Carolina gold wings
- Thread starter dirtsailor2003
- Start date
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kbuckeye
Fire Starter
Great job, Case!
When I moved to South Carolina a few years ago (from OH/WV), I had never heard of a mustard based sauce. It is now one of my favorite sauces.
Great looking wings!
Point!
When I moved to South Carolina a few years ago (from OH/WV), I had never heard of a mustard based sauce. It is now one of my favorite sauces.
Great looking wings!
Point!
lancep
Master of the Pit
Wow, those look amazing! The honey gold is pretty popular at the wing joints around here. I'm going to have to try these. I find I'm getting pretty partial to mustard these days. It seems to cut the richness better and sit better in my belly.
Lance
Lance
sauced
Master of the Pit
Great looking wings!! I love that Carolina gold....been buying mine from a smoke house in SC. Maybe it's time for me to make my own! And yes that sauce is amazing on ribs and pulled pork!!
Points!!
Points!!
Thank you! I've always been a fan. Pairs well with peach or apricot preserves.
I'm thinking that one could sous vide the Brussels in the Carolina Gold Sauce, then dump into a pan and reduce and caramelize.
Thank you for the point Sauced! Might as well make your own, its pretty darn simple and easy to modify too.
Great looking wings!! I love that Carolina gold....been buying mine from a smoke house in SC. Maybe it's time for me to make my own! And yes that sauce is amazing on ribs and pulled pork!!
Points!!
Its funny you mention the preserves... I had a cook planned tonight that involves chicken leg quarters and pinapple/pear freezer jam from last year. I was just going to make a BBQ sauce/glaze with it this time. You see, I have a pear tree that just goes absolutely crazy with fruit every year and they don't keep very well. But I do make a lot of these preserves as its easier than canning them. Not too sure about tangy mustard pairing with sweet pinapple/pear... but I just might get adventurous.
Let see... Sub the Honey and Brown sugar 1:1 for the preserves or just add to it?? Hmm.... Guess you will just have to wait and see!
The sweet pairs well with the tang and heat. At least that has been my experience.
Tasty looking sticky chicken, DS!
As far as the Mustard sauce, we made a batch a few weeks ago. I forget where I got the recipe, but it's definitely different. Not for everything. I tried some pork belly burnt ends Monday and used a mix of Mustard sauce, honey and Yoshida's (anyone heard of it?) and they came out awesome!
I wanted to use it on the wings (must have been a wing weekend) but the Mrs insisted on hot sauce..
From now on, I'll have some of the Mustard style on hand.
As far as the Mustard sauce, we made a batch a few weeks ago. I forget where I got the recipe, but it's definitely different. Not for everything. I tried some pork belly burnt ends Monday and used a mix of Mustard sauce, honey and Yoshida's (anyone heard of it?) and they came out awesome!
I wanted to use it on the wings (must have been a wing weekend) but the Mrs insisted on hot sauce..
From now on, I'll have some of the Mustard style on hand.
That looks absolutely mouth watering and desserving of a good face wash when done.... Thx, for sharing the recipe. Point
Thanks for the recipe something else to try. Great looking cook and as stated I'm sure it would be great on pork.
Warren
Warren
Thank you! Yes don't let the napkins and wet wipes get too far out of reach with this one!
Look man... That stuff is so good it is stupid! It was even Mrs. approved! Now I definitely agree it would go with pork and even caramelized with sprouts. In fact I think it would even be good as a salad dressing.
Seasoning and drying out
For the sauce, I had all of your ingredients. I used 1/2 plain yellow mustard and 1/2 of my own home made spicy brown deli mustard. And of course the Pineapple/Pear freezer jam from last year.
I used all of your ingredients per your recipe exactly plus about maybe a cup of the preserves. I didn't measure, but it was all of what you see in the container above
That right there is aptly named GOLD 'cause it tastes like it!
Served along side beans and slaw. ...And lots of napkins
Outstanding Sauce! Thanks Dirtsailor for talking me into trying it with the preserves. It totally works!
Erik
Last edited:
Nice looking wings, Case and points for the recipe. I do honey mustard garlic wings and you have inspired me to do some for a post even if they won't compete with these!
Disco
Disco
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