I have had to search and experiment to get this BBQ sauce recipe right. Fantastic on pork! Or try brushing some on chicken as it finishes cooking on the BBQ. Use fresh ground peppers for the best results. You can safely keep this in fridge for a couple of weeks.
Liquid smoke flavouring is available online or in some specialty shops. In a pinch, you could skip it in this recipe and still get delicious results.
Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!! - 08 Jun 2003 (Review from Allrecipes US | Canada)
Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We have little kids)--hence, not so spicy. Still, it was fabulous! Thanks for such a great recipe! - 01 Nov 2003 (Review from Allrecipes US | Canada)
Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork. - 28 Feb 2010 (Review from Allrecipes US | Canada)