A Cleland
TVWBB Super Fan
This is our version of the famous Carolina Gold BBQ sauce used by Maurice Bessinger in his restaurants. I cannot promise you that this is his exact recipe, but it tastes like it to most who have tried it. It is a family recipe handed down from a member who was born and raised in Columbia, and who worked in one Bessinger's BBQ joints. This is a non cooked recipe that must be refrigerated because of the yellow mustard content.
The recipe: (Yield-2 cups)
1 cup yellow prepared mustard
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1 tablespoon dark brown sugar
2 tablespoons worcestershire sauce
Mix all ingredients until blended. Transfer sauce to airtight container and refrigerate for 24 hours before using. This will dilute the strong vinegar taste and allow the other ingredients to further blend. Use on pork, ribs, or even as the base for some of the world's finest BBQ hash.
The recipe: (Yield-2 cups)
1 cup yellow prepared mustard
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1 tablespoon dark brown sugar
2 tablespoons worcestershire sauce
Mix all ingredients until blended. Transfer sauce to airtight container and refrigerate for 24 hours before using. This will dilute the strong vinegar taste and allow the other ingredients to further blend. Use on pork, ribs, or even as the base for some of the world's finest BBQ hash.
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