Get your smokers and grills ready for summer with this classic Carolina mustard bbq sauce recipe from South Carolina. It goes perfectly with pork or grilled chicken.
Carolina Mustard BBQ Sauce Recipe (Carolina Gold)
South Carolina has a rich and proud history in barbecue. Growing up, I only knew of tomato-based barbecue sauces. Sadly, they were all I'd ever been introduced to.
Little did I know there were so many other types of barbecue sauces out there, and a practically infinite variation of them, but each with their own unique base. This mustard-based barbecue sauce is one of them.
Mustard, you say? In barbecue sauce?
Absolutely. If you've never encountered a barbecue sauce recipe made with mustard, you're in for a taste bud awakening because it is truly a revelation.
Behold - Carolina Gold BBQ Sauce.
A History of Carolina Mustard BBQ Sauce
Mustard-based bbq sauce is tied back to the Germans who populated South Carolina in the 1700s.
Germans are fond of their mustards, which accounts for its early introduction, but its overall flavor is the reason for its enduring popularity. I've seen many variations of this sauce, with a smattering of other ingredients included.
This is the version I personally enjoy at home. It pairs ideally with pork - think ribs, pork chops, pork shoulder that's been smoked to tender perfection.
You'll find it all over South Carolina, though it has found its way up through North Carolina as well, and is offered along with other barbecue sauces at many BBQ restaurants.
North Carolina is known more for their ketchup based bbq sauces with molasses and brown sugar and their vinegar based sauces as well, but they've made plenty of room for this mustard bbq sauce, which is also known as Carolina Gold Barbecue Sauce.
It's great stuff, my friends!
It's also incredibly easy to make. First off, you only want to use yellow mustard. No brown mustard here, my friends. You MUST go with the classic recipes. Trust them in the south. They know what they're doing.
Toss in your ingredients and whisk away. A little bit of heating and you have a sauce ready to go. I like to make mine a day ahead to allow the flavors to mingle a bit. The choice is yours.
What Does Carolina Mustard BBQ Sauce Taste Like?
This mustard bbq sauce is a wonderful mix of sweet and tangy and spicy. You get a double whammy of tang from the mix of apple cider vinegar along with yellow mustard, which has a respectable level of tang on its own.
You'll find a wonderful sweetness from the brown sugar and honey, a welcomed savory taste from the seasonings, as well as enticing spicy notes from the cayenne.
If you'd like to up that overall heat factor, you can easily include extra cayenne pepper in the mix, or introduce some spicy chili flakes.
If you'd prefer a no-heat version, simply omit the cayenne and focus on the other ingredients.
Let's talk about how to make mustard bbq sauce, shall we?
South Carolina Mustard BBQ Sauce Ingredients (Carolina Gold)
- Mustard. Use ¾ cup yellow mustard. Yellow mustard is standard and preferred, though you can use others if you'd like.
- Sweet Factor. I use both ½ cup honey and ¼ cup brown sugar. Adjust to your own preference.
- Vinegar. Use ½ cup apple cider vinegar, though you can use other vinegar. Apple cider vinegar has a nice sweetness and tang.
- Ketchup. 2 tablespoons ketchup, or more to preference.
- Worcestershire Sauce. Use 2 teaspoons Worcestershire sauce
- Seasonings. I use 1 teaspoon garlic powder, a pinch or more of cayenne (usually more for me) and ½ teaspoon salt. If cayenne is too spicy, use paprika.
- Hot Sauce. I like to add in a few dashes of hot sauce, though this is completely optional.
How to Make Carolina Gold BBQ Sauce - the Recipe Method
Gather Ingredients. First, add the following together in a mixing bowl: yellow mustard, honey, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, garlic powder, cayenne, salt and hot sauce.
Whisk. Whisk everything together until very smooth.
Simmer. Next, add to a small pot and simmer for 10 minutes. Remove from heat and let it cool.
Refrigerate. Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
Serve. To serve, warm it up in a small pot and get eating! Or enjoy it straight out of the refrigerator! So good.
Time to get the smokers and grills going. Here's another barbecue sauce to add to your arsenal. Enjoy!
What to Serve with Carolina Mustard BBQ Sauce
Carolina Mustard BBQ Sauce is particular delicious when served with pulled pork on a bun, topped with crunchy coleslaw. It is also wonderful spooned over grilled pork chops or grilled chicken.
I've also enjoyed it over smoked pork ribs, where the tanginess really shines.
