Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe 

Thanks for watching everyone! *Let us know in the comments what your favourite regional style of BBQ sauce is... or maybe you think sauce is an abomination.* Full recipes in the description box.

Vinegar BBQ sauce is always the way to go. I hope more people give it a try after seeing this video.

I lived in a suburb of Raleigh NC for twenty years and do miss the pig pick'ens!! The sauce was simple; Whitehouse Apple cider vinegar, crushed red pepper flakes, cayenne, and white pepper.

I like both kinds so much I blended them together and added bourbon. Makes for an amazing flavor that compliments the way I do my pulled pork.

Now I want pulled pork sandwiches with coleslaw. I always make the vinegar version. Fell in love with it on a trip to NC years ago

I just made both of these over the weekend with some smoked pulled pork sandwiches. These sauces were a huge hit. Thank you for the video.

I really like mustard bbq sauce, thanks for this recipe

Glen! Thank you. As a Canadian who lived in the south US for years I became a bit of a bbq sauce snob…from the wet vinegar to tomato to mustards and then the dry rubs….I do so miss them but glad I can make at home.

Glen is so underrated he deserves way more subs. Content is always amazing keep it up!

Can't go wrong with either of these 2. Always my go to sauces on pulled pork.

I never knew there were so many different bbq sauce styles until about a year ago. Kansas city style is still great but I completely fell in love with Carolina gold and vinegar sauces.

Thank you... This sauce is now a staple in my house. Even the kids put it on everything!

I remember taking a trip down to South Carolina, I tried both in traditional cooking and they taste great thanks Glen

The North Carolina vinegar style is one of my favorites sauces ever! When I was younger I would go down to NC in the summer to visit my family and we would stop at Parkers BBQ in Wilson, NC. Fried chicken and pulled pork covered in vinegar bbq sauce! We would always get a few jugs of the sauce to bring back to last us through the year

Glen awesome video on Carolina style BBQ sauces 🔥 looking forward to seeing your videos that are coming out with your Yoder smoker! Thank you for all your informative videos

I had a recommendation pop up on one of your videos. I must say I’m glad I got it. You have some amazing content.. looks like I might have to binge watch...

And I've been looking into this! Excellent timing!

I was born and raised for 10 years in North Carolina, moved to South Carolina for 12 years and have lived back in North Carolina ever since. I've always preferred vinegar based. To me there was always something weird about mustard based. If you are ever around NC, stop at a Smithfield's Chicken N BBQ. They have a great BBQ sauce. They also have amazing Brunswick Stew. Which if you've never had you need to try.

Vinegar-based sauces are what I grew up on. A spicy-sweet sauce from a local place is one of my all-time favorites.

Both are wonderful looking sauces. Great recipe and video. 👍

Sauces look great!

Really cool to see the results of previous recipes make a comeback. I was honestly expecting you to just use up the brine in day-to-day cooking over the last little while so it's nice to have a reappearance.

Love your sauces 😋

Excellent sauce tutorial. Nothing beats home made...

I'm not native to the Carolinas, but I've been down here for 15 years and have to say I prefer the Carolina style BBQ sauces to the tomato based ones from everywhere else.

Nice seeing sauces from my region being used! I'm from SC and love the mustard sauce, but vinegar base is great too. :)

Two go-to barbecue sauces demystified. THANKS! Mostly, I use a tomato/pepper/other ingredients sauce like SWEET BABY RAYS

"Always be tasting your sauces"... words to live by

Very well done video. Professional, informative, and straight to the point with no needless fluff like intros, music, and like and subscribe. Felt like watching a TV program. I’m going to try these sauces today. Thanks

Thank you for sharing these! BTW I could even imagine the mustard sauce with smoked fish - adding some finely minced scallions or onions.

Thank You for this omg YUMMM

Love the South Carolina mustard sauce!

One of the best videos. I am a Carolina BBQ sauce hound!

Great short video. I was still hoping to get a peak at the pulled pork. I’m sure it’s coming soon though ... looking forward to it.

Great recipe Glen, thanks. Happy Canada Day

Thank you for a nice simple recipe Sir 🙏🙏❤️❤️

I've been binge watching your videos since the rhubarb pie (?) video. We made said pie with your recipe....and my waist line and blood sugar levels aren't happy, but my tastebuds have been doing the biggest happy dance they've done in a long time. I've been trying to find a home recipe for southern hot sauce and this just might be the one.

BBQ sauce that incorporate mustard are my all time favorite!

Vinegar base BBQ is my personal favorite! From Apex, NC here. There’s a fair amount of variation in terms of what BBQ people prefer around these parts, but that’s what I’ve come around to liking the most.

