Noted as the birthplace of barbecue and the home of the official four sauces by Discover South Carolina, a visit to the palmetto state wouldn't be complete without a stop at one of their many barbeque joints. Carolina bbq all about pork and the four bbq sauces: vinegar, light tomato, heavy tomato, and mustard, aka Carolina gold.
Barbeque is as American as apple pie. Originated in colonial times, with the first mention of bbq by George Washington in 1769 (he attended a "barbicue" in Alexandria, Virginia), barbeque has grown into a cultural and regional food. Today there are four main regional styles of bbq (Carolina style, Texas-style, Kansas City style, and Memphis style) along with four smaller styles found in St. Louis, Californa, Hawaii, and Alabama. Each region has their own take, whether it be the cooking method, the type of meat used, or the sauce. For South Carolina, the sauce is key and changes depending on where you are in the state.
Find yourself between the Columbia and Charleston corridor and you'll notice the barbecue sauce of choice is a tangy mustard sauce named Carolina gold. Made with mustard, cider vinegar, brown sugar, tomato paste, salt, black pepper, and cayenne pepper, this Carolina barbecue sauce is great on anything from a Carolina pulled pork sandwich to chopped pork shoulder. Served up with coleslaw, baked beans, cornbread and hush puppies, no visit to South Carolina is complete without trying this characteristic Carolina barbeque sauce.
How to Make Carolina Gold BBQ Sauce
In a saucepan over low heat combine all sauce ingredients and simmer for 5 minutes, making sure to stir the sauce often to prevent burning. Remove the sauce from the heat and let cool to room temperature before using. You can refrigerate the sauce up to a week or frozen for 3 months.