Is this the best Mustard BBQ Sauce ever? 

For a small batch: 2 TB + 2 tsp worchestershire sauce 3 TB apple cider vinegar 3 TB white distilled vinegar 3/4 tsp granulated garlic (or 1/2 tsp powder) 1/4 tsp cumin 1 1/2 tsp black pepper 66 grams sugar 93 grams yellow mustard 2 TB Frank's Red Hot 112 grams oil 1 pinches xanthan gum (optional)

Former Memphis BBQ rib house pitmaster here....Just FYI for your "It's not tomato-based, it's ketchup-based, why do people say tomato-based?" comment, Tennessee style BBQ sauce (specifically Memphis-style sauce) doesn't use ketchup (Nashville-style doesn't either but a lot of people on the internet make it wrong). We use tomato sauce and tomato paste as a base. Some would argue that properly made Kentucky-style BBQ sauce should be made with tomato sauce instead of ketchup too.

Right you are! I fell in love with this style of sauce back when I visited South Carolina a lot. Even for those who don't care for straight yellow mustard usually love it too.

Cant wait to try this!!! Really appreciate y'all sharing

Just want to say I made this and it was awesome!! Thank you for sharing it! It’s my favorite sauce by far!!

Just tried this sauce. Man, it’s my new favorite. I’ve made many mustard sauces but was never satisfied until now. This is the very best I’ve tasted and will my go to mustard sauce. Thanks for sharing this video.

Really love these demo-type videos with back stories.

Really cool to see a Carolina sauce from you guys! Love the content!

Coming to visit from CA in May. Can't wait!

I added some red Szechwan peppercorns that I ground in my mortar and pestle to my last batch of mustard BBQ sauce and I really liked it. Gave that tingly kick to it.

Interesting story. The OLD Salt Lick (pre-1985) was priceless. Great place to go on a sunday for lunch, no one was there, read the paper and enjoy the day. Or on a cold night be next to the fire in the pit building (the fireplace on the south end of the building, not the pit near the entrance, and again enjoy the cold and the warmth of the fire. Always loved their sauce, had an Asian touch to it probably because of the influence of Scott's mom or maybe his dad just liked asian flavors. Canola oil is less than perfect, wish you could find something else that was more palatable. Amazing how well it emulsifies into a sauce. Haven't been in decades, just too crowded and the pricing has become nutty. I remember when they started raising the prices on Friday, Saturday and Sunday, but "regular prices" the rest of the week. Just another part of old Austin, and Central Texas that's gone. You guys are doing some very interesting and I suppose "innovative" things. Happy to see your success, but it's been impossible to actually get any brisket (though the Citra Hop Sausage, beef cheek and avocado thing are all tasty). Thanks for sharing your methods and details. 😋✌

I used some of that salt lick mustard sauce in pulled pork last week..wow, great stuff

Another nice video and I'm so stealing this recipe. This would be excellent on some wings and pulled pork tacos.

I made the sauce this week. Its PHENOMIAL!!!! Thanks for the recipe !

I added 2 TBL of fish sauce for an umami component. Made a very subtle upgrade on the palette!

Dang. Throwing decent shade at an old school mainstay.

love it and you guys

Hell yes! Love the videos

That Yeti bucket costs more than my car payment lol

How interesting. I have got to try to make some.

Viscosity, viscosity! Good night I had to look that word up! Lol

I would love the recipe. I live in Florida and we don’t have a good sauce Thanks James

North Carolina does not have a ketchup based sauce. Lexington is the eastern vinegar only, modified. One gallon of eastern with one cup of ketchup and a couple tablespoons of brown sugar becomes Lexington dip.

Good vinaigrette. Gonna try that.

Nice!

That one dude cole looks stoned as hell guarantee he’s whippin up somethin good

The RoboChud 😂

omg the burn on Salt Lick but I agree! I called it meat candy because the sauce is so required. Just pour all that sauce onto the potato salad and enjoy. We went there once and they put us in the overflow seating area and so we had no ambiance and only the food and it was a really bad experience.

The robo-Chud 🤣🤣🤣

I think of Mustard sauce as a bbq vinaigrette thickened by mustard. It's German in its origin.

Throwing shade at the salt lick!

Thanks

Probably be good on a ice cold wedge salad too.

