South Carolina Mustard Sauce

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In South Carolina, barbecue is flavored with mustard as a dominant ingredient rather than just an incidental spice. But vinegar makes its appearance here as well, plus some hot sauce. As in North Carolina, the sauce is primarily used over smoked pork. But you could serve this over grilled pork chops.

Ingredients

  • 3/4 cup yellow “ballpark” mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste

    • Instructions

    Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

     

    Memphis-Style Finishing Sauce

    Dave DeWitt Recipes Leave a Comment

    This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder

    Ingredients

    • 1 cup tomato sauce, preferably freshly made

    • 1 cup red wine vinegar

    • 2 teaspoons Louisiana-style hot sauce

    • 1 tablespoon butter

    • ½ teaspoon freshly ground black pepper

    • ½ teaspoon salt

    • ½ cup light beer

    Instructions

    Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

    Remove from the heat, but serve warm over smoked meats.

    Spit-Roasted Chicken w/ Spicy Wild Rice Stuffing

    Dave DeWitt Recipes Leave a Comment

    Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese

    Ingredients

    chicken, wild rice, onions, sage, cayenne powder

    Instructions

    Grilled Artichokes with Chile Dipping Sauce

    Dave DeWitt Recipes Leave a Comment

    These artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.

    Ingredients

    • 4 small fresh artichokes
    • 1 cup oil-and-vinegar-based barbecue basting sauce or barbecue marinating sauce
    • 1 cup mayonnaise
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons minced serrano chiles
    • 1 teaspoon lime juice

    Instructions

    Cut the artichokes in half vertically and scoop out the dark leaves and the “fur.” Poach the artichokes in boiling, salted water until the leaves start to come off.

    Remove and drain. Marinate in the marinade or grilling sauce for 2 hours.

    Combine the mayonnaise, cilantro, chiles, and lime juice.

    Grill the artichokes for 3 to 6 minutes on each side, remove and drizzle additional sauce over the top. Serve with the dipping sauce.

    Rosemary-Scented Lamb Chops

    Dave DeWitt Recipes Leave a Comment

    Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

    Ingredients

    • 1 cup fresh lemon juice
    • 1 cup dry red wine
    • 1 cup red wine vinegar
    • 3/4 cup chile-flavored mustard
    • 3/4 cup chile-and-herb-infused olive oil
    • 4 cloves garlic, minced
    • 2 tablespoons chopped fresh rosemary
    • 2 tablespoons minced onion
    • 2 to 3 chiltepins, crushed
    • Salt and freshly ground black pepper
    • 4 lamb chops

    Instructions

    Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well.

    Marinate the lamb in the mixture for an hour at room temperature.

    Remove the lamb and reserve the marinade.

    Grill or broil the lamb chops to desired doneness.

    Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes.

    To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.