat,traditional "setting" of the sauce over heat doesnt really benefit the flavor like traditional red sauces often do.(IMO)
Gold style sauce(IMO) should have just the very faintest hint of mustard,cold smoking good mustard seed is a trick,but awesome when processed out in a sauce.
 
I was advised to try the Cattlemans* brand of gold sauce and was impressed for a sauce found at Walmart
I played with it for acouple hours and several beers and got  the idea to fire up the stick burner and cook off some fresh flathead cat fish meat caught earlier in the morning.
If you aint had a grilled off belly steak from a big ole flathead,you aint had catfish!
The gold sauce rocked it hard and the flavor was well passed expected,even for a Texas traditionalist that never desecrates fried fish outside of lemon juice it was amazing.
But again,the lack of setting the sauce is I think a trick to using such a sauce
The sauce has to be good to start(like the Cattlemans) and controlling the exposure to heat afterwards is the trick.
Anyway...... fast forward . . . . . .
Fresh Shrimp
Fresh Scallops
Fresh Squid/Octopus
Fresh Oysters
Have all suffered the grill and gold sauce with outstanding results,equal time has also been given to my home made version for the same meats
and Im not quite at the Cattlemans level.
My sauce is very good but not "the same",then again I may not be able to reduce myself to their level ??

HopsNBarley said:

Nice.
Are you going to share your recipe and some pics?
Lots of variations of Carolina sauces.
What's yours?

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