Recipes
Smoked Stock
Smoked Stock
Ingredients
- 1 carcass from a large smoked turkey or chicken
- 8 cloves garlic peeled and smashed
- 3 large stalks celery cleaned, dried, and roughly chopped
- 1 large sweet onion peeled, trimmed and quartered
- 3 large carrots cleaned, peeled, and roughly chopped
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large heavy Dutch oven or stockpot, combine all the ingredients.
- Cover with enough cold water to submerge all the ingredients, about 3 quarts.
- Over moderately high heat, bring the stock to a boil.
- Reduce the heat to low to let the stock simmer gently for at least 3 hours and not more than 4, periodically using a slotted spoon to skim the surface and discard the fat that collects on the surface.
- Remove the stock from the heat, cover the pot, and allow the stock to cool completely.
- Discard the bones and vegetables.
- Line a fine-mesh strainer or colander with several layers of cheesecloth.
- Place it over a large bowl.
- You may need to strain it two or three times to remove all the solids.
- Refrigerate the stock overnight.
- The next day, the stock should be golden in color.
- Skim any fat that collects on the surface and discard the solids.
- After skimming, use immediately or pour it into containers to store.
- Store the stock in the refrigerator for five days, or in the freezer for about three months.
- Make sure to discard any fat that accumulates on top of the stock before using.
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Carolina Mustard Barbecue Sauce
Carolina mustard barbecue sauce combines tangy yellow mustard, sharp vinegar, brown sugar, and smoky spices into a bold Southern-style barbecue sauce packed with sweet and tangy flavor. The sauce develops smooth richness while gently simmering, creating the perfect balance between mustard sharpness, vinegar brightness, and smoky sweetness.
This mustard barbecue sauce remains popular because it delivers classic South Carolina barbecue flavor using simple pantry ingredients. Yellow mustard forms the rich tangy base while vinegar adds brightness and brown sugar softens the sharpness with deep caramel sweetness.
Why Carolina mustard barbecue sauce tastes bold and balanced
The popularity of Carolina mustard barbecue sauce continues to grow because mustard-based sauces pair beautifully with smoked pork, grilled chicken, pulled pork sandwiches, and barbecue ribs. The sharp mustard flavor cuts through rich meats while the vinegar keeps the sauce fresh and vibrant.
Another reason this barbecue sauce works so well is the contrast between sweet and tangy ingredients. Brown sugar balances the mustard while chili powder and red pepper flakes create gentle warmth and smoky barbecue depth.
Mustard and vinegar create classic Southern barbecue flavor
The mustard gives this Carolina mustard barbecue sauce its signature golden color and bold tangy character. Vinegar brightens the sauce while ketchup adds subtle sweetness and smooth texture throughout the mixture.
If you enjoy homemade barbecue sauces, you may also like our Bourbon BBQ Sauce, another flavorful barbecue sauce recipe packed with smoky richness and bold grilling flavor.
Texture plays an important role in this recipe. Slowly warming the sauce without boiling helps preserve a smooth glossy consistency while allowing the spices and sugars to blend evenly into the mustard base.
The sauce also stores extremely well inside the refrigerator, making it perfect for preparing ahead before barbecue gatherings and cookouts. As the sauce rests, the flavors continue deepening and balancing even further.
Perfect sauce for pulled pork chicken and barbecue sandwiches
This Carolina mustard barbecue sauce works perfectly with pulled pork, smoked chicken, grilled pork chops, barbecue sandwiches, ribs, sausages, and roasted meats because the mustard and vinegar cut through rich smoky flavors beautifully.
The sauce also works wonderfully as a dipping sauce, sandwich spread, or finishing glaze brushed lightly over grilled meats during the final minutes of cooking.
Proper food handling remains important whenever preparing homemade sauces for grilled meats and barbecue dishes. Store sauces properly refrigerated and always use clean utensils during serving. For additional food preparation and safety guidance, visit the FDA.
Ultimately, Carolina mustard barbecue sauce delivers tangy mustard flavor, sweet smoky richness, and classic Southern barbecue character in a bold homemade sauce perfect for grilling and smoked meats.