Still, personally, there's nothing better than smoking up a couple pork butts until they're pull apart tender, then smothering the meat with this outstanding bbq sauce.
So flavorful and infinitely enjoyable. I love to eat pulled pork.
Try Some of My Other Popular BBQ Sauce Recipes
Best Mustard BBQ Sauce Recipe - Ever!
I love this sauce! Such a great recipe. So tangy, wonderfully sweet, just a touch spicy. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Carolina Mustard BBQ Sauce Recipe (Carolina Gold)
Ingredients
- ¾ cup yellow mustard
- ½ cup honey
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- Pinch or more of cayenne
- ½ teaspoon salt
- Dash of hot sauce
Instructions
- Whisk all of the ingredients together in a large bowl.
- Add to a small pot and simmer for 10 minutes. Cool.
- Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
- To serve, warm it up in a small pot and get eating!
Video
Notes
Nutrition Information
This recipe was updated on 6/9/23 to include new information, video and photos. It was originally published on Jun 15, 2016.
Lee M says
Just harvested my reaper, scorpion and moruga peppers off my plants with a few habaneros thrown in and was making different sauces with them. Came across this recipe and figured my puree off peppers would work well with the sweetness of the sauce....definitely not disappointed !! put a table spoon full in and turned out amazing...perfect balance of heat and sweetness.
Mike Hultquist says
Nice! I love it, Lee! Extra spicy!
Carolyn L says
This is absolutely delicious mixed with shredded cabbage, and served over hot dogs, sausage dogs, or Bratwurst!
By the way, some of the best sausage is Manda Mild Smoked Pork Sausage. I buy it in the 1# packages direct from Manda Fine Meats in Baton Rouge,LA, & they ship it in dry ice. It’s just like the sausage, in casings, my Mom bought when I was a kid, during the 50s & 60s, but is impossible to find in stores anymore … at least not where I live.
Anyway, a carhop type burger joint used to have foot long hot dogs, with this type sauce & slaw mixed together. Everyone loved them. Now I can have them again! Thank you!
Carolyn L says
Correction: I said the sauce was mixed with slaw, but I should have said shredded cabbage.
Mike Hultquist says
Awesome, Carolyn! I love to hear it! Definitely a great way to use it. Cheers!
Venita Philmore says
this is a good recipe
Mike Hultquist says
Thanks, Venita! Definitely a favorite here!
Laura says
This is the first time I have made BBQ Sauce from scratch. This turned out great! Thank you
Mike Hultquist says
Glad you enjoyed it, Laura.
Geoff says
Add a 1/4 cup of your favorite bourbon. Tremendous.
Mike Hultquist says
I love this!
Kerry says
THANK YOU. Holy smokes this is some really good sauce!!!! The flavors blend perfectly. I didn’t have ketchup so I substituted tomato-based salsa instead (I know, weird), but it turned out fine! None of the salsa-esque flavors disrupted the mustard-vinegar essence. I’ll just be over here in VA. dipping everything in this….
Mike Hultquist says
Nice! Thanks, Kerry! Glad you enjoyed it. Yes, we LOVE this sacue!
kristine aiuto says
I made this sauce and used it 2 ways:
1. As a BBQ sauce for pulled pork - excellent
2. Combined with some mayo for a Mushroom Burger with sautéed onions
Both ways delicious. Didn't quite have enough yellow mustard so used a couple of tablespoons of ground mustard as well.
Mike Hultquist says
Glad you enjoyed it, Kristine.
Anthony Stebel says
Wonderful bbq sauce. Easy to make and great flavor. Followed the recipe exactly as written with 1 teaspoon of sriracha hot sauce where recipe called for dash.
Going to try it on a rack of smoked back ribs.
Mike Hultquist says
Awesome! Thanks, Anthony!
Aaron says
My wife and I first fell in love with Carolina Gold BBQ sauce from a baseball stadium concession stand. We've adopted this recipe as our new GO TO Carolina Gold sauce because it's SUPER delicious and so easy to make at home. Thanks Mike!
Mike Hultquist says
Excellent! Glad you both enjoy it, Aaron!
John Ginter says
Holy Cow!!!! I added some smoked habenaro and jalapeno peppers. it is awesome!!!!!
Mike Hultquist says
Thanks, John!
Jesi says
Thank you! Terrible tomato allergy sufferer here, so this is the only BBQ sauce I can have. I have to remove the ketchup from the recipe. Any idea if a substation is needed and if so what would you suggest?
