Carolina Mustard Barbeque Sauce

South Carolina is unique in its barbeque culture. Spread across the state, there are four very distinct styles of barbeque mainly defined by the barbeque sauce. Starting in the East, you get a vinegar and pepper sauce which is really a southward extension of the North Carolina vinegar sauce. This sauce is thin but hot and tart. On the northern and western side of the state, you have a tomato sauce that is similar to the vinegar and pepper sauce but with the addition of tomatoes. This is an extension of the North Carolina or Piedmont type sauce. In the southwest of South Carolina, you get a ketchup based sauce. This is very similar to what you can buy in the stores, and is an extension of the types of sauces you can get in Georgia.

Then, smack dab in the middle of the state from around Columbia, running back to the Atlantic Ocean from Georgia to around Charleston is the barbeque that belongs to South Carolina; that is their mustard based barbeque sauce. For those that have never tried it, it is slightly sweet, slightly hot and all the way delicious. Here is my take on this unique sauce. I use it on pulled pork and chicken and it makes a great change from your everyday mustard on burgers and hotdogs.

1 1/2 cups prepared yellow mustard
1 small can tomato paste
7 Tbs brown sugar
5 Tbs cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp granulated garlic
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp Tabasco sauce

Whisk all the ingredients in a medium saucepan over medium heat. Bring to a boil then simmer until the sugar is dissolved, about 10 minutes. Refrigerate between uses.