There is just something incredibly amazing about the mind blowing tastebud explosion of a mustard based BBQ sauce. Those Carolinians have always had a big leg up in this department and trust me when I tell you to not get all crafty up in this business by swapping out some sort of fancy mustard for the good old Yellow kind used to create this magic. I like my sauce on the tangier side, but if are sweeter at heart you can up the Brown sugar by a ¼ of a cup and I wont tell anyone.
Makes about 2 cups
¾ Cup Yellow Mustard
½ Cup Honey
¼ Cup Light Brown Sugar
½ Cup Apple Cider Vinegar
2 Tblsp Ketchup (trust me here… I wont steer you wrong)
2 tsp Worchestershire Sauce
1 Tsp Minced Garlic
Dash of Cayenne (Add a second dash for a touch more heat)
1 Tsp Hot Sauce (I use Chaloula)
Dash of Salt and a few turns of a pepper mill
Put all of your ingredients into a Saucepan and heat over Medium and whisk consistently until the sauce is slightly simmering.
Turn heat to low and let bubble away for about 20 minutes. Remove from heat and let cool. Transfer to the container of your choice.
Refrigerate for about 12 hours. This is one of those sauces that is best served warm so prior to slapping it onto your sammy heat it up just a touch (in a pan on the stove… not the nuker- it just doesn’t work that well).