Mike Hultquist says
Just skip the ketchup, Jesi, though a nice chili sauce would be a good sub. Consider sriracha or chili-garlic sauce. https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-chili-garlic-sauce/
Nikki says
Amazing! Delicious! Thank you for sharing your recipe. It's the best We've ever had!
Mike Hultquist says
Excellent! Thanks, Nikki!
Grim says
Does adding something hotter like ghost or reaper pepper flakes take away from the favour of the bbq sauce? Or is there a bbq sauce that's better for those peppers?
Mike Hultquist says
Grim, it will definitely make it much hotter, but the effect will depend on your level of tolerance. Ghosts have a nice fruitiness that comes through if you can take the heat. If it's too hot, you should use milder peppers. Maybe try half a habanero (cored) and see how you like it. Ghosts are great with more tomato-based BBQ sauces as well, but again, I encourage experimentation. Try a little at first.
Cassondra says
We loved it, I tripled the recipe to can some for later. It is all gone the family ate it on everything. We will be trying to figure the amounts to make 24 pints next week.
Mike Hultquist says
Nice! Glad to hear, Cassondra!
Sandi Smith says
Did you water bath can?
Mark Connolly says
This is a terrific recipe. I have always loved the combination of heat and sweet. My first experience was in Rochester, NY, in college. Buffalo had their wings. Rochester had "birds". A deep fried (for crispness), then baked half chicken, served on a piece of white bread and drenched in a hot orange sauce. It came in several levels of heat. Also served with a side of cold macaroni salad. A great buy at $5 for a college student (!). (That dates me... the 1970s).
This recipe was also terrific. I lived in Eastern North Carolina for a few years. They love their mustard sauce... no tomato sauce there. And yes, only yellow mustard will do. The honey here was a really nice touch. I did not know that this was an ingredient. But I must admit. The recipe as written was BLAND. I added 1 TBS of my personally made cayenne "dust" (no seeds or filler here), 1 tsp of the same serano dust and about 1 tsp of Tabasco. Nice !
Just wondering, what is the recipe for the white vinegar topping that they put/squirt on a smoked whole suckling pig? THAT is a distinct Eastern NC favorite.
Mike Hultquist says
Thanks, Mark. Yep, always nice to spice it up a little. I have a recipe for Carolina Vinegar BBQ Sauce here: https://www.chilipeppermadness.com/recipes/carolina-vinegar-bbq-sauce/
Mark Connolly says
PERFECTO !!! I will have to give it a try.
Shel says
This sauce is amazing! Served it with ribs and chicken. It's just like the mustard bbq sauce from our favorite smokehouse restaurant. Loved it!!!
Maria S. says
Made the Carolina Mustard BBQ sauce. Absolutely loved the end result. scrumptious flavour with minimal effort.
Mike Hultquist says
Glad you enjoyed it, Maria!
Lee says
what's the shelf life like once made tho ?
Mike Hultquist says
Lee, normally I would say it will last at least a week and up to a month, but this is primarily a condiment-based sauce, so will likely last a few months easily in the refrigerator. Enjoy.
Lee says
amazing.. thanx
Jenn says
Fantastic!! Your recipe is outstanding and exactly what I was looking for. Didn't change one single thing. If you are looking for a Carolina mustard sauce, look no further. You found it. I was so grateful that I found this site. Your sauce is amazing and I'm so glad you shared it with us. Highly recommend the sauce. Thank you.
Mike Hultquist says
Thanks so much, Jenn! Glad you enjoyed it!
Dot says
Hey,
I will be using this sauce tomorrow . I am hoping it's similar to Maurice's sauce that we always bought whenever visiting the south. Now I live in Strasbourg , France . can't find anything like this here!!!
Mike Hultquist says
I hope you enjoy it enough to give it 5 stars upon trying it, Dot. Have fun.
Sonia says
Recipe was very good. i cut the amt of brown sugar.
Mike Hultquist says
Glad you enjoyed it, Sonia.
Carol says
Had some of this style of sauce on a pork chop, but they added a little wasabi to it. Very good!
Mike Hultquist says
I love the wasabi addition! Nice.
leonce chiasson says
how long will it keep in the fridge
Mike Hultquist says
This will last several months easily, stored in a sealed container. Enjoy!
Rhea Beacker says
Made this for a whole chicken we were smoking. Super! Then used the extra as a dipping sauce. Only thing I did was 1/2 cup regular mustard with 1/4 horseradish mustard and I didn’t have hot sauce so I sprinkled in dinosaur seasoning.
