Foster Johnson's Outdoor Cooking World
Beef Fish and Seafood Poultry Pork Misc. Recipes Fun Stuff
W David Griggs'
BBQ Mustard Sauce
 A Favorite Recipe

W. David Griggs was born and raised on Sweatman’s BBQ (mustard based) in Holly Hill, SC – ‘real BBQ’. He sent us this excellent variation on Judy's Mustard Based Sauce. Mr. Griggs increased the mustard and reduced the vinegar (replacing cider with white also) and replaced the brown sugar with milder honey as Judy suggested.  His search for more of a savory sauce without too much twang, compliments the flavor of the meat, instead of covering it up.

  • 1 jar (24 oz) prepared mustard; (favorite brand)
  • 1/2 cup vinegar; white distilled
  • 1/3 cup brown sugar; packed
  • 3 tablespoon molasses; (or dark corn syrup)
  • 2 tablespoon worcestershire sauce
  • 1 teaspoon red pepper
  • salt to taste

Combine all ingredients in a saucepan and simmer partially covered for 30 minutes.  Mix sparingly with cooked BBQ meat until just coated.

Serve 'pulled pork' on steamed buns with slaw or as a BBQ plate with rice & hash, coleslaw, pickles, plain white bread and iced tea.

Yield: enough to smother 10-12 lbs pulled pork meat.

From: W David Griggs  (Alcolu, SC)

And remember, the mustard based BBQ has to be accompanied by hash over rice.

© 1994 - 2008 Good Eating Productions
Warning: Federal law provides
civil and criminal penalties for the unauthorized
reproduction, distribution or exhibition of
copyrighted audio files and videofiles.

 Back to Main Page

Site developed in the USA.
Website Artwork & Design - Produced
exclusively for ODCW by
Foster Johnson Studios,
Los Angeles, California - USA.