Thursday I made the mustard sauce. Had it today on my pulled pork. In Holland we are absolutely not used to vinegar based sauces. So it is a new sensation to eat. My daughter's found it too scary to put such a sour smelling sauce on the meat. But I can tell you, it's an awesome sensation! It's a strong sauce so I don't want too much as it hides the beautiful flavours of the pulled pork. But when you add a nice dab on it, then it makes the pulled pork much better! It adds a whole new dimension of flavours. Lovely! But I think you don't want the pulled pork to be too sweet for this sauce. I had mine, I guess, pretty basic for NC/SC with mostly pepper and salt.
Thanks for watching and commenting! It is most certainly a STRONG flavored sauce. I’ve lived in Japan, England and Germany in the past, so I know how flavor forward and potent some American cuisine can be by comparison. I really like all three components (pork, slaw, sauce) in unison. Too much of any one component can spoil the flavor.
This looks close to the mustard sauce I made 10 years ago and lost the recipe. It was SOOOOO GOOOOD. I found it on a BBQ forum not on RUclips and I've been trying to find it again so I will have to try this. I don't believe there was any cyan pepper in it but it was sweet.
I'm gonna try some of these for sure, thanks a lot for the inspiration. What i really like about this video... you made so many cuts due to whatever reasons - but you kept some mistakes in it like the bowl in the sauce... which makes ist just sympathic, nice to watch. Thanks a lot!
Great video. Very informative. Yesterday (Sunday) my wife and I spend some time making these sauces along with the Avocado Cilantro Lime sauce. Very good!! One item I wanted to convey is, The KC BBQ sauce tasted so much like sloppy joe sauce that we ended up browning up some ground beef (brisket) and making sloppy joes for dinner. Best sloppy joe ever. 👍🏻
Thanks! I learned to edit as we went along, so this is as good as I can do at the moment. I think we are doing a lot better than the first videos we put out.
Thanks for watching! We use Hexclad pots and pans now. They are very good hybrid pots and pans that retain and distribute heat very well and are easy to maintain.
Love your barbecue videos. Could you say where you get the sugar substitute and what is it called exactly. Also does it taste differently from regulat sugar. Thanks 🙏
The one we used in this video was Lakanto Monkfruit Golden sweetener. It has a bit of a different flavor from sugar, but it is a pleasing flavor. Much better than aspartame. Splenda or stevia can be used as well. The golden version is suppose to be more like brown sugar. It's good, but not like brown sugar completely.
Chipotle Bbq is awesome 👏 I think I fall in love 🤤 Great job 👌💪👍Today I will make Carolina mustard one and i hope will be awsome😊 I hope have to be substitute with I’m sure😜 Greetings from Poland🇵🇱🇵🇱🇵🇱
Amazing job sir thank you very much! 2 questions how long do these last in the fridge for? And do you have a link for the heat prove containers you use? Thank you just subbed!
A question, when making your Carolina mustard sauce, do you purchase any particular apple cider vinegar? Are there differences from the cheapest at Walmart to any upscale variety you might be able to find?
@@dadbodbbq what is HEB? I’ve never heard of it. I want to order some of those and the sieves. Looked all over Amazon with NO success. Can you send or post a link where I can order them.
Unfortunately, HEB is a Grocery store that is only in Texas. Best grocery store ever, but we moved, so we can’t shop there anymore either. Here is a similar product. (32 Ounce 10 Pack)Twist cap Deli Containers Clear Bottom With Red Top Screw on Lids Twist Top Food Storage Freezer Containers a.co/d/evljyxQ
These are fire, and look smackin, but just a heads up: all of that erythritol will not only cut down on the glycemic index (carb count), but it will also cut down on your lifespan. That stuff was found to dramatically increase clot forming risk.
It really depends on the sauce. For example, with the mayo based sauce, I wouldn’t keep that one in the fridge for more than a few days. The vinegar sauce, however, if properly sealed in the fridge will last as long as mustard/ketchup.
I'll be smoking some boston butts for a bbq plate fundraiser next month. I'll have to make a couple of these to go with them. The Carolina Mustard sauce is my favorite on pulled pork sandwiches.
Not necessarily. I know there was some info going around years ago that honey would become toxic if heated too quickly. This has been debunked. However, if you are ingesting honey for it’s health benefits, then heating it rapidly or cooking with it is not the best option. Honey will lose enzymes, and other attributes when heated, however, it is perfectly fine to consume when used as a flavor profile ingredient. It’s used in countless dishes across the world, specifically in Asian, Indian, and Mexican dishes, as well as many barbecue sauces!
Nothing wrong with adding it after the cooking process, but I’ve never done it that way. I’ll give it a try next time to note any flavor/ consistency differences.
@Dad Bod BBQ gotcha. Thanks for the detailed reply. That's also the thing I remember reading about how honey becomes toxic. I usually use honey in my coffee and tea every day but I've been super cautious not to put it into boiling water. As to losing its health benefits with too much heat, it also makes sense. By the way have you ever tried palm sugar? Coconut sugar?
