Marylander Needing Help/Suggestions on South Carolina Mustard Base Sauce!

In my experience SC mustard based sauce is not terribly thick. They sometimes also use a thin, vinegar based finishing sauce as they're pulling the pork.

Finishing sauce: If you're in a rush, just the vinegar, water, ketchup, brown sugar and pepper flakes will suffice. The other ingredients are just a variation on my usual BBQ sauce and honestly, a little fussy for a finishing sauce. But hey, if I can over complicate  something, I usually will :)

   1 quart  cider vinegar   1 1/2 cup water
   1 cup ketchup
   

2 TB Chili powder. (homemade if you can)    

2 TB dark brown sugar.

2 TB onion flakes                                        2 TB Worcestershire sauce

2 TB Smoked Paprika                                 2 TB Dried Oregano

1 TB Good fish sauce                                 1 TB granulated garlic

1 TB ground black pepper                            1 TB ground coriander seeds

1 TB roasted cumin                                     1 tsp salt

1 tsp red pepper flakes                                1 tsp curry powder

1 tsp ground dried ginger                             1 tsp fresh ground nutmeg

1 tsp ground allspice                                   1 tsp powdered citric acid

1/2 tsp ground clove                                   1/2 tsp ground cinnamon

Mustard Sauce:

16 oz. Plain yellow mustard                          1.5  cups Honey

1 cup water                                                  1 cup white wine

1/2 cup Cider vinegar.                            

2 TB  dried mustard

2 TB Chili powder. (homemade if you can)    

2 TB dark brown sugar.

2 TB onion flakes                                        2 TB Worcestershire sauce

2 TB Smoked Paprika                                 2 TB Dried Oregano

                                                                   1 TB granulated garlic

1 TB ground black pepper                            1 TB ground coriander seeds

1 TB roasted cumin                                     1 tsp salt

1 tsp red pepper flakes                                1 tsp curry powder

1 tsp ground dried ginger                             1 tsp fresh ground nutmeg

1 tsp ground allspice                                   1 tsp powdered citric acid

1/2 tsp ground clove                                   1/2 tsp ground cinnamon

Mix and simmer over low heat for 10-15 minutes. Consistency should be fairly thin, but not watery. Strain and pour into jars or bottles and refrigerate for 48 hours.

Those are what we like. I'm sure your in-laws will be pleased no matter what, it's nice that you're going to the effort! Good luck and let us know how it turns out.

Finishing sauce goes on as or immediately after pulling it. Mustard sauce (or whatever BBQ sauce I'm serving) I usually serve in a dish at the table so people can serve themselves.

Chili powder is really easy. I use a variation of the recipe Alton Brown did on his show.

Here's his:

Ingredients

   * 3 ancho chiles, stemmed, seeded and sliced
   * 3 cascabel chiles, stemmed, seeded and sliced
   * 3 dried arbol chiles, stemmed, seeded and sliced
   * 2 tablespoons whole cumin seeds
   * 2 tablespoons garlic powder
   * 1 tablespoon dried oregano
   * 1 teaspoon smoked paprika
Directions
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

I usually just sub red pepper flakes for the chiles he uses (maybe 2TB), and I also add a pinch of cinnamon and allspice. In a pinch, you can use ground cumin, but the seeds really are much more flavorful. Definitely use smoked paprika, it's a thousand times better than non smoked, in my opinion anyway.

And the difference in flavor between home made and store bought chili powder is absolutely phenomenal.