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Mustard Based Central South Carolina Barbecue Sauce


3 tablespoon Peanut Oil
2 each Minced Garlic Cloves
1 each Minced Onion
1/2 cup Catsup
1/3 cup Apple Cider Vinegar
2 tablespoon Lemon Juice
2 tablespoon Honey
1 tablespoon Brown Sugar
2 tsp Dry Mustard
1 tsp Ginger
1 pinch Salt

Combine ingredients and set aside. Grill meat (do not add anything). During the last 4-10 minutes baste with this sauce. Boil the remaining sauce and spoon 2 tablespoons onto each plate, adding the meat portion.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.