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When a pork butt, beef brisket, turkey breast, rack of ribs, or whole chicken is seasoned and slow-smoked to perfection, it can stand alone on its flavor profile. However, the proper sauce can amplify that flavor – giving you the power to shift between sweet to heat to suit your personal tastes. If “the sauce is boss,” that makes you the CEO! While there really are no rules where BBQ sauce is concerned, research has found that there are several fantastic fusions of BBQ meat and sauce types. For your dining pleasure and in celebration of National Sauce Month, Woody’s Bar-B-Q has crafted four ideal pairings of some of our most popular BBQ meats and our four in-house sauces. The next time you dine with us, give these culinary combinations a try and let us know what you think…
Pulled Pork and Tangy Mustard
Both pulled pork and mustard sauce have origins in The Carolinas, making them a match made in Heaven. Known to many as “Carolina Gold,” it is believed that mustard-based BBQ sauce stemmed from the large number of German immigrants who made their home in South Carolina. Long known for their love of pork sausage and mustard, at some point, this combo made the leap from knackwurst and bratwurst to whole-smoked hog, quickly becoming a highly favored delicacy among Carolinians of all cultures. In addition to adding a tangy, slightly spicy flavor to complement the mildness of the pork, the acidity of the mustard – thanks to the vinegar in its ingredients – also helps tenderize the meat. At Woody’s Bar-B-Q, our Tangy Mustard sauce is so popular among our fans that you can purchase bottles through our online store for just $4.99/bottle.
Speaking of “Gold,” Woody’s offers not just one, but TWO mustard-based sauces, but we recommend another one of our smoked mainstays for Woody’s Gold…
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