![Gunna - HIM ALL ALONG [Official Video]](http://i.ytimg.com/vi/w7Wf0h1Q8a4/mqdefault.jpg)
Oh man I am obsessed with BBQ sauce. The variety here is awesome! These must all be so tasty! Thanks for sharing these tasty options!
Thank you for all of your suggestions. They have definitely given me some ideas. 😅
I made the KC BBQ Sauce last night and it came out perfect. Looking forward to making the others as I'm super into BBQ sauce. Thanks!
I have made the mustard sauce several times from this video. So good!
Thank you so much... I'm starting a BBQ business here in Charlotte NC. This variety will be all I need!!!
Good luck with your business!!
That’s so awesome! I hope the business is successful. I plan to make a part 2 sometime in the future, so be on the lookout.
Good lookin' sauces. Thank you. Where do you get those containers from? I likey.
Yo man I mess with your videos heavy man keep it going ! Your energy is pure and i can tell you love what you're doing.
Thanks man, I really appreciate it!
Thursday I made the mustard sauce. Had it today on my pulled pork. In Holland we are absolutely not used to vinegar based sauces. So it is a new sensation to eat.
My daughter's found it too scary to put such a sour smelling sauce on the meat.
But I can tell you, it's an awesome sensation! It's a strong sauce so I don't want too much as it hides the beautiful flavours of the pulled pork. But when you add a nice dab on it, then it makes the pulled pork much better! It adds a whole new dimension of flavours.
Lovely! But I think you don't want the pulled pork to be too sweet for this sauce. I had mine, I guess, pretty basic for NC/SC with mostly pepper and salt.
Thanks for watching and commenting! It is most certainly a STRONG flavored sauce. I’ve lived in Japan, England and Germany in the past, so I know how flavor forward and potent some American cuisine can be by comparison. I really like all three components (pork, slaw, sauce) in unison. Too much of any one component can spoil the flavor.
Good job 👍 I'm trying these this weekend
Did you get a chance to try any?
gonna try that mustard sauce when I cook pulled chicken again.
Thank you so much man! I'll be doing a ton of BBQ tis summer. Can't wait! I followed and subscribed!
Thanks for watching! Enjoy your bbq journey. It’s a fun and delicious hobby.
Kinda all kind,I usually listen to r&b,reggae n country
This looks close to the mustard sauce I made 10 years ago and lost the recipe. It was SOOOOO GOOOOD. I found it on a BBQ forum not on RUclips and I've been trying to find it again so I will have to try this. I don't believe there was any cyan pepper in it but it was sweet.
I'm gonna try some of these for sure, thanks a lot for the inspiration.
What i really like about this video... you made so many cuts due to whatever reasons - but you kept some mistakes in it like the bowl in the sauce... which makes ist just sympathic, nice to watch. Thanks a lot!
Great video. Very informative. Yesterday (Sunday) my wife and I spend some time making these sauces along with the Avocado Cilantro Lime sauce. Very good!! One item I wanted to convey is, The KC BBQ sauce tasted so much like sloppy joe sauce that we ended up browning up some ground beef (brisket) and making sloppy joes for dinner. Best sloppy joe ever. 👍🏻
I would love to know your avocado cilantro lime sauce and what you use it on.😅
Have to thank you, the Chipotle honey sauce is incredible. Really good taste on chicken.
I think it’s awesome. I do different variations of that sauce and they are almost always delicious on chicken
I subbed cuz this is adorable, I like the editing
Thanks! I learned to edit as we went along, so this is as good as I can do at the moment. I think we are doing a lot better than the first videos we put out.
SC fella here. Try 1/3 cup light brown sugar and 3 TBSP honey in your mustard sauce.
Will do, thanks for the tip!
U got a link for those containers thanks for sharing
Thanks for yours video i like so much
Oriental bowls, adding chili flakes, you put some Asian elements... I guessed, Asian spouse? Love that recipe btw, spicy BBQ taste goooood 👍.
I lived in Okinawa for 6 years
First time watcher. Thanks for the video. Can u tell me what type of pans u we’re using. I couldn’t catch what type they were in the video.
Thanks for watching! We use Hexclad pots and pans now. They are very good hybrid pots and pans that retain and distribute heat very well and are easy to maintain.
Love your barbecue videos. Could you say where you get the sugar substitute and what is it called exactly. Also does it taste differently from regulat sugar. Thanks 🙏
The one we used in this video was Lakanto Monkfruit Golden sweetener. It has a bit of a different flavor from sugar, but it is a pleasing flavor. Much better than aspartame. Splenda or stevia can be used as well. The golden version is suppose to be more like brown sugar. It's good, but not like brown sugar completely.
Good channel name, good recipes, subbed brah!
