As a lover of good BBQ, regardless of what kind it is, I’m particularly interested in working to experience some of the best of different types of sauces. The SC Barbeque Society has a good link on the different types of ‘que that you’ll find in the country. For the most part, they break down into one of four families, in order of age:
Vinegar and Pepper: Traditionally located in the Carolina plains, from Virginia to Georgia
Mustard Sauce: Rich in German heritage, it’s the type of BBQ sauce that South Carolina is most famous for.
Light tomato: Vinegar and pepper with a bit of ketchup, this is popular around the Carolina region known as the Piedmont
Heavy tomato: Popular in the rest of the country, it’s a heavier, sweeter sauce. Often found on your grocer’s shelf.But c’mon now. You can do better than that, right?
For the Mayhem crew, my love of the Lowcountry is no surprise. So, there’s even less surprise that the first style that I decided that I wanted to experiment with was the Mustard sauce. Little bit of a disclaimer. I like spicy food. So, I wanted to make a Lowcountry sauce that I thought would give me some Lowcountry character with just a bit of something else. Boy, did I find it!
For now, the only thing that I did differently than the recipe wasn’t even really different from the recipe. It just wasn’t defined what kind of hot sauce to use. So, I used Frank’s Red Hot. And it was delicious. But, I feel the need to warn you again. It had a bit of heat to it. I halved the recipe, so I only used 1 tbsp of cayenne.
Great flavor, lots of character, unmistakably Lowcountry, and HEAT.
Sure sounds like Lowcountry Summer to me.