Just did your recipe on my ribs and OMGG!! 🔥 listen to this guy😊

Vinegar based eastern NC is my favorite and the only kind I make or use.

These sauces were so good, it has prompted me to leave my first-ever RU-vid comment. Well done, Glen, well done.

Nice!

good research Glen! I'm in charlotte myself so I see a mix....but remember less is more and concentrated flavors do work. i've never seen lemons in my sauce, and never want it. the vinegar is all we need.

A sweet, creamy cole slaw pairs especially well with an eastern North Carolina sauce. I like good BBQ sauces from the Carolinas to Texas and Kansas City, but my favorites are the Carolina sauces, such as those that you made, and Memphis style sauce. South of Kentucky and east of the Mississippi, barbecue means pulled pork, unless the description says otherwise.

hello! I watchRU-vid food channels pretty much non-stop and I cannot believe you only have 350k subscribers. Will be telling everyone I come across to check you out, your videos are informative and casual and you move at the perfect speed. Thanks for the inspiration!

Can't wait for the taste test!

Native eastern NC here, your sauces look amazing. Cut the white vinegar and go all apple cider and it’s spot on.

Love the videos....still gives me shivers when Glen says Worcestershire sauce...Sounds like oyster! Still a fan regardless!

My FAVORITE bbq sauce

I can barely remember my Grandparent’s family BBQs which were discontinued when I was quite young. The one thing that stands out from that is the steaks were grilled and then put in an electric roaster where they were kept warm in a pool of sauce.

As a North Cackalackian, I'd use that vinegar and pepper sauce for pulled pork, and that mustard sauce could be a dip for fries or chicken nuggets or hush puppies... I'm not a tomato in my sauce kinda guy either.

Chiming in from the IBX, NC! The difference between these two sauces is that, the vinegar base sauce is a basting(mop) sauce and is added to a sandwich to help cut the richness of a slaw. This is also know as the East Carolina bbq - further west has the addition of ketchup (know as Piedmont bbq sauce. Your version is unique to what we use down in that our vinegar sauce but does sound good.

A lot of commenters are saying the vinegar sauce is from Eastern NC - it isn't. The vinegar sauce you see is a South Carolina sauce. While the cooking method originated in Jamestown and moved south into Northeastern NC (Halifax and Hertford Counties, specifically) with settlers who just happen to raise hogs, the sauce was derived from a West Indian recipie which included citrus juice, chilies, and oyster juice (a kinda/sorta/maybe precursor to mojo sauce). Early sauces included sack wine, cloves, traditional ketchup (mushroom not tomato) garlic, vinegar, lemons, and butter, but those sauces were mostly used by the wealthy. Lower middle class to poor and enslaved people used apple cider vinegar, pepper, salt, and something sweet to balance the acidity (if they could afford it). Tomatoes were largely thought to be poisonous for several decades and wouldn't appear in barbecue sauces until the 1850s. The use of lemons, a super traditional ingredient in barbecue sauces of the 1700s in both Carolinas (as well the addition of oyster juice), fell out of favor in North Carolina as settlements pushed to the western half of the state (lemons wouldn't keep long enough to reach and became expensive). It did, however, remain a staple in Eastern South Carolina on into the Pee Dee region for reasons I'm not clear on ("because it tastes good" is an acceptable answer). You can see this in the various whole hog restaurants operated by Rodney Scott and at Buxton Hall in Asheville, NC (the owner is from SC and uses a similar sauce, however not as much heat). Apologies if this comes across as being a know it all, I'm just a whole hog enthusiast from Eastern North Carolinia and I wanted to help clarify the distinctions for folks.

The mustard sauce is South Carolina style sauce. The vinegar sauce is eastern (North) Carolina style and missing is western (North ) Carolina style. The off-the-shelf hot sauce of choice in Carolina would be Texas Pete (it's made in Winston-Salem NC). Smoked pork is called barbecue. And I'm throwing all this shade because I proudly live in Eastern Carolina and, yes, the barbecue is really that good. Now make some potato salad, cole slaw (aka cabbage salad), collard greens, and, maybe, some banana pudding for desert - I'm gettin' in the car now, headed your way. BTW everyone from around here knows this truth - there is Carolina and then there is the area south of Carolina, known as South something-or-other. :) (of course all this is tongue-in-cheek, please don't email my momma telling her what an awful person I am.)

Full watch and support here !

Greetings from North Carolina!

I understand you say Carolinas but us in the Carolinas try to not group ourselves. So, North Carolina has two different sauces (one being a dip). Straight vinegar based (Eastern Carolina) and the other having tomato included (Lexington style). Then South Carolina has the mustard sauce.

Born and raised in South Carolina and I’ve never been a fan of the mustard style sauce. Vinegar based is what my family has always used.