Mike Hultquist says
Awesome! Glad you enjoyed it, Rhea!
CBJ says
This is fantastic! Followed recipe to a T. Never tried SC BBQ sauce before. Going to be a huge hit at our smoked pork butt get-together this weekend!
Mike Hultquist says
Yes! I LOVE this stuff. Seriously, so good. Glad you enjoyed it!
C'dub says
It's Hatch Chili season, last week I grilled about 5 lbs and have them in 1 cup freezer bags. Thinking about adding a cup of hatch chilis during simmer and then using a blender to smooth them into the sauce. Have you tried adding hatch or other chilis?
Mike Hultquist says
I have not, but would definitely give it a go. Let me know how it turns out. Enjoy!
Loren Martin says
Wonderfully tangy and exciting flavors! Thank you.
Mike Hultquist says
Glad you enjoyed it, Loren!
Linda Ross says
Sweet and Spicy - best combination ever. Quick to make with ingredients I'm sure that most of us have at hand. Thank you! This is delicious
Mike Hultquist says
Thanks, Linda! Definitely a favorite here!
Falkenna says
I forgot the ketchup and was too impatient to wait a day, so ate it on fried *chicken livers* (and veg and baked potato) right away. Yum!! A little too sweet for me, I would use a tad less sugar and honey next time, but I will definitely be making it again, for pork, chicken and more livers! I'll make it ahead next time, I'm sure it will be even better. And so easy.
An NC native living in the UK, I was inspired to find the recipe by my sister, who tasted it in Nashville . . . Yes, the word is definitely being spread!
Mike Hultquist says
Wonderful! Glad you enjoyed it! Best to you in the UK!
greg says
Has anyone tried a recipe like this with stevia, monk fruit, etc.? Just trying to limit my sugar intake (it is in everything!) thanks, greg
Mike Hultquist says
Greg, I've made it with Stevia. I use stevia in my coffee. You might need to adjust the amount, depending on the overall sweetness of your product, but it definitely works.
Ed P says
I’d like to make this and give as gifts. If I make a big batch, can I water bath can it to preserve? If so, would I need to add anything? And is 10 minutes enough process time to preserve?
Thanks
Mike Hultquist says
Ed, yes, you should be able to. Check the pH first. Shoot for 3.5 or lower for home preserving. 10 minutes is usually long enough, up to 20 minutes at higher altitudes.
Gman says
Hello, I am from the Carolina Coast now living in Canada, so I bought a smoker so I could made my pulled pork and this sauce recipe is fantastic I have turn my Canadian buddies on to it and they can’t get enough! Thank you! Thank
Mike Hultquist says
That's awesome to hear! I love that you're spreading the Carolinas love for pulled pork around. It is SO GOOD! Thanks for sharing!!
Aisa says
I am from SC and OMG this recipe is ON POINT! Super easy to make and authentic to the tangy, sweet and bright mustard BBQ I grew up eating. Thank you!!!
Mike Hultquist says
Awesome to hear, Aisa! Glad you found it and enjoyed it! We LOVE this stuff. I can't get enough of it. So good!
Jenny Findell says
This is more than 1 cup. More like 2. I reduced the sugar and honey. Don't need it that sweet.
Donna A Pollock says
Great recipe. T made this using only your ingredients it is amazing. But next time I will play around with it to make it my own. I really don't know if that is possible though, your recipe is so delicious. Thank you for sharing.
Mike Hultquist says
Thanks, Donna. Enjoy the experimenting!
Steve Berry says
I made this for a group of friends having a BBQ with various smoked meats they loved it said it went well with the poultry and pork and they wanted the recipe so I passed it on
Mike Hultquist says
Great to hear! This is perfect with pork and poultry, absolutely. Glad you enjoyed it, Steve! Thanks for sharing.
Tom says
Made this on a whim to go with a sous vide pulled pork this weekend. Everyone loved it, asked me for the secret, and generally assumed I'm a culinary genius!
Mike Hultquist says
Haha, nice! Glad to help, Tom! I love to hear it. =)
Christine says
I’ve never had this type of bbq sauce but I love mustard so thought I’d give it a go and I’m so glad I did! I did cut back on the sweet stuff a little and boy does this sauce have some tang!! I’m all for it! Gonna use some on my ribs tonight, but I’m sure I’ll be using it for many many things!
