5:32 PM 8/26/98

Mustard barbecue sauce

This is a hallmark of much South Carolina barbecue. Mix 1 cup each yellow prepared mustard and water, 1/2 cup each brown sugar, Dijon mustard and cider vinegar, 2 teaspoons salt or to taste, and 1 teaspoon each ground red pepper, paprika and dried thyme in medium saucepan over medium-high heat. Heat to boil. Simmer, stirring frequently, 3 minutes. Remove from heat; cool to room temperature. (Adapted from a recipe by David Koelling, chef at Biloxi Grill in Wauconda.)


Lexington-style `dip'

A thin sauce like this is often served on the side in western North Carolina restaurants. Mix 3 cups cider vinegar with 2/3 cup brown or white sugar, 1/2 cup ketchup, 2 tablespoons hot pepper sauce, 2 teaspoons Kitchen Bouquet, and 1 teaspoon each salt, ground black pepper, Worcestershire sauce and onion powder in large, non-reactive saucepan.

Stir over medium heat until sugar melts, about 8 minutes. Let stand several hours. Store in tightly sealed container. Makes about 4 1/2 cups. (Adapted from "North Carolina Barbecue.")

