Mustard

by

Sweet Home Carolina!

Those of you who have been paying attention know I recently got myself a new Weber grill. A classic charcoal burning monster! So I’ve been grilling up a storm. Mostly chicken because I both like chicken and can afford chicken.

However chicken can become boring pretty fast if you don’t change things up pretty quickly. So I’ve been lurking through various food Web sites looking for ideas, and I’ve been finding out some interesting things:

  • There are an amazing number of BBQ sites out there. I think it might be the new national pastime.
  • I can’t make “real” BBQ because while I have a grill it’s not a smoker. Oh, I can fudge it by using wood chips in a foil pouch set on the coals, but it’s not the same.
  • There are more types of BBQ then I knew there were.

It’s that last one that’s got me excited.


Carolina Style BBQ
Carolina is much more complex than I ever thought. There are several types of BBQ found in the Carolinas but down in South Carolina in the bottom of the state there’s unique type found, as far as I can tell, nowhere else. What’s different about it? It’s mustard and vinegar based, no tomato products in it at all.

According to the Internet and the South Carolina BBQ Association the mustard based sauce was developed by German immigrants to the region.

I think it was invented by this woman:

“I haven’t seen a dime from the recipe!”, states Mayberry matron.

What You’re Going to Need
I’ve made this a couple of times now and I’ve come to a few conclusions.

  • This is way better on the grill. Not nearly as good in the oven. Exposure to fire helps caramelize the mustard/brown sugar on the outside of the chicken.
  • You don’t need expensive mustard. Yellow mustard works fine. I use an organic mustard but it’s probably not necessary.
  • The original recipe calls for leaving the chicken in the marinade 10 minutes. Longer than that is better.
  • The sugar content of this means you need to keep an eye on it so it doesn’t burn.
  • This would be really good on pork. I’m trying that next!

Besides being delicious I like the efficiency of this sauce. One batch serves as the marinade, the “mop” (slathered on during cooking), and the finishing sauce. Very efficient! I would expect nothing less from the Germans.

The Software

  • 1/2 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 1 1/2 tablespoons mustard powder
  • 2 teaspoons hot sauce (use the one you like!)
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, melted
  • 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
  • Vegetable oil, for brushing

The Hardware

  • Big Bowl
  • Large Plastic Zip Lock Bag
  • Whisk
  • 1/2 cup measuring cup
  • 1/4 cup measuring cup
  • Tiny Mug or Ramikin
  • 1 Tablespoon Measuring Spoon
  • 1 Teaspoon Measuring Spoon
  • 1/2 Teaspoon Measuring Spoon
  • Grill
  • Wire Grill Brush
  • Brush
  • Instant Read Thermometer
  • Tongs

The Process

  1. In a big bowl whisk together the mustard, brown sugar, cider vinegar, mustard powder, salt, pepper, hot sauce, and Worcestershire sauce.
  2. Put the butter in the mug or ramikin and zap it in the microwave to melt it.
  3. Slowly pour the melted butter into the rest of the ingredients whisking the whole time. You’re making an emulsion here. The butter should incorporate into the sauce and the sauce becoming smooth.
  4. Put the chicken into the zip lock bag.
  5. Pour about 1/3 of the sauce into the bag, squish it around a bit so the chicken gets covered well, force most of the air out of the bag and then zip it closed.
  6. Put the bag in the fridge for at least 10 minutes up to a couple of hours.
  7. Put aside 1/3 of the sauce to baste the chicken with while it cooks.
  8. Put aside the final 1/3 of the sauce to pour over the chicken before serving.
  9. Get your grill going. If you’re using charcoal bank the coals to one side. If you’re using gas turn on one side of the burners only.
  10. Clean the grill and wipe it down with some vegetable oil.
  11. Start the chicken skin side down over the hot part of the grill.
  12. Cook it about 10 to 12 minutes moving it off of the direct heat if starts cooking to quickly (also known as burning).
  13. Baste it occasional with the sauce.
  14. Flip it over and cook for another 10 to 12 minutes. Baste it occasionally.
  15. Don’t trust the timing! Check it with the instant read thermometer. When it reaches 165 degrees it’s done!
  16. Take it off the heat and let it rest for 10 minutes.
  17. Serve with the last of the sauce poured on top of it. Traditional sides are sliced tomatoes and macaroni salad

That’s it! Delicious!
Give this recipe a try, it’s a real eye opener. A very good alternative to the traditional BBQ you’re used to!

Get well Kato. I hope you feel better! : D