I’ve seen in other videos comments from all the key board warriors that are big people behind their keyboard living in their mothers basement that know everything about everything. Please disregard because I love your show and find what you do a big help in my cooking. I’ve passed along your kfc recipes and I’ve had fun experimenting with the different ones. I look forward to trying the Detroit pizza recipe you did. I ordered the pan you used from Detroit. I will make sure to season it first. 😊👍

A note about tasting your sauces while they are still cooking: it's really only good for judging salt/sweet/bitter/sour. I've been experimenting with both vinegar and mustard based Carolina sauces (as well as making quick/refrigerator pickles) for over a year now. The flavor you taste on the stovetop will be different than what you will taste after the finished sauce has been in the fridge for a few days - I have tasted evolving flavors for up to ten days of refrigerating. What tasted like the perfect amount of Worcestershire sauce on day one or two, became a bit too funky by day 8 in the fridge.

If you are doing a NC BBQ sandwich, I would suggest adding some coleslaw on the sandwich itself. Also, those sauces look incredible, so I sent this video to my dad who is from NC.

I have never heard of adding citrus, but I'll have to try it sometime!

Carolina sauces are VERY regional. The Vinegar sauce you made is characteristic to Eastern NC, where they cook whole hawg, typically. Mustard sauce is a SC thing. Once you get to the middle of NC, around Greensboro and west, they cook mostly shoulders, what they serve with it has a tomato (ketsup?) component, and they don't refer to it as "sauce", rather as "dip." This is the "Lexington Style". Born and raised in the middle of NC, I've had it all, from all over, Including Tennessee and Georgia, and I tend to prefer the Eastern NC style, probably because that's what my dad preferred. I DO NOT use commercial hot sauce, rather I steep homegrown peppers in vinegar in mason jars, and heat up my BBQ sauce with that. The general rule is to slice open the pepper lengthwise to expose the seeds, pack the jar nearly full, and then add vinegar. Steep for at least 90 days at room temp. The longer you steep, up to years, the hotter the vinegar gets, so be sparing when making your first batch. When you use the vinegar, never empty out more than 1/2 jar, add fresh vinegar back in, and rotate to the back of your stock. You can put dates on the lids for tracking, but it's -not- gonna spoil because of the vinegar; you are more likely to have a lid or ring get rusty on you, so I suggest the plastic lids.

I'm from the SC Lowcountry (Charleston area) and of course I choose the Mustard Based!

I like a ketchup based sauce for my pulled pork, I do 2 cups ketchup, 1/2 cup of water, 1/3 cup each brown sugar and apple cider vinegar, 2 tablespoons each spicy brown mustard and coarse ground pepper, a tablespoon of onion powder, a tablespoon of garlic powder, and 1/2 teaspoon (or more, depending on my crowd) of cayenne. Cook covered over low heat for 20-30 minutes. I usually make it a few days ahead and let it spend some quality time in the fridge for everything to mingle.

Went down the rabbit hole that is Glens vidoes that last couple days and im hooked. I'm courius what your take on KC style burnt ends would be.

NC here! 🇺🇸

This vinegar sauce was life-changing. After tasting I added a dash of fish sauce to it and it's nothing short of heaven. Thanks for the recipe!

good sauce and i use my pepper vinegar from home made pickled hot peppers so just about the same as you and if u like a dash of heat in bbq sauce when u make a mustard base try adding /florida barba cuban 455 hot sauce/ its like a hot mustard sauce but like no other its very good and has a bit too it only use like a tablespoon to 3 forths of a cup mustard . i swear on that cuban 455 sauce hands down if u like a little heat

What would you reccommend as a substitute for the hot sauce since most of us will not ferment peppers? Thanks and love the video!

Hey Glen, a couple of notes on Carolina and BBQ: North and South Carolinians hardly ever call ourselves Carolinians, and we certainly take great pride in our BBQ. You'll find that amongst ourselves, we do not claim one another's sauces. SC is die-hard for the mustard-based, and NC is die-hard for the vinegar. ALSO: only half of NC uses the vinegar-based sauce. Western and Eastern NC use two completely different sauces! One is the vinegar-based shown here and another is tomato-based. Could be good content to have another episode describing the history of the great NC split, so I'll leave the research for you to find ;) -a North Carolina fan

The Mustard-based sauce is native to Columbia, SC and the Midlands of SC.

Mustard sauce is fantastic! I love mustard. Also where do you get those great spoon rests?

Western Kentucky BBQ "dip." Particularly that which comes from the local church picnics. Lard, lemon, worcestershire, apple cider vinegar, black pepper, red pepper. Great on mutton, pork, and chicken.

