Carolina BBQ Sauce 2 Ways: Vinegar Pepper BBQ Sauce -&- Mustard BBQ Sauce Recipe

Carolina BBQ Sauce 2 Ways - Vinegar Pepper BBQ Sauce Or Mustard BBQ Sauce Recipe. Which do you prefer? Are you a fan of a Carolina vinegar bbq sauce recipe? Or do you prefer a Carolina mustard bbq sauce recipe? When you make Carolina vinegar BBQ mop sauce; do you add ketchup? Which pulled pork mop sauce do you make?
Glen's Pepper Hog Sauce:
250 mL (1 cup) distilled vinegar
125 mL (½ cup) apple cider vinegar
1 lemon (juiced and shell)
15 mL (1 Tbsp) brown sugar
30 mL (2 Tbsp) hot sauce
5 mL (1 tsp) salt
5 mL (1 tsp) paprika
2 mL (½ tsp) cayenne
5 mL (1 tsp) red pepper flakes
15 mL (1 Tbsp) black pepper
Carolina Mustard BBQ Sauce
Ingredients
250 mL (1 cup) yellow mustard
60 mL (¼ cup) honey
125 mL (½ cup) apple cider vinegar
30 mL (2 Tbsp) brown sugar
15 mL (1 Tbsp) Worcestershire sauce
10 mL (2 tsp) black pepper
5 mL (1 tsp) salt
15 mL (1 Tbsp) hot sauce
Method: (both sauces are the same)
Combine all ingredients in a medium sized saucepan.
Cook over low heat, stirring frequently for 10-15 minutes.
You aren't 'cooking' the sauce, just heating it so that the sugars dissolve and the flavours meld.
Remove from heat, allow to cool, then transfer to a lidded jar.
(in the case of the pepper sauce - remove the lemon shells)
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#LeGourmetTV #GlenAndFriendsCooking

[@GlenAndFriendsCooking]

Thanks for watching everyone! *Let us know in the comments what your favourite regional style of BBQ sauce is... or maybe you think sauce is an abomination.* Full recipes in the description box.

[@michaelo1492]

Visited Holly Hill S.C. and stopped by Sweats Barbecue. They cook whole pork halves over real wood out back. It’s an old farm house turning out awesome BBQ. They start Monday morning getting all the sides together, The Hogs are slow cooked starting on Thursday. They are open only Friday and Saturday. Everybody gets Sunday off and they start all over again on Monday. Put it on your bucket food list....Also your can get some “cracklings”, thin pork strips that are left after all the pork is pulled and chopped.

[@-MakeItGood-]

St. Louis red

[@ARVash]

NC born and raised, grew up on east Carolina sauce. The lemon is no go, the rest of it I've seen before but usually in less proportion. The sauce should be visually pretty clear and settle to the bottom. White pepper not black. I would say cayanne over paprika as you want bright short notes. It's usually not too much hotter than red pepper flakes which are a core but some people do make it hot. I've definitely added brown sugar myself but it shouldn't be "sweet" to the taste. If you're going to add a lactofermented hot sauce there's the confusingly North Carolina brand of hot sauce called Texas Pete, but don't add too much. The core elements of vinegar and red pepper flakes must directly shine through for it to taste authentic. Oh and if you're going to make it in a sandwich it should have a creamy sweet coleslaw. All in all, for a Canadian (aside from the lemon, ye of little vinegar faith) you did a lot better than many restaurants out of state in the US do so nice work 👌. Arguably one of the better examples I've seen. I can't speak to the South Carolina sauce, my Dad grew up on that but I've only had it when I go to visit family in SC.

[@irishpixierose]

I prefer a vinegar sauce on pulled pork. Before moving to Eastern North Carolina a friend told me about it. And he was right! Of course not everyone's sauce is good. Your recipe looks very good and I want to try it. Thanks!

[@irishpixierose]

@@michaelo1492 we had a similar place in Eastern NC where you could buy the cracklin. You had to get there EARLY in the morning to get it. They were open daily. But a few years ago they retired & sold the business to someone else. Both places had the same name, but the new owners recipe is not as good. I happened to be standing in line after they opened & struck up a conversation with the person in front of me, we were both checking out the new place. She was the widow of one of the former owners and told me they wanted the new owner to continue to use their recipe, but he chose not to. They still do a good business, but it is not as good.

[@Runsta101]

Vinegar BBQ sauce is always the way to go. I hope more people give it a try after seeing this video.

