"Georgia Gold" BBQ Sauce

[UWFSAE]

When I was a baby, my family moved from Dallas, TX to Columbus, GA and for the first ten years of my BBQ-related life the only sauce I had at family cookouts was a product called Foy's BBQ Sauce ... a mustardy, vinegary thin sauce that went on sliced pork butt, grilled sausage, ribs, etc.

While my mom, who moved up to Pennsylvania, still has it shipped by the very expensive case, I came up with this one that fits my preferred flavor profile but still has a mustard-base that makes it somewhat nostalgic.  Rest assured, this is NOT a Carolina-style ... it's pure Central Georgia.

GEORGIA STYLE SWEET MUSTARD BBQ SAUCE

1  Cup French's Yellow Mustard
2/3 Cup Dijon mustard
1/2 Cup cider vinegar
1/3 Cup molasses
1/3 Cup clover honey
2 Tbsp melted salted butter or bacon drippings
1 Tbsp Worcestershire sauce
1 Tbsp garlic powder
1 Tbsp ground black pepper
1 Tsp cayenne pepper
1 Tsp dried oregano
1 Tsp white pepper
1/2 Tsp Liquid Smoke (Hickory Flavor)
1/2 Tsp Lawry's Seasoning Salt


Make a paste with the dry ingredients and some of the vinegar and butter/bacon drippings.  Lightly toast this over medium heat until slightly bubbling and then combine the remaining ingredients. Raise the heat to medium high and bring to a slow simmer.  Reduce heat and simmer for 15 minutes.  Refrigerate and it should keep for several weeks.

This will make 22-24 oz. depending on how much you reduce the sauce over heat.

 

[DivotMaker]

Oh, that sounds incredible!  I'm also a big fan of sweet/sassy/tangy sauces.  I'll be trying it soon!  Thanks Joe!

 

[UWFSAE]

The liquid smoke is purely optional.  I debated on adding it but I find that mustard/vinegar sauces don't seem to make the smoke flavor pop as much as ketchup based sauces ... it could just be the vagaries of my palate. 

I'll also note that I often bump up the cayenne if it's just for me ... I like a touch more heat with my sweet than most of my guests or girlfriend.

 

[DivotMaker]

The liquid smoke is purely optional.  I debated on adding it but I find that mustard/vinegar sauces don't seem to make the smoke flavor pop as much as ketchup based sauces ... it could just be the vagaries of my palate. 

I'll also note that I often bump up the cayenne if it's just for me ... I like a touch more heat with my sweet than most of my guests or girlfriend.

I plan on trying it as-is.  I usually try recipes "as written" before I adjust anything.  If I see one that I immediately want to modify, I usually won't try it.  I have a feeling these ingredients will blend together very well!

 

[psoltesz]

I made a batch of this the other day and put it on a pulled pork shoulder that I had smoked the night before.  Fantastic stuff!  I'm a huge fan of mustard-based sauces, and this one definitely fits the bill. 

Nice recipe!

  - Phil

 

[UWFSAE]

I appreciate the compliment.  Just a piece of advice ... never serve this to someone for the Carolinas as they will take offense to the bastardization of their sauce birthright by those "heathens" in Georgia.  ;D

 

[psoltesz]

Not to worry...I live in Sacramento. 

 

[UWFSAE]

Dang it, Phil ... now I'm hungry for ribs with this sauce.  I posted some pics in the original recipe above of my process ... I will note that I added a full tablespoon of coarsely ground black pepper since I posted this; I like the added bite on the back of your tastebuds. 

 

[psoltesz]

Nice!

I was actually wondering what effect it would have to substitute Old Bay Seasoning for the Lawry's Salt.  What do you think?

  - Phil

 

[UWFSAE]

Hmm ... well, I don't add that much seasoned salt because of the salt content in the mustards and butter so I'm not sure how pronounced it would be.  I figure if you're going to add Old Bay I'd delete both the white pepper and Lawry's, then add 2 tsp (or even a bit more) of Old Bay in its place.

 

[psoltesz]

Good suggestion, thanks.  I may try that on my next batch!

  - Phil

 

[DvlDog75]

I am about try this. I am going to substitute Rufus Teague Meat rub, and a little bit more cayenne.

On a 22" Weber Kettle, indirect heat. Apple chunks on the heat(top grate)I guess we  will see what happens. I have been drooling for three weeks. Needed to wait for FF weeks....

 

[gregbooras]

Joe,
Your mustard recipe looks excellent, I have added it to my file and will use on my next set of ribs!
Best Greg