Getting Your Gameday Sauce for Coastal Carolina - 247Sports

Map of Sauce Types in South Carolina (Photo: Southern Living)

 

As the BYU Cougars get ready to head down to Conway, SC this weekend to take on the Coastal Carolina Chanticleers, we here at CSI feel this is a prime opportunity to share some knowledge and provide you with a game day recipe.

Now being in the Carolinas, pork reigns supreme. When people say “BBQ” – that is not an event, that is a food, and without a clarification of it being ribs, brisket, chicken, or anything else, “Ole Jonny is making BBQ” means you’re getting pulled pork. Now I’m a fan of all smoked meats and while pulled pork seems to be the entry into the realm of making ‘que for many, it is because it makes sense for it to be that way:

It is forgiving. It has a ton of fat, and fat equals flavor. It’s dirt cheap – you can grab a butt for under a dollar a pound pretty regularly. You throw it on your pit and let it ride and some time later you have yourself way too much food and hopefully took the money muscle for the chef’s treat.

In the Carolinas you have different types of sauces: Lexington style with a thicker tomato based sauce, the Eastern style (which I am not a fan of) with its vinegar and pepper mix doused on chopped whole hog, and my personal favorite of the three which hails from the midlands of South Carolina:

Gold Sauce

Now Conway (near Myrtle Beach) is still in the Vinegar and Pepper area, so we will give you a sample recipe for both, but the mustard based sauce will steal the show if you are making BBQ for your game day feast.

Both of these recipes come from Meathead Goldwyn over at AmazingRibs.com and I have made them both and can vouch for both their quality and authenticity:

South Carolina Gold Sauce:

• 2 cups yellow mustard
• 2/3 cups apple cider vinegar
• 3 Tbs tomato paste
• ½ tsp of your favorite hot sauce
• ¾ cup of sugar
• 1 Tbs mustard powder
• 2 tsp chicken boullion
• 2 tsp dried rosemary (freshly ground)
• 1 tsp celery seed
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Prep is easy: mix all the wet ingredients, grind/blend the dry ingredients (rosemary leaves, pepper, celery seed). Mix it all together and simmer for about 10 minutes to let it meld.

My personal variation on this is to add about half a cube of butter to up the fat content of the sauce and give it a softer texture.

Eastern Sauce:

• 1 ½ cups distilled vinegar
• 1 tsp hot sauce
• 2 Tbs sugar (I prefer dark brown, white or light brown will work)
• 1 Tbs kosher salt
• 2 tsp crushed red pepper
• 2 tsp finely ground black pepper

Some butter is also optional on this and will mellow it out a bit (the vinegar will punch you). This one doesn’t need any real prep besides mix, shake and let it sit. The longer it and prep the better. You can use it as a mop while you cook to add flavor to your bark, can chop your pork instead of pull it and toss it all together or just use it as a regular ‘ole finishing sauce.

If you try these and put a twist on them of some sort – what is your take on it? Let us know – we appreciate BBQ of all shapes and sizes, as long as it’s not over cooked.

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Getting Your Gameday Sauce for Coastal Carolina - 247Sports
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