Columbia gold: a South Carolina mustard sauce from Meathead: The Science of Great Barbecue and Grilling (page 178) by Meathead Goldwyn and Greg Blonder

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Notes about this recipe

  • kkmatti on April 22, 2023

    Very good sauce. A guest commented that it was 'award winning' caliber and I agree. I didn't have enough yellow mustard, so I also used some dijon mustard which was so good I'll probably do it again. I didn't have celery seeds, so I substituted celery salt for the celery seeds and left out the kosher salt. I had fresh rosemary rather than dried and it worked just fine. I added more hot sauce (Crystal) than the recipe called for to add some kick.

  • sosayi on April 14, 2017

    I second twoyolks comment! This is a fabulous mustard sauce and it was great on pulled pork! We also tried it on the ribs, and it was surprisingly delicious there as well.

  • twoyolks on July 06, 2016

    This was really good. It went great on pulled pork. One of my favorite barbecue sauces.

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