Mike Hultquist says
Yes!!! Thanks, Christine. I know, this sauce is SO GOOD. We always have it on hand here. I love it.
Andrew says
What slaw recipe do you pair with this sauce and pulled pork? Vinegar or mayo based?
Mike Hultquist says
Andrew, I prefer the vinegar based, but both work for a bit of crunch! Let me know which you wind up using. Enjoy!
Geoff says
I cut the brown sugar in half and add a 1/4 of bourbon. Boom!
Michael Hultquist - Chili Pepper Madness says
Nice! Make it your own, Geoff! I love it. Thanks for sharing!
rich says
mouth watering goodness. i could drink this sauce from the bottle
Michael Hultquist - Chili Pepper Madness says
Totally! This is so good! Thanks, Rich!
Shelby says
This is our go to bbq mustard now. We’ve bought multiple grocery store brands and none of them hit as good as this sauce does. We make a double batch and always have some on hand for smothering our pulled pork or even just to dip our french fries. It’s great on everything and super easy to put together.
Michael Hultquist - Chili Pepper Madness says
I know, right? This is so addictive! Glad you enjoyed it as much as we do, Shelby! WE love it!
Mary says
It was really good. I brined pork chops, barbecued the chops, and served the chops with this delicious sauce. Side was vegetable kabobs (peppers and mushrooms)
Thank you!
Michael Hultquist - Chili Pepper Madness says
Very nice! Thanks, Mary!
Dan Kitley says
Delicious bbq sauce! Works great with pulled pork. My daughter and I had a great time making it together.
Michael Hultquist - Chili Pepper Madness says
Awesome, Dan! Thanks. Yes, this is PERFECT for pulled pork. Definitely a favorite of ours.
Lori Shields says
I omitted the honey b/c my husband doesn't like a sweet sauce, and it was just perfect, thanks!
Michael Hultquist - Chili Pepper Madness says
Excellent. Thanks, Lori!
Glen says
I’ve made this and added a couple tablespoons of butter. Turned out really good. If I’m using for hamburgers or grilled chicken, I add liquid smoke.
Michael Hultquist - Chili Pepper Madness says
Very nice! Love the butter addition!
Dan Kuykendall says
I love a Carolina sauce and this one is pretty good!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan! Definitely a favorite here!
Kathrin says
I would have given this 5 stars, but it was way too sweet for me. I ended up almost doubling all the ingredients except for the honey and brown sugar. Most people love all the sweet sauces, but I am weird. I love my sauces more on the savory/tangy side. Plenty tangy this sauce definitely is and it actually tasted really good made according to instructions. I just need something less sweet for my BBQ cravings. Next time I will cut the sweet ingredients in half. Other than that this recipe provides a great road map.
Michael Hultquist - Chili Pepper Madness says
Kathrin, yes, next time you can easily adjust to your own preferences by reducing the sweeter elements. Thanks for sharing.
Tara says
We absolutely love this sauce. I am making our 4th batch today for some smoked ribs tomorrow.
Thank you so much for sharing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tara! We love this one!!!
Sarah says
Is it necessary to simmer? I actually preferred the flavor before simmering.
Michael Hultquist - Chili Pepper Madness says
Sarah, no, you can use it as-is before simmering. Simmering melds the flavors together, but if you like the flavor beforehand, go for it! Enjoy!!
Leah says
We are Eastern North Carolina bbq sauce loyalists but....OH MAN!! I put it on a spatchcocked grilled chicken but I do believe you could put this stuff on cardboard and it would taste divine. I’m thinking about making a big batch and putting it in my goodie baskets for Christmas. So if you are on my goodie list...you’re welcome. Yummy yummy.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Leah! I know, this stuff is addictive, right? Great present idea.
Kayla A. says
South Carolinian here. Needed a good mustard sauce for some hash and didn't want to run to the store. Can't believe how easy and delicious this recipe is. Tastes amazing!
Michael Hultquist - Chili Pepper Madness says
Excellent, Kayla! This stuff is addictive. I love it.
Mike says
This is fantastic! I want to make some and age it in my used mini whiskey aging barrel. Is it okay to not refrigerate? If not, what ingredients would I need to omit? I assume the ketchup shouldn't be added, but I'm not completely sure.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mike. I would refrigerate it. It's pretty acidic, so might be fine out of the fridge in a cool, dark place. To keep it out, I would UP the acidity, like more vinegar.
Tanner says
Does this work with beef?
