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Didn't know if this simple cupboard store sauce was in here.. feel free to remove it f a duplicate..
Carolina Gold is sweet and tangy, with a bit of heat. We use pungent Dijon instead of the traditional turmeric-heavy yellow stuff. Otherwise, the recipe is simple. It's delicious on a pulled pork sandwich, or slathered over our barbecue baby backs..


Makes... 670g
300 g
Dijon mustard
150 g
Distilled vinegar
150 g
Cider vinegar
60 g
Lea & Perrins® Worcestershire sauce
8 g
Salt, kosher
0.5 g
Cayenne, powder

That's handy to have. Thanks Gus.

Phil

Interestingly, I like CGB sauce on my pulled pork, I use this recipe, which clearly states not to use Dijon.

http://amazingribs.com/recipes/BBQ_sauc ... sauce.html

Might have to try with Dijon and see what the difference is. I tend to use Frenchies when I can get hold of it.

This sauce is more likely found in South Carolina (or even Georgia) and would use yellow mustard. . One of my favorite things to do with a sauce like this is to take a large sweet onion, peel it, cut down from the top almost to the root, repeat this all the way around (to make an onion blossom), add sauce to every cut, wrap it up in foil, and cook it on the grill with ribs, etc.

Actually I find Colemans powder is way better than any yellow prepared or dijon. Used it for years in all our formulas that call for yellow mustard, you can't beat the extra kick from Colemans....just fan of good English mustard I guess. Only use American yellow on hot dogs.

I will have to try that onion, I eat onions like some people eat apples, not very sociable I know .
We have some Colemans powder, will try that in the next batch.