Nice, will be trying these out this weekend. If using as a mop sauce, assume would need to make a double batch so there's enough for the finished product?

cayenne for chef john

Nice to see someone get an Eastern Carolina vinegar sauce right. Something that might be interesting to explore is how BBQ sauces get much sweeter and darken with ketchup/tomatoes as you move west through the state of North Carolina and west into the other states until you are nearly choking on the sweetness of Kansas City and beyond. :)

Always be Tasting: A Glen and Friends Story

From my point of view- Start with a liquid sweet-sour vinegar sugar/molasses. Add prepared mustard. Add dry mustard/pepper for heat. Add W sauce (optional--we didn't have this or anchovy or fish sauce in 1910). Simmer. Anything else is not only regional? but family. Which is very much OK. I personally add celery seed, salt/pepper, etc. Remember that this BBQ sauce was intended to be a very liquid finishing sauce. Not what you baste/mop. Simmer. Jar and keep. To my mind, this finishing sauce is very liquid. It is not thick, nor is it meant to "coat" a meat. It is meant to be drizzled on a gorgeous pile of pulled pork.

Barbecue, which isn’t the same as grilling, is one of the, if not THE most debated and VERY regional cuisines. You can almost pinpoint to the exact area of the country, and even sometimes the point in the state itself a person is from by their barbecue. Meat choice, cut of meat, type,of run, sauce, all are unique variables that are very specific to local. South Carolina is probably one of the most varied, especially within such a relatively small state. The Low Country (coastal Carolina from Charleston south to Savannah, GA) and to about Greenville and the capitol of Columbia it’s all about the mustard based sauce. The north and eastern part of the state that borders North Carolina its the cider/pepper flake. The western part of the state bordering north Georgia and Tennessee is the red tomato sauce. Pulled pork, smoked pork Butt, is the main meat down south with whole hog in the middle a northern coastal areas, closer to TN is where ribs come in to play. Such a great place to eat and experience. Personally I prefer pulled pork and mustard sauce, though my granddaddy is from Hampton County, SC, my dad grew up a lot around Ft Jackson (though he was an army brat so moved around a lot) and I spent my most of my adult life in Savannah. But I love all barbecue and haven’t met one I didn’t like...except the NC cider/pepper flake sauce.

Looks good. Do you recommend any changes of using it on chicken? How long does the marinade last?

Prosser’s bbq in Myrtle Beach has the best bbq I’ve ever had

that mustard sauce reminds me of something really basic i made couple weeks ago where i just mixed like 50/50 yellow mustard and franks red hot, which was good tho i think a different hot sauce could work better

A lot of N.Carolinians on here! 😀 I’m a Texan, so ours is a ketchup base, I’d guess. It’s thicker and creamier. I’ve never cared for the Carolinian sauces, but I may give these a try. 😊

@Glen please research and try the "Alabama White Sauce" for Chicken... ITS KILLER

Hi! I would really like to know where you get those big colorful spoon rests.

Two types of Carolina bbq sauce; well you’re 2/3 correct. I’ve lifted in foothills and piedmont areas of North Carolina for 69.years. The vinegar base flaming hot sauce came from the eastern part North Carolina. The vinegar base originated in South Carolina. In. Raleigh and points west in NC the bbq sauce was vinegar base but has less pepper and very small amount of tomato ketchup.. I used the past tense because now a days most bbq places have all 3 + Kansas City style for the folks not native to the Carolinas. If you like Western (or

Hi Glen, its the hottest day of the year here in UK, a soda video would be greatly received ;-)

Thank you for sharing both. I am not a big sauce fan. I like to taste the meat and smoke, but as you always say make things the way you like. 🙂

I can’t believe I sat here and listened to a Canadian talk about bbq..... but he’s delightful!

I wonder how my old stand by "Weber's Horseradish Mustard" would fair in this recipe? I will have to try it. It has a nice bite to it. Great with pretzels or right out of the jar, ha ha.

"YOU WERE SUPPOSED TO BRING BALANCE TO THE SAUCE! NOT LEAD IT TO DARKNESS!"

Carolina Mustard Sauce is my #1, followed by a good Kansas City style BBQ sauce.

Do you have a tutorial on making the hot sauce brine?

Born and raised SC Lowcountry and as good as a mustard based sauce is it don’t hold a candle to a good vinegar based sauce.

measures oerfectly without moving the eyes down to the level of the measuring cup--how do you do that Glen?

To enter the discussion about hot sauces: I´m from Sweden, I have a tomatopaste based BBQ sauce that I love and more focused on umami rather than heat.

Is Carolina Mustard sauce texture similar to normal honey mustard or it is different? Thanks Glen.

Mustard sauce is the bane of my bbq existence.