[@jeffforbess6802]

Runsta not ALWAYS

[@russellzauner]

@@jeffforbess6802 Always, with pork. The bigger problem to me is getting meat that isn't clearly marked as being injected with 8-13% liquid and it becomes super salty if you brine it and if you put any acids in the brine/marinade I had a pork butt nearly dissolve in just apple juice...minimally processed lets you have control over the entire profile of the meat and at least around here there are a LOT of minimally processed options so the cost isn't an issue. In fact, if it's on sale it will be cheaper than the mass produced/feed lot chicken. We're fortunate to live in a place that has a LOT of local food production.

[@reblahuty63]

i want to try to make some pulled pork in the slow cooker with both of these sauces. i have never tried the vinegar style sauces.

[@jonathanstrait58]

I’m currently in Washington an the bbq ain’t the same as it was in South Carolina

[@YusuphYT]

Can only find mustard ones here in Scotland. I like em but taste kinda weird honestly lmao.

[@stretch1151]

I lived in a suburb of Raleigh NC for twenty years and do miss the pig pick'ens!! The sauce was simple; Whitehouse Apple cider vinegar, crushed red pepper flakes, cayenne, and white pepper.

[@ARVash]

Yeah that's the core. I have had a little bit of brown sugar in it before and it is nice too but yeah it's mostly vinegar and red pepper flakes.

[@BeccaAS]

I was born and raised for 10 years in North Carolina, moved to South Carolina for 12 years and have lived back in North Carolina ever since. I've always preferred vinegar based. To me there was always something weird about mustard based. If you are ever around NC, stop at a Smithfield's Chicken N BBQ. They have a great BBQ sauce. They also have amazing Brunswick Stew. Which if you've never had you need to try.

[@SignalJones]

Parkers BBQ is better, as is Holt lake, white swan, ect. smithfield's chicken & bbq is the burger king of bbq. their Brunswick stew is the best thing they make.

[@silverlink454]

Marty's BBQ in Wilson N.C is my favorite it's better than Smithfields imo and the owner comes from a family tradition of BBQ as he is the son of Bill Ellis of Bill's BBQ.

[@AlwayzPr0]

@@SignalJones Parkers is good but in Greenville B's Barbecue is the best and possibly best in the whole state.

[@ARVash]

Pik n pig in Carthage NC probably still holds the crown. The restaurant has an airport. To be clear it's not an airport restaurant, it's a restaurant airport. Being said Smithfield is fine, so is cookout.

[@elijahpipkin1852]

@@silverlink454 Marty's is without question the best barbecue available in a restaurant in Wilson County (there are better home cooks) and miles better than Bill's ever was.

[@jacksonkeeler]

The North Carolina vinegar style is one of my favorites sauces ever! When I was younger I would go down to NC in the summer to visit my family and we would stop at Parkers BBQ in Wilson, NC. Fried chicken and pulled pork covered in vinegar bbq sauce! We would always get a few jugs of the sauce to bring back to last us through the year

[@elijahpipkin1852]

Parker's doesnt make pulled pork - it's chopped. Used to be hand chopped (and wood fired, but that's a different story), but now they use a machine.

[@josiahmcclanahan]

Parker’s is so good. I grew up and live in Wilson currently so I’ve always had ample opportunity to go! Glad you enjoy it.

[@jacksonkeeler]

@@elijahpipkin1852 huh! Never knew there was a distinction. thanks!

[@elijahpipkin1852]

Oh, yeah. Pulled is a chunkier and you can mostly tell what cut of meat that it's pulled from. Chopped is considerably finer, more uniform, and comprised of mixed cuts of meat. Though, personally, I like chopping a little on the chunky side because I think it's a better texture.

[@boogitybear2283]

It’s good dipping bread in!😂

[@GrizzAxxemann]

I like both kinds so much I blended them together and added bourbon. Makes for an amazing flavor that compliments the way I do my pulled pork.

[@whiteb0rd]

Carolina sauces are VERY regional. The Vinegar sauce you made is characteristic to Eastern NC, where they cook whole hawg, typically. Mustard sauce is a SC thing. Once you get to the middle of NC, around Greensboro and west, they cook mostly shoulders, what they serve with it has a tomato (ketsup?) component, and they don't refer to it as "sauce", rather as "dip." This is the "Lexington Style". Born and raised in the middle of NC, I've had it all, from all over, Including Tennessee and Georgia, and I tend to prefer the Eastern NC style, probably because that's what my dad preferred. I DO NOT use commercial hot sauce, rather I steep homegrown peppers in vinegar in mason jars, and heat up my BBQ sauce with that. The general rule is to slice open the pepper lengthwise to expose the seeds, pack the jar nearly full, and then add vinegar. Steep for at least 90 days at room temp. The longer you steep, up to years, the hotter the vinegar gets, so be sparing when making your first batch. When you use the vinegar, never empty out more than 1/2 jar, add fresh vinegar back in, and rotate to the back of your stock. You can put dates on the lids for tracking, but it's -not- gonna spoil because of the vinegar; you are more likely to have a lid or ring get rusty on you, so I suggest the plastic lids.

