How bout that recipe? For every 1 person that wants to make it from scratch, there will be 20 people that are too reffing lazy to make it and will buy it from yall, so...cmon bro. Give us a recipe.✌

Thanks for the idea but why wouldn’t you give the measurements for the recipe?

Former Memphis BBQ rib house pitmaster here....Just FYI for your "It's not tomato-based, it's ketchup-based, why do people say tomato-based?" comment, Tennessee style BBQ sauce (specifically Memphis-style sauce) doesn't use ketchup (Nashville-style doesn't either but a lot of people on the internet make it wrong). We use tomato sauce and tomato paste as a base. Some would argue that properly made Kentucky-style BBQ sauce should be made with tomato sauce instead of ketchup too.

What are the ingredients, if you can spill the secret and the portions?

Can we have the measurements?

Hate liquid smoke !!!!

North Carolina does not have a ketchup based sauce. Lexington is the eastern vinegar only, modified. One gallon of eastern with one cup of ketchup and a couple tablespoons of brown sugar becomes Lexington dip.

So basically it's a vinegarette dressing

Interesting story. The OLD Salt Lick (pre-1985) was priceless. Great place to go on a sunday for lunch, no one was there, read the paper and enjoy the day. Or on a cold night be next to the fire in the pit building (the fireplace on the south end of the building, not the pit near the entrance, and again enjoy the cold and the warmth of the fire. Always loved their sauce, had an Asian touch to it probably because of the influence of Scott's mom or maybe his dad just liked asian flavors. Canola oil is less than perfect, wish you could find something else that was more palatable. Amazing how well it emulsifies into a sauce. Haven't been in decades, just too crowded and the pricing has become nutty. I remember when they started raising the prices on Friday, Saturday and Sunday, but "regular prices" the rest of the week. Just another part of old Austin, and Central Texas that's gone. You guys are doing some very interesting and I suppose "innovative" things. Happy to see your success, but it's been impossible to actually get any brisket (though the Citra Hop Sausage, beef cheek and avocado thing are all tasty). Thanks for sharing your methods and details. 😋✌

I think of Mustard sauce as a bbq vinaigrette thickened by mustard. It's German in its origin.

For a small batch:

Right you are! I fell in love with this style of sauce back when I visited South Carolina a lot. Even for those who don't care for straight yellow mustard usually love it too.

Just want to say I made this and it was awesome!! Thank you for sharing it! It’s my favorite sauce by far!!

Cant wait to try this!!! Really appreciate y'all sharing

Just tried this sauce. Man, it’s my new favorite. I’ve made many mustard sauces but was never satisfied until now. This is the very best I’ve tasted and will my go to mustard sauce. Thanks for sharing this video.

Really cool to see a Carolina sauce from you guys! Love the content!

Really love these demo-type videos with back stories.

Coming to visit from CA in May. Can't wait!

I added some red Szechwan peppercorns that I ground in my mortar and pestle to my last batch of mustard BBQ sauce and I really liked it. Gave that tingly kick to it.

Another nice video and I'm so stealing this recipe. This would be excellent on some wings and pulled pork tacos.