Thanks! We should have more videos coming soon
Chipotle Bbq is awesome 👏 I think I fall in love 🤤 Great job 👌💪👍Today I will make Carolina mustard one and i hope will be awsome😊 I hope have to be substitute with I’m sure😜
Greetings from Poland🇵🇱🇵🇱🇵🇱
I’m very glad you liked it. Much love to Poland! We love the Chipotle sauce. We are thinking about making a part 2.
Amazing job sir thank you very much! 2 questions how long do these last in the fridge for? And do you have a link for the heat prove containers you use? Thank you just subbed!
Subbed. And put this video in my BBQ favorites. Surely will try a few of these.
Awesome! Thank you!
@@dadbodbbq one tip: next time add chapters please. Then it's easier to find back a specific part. Easier for lazy people like me. 😜
Thanks for sharing your secrets Bud. Sounds yummy and I will try soon the one or the other. 👍 Will let you know how they worked out....
Please let me know if you make any of these and modify them to your own taste. I’d love to know what you think!
What is the shelf life of the BBQ Sauce?
A question, when making your Carolina mustard sauce, do you purchase any particular apple cider vinegar? Are there differences from the cheapest at Walmart to any upscale variety you might be able to find?
You are the best🙂
No, YOU are the best!
Where did you get those containers they are perfect for sauces
We got them at HEB. They are pretty great containers
@@dadbodbbq what is HEB? I’ve never heard of it. I want to order some of those and the sieves. Looked all over Amazon with NO success. Can you send or post a link where I can order them.
Unfortunately, HEB is a Grocery store that is only in Texas. Best grocery store ever, but we moved, so we can’t shop there anymore either. Here is a similar product. (32 Ounce 10 Pack)Twist cap Deli Containers Clear Bottom With Red Top Screw on Lids Twist Top Food Storage Freezer Containers a.co/d/evljyxQ
thnx
What are the containers that you are using for the different sauces and what’s the name of them and where can you purchase them from please
If I recall correctly, they were heat safe containers from HEB. Only available in Texas. You can use any jar of heat safe food container
@@dadbodbbq do they have a web site and if so can you share it ?
what is that fatty solid in adobo in your sauce #2?
There’s no fatty solid that I’m aware of. Those are chipotle chilies in adobo sauce.
Lmao... Dying!
this video only made my addiction to bbq worse! great vid.
Thanks Betty!
These are fire, and look smackin, but just a heads up: all of that erythritol will not only cut down on the glycemic index (carb count), but it will also cut down on your lifespan. That stuff was found to dramatically increase clot forming risk.
Interesting, do you have a link to any articles?
Could I pressure can these bbq sauces?
I don’t see any reason why you can’t as long as you follow standard food safety practices.
Where did you get those sauce bottles from????
We bought them at HEB about 3 or 4 years ago.
Thanks
11:12 subbed lol
How long do these last in the fridge
It really depends on the sauce. For example, with the mayo based sauce, I wouldn’t keep that one in the fridge for more than a few days. The vinegar sauce, however, if properly sealed in the fridge will last as long as mustard/ketchup.
Mother sauces of BBQ
That’s what we were going for. I hope it’s helpful!
Is the dukes mayo tangy mayo
No more so than Hellmann’s or Blue Label.
I want your T shirt. 😊
I'll be smoking some boston butts for a bbq plate fundraiser next month. I'll have to make a couple of these to go with them. The Carolina Mustard sauce is my favorite on pulled pork sandwiches.
I hope you enjoy it! Everyone that has it on pulled pork love it. Check out my coleslaw video to go with it. Perfect match.
@@dadbodbbq Already watched and might throw it in as a side.
What kind of chipotle
Chipotle in adobo
🥰
😮
I thought we shouldn't heat honey up too much. 🤔
Not necessarily. I know there was some info going around years ago that honey would become toxic if heated too quickly. This has been debunked. However, if you are ingesting honey for it’s health benefits, then heating it rapidly or cooking with it is not the best option. Honey will lose enzymes, and other attributes when heated, however, it is perfectly fine to consume when used as a flavor profile ingredient. It’s used in countless dishes across the world, specifically in Asian, Indian, and Mexican dishes, as well as many barbecue sauces!
Nothing wrong with adding it after the cooking process, but I’ve never done it that way. I’ll give it a try next time to note any flavor/ consistency differences.
@Dad Bod BBQ gotcha. Thanks for the detailed reply. That's also the thing I remember reading about how honey becomes toxic. I usually use honey in my coffee and tea every day but I've been super cautious not to put it into boiling water. As to losing its health benefits with too much heat, it also makes sense. By the way have you ever tried palm sugar? Coconut sugar?
That alabama mayo looks fine for potato salad. Who would put that sorry mess on meat? Sorry, my Texas coming out.
It’s amazing on chicken. I lived in Texas for a decade, but I’m not a TX BBQ purist. If it tastes good, I go for it.
Bro lied on the soices for that second mix. Didnt add up
Steel whisk to a saucepan with non- stick surface...no,no
Look up Hexclad. They are meant to be used with all utensils to include metal.
Be careful you could have burned your self pouring boiling sauce with a naked hand
ASrtffdddddrdy