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South Carolina barbecue sauce blazes shiny like a Low Country dawn.
Made from yellow mustard, “South Carolina gold,” because it’s typically known as, boasts a sunny burst of coloration and taste distinctive amongst regional American barbecue sauces.
Most others are comprised of vinegar, molasses or ketchup.
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“It just presents so beautifully,” Don Bailey, proprietor of Blues Coastal Bar & Grill in Mount Pleasant, South Carolina, informed Fox News Digital.
“South Carolina stands on its own for beauty. Our barbecue sauce does the same.”
Bright, sunny South Carolina barbecue sauce is comprised of mustard. Also often called South Carolina gold, it arose from the state’s German immigrant neighborhood within the 18th century. Here, a dish from the restaurant Q on Bay in Beaufort, South Carolina. (Kerry J. Byrne/Fox News Digital)
South Carolina barbecue sauce is super-tangy and acidic with the pure spiciness of yellow mustard, blended with vinegar and different spices distinctive to every bar, restaurant or bottler.
It’s remarkably versatile, pairing nicely with hen, seafood and, of course, smoked pork.
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It’s positively not meant to be served with barbecued beef, which is uncommon within the Palmetto State.
Blues Coastal Bar & Grill serves its personal housemade South Carolina gold with its hen wings and on its hen sandwich.
“It’s definitely a way more balanced sauce,” stated Bailey.
The solar rises over Parris Island, South Carolina, with a palmetto tree standing within the foreground. (Kerry J. Byrne/Fox News Digital)
“It hits with the perfect balance of sweetness, spiciness and saltiness and just has that umami quality that tastes so good.”
South Carolina supermarkets are stocked with bottles of the native taste. Bailey is a fan of Congaree Gold from The Palmetto Sauce Co.
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South Carolina mustard sauce reportedly traces its roots to a wave of German immigration within the colonial period.
“Starting in the 1730s and continuing into the 1750s, the British colony of South Carolina encouraged, recruited, and even paid the ocean passage for thousands of German families so they could take up residence in South Carolina,” Lake E. High Jr., founder of the South Carolina Barbeque Association, wrote on the group’s web site.
South Carolina barbecue sauce is super-tangy and acidic with the pure spiciness of yellow mustard, blended with vinegar and different spices distinctive to every bar, restaurant or bottler. It’s remarkably versatile, pairing nicely with hen, seafood and, of course, smoked pork. Left, on a dish on the restaurant Q on Bay in Beaufort, South Carolina; at proper, a bowl of sauce. (Kerry Byrne/Fox News Digital)
“These German settlers brought with them, in addition to their European farming style and the Lutheran Church, the common use of mustard.”
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South Carolina gold emerged because the immigrants introduced their very own traditions and tastes to the rising American culinary artwork of slow-smoked barbecue.
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German names are nonetheless distinguished in South Carolina barbecue, High famous.
Among them: Bessinger, Hite, Meyer, Kiser and Zeigler.
For extra Lifestyle articles, go to www.foxnews.com/way of life.
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