Carolina Mustard Barbecue Sauce
Equipment
- heavy saucepan
- Whisk
- Storage container
Ingredients
- 2 cups white vinegar
- 2 teaspoons black pepper
- 2 teaspoons white sugar
- 2 teaspoons red pepper flakes
- 2 teaspoons chili powder
- 1 cup dark brown sugar
- 2 1/2 cups yellow mustard
- 1/4 cup ketchup
Instructions
- Add all ingredients to a heavy saucepan or stockpot.
- Whisk thoroughly until fully combined.
- Heat over low heat for 20 minutes while whisking occasionally.
- Do not allow the sauce to boil.
- Remove from the heat and allow the sauce to cool completely.
- Transfer the sauce into a refrigerator-safe container.
- Store refrigerated until ready to use.
Notes & Wine Advice
Notes
Do not boil the sauce to help preserve the smooth mustard texture and balanced flavor.Serve Tip
Serve this sauce with pulled pork, grilled chicken, smoked ribs, sausages, or barbecue sandwiches.Variations
Add smoked paprika, hot sauce, cayenne pepper, or honey for extra smoky sweetness and heat.Wine Advice
A fruity Zinfandel pairs beautifully with the tangy mustard barbecue flavor and smoky grilled meats.Nutrition values
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Tangy Sweet Sauce
Tangy Sweet Sauce
Ingredients
- 1 cup apple cider vinegar
- ½ cup ketchup
- ¼ cup hot sauce
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons crushed red pepper flakes
- 1 cup light corn syrup
- 1 cup peach preserves
Instructions
- In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce.
- Stir to combine.
- Pour in the spices and stir to dissolve.
- Over medium heat, stir continuously until the sauce is heated through.
- Do not allow it to boil.
- When the spices are thoroughly dissolved, take the pot off the heat.
- Allow the mixture to cool completely.
- Once it has cooled, pour into the base of a blender along with the corn syrup and the peach preserves.
- Blend until thoroughly combined.
- The sauce will be on the thick side.
- Pour into a large container or bottle.
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Notes & Wine Advice
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Vinegar-Based Barbecue Sauce
Vinegar-Based Barbecue Sauce
Ingredients
- 2 cups apple cider vinegar
- 1 cup ketchup
- ½ cup hot sauce
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon crushed red pepper flakes
- ½ cup sugar
Instructions
- In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce.
- Stir to combine.
- Add in the spices and sugar and stir to dissolve.
- Stir continuously until the sauce is heated through.
- Do not allow it to boil.
- When the spices are thoroughly dissolved, take the pot off the heat.
- Allow the sauce to cool completely.
- Pour the sauce into a large bottle or container.
Notes & Wine Advice
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Myron Mixon Barbecue Sauce
Myron Mixon Barbecue Sauce
Equipment
- blender
- Measuring cups
- Measuring spoons
- Saucepan
- Wooden spoon
Ingredients
- 1 cup ketchup
- ⅓ cup apple cider vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce gluten-free if required
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Add all the ingredients to a blender.
- Blend until completely smooth and evenly combined.
- Pour the sauce into a saucepan.
- Warm over medium heat while stirring continuously.
- Do not allow the sauce to boil.
- Reduce the heat and simmer gently for 5 minutes.
- Remove the saucepan from the heat.
- Use the sauce immediately or let it cool completely before storing.
- Transfer cooled sauce to a clean airtight container and refrigerate.
Notes & Wine Advice
Serving Suggestions
Brush the sauce onto ribs, chicken, pork, beef, or lamb during the final minutes of cooking. It can also be served as a dipping sauce with fries, chicken tenders, grilled vegetables, or pulled pork sandwiches.Recipe Notes
Warm the sauce gently and do not let it boil. Excessive heat can cause the natural sugars to scorch and may make the sauce taste bitter. Let the sauce cool completely before transferring it to a clean airtight container.Variations
Add cayenne pepper or chili flakes for extra heat. Replace regular paprika with smoked paprika for a deeper smoky flavor. Molasses can replace the maple syrup for a darker, richer sauce.Wine Advice
A bold Zinfandel complements the sweet and smoky character of the sauce, especially when served with pork or ribs. A rich Shiraz is another suitable choice for strongly flavored grilled meats.Nutrition values
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About Myron Mixon Barbecue Sauce
Myron Mixon barbecue sauce delivers the familiar sweet, tangy, and gently smoky flavor associated with classic American grilling. Ketchup creates a smooth tomato base, apple cider vinegar supplies brightness, and Worcestershire sauce adds savory depth. Brown sugar, honey, and maple syrup provide several layers of sweetness instead of relying on a single sweetener. The result is a versatile sauce that enhances grilled meat without hiding its natural flavor.