[@colleenmayes9248]

Now I want pulled pork sandwiches with coleslaw. I always make the vinegar version. Fell in love with it on a trip to NC years ago

[@CheeseDud]

Hey Glen, a couple of notes on Carolina and BBQ: North and South Carolinians hardly ever call ourselves Carolinians, and we certainly take great pride in our BBQ. You'll find that amongst ourselves, we do not claim one another's sauces. SC is die-hard for the mustard-based, and NC is die-hard for the vinegar. ALSO: only half of NC uses the vinegar-based sauce. Western and Eastern NC use two completely different sauces! One is the vinegar-based shown here and another is tomato-based. Could be good content to have another episode describing the history of the great NC split, so I'll leave the research for you to find ;) -a North Carolina fan

[@pirtatejoe]

I lived in the "Low Country"(coastal South Carolina / Georgia area) and these 2 sauces are VERY common. For the mop sauce - definitely add onion and garlic powder and usually dry mustard (instead of the cayenne). For the mustard sauce usually start with garlic, bell pepper, vidalia onion sweated in some oil, add the red pepper flakes to bloom... all your other ingredients but ALSO molasses and (yes) some ketchup. Usually no hot sauce in that one but not unheard of. Usually just control the heat with the amount of red pepper.

[@Theeightmilebend]

Can't go wrong with either of these 2. Always my go to sauces on pulled pork.

[@Theeightmilebend]

Also Glen....Try some Cole Slaw on those pulled pork sandwiches.

[@chris999999999999]

I'm not native to the Carolinas, but I've been down here for 15 years and have to say I prefer the Carolina style BBQ sauces to the tomato based ones from everywhere else.

[@edwardc4453]

good research Glen! I'm in charlotte myself so I see a mix....but remember less is more and concentrated flavors do work. i've never seen lemons in my sauce, and never want it. the vinegar is all we need.

[@marshsundeen]

Truth. I live in Charlotte too. Lemon's do not belong in a vinegar sauce. The mustard sauce is definitely South Carolina. A Lexington, NC sauce has tomato.

[@elijahpipkin1852]

The addition of lemons makes it an eastern SC/Pee Dee region sauce.

[@shawngillogly6873]

@@marshsundeen PeeDee style, like Scott's, uses lemon in exactly the way he did.

[@marshsundeen]

@@elijahpipkin1852 interesting.

[@davidrosenberger7630]

Chiming in from the IBX, NC! The difference between these two sauces is that, the vinegar base sauce is a basting(mop) sauce and is added to a sandwich to help cut the richness of a slaw. This is also know as the East Carolina bbq - further west has the addition of ketchup (know as Piedmont bbq sauce. Your version is unique to what we use down in that our vinegar sauce but does sound good.

[@ARVash]

I think it's mostly unique in that it has lemon, I've seen lots of people add peppers other than red pepper flakes, I personally add cayanne and bit of Texas Pete (a confusingly brand of NC hot sauce) which I believe is what prompted him to add a lactofermented hot sauce. Obviously the core is red pepper flakes, white and cider vinegar, and a but of brown sugar, but what he did is mostly pretty darn authentic. I'm a little suspicious of the lemon but otherwise I don't think I'd turn my nose at it.

[@mcgee227]

Not ketchup, tomato sauce. I live in lexington

[@rckarrh]

And this bit about sugar vs cane syrup!

[@davidrosenberger7630]

@@mcgee227 I've seen it and made it both ways and would agree that the original version, brought in by German immigrants, would have used tomato sauce or paste to control the sweetness.

[@davidrosenberger7630]

@@ARVash The addition of the lemons through me for a loop too but also perked my interest.

[@Sqwirle]

I really like mustard bbq sauce, thanks for this recipe

[@cameronmiles8486]

Glen is so underrated he deserves way more subs. Content is always amazing keep it up!

[@loganbeck5028]

If you are doing a NC BBQ sandwich, I would suggest adding some coleslaw on the sandwich itself. Also, those sauces look incredible, so I sent this video to my dad who is from NC.

[@stevevarholy2011]

The only proper way to eat a pull pork BBQ in the Carolinas: white sandwich bread - some insist on Wonder, other Sunbeam or Durst - and pile the slaw on the top of the meat before putting the top slice on.

[@ARVash]

Yep! Creamy sweet slaw on top helps manage the heat and the tang. They serve it with slaw unless you ask them not to.

[@michaelsollace3638]

Its called Carolina style. Everything from burgers to chili dogs and fish sandwiches. Add mustard and slaw and that's Carolina Style! Good stuff!