Michael Hultquist - Chili Pepper Madness says
It's more commonly used on pork, but I do enjoy it on beef. I had some the other night with smoked brisket. YUM. Works for me!
Doug Clinton says
Great recipe. I take the Boston butts and have the butcher saw them into country style ribs. I smoke them with Mesquite smoke and
this combination of East meets West really works great together. Taste like candied bacon. 275 degrees 2 hours turning after first hour, then 1/2 hour to set the glaze.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Love it. Thanks, Doug.
Dan says
This turned out so great. Perfect sauce to complement smoked pulled pork sandwiches!
Michael Hultquist - Chili Pepper Madness says
Great, Dan! Super happy you enjoyed it! This is one our favorite recipes for sure.
Ross says
Outstanding!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ross! We really LOVE this sauce. Yummo!
Richard Seaton, Jr says
Excellent sauce as a mop on shoulder. I used only brown sugar, no honey and Marie Sharps Garlic Habanero for the cayenne and hot sauce. Fabulous.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Richard!
Pat says
Sounds delicious. Can this be canned?
Michael Hultquist - Chili Pepper Madness says
Thanks, Pat. Yes, this can be canned. I would use a simple water bath method for long term preserving. Enjoy.
Tanya says
I made this today and I absolutely love it. How long will it keep in the fridge?
Michael Hultquist - Chili Pepper Madness says
Great, Tanya! Glad you love it. It will last quite a long time, as it's mostly mustard and vinegar, seasonings and condiments. Many, many months. Enjoy!
Mary cardi says
Can this be used as a marinade for chicken?
Michael Hultquist - Chili Pepper Madness says
Mary, sure, you can use this as a marinade. It would add a lot of flavor. Let me know how you enjoy it.
Dorothy Bevill says
Sounds about right. You do need to check out Eastern NC bbq sauce; you’ve offended a big portion of the state. I never learned to appreciate it; too much S.C. in me!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dorothy. I do LOVE the BBQ sauce offerings in NC for sure. Considering that I now live here in NC, I'll be happily getting my fill! Love it.
Robin says
Seriously, I never say things like this but when I tasted this, all I could say to my husband was "Slap your mama". The best mustard bbq sauce I've had and also use ut as a salad dressing and dipping sauce.
Michael Hultquist - Chili Pepper Madness says
That's awesome! Yes! We REALLY love this BBQ Sauce. So unique, and SO GOOD!
Jeni says
I was making Cuban quesadillas for dinner and wanted BBQ like my favorite restaurant uses for them, not just plain yellow. This was delicious! It kicked the quesadillas to a whole other level of awesomeness! Thanks for a great recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Jeni! I do appreciate it!
Tawnya says
So happy to find this recipe!! It's going to be in my fridge always! So easy to make!
Michael Hultquist - Chili Pepper Madness says
Thanks Tawnya! Glad you love it! It's one of our favorites as well.
WelshBird says
What is the shelf life once made up? Looking to make it to take on a week's long camping trip in the summer
Michael Hultquist - Chili Pepper Madness says
WelshBird, if you store it properly in the refrigerator, it should last a good 6 months for you.
Julia says
I needed a mustard bbq sauce for a recipe, and was so glad to find this because I had everything on hand. And it's so delicious! I am going to make it and have it on hand all the time. Tonight its going on a chicken dish, can't wait to try it on pork chops! Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
That's great, Julia. Yes, I LOVE this mustard bbq sauce recipe as well. Outstanding on chicken and pork chops for sure!
Carole Bara says
I made this today for our Thanksgiving dinner (we have Thanksgiving in a October in Canada) to go with our ham..... amazing! Everyone raved about it! Thanks for a fantastic recipe!
Michael Hultquist - Chili Pepper Madness says
That's great, Carole! Glad you enjoyed it! Happy Thanksgiving!
Alexis jay says
Im from jville Florida but i live in Phoenix Az and this is the closest to Jenkins bbg sauce lve made this sauce alot.my neice and nephews wont eat anything else on their pig ribs..lol my sister puts it on her rice..needless to say we love this sauce
REPLY: Great to hear, Alexis! Thanks for sharing! -- Mike from Chili Pepper Madness.
theresa says
have you ever canned this? How hot have you made it?
REPLY: Theresa, no, I have not canned it though you can can mustard. It normally isn't very hot, but you can easily heat this up with extra hot peppers. -- Mike from Chili Pepper Madness.