This recipe can be used as a finishing glaze, table sauce, or dipping sauce. It works with pork ribs, pulled pork, chicken, beef, and lamb. For more dishes that can be served with it, explore our barbecue recipes and build a complete outdoor menu around your favorite grilled ingredients.
Balancing Sweetness and Acidity
A successful barbecue sauce needs enough acidity to balance both its sweetness and the richness of grilled meat. Apple cider vinegar performs that role while adding a mild fruity character. Worcestershire sauce brings umami and a slightly fermented complexity that gives the sauce a deeper, more rounded finish.
Brown sugar contributes caramel notes, honey creates a smooth sweetness, and maple syrup introduces a subtle woody flavor. These ingredients work together, but the sauce should still taste tangy rather than syrupy. Taste it after warming and add a teaspoon of vinegar if you prefer a sharper finish.
The amount of salt has been kept controlled because ketchup and Worcestershire sauce already contain sodium. Additional salt can always be added after tasting, but an overly salty sauce is difficult to correct.
Making the Sweet Smoky BBQ Sauce
Blending the ingredients before heating gives the sauce an even texture and disperses the powdered seasonings throughout the tomato base. Paprika contributes color and gentle warmth, while garlic powder, onion powder, and black pepper form the savory background.
For more ways to create balanced homemade blends, browse our Spices & Seasoning recipes. Smoked paprika can replace regular paprika when you want a stronger wood-smoke character without adding liquid smoke.
Warm the mixture gradually and stir it continuously. Gentle heat helps dissolve the sugar and brings the flavors together. Vigorous boiling is unnecessary and can cause the sauce to catch on the bottom of the pan. A short simmer is enough to slightly thicken the mixture while preserving its clean, balanced flavor.
Best Ways to Use This Sauce
When grilling, apply the sauce during the final few minutes of cooking. Its sugar content means it can burn if exposed to intense heat for too long. Brush on a thin layer, allow it to become glossy, and add a second light coating if you want a stronger flavor.
Serve the sauce alongside pulled pork sandwiches, hamburgers, meatloaf, grilled sausages, or roasted chicken. It also works as a dip for potato wedges and crispy vegetables. For a complete meal, combine it with fresh coleslaw, corn on the cob, baked beans, or a simple green salad.
You can also mix a spoonful into cooked shredded meat or use it as the base for a barbecue pizza. Its smooth consistency makes it suitable for spreading, dipping, brushing, and stirring into fillings.
Storing Myron Mixon Barbecue Sauce
Let the finished sauce cool completely before transferring it to a clean glass jar or airtight container. Store it in the refrigerator and use it within two weeks. Always use a clean spoon to prevent contamination. For longer storage, divide the sauce into freezer-safe portions and freeze it for up to three months.
Thaw frozen sauce in the refrigerator and stir it thoroughly before reheating. Discard it if you notice mold, unexpected bubbling, an unusual odor, or a damaged storage container. Consult the FDA safe food-handling guidance for more information about cooling and storing homemade food.
With its smooth texture, layered sweetness, and bright acidity, Myron Mixon barbecue sauce is a dependable addition to summer cookouts, family dinners, and weekend grilling.
Pork Glaze
Pork Glaze
Ingredients
- 1 cup Jack’s Old South Vinegar Sauce or make your own
- 1½ cups apple jelly
- 1 cup light corn syrup
Instructions
- Pour all the ingredients into the base of a large blender.
- Blend thoroughly to combine for about 3 minutes.
- Transfer to a bowl, using a spatula to scrape all of the glaze out of the blender.
- Store covered in the refrigerator for up to 2 weeks.
- As you also already know, the world is full of sauces—just look in the aisles of your grocery store.
- Sauces can be made out of every damn ingredient you have in your refrigerator or pantry, from sour cream to cola to blueberry pie filling.