[@michaelsollace3638]

You can make slaw with the sauce also! No mayo! Good for ya!

[@ncsu1stbaseman]

I understand you say Carolinas but us in the Carolinas try to not group ourselves. So, North Carolina has two different sauces (one being a dip). Straight vinegar based (Eastern Carolina) and the other having tomato included (Lexington style). Then South Carolina has the mustard sauce.

[@elijahpipkin1852]

South Carolina technically has four different sauces.

[@jeffreybailey5995]

Native eastern NC here, your sauces look amazing. Cut the white vinegar and go all apple cider and it’s spot on.

[@erfling1]

I’ve never had it with lemon like that, but I’d try it for sure

[@jrmcd322]

Born and raised in South Carolina and I’ve never been a fan of the mustard style sauce. Vinegar based is what my family has always used.

[@OptimusWombat]

I realise what you're referring to when you say "vinegar based" but the main ingredient of these yellow prepared mustards is also vinegar.

[@TheNhanvey]

From SC and LOVE mustard sauce. 😂

[@jrmcd322]

OptimusWombat yeah I realized the way it sounded after reading your comment. I’m on the border of North and South Carolina and if I would classify our preferred sauce, it would be Eastern Carolina rather than traditional South Carolina mustard sauce. My father’s family would always do whole hog “pig pickin” usually for a family reunion and that vinegar and spice flavor brings back so many memories of my papa.

[@JohnLeePettimoreIII]

Texan here... I've never been a big fan of mustard sauces. I can appreciate their flavor profile and can eat them on smoked / barbecued meat. But I definitely prefer a more traditional sauce style.

[@shawngillogly6873]

@@JohnLeePettimoreIII Hmm. Seeing as Carolina sauces are older than Memphis or KC styles, don't know what "traditional" means in this context. I like Texas style for beef. But it doesn't do justice to pork.

[@SuperLQQK]

The mustard sauce is South Carolina style sauce. The vinegar sauce is eastern (North) Carolina style and missing is western (North ) Carolina style. The off-the-shelf hot sauce of choice in Carolina would be Texas Pete (it's made in Winston-Salem NC). Smoked pork is called barbecue. And I'm throwing all this shade because I proudly live in Eastern Carolina and, yes, the barbecue is really that good. Now make some potato salad, cole slaw (aka cabbage salad), collard greens, and, maybe, some banana pudding for desert - I'm gettin' in the car now, headed your way. BTW everyone from around here knows this truth - there is Carolina and then there is the area south of Carolina, known as South something-or-other. :) (of course all this is tongue-in-cheek, please don't email my momma telling her what an awful person I am.)

[@Kinkajou1015]

Don't worry, she already knows. 😉 North Carolina, Best Carolina 😝

[@mattroussel6629]

We don’t talk about that state down south 🤣

[@ARVash]

If you cook your collards in a little fatback and add top with white vinegar to taste while it's no longer healthy it sure as hell is tasty lol

[@elijahpipkin1852]

The addition of lemons makes it a South Carolina vinegar sauce - see Rodney Scott and Buxton Hall (based in Asheville, but the barbecue style is more from the Pee Dee reigion) for reference.

[@SuperLQQK]

@@elijahpipkin1852 adding lemons makes it what now...lol...South Carolina will do anything for attention ;-)

[@remjobby61]

BBQ sauce that incorporate mustard are my all time favorite!

[@krazyakres]

Yep, yep…

[@jeremiahlinson6223]

Vinegar-based sauces are what I grew up on. A spicy-sweet sauce from a local place is one of my all-time favorites.

[@elijahpipkin1852]

A lot of commenters are saying the vinegar sauce is from Eastern NC - it isn't. The vinegar sauce you see is a South Carolina sauce. While the cooking method originated in Jamestown and moved south into Northeastern NC (Halifax and Hertford Counties, specifically) with settlers who just happen to raise hogs, the sauce was derived from a West Indian recipie which included citrus juice, chilies, and oyster juice (a kinda/sorta/maybe precursor to mojo sauce). Early sauces included sack wine, cloves, traditional ketchup (mushroom not tomato) garlic, vinegar, lemons, and butter, but those sauces were mostly used by the wealthy. Lower middle class to poor and enslaved people used apple cider vinegar, pepper, salt, and something sweet to balance the acidity (if they could afford it). Tomatoes were largely thought to be poisonous for several decades and wouldn't appear in barbecue sauces until the 1850s. The use of lemons, a super traditional ingredient in barbecue sauces of the 1700s in both Carolinas (as well the addition of oyster juice), fell out of favor in North Carolina as settlements pushed to the western half of the state (lemons wouldn't keep long enough to reach and became expensive). It did, however, remain a staple in Eastern South Carolina on into the Pee Dee region for reasons I'm not clear on ("because it tastes good" is an acceptable answer). You can see this in the various whole hog restaurants operated by Rodney Scott and at Buxton Hall in Asheville, NC (the owner is from SC and uses a similar sauce, however not as much heat). Apologies if this comes across as being a know it all, I'm just a whole hog enthusiast from Eastern North Carolinia and I wanted to help clarify the distinctions for folks.

