Where my fellow cooks at???

[Shyster]

Yes, I think it's a sweet relish or a chutney. I'm just not sure if there's some special way it's supposed to be eaten, or some particular foodstuff it's supposed to accompany.

[tifosi77]

Try it on crackers or toast.

[columbia]

Conceptually, it reminds me of chow chow....which is particularly nasty:
http://www.mtnlaurel.com/recipes/752-so ... elish.html" onclick="window.open(this.href);return false;

[tifosi77]

Just got a recipe for "Carolina Gold" bbq sauce, a paen to the German migrant community in South Carolina and their blessed love of mustard with pork.

Dijon mustard 300 g
Distilled vinegar 150 g
Cider vinegar 150 g
Lea & Perrins® Worcestershire sauce 60 g
Salt, kosher 8 g

Whisk to combine.

This recipe is a little too liquidy for my taste. It you want a thicker consistency add 0.1% of the weight of the yield in xanthan gum and whisk til thickened.

[Gaucho]

Sounds rather too vinegary.

[columbia]

They're definitely not using dijon mustard at SC barbeque places, though the metric units should have given that away.

[Gaucho]

I'm addicted to Dijon mustard.

[tifosi77]

The community of 'que masters this is from are in the area between Columbia and Charleston, and the normal recipe there uses traditional yellow mustard.

[columbia]

Yeah, this place is mustard all the way:
http://www.sweatmansbbq.com/" onclick="window.open(this.href);return false;

I don't care for it (mustard sauce), personally.

[columbia]

This is the most commonly sold mustard sauce in SC:
http://www.shealysbbq.com/page.php?pageid=4" onclick="window.open(this.href);return false;

I'm vaguely related to those people (going back about 3 generations), though all of my recognizable relatives in Batesburg-Leesville are at the cemetery.

[Shyster]

Ye gods, both of those places are using the four magic words: “all you can eat.” For barbecue. How is everyone down there not dead of a heart attack by age 40? I’d sure be.

[sj?]

I'm addicted to Dijon mustard.

[Gaucho]

Want.

[tifosi77]

Ye gods, both of those places are using the four magic words: “all you can eat.” For barbecue. How is everyone down there not dead of a heart attack by age 40? I’d sure be.

I love how they have like six different menu items, but they're really just different size portions of the same thing.

This has been an interesting summer for me....... I've begun barbequeing.....

[columbia]

Ye gods, both of those places are using the four magic words: “all you can eat.” For barbecue. How is everyone down there not dead of a heart attack by age 40? I’d sure be.

I've seen some pretty hefty people at the Shealy's buffet.

[BigMcK]

What is "Hash"? It is listed on both websites as a side dish. Is it like corned beef hash? Hash brown potatoes?

[columbia]

What is "Hash"?

Many a diner has asked themselves that.

Various low end meats, which has been cooked to death with a ketchup and a few spices.
It's not very visually - or otherwise - appetizing.

[Gaucho]

Sounds a little like Wurstebrei. Yuck.

[columbia]

It's even worse:

Spoiler:

[Willie Kool]

Yeah, this place is mustard all the way:
http://www.sweatmansbbq.com/" onclick="window.open(this.href);return false;

I don't care for it (mustard sauce), personally.

I usually use both a mustard and a hot BBQ sauce with my pulled pork.

It's even worse:

Spoiler:

Yeah, not a fan of hash. Or rice. Give me some cornbread, vinegar slaw, mac and cheese, Mississippi Caviar, and sweet tea.


Hmm, now I think I'll have to make some BBQ for supper on Sunday.

[Shyster]

Various low end meats, which has been cooked to death with a ketchup and a few spices.
It's not very visually - or otherwise - appetizing.

Sounds delicious to me. I think that sort of side dish is common in barbecue territory. I know there's something called burgoo in Kentucky and Tennessee, which I think fulfills a similar throw-all-the-scraps-in-a-pot role.

[mac5155]

I've heard of "burnt tips", are those bbq related?

[Shyster]

I've heard of "burnt tips", are those bbq related?

Looks like it:
http://playingwithfireandsmoke.blogspot ... -ends.html" onclick="window.open(this.href);return false;

[columbia]

I've heard of "burnt tips", are those bbq related?

That's NashvilleCat's territory.

There's a barbeque dude from KC about 5 miles from my house, who has seriously good brisket and ribs, etc.
The burnt ends....well. Like nothing you've had before.

[tifosi77]

[youtube][/youtube]
Recipe, including links to their rub, gold bbq sauce, and coleslaw.