- And just as different areas of our country have different ways of cooking barbecue—see this page, where I go into the most prevalent styles—they also favor different types of sauces.
- That’s cool, but I’m based in South Georgia and I favor vinegar-based sauces.
- But I know how to make several other varieties that I’ll share with you (for example, my momma’s family’s mustard-based sauce, this page).
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Smoked Blackberry Cobbler
Smoked Blackberry Cobbler
Ingredients
FOR THE CAKE:
- 5 cups fresh blackberries
- ½ cup sugar
- 1 tablespoon quick-cooking tapioca
- ¼ teaspoon salt
- 2 teaspoons grated fresh ginger or 1 teaspoon ground ginger
FOR THE TOPPING:
- ¾ cup crushed shortbread cookies about 12 cookies
- ⅓ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter cut into small cubes
OPTIONAL GARNISHES:
- Whipped cream
- Ice cream
Instructions
- Make the filling: In a large nonreactive bowl, combine the blackberries, sugar, tapioca, salt, and ginger.
- Pour the mixture into a 2-quart disposable foil pan.
- Cover the pan tightly with aluminum foil.
- Make the topping: In the bowl of a food processor, combine the cookies, flour, and brown sugar.
- Pulse to combine.
- Add the cubes of butter and pulse until the butter is in small pea-size bits and the topping has the consistency of coarsely ground meal; set aside.
- Heat your smoker to 275°F.
- Place the foil pan on a rack in the center of the smoker and smoke for 30 minutes.
- After 30 minutes of steady smoking your cobbler at 275°F, remove it from the smoker, uncover it, and sprinkle the topping evenly over the top of the cobbler.
- Cover the cobbler again with the foil, loosely this time.
- Smoke the cobbler for 10 to 15 minutes, or until the mixture is bubbly and the fruit has thickened.
- Remove the cobbler from the smoker and let it cool, loosely covered, on a wire rack for 20 minutes.
- Serve warm, topped with whipped cream or ice cream, if you like.
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Southern Banana Pudding
Southern banana pudding is a classic American dessert known for its creamy texture, rich vanilla flavor, and layers of soft bananas and cookies. This Southern banana pudding is simple to make yet delivers a comforting and nostalgic taste that has been loved for generations.
The beauty of this dessert lies in its balance. The smooth custard provides a rich base, while fresh banana slices add natural sweetness and softness. The addition of Nilla wafers brings a light crunch that contrasts perfectly with the creamy pudding.
For best results, allow the pudding to chill properly. This helps the flavors develop and creates the signature texture that defines this dessert. For more information about safe egg handling and preparation, follow the official guidelines from the FDA.
How to prepare Southern banana pudding
Preparing this dessert starts with making a smooth custard. Egg yolks, sugar, and cornstarch are combined to form the base, while warm milk is gradually added to create a silky mixture.
Cooking the custard over moderate heat thickens the pudding and brings all the flavors together. Constant whisking ensures a smooth consistency without lumps.
Once the pudding is cooked, butter and vanilla are added to enrich the flavor. The mixture is then chilled, allowing it to firm up and develop its full taste.
A classic Southern comfort dessert
One of the biggest advantages of this recipe is its simplicity combined with a rich and satisfying result.
This dessert is perfect for family gatherings, holidays, or as a comforting treat after a meal. The combination of creamy pudding, fresh bananas, and cookies makes it appealing to all ages.
Because it can be prepared in advance, it is ideal for entertaining. The longer it chills, the better the texture becomes.
With its creamy layers and sweet banana flavor, Southern banana pudding remains one of the most beloved desserts in American cuisine.
Southern Banana Pudding
Equipment
- Saucepan
- Whisk
Ingredients
For the pudding
- 5 egg yolks
- 1/4 cup cornstarch
- 1/3 cup sugar
- dash salt
- 2 cups whole milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
For the filling and topping
Instructions
- Whisk egg yolks, cornstarch, sugar and salt.
- Heat milk to near boiling.
- Whisk milk into egg mixture.
- Return to saucepan.
- Cook while whisking until thick.
- Add butter and vanilla.
- Cool and refrigerate 4 hours.
- Spoon into bowls.
- Add bananas and wafers.
- Serve cold.