[@fnjesusfreak]

As far as vinegary barbecue sauces go I think of Chiavetta sauce which is local to Western NY.

[@gd3design63]

Good stuff.....thanks for sharing.

[@timothybladon9958]

I'm from SC but the first pig picking I ever went to was in Eastern NC. Vinegar based sauce and it was great.

[@Brett20Adams]

These sauces were so good, it has prompted me to leave my first-ever KZbin comment. Well done, Glen, well done.

[@thisguyaa63]

I never knew there were so many different bbq sauce styles until about a year ago. Kansas city style is still great but I completely fell in love with Carolina gold and vinegar sauces.

[@Kinkajou1015]

As a North Cackalackian, I'd use that vinegar and pepper sauce for pulled pork, and that mustard sauce could be a dip for fries or chicken nuggets or hush puppies... I'm not a tomato in my sauce kinda guy either.

[@erfling1]

Mustard sauce is pretty specific to the Midlands of SC. It was an acquired taste to me as a kid, when we moved to Columbia from the Pee Dee region, where we are only pepper vinegar, but I like it a lot now.

[@joshfoss7407]

This vinegar sauce was life-changing. After tasting I added a dash of fish sauce to it and it's nothing short of heaven. Thanks for the recipe!

[@rocket5557]

Very well done video. Professional, informative, and straight to the point with no needless fluff like intros, music, and like and subscribe. Felt like watching a TV program. I’m going to try these sauces today. Thanks

[@MrTgcantelo]

Sauces look great!

[@netondnetcashewsperson808]

Glen! Thank you. As a Canadian who lived in the south US for years I became a bit of a bbq sauce snob…from the wet vinegar to tomato to mustards and then the dry rubs….I do so miss them but glad I can make at home.

[@mikec.934]

A sweet, creamy cole slaw pairs especially well with an eastern North Carolina sauce. I like good BBQ sauces from the Carolinas to Texas and Kansas City, but my favorites are the Carolina sauces, such as those that you made, and Memphis style sauce. South of Kentucky and east of the Mississippi, barbecue means pulled pork, unless the description says otherwise.

[@johnk7800]

"Always be tasting your sauces"... words to live by

[@miller2497]

Love the South Carolina mustard sauce!

[@armadillerff]

Barbecue, which isn’t the same as grilling, is one of the, if not THE most debated and VERY regional cuisines. You can almost pinpoint to the exact area of the country, and even sometimes the point in the state itself a person is from by their barbecue. Meat choice, cut of meat, type,of run, sauce, all are unique variables that are very specific to local. South Carolina is probably one of the most varied, especially within such a relatively small state. The Low Country (coastal Carolina from Charleston south to Savannah, GA) and to about Greenville and the capitol of Columbia it’s all about the mustard based sauce. The north and eastern part of the state that borders North Carolina its the cider/pepper flake. The western part of the state bordering north Georgia and Tennessee is the red tomato sauce. Pulled pork, smoked pork Butt, is the main meat down south with whole hog in the middle a northern coastal areas, closer to TN is where ribs come in to play. Such a great place to eat and experience. Personally I prefer pulled pork and mustard sauce, though my granddaddy is from Hampton County, SC, my dad grew up a lot around Ft Jackson (though he was an army brat so moved around a lot) and I spent my most of my adult life in Savannah. But I love all barbecue and haven’t met one I didn’t like...except the NC cider/pepper flake sauce.

[@app321]

Thank you... This sauce is now a staple in my house. Even the kids put it on everything!

[@GaryBoyd02]

One of the best videos. I am a Carolina BBQ sauce hound!

[@meatmeinthebackyard5823]

Excellent sauce tutorial. Nothing beats home made...

[@mickeyphantom543]

Just did your recipe on my ribs and OMGG!! 🔥 listen to this guy😊

[@jamesellsworth9673]

Two go-to barbecue sauces demystified. THANKS! Mostly, I use a tomato/pepper/other ingredients sauce like SWEET BABY RAYS

[@emerald_ocean]

Vinegar base BBQ is my personal favorite! From Apex, NC here. There’s a fair amount of variation in terms of what BBQ people prefer around these parts, but that’s what I’ve come around to liking the most.