I wonder how this would turn out using rendered beef tallow instead of canola oil.... hmmm. Might have issues with it being shelf stable (or congealing when refrigerated), but if you use the entire batch in one food service session, it wouldn't be an issue.

What are the ingredients, if you can spill the secret and the portions?

What do you recommend as a close substitute for Red Boy Mustard?

How long would you say the sauce would last/ be good for after making? Do you refrigerate afterwards?

Looks good. I bought a bottle of your Beet BBQ Sauce. After opening, how long will it bee ok in the fridge?

My Virginia bride loves mustard bbq sauce. It's so underrated. And I need to try making those cauli burnt ends.

The best is Dukes and Bessinger's in SC. Mostly in the midlands is where that occurs, mainly German settlers, hence the previously mentioned names. Vinegar is in the lowcountry, hence rodney scott's as example, eventually moved up the coast to NC. SC is where it started, the second oldest sauce in what is bbq, vinegar being the first, both started in sc. I grew up eating both, very fine on ribs. It's funny how the Texas scene is figuring out sc hash and rice, sauce, whole hog as I say, the originals are amzing. Don't get me wrong, I love brisket and short ribs are to die for, but bbq started as whole hog with vinegar and later mustard based sauce. There are tomatoe based sauces, they start with pureed tomatoes, but yes they are mostly ketchup based as he said.

🙌🏻🙌🏻🙌🏻🙌🏻

Please use avocado oil in regards to your heart..if cost allows.

Shout out to salt lick definitely not some back handed love lmao

came to see how to make the sauce.... Oh well Il keep looking

Couldn't agree more about Salt Lick. The one in Round Rock is terrible!

YES IT IS!! If you say otherwise, FIGHT ME!!!

Can we have the measurements?

Where is the rest of the cauliflower cook??

Just checked your website, yall dont sell this?

Where do you find the recipe??

5:02

How many times did he, use the word viscosity?

Recipe? Measurements?

Canola oil is a big no for me but I’ll try it with avocado

Where can I buy this online?

Evan draggin the Salt Lick

So basically it's a vinegarette dressing

Can someone write in text or like a recipe for the sauce? My english not so good...

Nice to hear you talk for 10 minutes

How bout that recipe? For every 1 person that wants to make it from scratch, there will be 20 people that are too reffing lazy to make it and will buy it from yall, so...cmon bro. Give us a recipe.✌

Thank you! Chick filet sauce is garbage!!!

What about the recipe please?? Most people are too lazy to make it Best,

Canola oil is absolutely horrific for you. I'll pass

Thanks for the idea but why wouldn’t you give the measurements for the recipe?

not all of us in SC like Mustard based sauce...its regional....i prefer vinegar based...just made a batch last night

Hate liquid smoke !!!!

Sambol needs to be refrigerated after opening behind you.....

I've been following your channel for a while now, and I really appreciate your passion for grilling and BBQ. I have an idea for a collaboration that I think could be a great fit for your channel. How about we collaborate on creating a custom cutting board for your audience? The cutting board will be a great addition to your channel and store, and it can be customized with your logo or brand name to give it a unique touch. As a woodworking enthusiast, I have the skills and experience to design and create a high-quality cutting board that will meet your needs and exceed your expectations. We can work together to choose the perfect materials, design, and finish to create a board that will not only be functional but also beautiful. This collaboration is an opportunity for us to create something new and innovative that your audience will love. By offering a custom cutting board, you can give your fans a practical and unique product that will be a great addition to their BBQ and grilling setups. I believe that this collaboration is a perfect fit for your channel, and I would be thrilled to work with you to bring this idea to life. Let's make it happen!

Thank you thank you for not using liquid smoke I could never understand why people use liquid smoke yuck. Ain't that why you smoking the meat. It reminds me of those dog bones .you give your dog. I feel like you're not a good cook if you use liquid smoke. 🤔😔😏🤢

Buccees > Salt Lick BBQ sauce

If it's anything like SC mustard sauce I'll pass.

You should invest in better pots and pans, aluminium and specially in accid is not healthy for you.

Not exactly showing the recipe just talking about it ridiculous

What makes this sauce so special to Americans… oh yes the fact that the majority of it is made of fat.

Ya'll had me until you showed the crocks. I'm done!