crazietalk.net

Anybody got a good recipe?

gadzooks wrote:Anybody got a good recipe?

SC doesn't do barbecue. Everything they learned was taught to them by their northerly neighbor. I didn't even know they had a "style". So..what is SC barbecue?

CameronBornAndBred wrote:

gadzooks wrote:Anybody got a good recipe?

SC doesn't do barbecue. Everything they learned was taught to them by their northerly neighbor. I didn't even know they had a "style". So..what is SC barbecue?

I believe in much of SC they add a healthy dose of mustard?

Yes, it's a mustard-based sauce. Deeeeelicious.

gadzooks wrote:Yes, it's a mustard-based sauce. Deeeeelicious.

Ahhh..ok. Thanks for clarifying. TNTdevil has a great mustard sauce recipe that I used for a brisket I did recently, I had never done a mustard sauce before. It was damn good, but I think it has it limits. I wouldn't want my beef or pork soaked in it, like I picture most barbecue. It seemed to be better as a complementary flavor. I'll raise you on your sauce request and ask for a full meat recipe, including the sauce.

gadzooks wrote:Anybody got a good recipe?

Wish I could help you. My dad was very fond of a special mustard based BBQ sauce he used to get from an older fellow down near Salisbury. Haven't found anyone who knew the recipe. It's been over 20 years since the last batch!

Good God, does a thread EVER stay on topic around here?

gadzooks wrote:Good God, does a thread EVER stay on topic around here?

Did y'all know Lance Thomas has a deep/bad bone bruise and is doubtful for tomorrow's game?



Wonder if he likes mustard?

Wonder what kind of BBQ he likes?

(better? ;) )

devildeac wrote:

wilson wrote:

gadzooks wrote:Good God, does a thread EVER stay on topic around here?

Wanna go ride bikes?

To SC?

To get some BBQ?

;)

And catch frogs.

wilson wrote:

gadzooks wrote:Good God, does a thread EVER stay on topic around here?

Wanna go ride bikes?

TNT might not have read this, and he is your best bet. I'd PM him...and then either post the results here...or get him to. Might include it in the recipe thread as well. You opened a can of worms, there was a thread several pages long over yonder on mustard...

cl15876 wrote:Can you deep fry mustard?

gadzooks wrote:Good God, does a thread EVER stay on topic around here?

Heh, with all those posts split off into the "Mustard" thread, this post makes no sense any more.

I found this recipe and may give that a try, unless I get a "wow" recipe from somebody else. As far as meat (heh heh, she said meat), I usually just do a Boston butt in the crockpot with whatever in the spice cabinet strikes my fancy (garlic, always lots of garlic), and then pull and smother with sauce; or a pork tenderloin (for those in Wegmans country, they have *amazing* Club Pack tenderloins for like $2/lb) baked with the sauce. Nothin' fancy.

After another trip to the store, I got the stuff for the "Basic mustard sauce" here, since it says that's based on Bessinger's sauce*, which is one I really like; it wasn't quite bitey enough, so I added a couple teaspoons of powdered mustard, and the molasses taste was a little too strong, so I threw in some Karo Syrup. It's smothering a tenderloin in the oven right now, looking forward to eating it!

*There's some interesting history to South Carolina's BBQ; various members of the Bessinger clan all claim to possess Old Man Bessinger's sauce recipe, though their sauces are all a little different. Maurice's, in and around Columbia, his sauce is much sharper and very mustardy; Melvin's and Bessinger's, in Charleston, are sweeter. All are good. Who has the real recipe? Who knows!

I think eveyone "tweaks" their barbque sauce. I know I do. I have a recipe for vinegar based sauce (somewhere between here and Kenansville). I like to add a quartered up apple to it while its cooking down. I use it, especially when I'm doing "fake" barbque in the crock pot. You would be surprised how good it turns out.

DAMN, you two are making ME want to run back out to the store. I actually was there tonight, picked up the can of mustard powder (wondering, why would someone want this), thought of MILES as I past thru the meat section, thinking.... "13lbs of pork, 13 lbs of this and 13lbs of that", OOOPS, this was a guy convo we discussed last night for sauce bases while watching figger skating.... sorry... I retract my comments, it's a guy thing (unlike the Johnson discussion which we DO NOT DO.... normally.... (That's taboo)! )

cl15876 wrote:DAMN, you two are making ME want to run back out to the store. I actually was there tonight, picked up the can of mustard powder (wondering, why would someone want this), thought of MILES as I past thru the meat section, thinking.... "13lbs of pork, 13 lbs of this and 13lbs of that", OOOPS, this was a guy convo we discussed last night for sauce bases while watching figger skating.... sorry... I retract my comments, it's a guy thing (unlike the Johnson discussion which we DO NOT DO.... normally.... (That's taboo)! )

There are two secret ingredients which may appear in a really good macaroni and cheese recipe made from scratch. One is nutmeg...... and the alternate secret ingredient is ground mustard, sometimes called dry mustard.

Ohhh yes, mustard powder is SO GOD in mac 'n' cheese. I make basically Alton Brown's stovetop recipe. Nom nom nom.

Oh, and the sauce was excellent. Also three noms.

Devil in the Blue Dress wrote:

cl15876 wrote:DAMN, you two are making ME want to run back out to the store. I actually was there tonight, picked up the can of mustard powder (wondering, why would someone want this), thought of MILES as I past thru the meat section, thinking.... "13lbs of pork, 13 lbs of this and 13lbs of that", OOOPS, this was a guy convo we discussed last night for sauce bases while watching figger skating.... sorry... I retract my comments, it's a guy thing (unlike the Johnson discussion which we DO NOT DO.... normally.... (That's taboo)! )

There are two secret ingredients which may appear in a really good macaroni and cheese recipe made from scratch. One is nutmeg...... and the alternate secret ingredient is ground mustard, sometimes called dry mustard.

Agreed. Mrs. DD just baked a mac & cheese casserole tonight and confirmed one of her "secret" ingredients is dry mustard. Ymm, mac & cheese ;) .

gadzooks wrote:Maurice's, in and around Columbia, his sauce is much sharper and very mustardy;

Maurice is unworthy of mention in print or by breath. The man is an inveterate racist and a piece of shit. If I had the power to do so, I would outlaw any discussion of him here.

wilson wrote:

gadzooks wrote:Maurice's, in and around Columbia, his sauce is much sharper and very mustardy;

Maurice is unworthy of mention in print or by breath. The man is an inveterate racist and a piece of shit. If I had the power to do so, I would outlaw any discussion of him here.

I cannot offer input on wilson's post. Thankfully, I have avoided Columbia to the extent that I lack the knowledge to offer my input.