[@warmsteamingpile]

Vinegar based eastern NC is my favorite and the only kind I make or use.

[@stevevarholy2011]

The Mustard-based sauce is native to Columbia, SC and the Midlands of SC.

[@erfling1]

I think it’s originally from Orangeburg, but we’ll never know for sure. There’s a reference to mustard sauce in a Columbia newspaper article about a pig picking in the late 19th century.

[@LilRedSouthernKitchen]

Charelston Lowcountry area LOL but I do love some Piggie Park and wish we had one here!

[@Hymnhope]

I can’t believe I sat here and listened to a Canadian talk about bbq..... but he’s delightful!

[@RogerDuly]

When I was 10 my family moved from Long Island to Durham and my mother was born and raised in Montreal. So, I’m feeling all that!

[@arcadia-ego2951]

From my point of view- Start with a liquid sweet-sour vinegar sugar/molasses. Add prepared mustard. Add dry mustard/pepper for heat. Add W sauce (optional--we didn't have this or anchovy or fish sauce in 1910). Simmer. Anything else is not only regional? but family. Which is very much OK. I personally add celery seed, salt/pepper, etc. Remember that this BBQ sauce was intended to be a very liquid finishing sauce. Not what you baste/mop. Simmer. Jar and keep. To my mind, this finishing sauce is very liquid. It is not thick, nor is it meant to "coat" a meat. It is meant to be drizzled on a gorgeous pile of pulled pork.

[@pastformal8354]

cayenne for chef john

[@tepsan]

To enter the discussion about hot sauces: I´m from Sweden, I have a tomatopaste based BBQ sauce that I love and more focused on umami rather than heat.

[@prisonerr24601]

Glen made an eastern North Carolina style vinegar sauce. What's known as Lexington Style (named after a town in central piedmont NC) BBQ is a more savory, tomato based sauce. It isnt spicy and adds a lot of that umami you like.

[@DasGrinch]

I like a ketchup based sauce for my pulled pork, I do 2 cups ketchup, 1/2 cup of water, 1/3 cup each brown sugar and apple cider vinegar, 2 tablespoons each spicy brown mustard and coarse ground pepper, a tablespoon of onion powder, a tablespoon of garlic powder, and 1/2 teaspoon (or more, depending on my crowd) of cayenne. Cook covered over low heat for 20-30 minutes. I usually make it a few days ahead and let it spend some quality time in the fridge for everything to mingle.

[@garrettgarner3291]

@Glen please research and try the "Alabama White Sauce" for Chicken... ITS KILLER

[@FowlerAskew]

I was wondering if anyone was going to mention white BBQ sauce I had never had it until I visited some relatives in North Alabama and it was absolutely delicious

[@authorpvh]

I remember taking a trip down to South Carolina, I tried both in traditional cooking and they taste great thanks Glen

[@Isaac-mc4kk]

I just made both of these over the weekend with some smoked pulled pork sandwiches. These sauces were a huge hit. Thank you for the video.

[@Platypi007]

Nice seeing sauces from my region being used! I'm from SC and love the mustard sauce, but vinegar base is great too. :)

[@ray7419]

Both are wonderful looking sauces. Great recipe and video. 👍

[@johnkunn2499]

A note about tasting your sauces while they are still cooking: it's really only good for judging salt/sweet/bitter/sour. I've been experimenting with both vinegar and mustard based Carolina sauces (as well as making quick/refrigerator pickles) for over a year now. The flavor you taste on the stovetop will be different than what you will taste after the finished sauce has been in the fridge for a few days - I have tasted evolving flavors for up to ten days of refrigerating. What tasted like the perfect amount of Worcestershire sauce on day one or two, became a bit too funky by day 8 in the fridge.

[@paultillmann2918]

I had a recommendation pop up on one of your videos. I must say I’m glad I got it. You have some amazing content.. looks like I might have to binge watch...

[@liamtahaney713]

My FAVORITE bbq sauce

[@rego1100]

Greetings from North Carolina!

[@jimburns1927]

Glen awesome video on Carolina style BBQ sauces 🔥 looking forward to seeing your videos that are coming out with your Yoder smoker! Thank you for all your informative videos

[@NezumiWorks]

Really cool to see the results of previous recipes make a comeback. I was honestly expecting you to just use up the brine in day-to-day cooking over the last little while so it's nice to have a reappearance.

