Carolina Bold Gold (via

In the U.S. there are a handful of regional barbecue influences, and one of them is the Carolinas. The central portion of South Carolina is known for their mustard-based sauces. This is my interpretation of a South Carolina mustard sauce.

As the name implies, this is a bold sauce, but it's not an in-your-face blast of mustard and heat. Instead, I'd like to think that it's refined, mellow, but yet it lets its roots shine. Think of it as a down home sauce in its best Sunday overalls. It really is magic on pork.

I served this to a bunch of guys at a church retreat to good reviews. My girls also like it, which is a testament to it not being too bold.

1/4 cup Spicy brown mustard (I used French's)
1/4 cup Prepared yellow mustard (also French's)
1/3 cup Apple cider vinegar
1/3 cup Apple sauce, unsweetened
1/4 cup Honey
3 Tbsp Molasses, unsulphered
1 Tbsp Worcestershire sauce
1 tsp Black pepper, ground fresh
1/2 tsp Garlic salt
1/2 tsp Granulated onion (not "powder")
1/4 tsp Ground chipotle
1/2 tsp Ground paprika
1/8 tsp Ground cinnamon

Combine all of the ingredients in a mixing bowl and whisk to combine. Blend with a immersion/stick blender.

Cover and refrigerate for up to a month.

Carolina Bold Gold (via

Makes about 2 cups

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Whole Lotta Rub (via

There are times when we barbecue dudes need a whole lotta good rub that's fresh, good, and inexpensive. I developed this recipe last fall for a welcome home cook for our local Army National Guard troops. It was well-received then, so last week when I needed a bunch of rub to cater the meat for a friend's wedding I was glad that I had documented the recipe.

This is a great all-purpose rub that is very economical. It's essentially a bulk version of my Memphis-style BBQ Dry Rub. All of the ingredients can be had in the bulk foods section of any good supermarket. The recipe makes 14 pounds of rub, and it cost me just under $20, minus the cost of the food-safe bucket and lid.

6 lbs Sea salt, medium-fine
2 lbs Evaporated cane sugar
3 lbs Brown sugar
8 oz Paprika, sweet
8 oz Chili powder, medium heat
8 oz Granulated onion (not "powder")
8 oz Ground mustard
4 oz Granulated garlic (not "powder")
2 oz Black pepper, medium-fine
2 oz Celery seed
2 oz Ground ginger
1 oz Ground chipotle
1 oz Ground coriander

Note: You'll need a large food-safe and airtight container and some means of mixing the ingredients very well. For mixing I use my cordless drill fitted with a brand new (and washed) $6 paint mixer from Home Depot.

Combine all of the ingredients in a food-safe bucket or other large container.

Whole Lotta Rub (via

Mix the ingredients very well until they are all fully incorporated.

Whole Lotta Rub (via

Seal the container and store the rub in a cool and dark place.

How easy is that?!

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Thin Blue Morning (via

Monday I catered a wedding. It was a perfectly crisp and cool early fall morning, just barely past dawn. The neighborhood was eerily quiet and the air was dead still. Shortly after I put the pork on my cookers I stood back and looked up. Through the leaves of our silver maple I saw the thin blue barbecue smoke slowly dancing in the morning sun.

It was pretty cool, so I thought that I'd share what I saw.

Tip: Click the picture for a larger view.

Stuffed Peppers On The Grill - Redux (via

I really can't believe that it's been over three years since I've cooked stuffed peppers in any manner, let alone on the grill. Now that fall is thankfully upon us (I love fall), I thought it high time that I revisit and revise my previous recipe.

Note: I apologize profusely for the pictures of my last stuffed pepper outing. Can you tell that those were the early days of the blog? Oy! Let's all pretend that never happened, OK? Besides, this recipe blows the doors and roof off of those.

My wife's comment about these was, "These are the best thing that you've made in a long time." That's high praise, but it makes me wonder about everything that I've cooked in the intervening "long time". Oh well... I'm sure she was just over-exaggerating.

2 Tbsp Peanut (or canola) oil
1 medium Yellow onion, diced (about 1 1/2 cups)
1 1/2 cups Sliced crimini ("baby bella") mushrooms
1 Tbsp Worcestershire sauce
1 tsp Garlic salt
1/2 tsp Black pepper, ground fresh
1 cans (14.5 oz) Diced tomatoes
1 lb Ground beef, 80/20
1 lb Ground pork
2 tsp McCormick® Montreal Steak Seasoning
6 large Red bell peppers, even in size and shape
3 cups Grate pepper-jack cheese, divided
Italian parsley, chopped fresh (optional for garnish)

Heat a large saute pan over medium-high heat, then add the oil.

Add the onions to the pan and saute three minutes, or until barely translucent.

Add the mushrooms, garlic salt, pepper, and Worcestershire sauce. Saute five minutes.

Add the tomatoes and saute three minutes more.

Remove the mixture from the pan, set aside and let cool.

Return the pan to the heat and add the beef, pork, and Montreal seasoning. Cook until the meat is lightly browned. Do not drain the liquid!

Remove the pan from the heat, cover, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat (about 350º).

While your grill is starting, cut the side or top off of each pepper (about 3/4"), and remove the veins and seeds.

Add the mushroom and onion mixture to the meat, add 1 1/2 cup of the cheese and stir to combine.

Fill each pepper with the filling until it's just barely mounded over the top of the pepper.

Stuffed Peppers On The Grill - Redux (via

Grill the peppers indirect for 45 minutes.

Top each of the peppers with an equal amount of the remaining grated cheese and the parsley.

Stuffed Peppers On The Grill - Redux (via

Cook the peppers 15 minutes longer, or until the cheese is nicely melted.

Remove the peppers to a platter, tent loosely with foil and let cool five minutes.

Stuffed Peppers On The Grill - Redux (via

Serve and enjoy!

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