South Carolina Mustard Barbecue Sauce:
 
  2/3      cup          yellow prepared mustard            
  1/4      cup          white sugar *                        
  1/4      cup          light brown sugar                  
  1        cup          cider vinegar                      
  1        tablespoon   ancho powder **
  1        tablespoon   chipotle powder **
  1        tablespoon   guajullo powder **                      
  1        teaspoon     black pepper                       
  1        teaspoon     white pepper                       
  1/4      teaspoon     cayenne pepper   
  (I add crushed red pepper and, if I want it even hotter, 
  I use fresh ground piquins)                  
  4        drop         tabasco sauce  
  (I use a Louisiana style hot sauce, and lots of it, 
  instead)                     
  1/2      teaspoon     soy sauce                          
  2        tablespoon   butter                             
 
 Combine all ingredients except soy sauce and butter in saucepan and
 simmer 10 minutes.  Remove from heat. Stir in soy sauce and butter.
 May be used as a basting sauce for barbecue meat or as a condiment.

*  Original recipe called for 1/2 cup of white sugar. 
** Original recipe called for 2 tablespoons of chili powder, not ancho, chipotle or guajullo. 

Gary Wiviott

xxxxxx

Tommy Bowen's Barbecue Sauce

32   ounce cheap ketchup
2/3  cup apple cider vinegar
1    cup sugar 
1    stick margarine
1    cup lemon juice
2    teaspoons black pepper
2    tablespoons crushed red pepper flakes

Put in a pot and bring to a boil. Keeps for weeks in the refrigerator. 

Note: I often use half brown and half white sugar and/or reduce the amount of sugar slightly. I also sometimes use butter as opposed to margarine, lime in addition to lemon and always add a good portion of hot sauce, sometimes habanero, sometimes Louisiana style. A bit of ancho, chipotle or guajullo don't hurt either.

Gary Wiviott