[@haveyarncreationswitherin9649]

Thank you for sharing both. I am not a big sauce fan. I like to taste the meat and smoke, but as you always say make things the way you like. 🙂

[@houlester]

I’ve seen in other videos comments from all the key board warriors that are big people behind their keyboard living in their mothers basement that know everything about everything. Please disregard because I love your show and find what you do a big help in my cooking. I’ve passed along your kfc recipes and I’ve had fun experimenting with the different ones. I look forward to trying the Detroit pizza recipe you did. I ordered the pan you used from Detroit. I will make sure to season it first. 😊👍

[@michaelwhalen4337]

Thank you for a nice simple recipe Sir 🙏🙏❤️❤️

[@thomassalley7169]

Two types of Carolina bbq sauce; well you’re 2/3 correct. I’ve lifted in foothills and piedmont areas of North Carolina for 69.years. The vinegar base flaming hot sauce came from the eastern part North Carolina. The vinegar base originated in South Carolina. In. Raleigh and points west in NC the bbq sauce was vinegar base but has less pepper and very small amount of tomato ketchup.. I used the past tense because now a days most bbq places have all 3 + Kansas City style for the folks not native to the Carolinas. If you like Western (or

[@thomassalley7169]

If you would like to western NC style sauce, suggest you search for the original Lincolnton North Carolina bbq sauce. As I recall it’s was mix by the half gallon and 1 small packet of ketchup was added

[@tenlittleindians]

Finally a couple of vinegar based sauces. You mentioned common sauces, have you tried to buy a vinegar based sauce lately? There is no such thing here in Iowa. My father always made vinegar sauces but the grocery stores all sell 100 different kinds of sugary sweet tomato based crap. I tried a "Famous Dave's" BBQ restaurant 1 time. Plenty of different flavors and not a good one in the place.

[@mattybearvids]

Open Pit is vinegary but not easy to find in iowa anymore

[@JustinLCecil]

Western Kentucky BBQ "dip." Particularly that which comes from the local church picnics. Lard, lemon, worcestershire, apple cider vinegar, black pepper, red pepper. Great on mutton, pork, and chicken.

[@deisyperez6611]

Love your sauces 😋

[@jdniedner]

And I've been looking into this! Excellent timing!

[@tastycookshow6266]

Full watch and support here !

[@lonelyalchemist9865]

"YOU WERE SUPPOSED TO BRING BALANCE TO THE SAUCE! NOT LEAD IT TO DARKNESS!"

[@jarrettpennington4579]

You underestimated his power.

[@stevenhall4165]

Don’t try it

[@SteamPunk-xp2uv]

For those of us who don't have hot pepper brine, what do you suggest as an alternative and how much for each recipe? Thanks for all the hard work!

[@GlenAndFriendsCooking]

Texas Pete hot sauce -

[@Kinkajou1015]

@@GlenAndFriendsCooking Texas Pete, a Louisiana style hot sauce created in North Carolina. I find it funny that it was made in NC, but it's a good sauce regardless. Fun fact, supposedly if you get a pulled pork sandwich at Cookout and you are in NC they add Texas Pete before they wrap it and serve it but if you are outside of NC they don't add the Texas Pete unless you ask.

[@kevinolive]

I can barely remember my Grandparent’s family BBQs which were discontinued when I was quite young. The one thing that stands out from that is the steaks were grilled and then put in an electric roaster where they were kept warm in a pool of sauce.

[@mikecadney4141]

Great recipe Glen, thanks. Happy Canada Day

[@_Higgs]

Always be Tasting: A Glen and Friends Story

[@KindofCooking]

Great short video. I was still hoping to get a peak at the pulled pork. I’m sure it’s coming soon though ... looking forward to it.

[@Steve-ch2mt]

Prosser’s bbq in Myrtle Beach has the best bbq I’ve ever had

[@zombyninja2576]

I have never heard of adding citrus, but I'll have to try it sometime!

[@jonathantillian6528]

Carolina Sauce is Best Sauce. There's a place in South Carolina called Maurice's. It's a chain of BBQ joints but the original doesn't even have a proper sign, just a drawing of a barbecue sandwich smothered in golden, tangy sauce.

[@jeor1298]

hello! I watchKZbin food channels pretty much non-stop and I cannot believe you only have 350k subscribers. Will be telling everyone I come across to check you out, your videos are informative and casual and you move at the perfect speed. Thanks for the inspiration!

[@donnieparsons8125]

Born and raised SC Lowcountry and as good as a mustard based sauce is it don’t hold a candle to a good vinegar based sauce.

[@terrimaddox3090]

Carolina Gold works best on Pork!

[@noodlearms6964]

I haven't met a single fellow South Carolinian who prefers vinegar based over mustard base. Maybe it's because of my geography, being in the west of SC, but mustard is the way to go!

[@MB-NC1967]

NC here! 🇺🇸

[@keithwilson9378]

good sauce and i use my pepper vinegar from home made pickled hot peppers so just about the same as you and if u like a dash of heat in bbq sauce when u make a mustard base try adding /florida barba cuban 455 hot sauce/ its like a hot mustard sauce but like no other its very good and has a bit too it only use like a tablespoon to 3 forths of a cup mustard . i swear on that cuban 455 sauce hands down if u like a little heat

[@txgal2986]

A lot of N.Carolinians on here! 😀 I’m a Texan, so ours is a ketchup base, I’d guess. It’s thicker and creamier. I’ve never cared for the Carolinian sauces, but I may give these a try. 😊

[@markphillips7538]

Nice to see someone get an Eastern Carolina vinegar sauce right. Something that might be interesting to explore is how BBQ sauces get much sweeter and darken with ketchup/tomatoes as you move west through the state of North Carolina and west into the other states until you are nearly choking on the sweetness of Kansas City and beyond. :)

[@jjudy5869]

If you think KC BBQ sauce is sweet, try it in Arizona. Holy-moly! They opened the corn syrup bottle and poured it on everything. Needless to say, if I get a hankering for BBQ I make it myself.

[@markphillips7538]

@@jjudy5869 I haven't tried it that far west. But I think it still holds true, the farther west you go the sweeter it gets. California BBQ sauce I imagine is just sugar and food coloring :)

[@OptimusWombat]

The comments are going to be fun.

[@FowlerAskew]

BBQ and chili always bring out the purists

[@gchampi2]

3 months in, and the comments are... remarkably polite. Possibly due to the Canadian influence, but more likely to be due to the lack of terms like "the BEST" or "The Ultimate" in the vid title...

[@lucid4460]

"I really want to taste pork", proceeds to cover the pork in Carolina reaper sauce

[@jeremyowens7560]

I agree! If you want to “taste pork” eat the the pork. The only way to enhance the pork flavor is to make a sauce with pork fa or pork products. Not saying that the sauces he made were bad, but they bring different flavors than pork. The same for sauces go for beef, chicken, fish, etc..

[@ARVash]

Don't worry the flavor in Carolina reaper is mostly burning and pain is not a real flavor so you can still taste everything :D

[@pacaluvr7963]

Carolina Mustard Sauce is my #1, followed by a good Kansas City style BBQ sauce.

[@BlackJesus8463]

Nice!

[@LilRedSouthernKitchen]

I'm from the SC Lowcountry (Charleston area) and of course I choose the Mustard Based!

[@christines3638]

So.. Im a Boston to NC transplant. I was asked to bring BBQ to a school function. So, I did. Tomato based with beef. Not BBQ pork with vinegar. People tried to be nice, but it was obvious that I had committed an offense from which I could never be forgiven. They were appalled. I have never laughed so hard in my life.

[@kckage]

Went down the rabbit hole that is Glens vidoes that last couple days and im hooked. I'm courius what your take on KC style burnt ends would be.

[@diggersouth]

Never tried mustard Sauce before. The mustard was a little too much for me. Good taste. So I introduced 2 cups brown sugar. Evened it out for me. The other was good also . This is the second vinegar sauce I've made and only the second barbecue sauce I've ever made. I guarantee one thing, never going back to store bought and vinegar based barbecue sauce RULES!

[@rachelb6040]

I've been binge watching your videos since the rhubarb pie (?) video. We made said pie with your recipe....and my waist line and blood sugar levels aren't happy, but my tastebuds have been doing the biggest happy dance they've done in a long time. I've been trying to find a home recipe for southern hot sauce and this just might be the one.

[@jeffforbess6802]

I like all regions except Kansas City. Too sweet. I’m from Nashville, so I run into red, white, or vinegar more. Yellow is good, too. You just don’t see it here as often. White goes great with fowl or lean pork. Chicken smoked low and slow until it’s pink with white sauce is amazing! Red or clear with beef and fatty pork.

[@Alberad08]

Thank you for sharing these! BTW I could even imagine the mustard sauce with smoked fish - adding some finely minced scallions or onions.

[@johnnelson8207]

Personally 3 parts mustard and 1 part sweet pickle brine is the best bbq sauce.

[@igiveupfine]

so a lot of restaurant honey mustard sauce ive seen are pretty simple 1 cup yellow mustard, 1 cup mayo, 1 cup honey, some garlic you will get plenty of fat from the pulled pork, so this will end up being like a nice honey mustard flavor when it's mixed in with the fatty pork. also, you really need to try making cottage bacon from a pork but.

[@teekelly2593]

Thank You for this omg YUMMM

[@ARVash]

Lemon is new to me. The rest of it sounds more or less authentic. Technically you can get by with white vinegar, cider vinegar, red pepper flakes, white pepper but I agree the other peppers add more dimension and when I make it myself I add them. NC vinegar base tends to go with whole hog pulled pork some people eat it with chopped but I don't talk to them.