Posted: 8/30/2025 12:05:15 PM EDT
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Was from Tommy Rose BBQ about 20 years ago. Family run place between Denmark and Blackville. Old coworker use to bring it to us up in Columbia in big styrofoam cups with their pork rinds they fried up fresh the day before. We would go into a pork rind/BBQ sauce coma by lunchtime. At one time I actually called ahead and ordered up two gallons, drove down there, picked it after having lunch and kept it in my freezer. When I ran out I discovered they went out of business.  My life has had an empty spot in it ever since that day. (Drama added for effect).  I’ve tried every brand of gold sauce I’ve found on the grocers shelves for the past 20 years hoping, just hoping and praying that one day….. and that day was yesterday. I was at Publix doing a grocery run. I had smoked a butt on Wednesday for today so I thought I’d give it another shot at finding a sauce I’ve never tried before. Pardon the pun, but I struck gold! https://www.thepalmettosauceco.com/ Now I have no relationship to the company other than my taste buds. The Palmetto Sauce company is out of Barnwell county. So same close location. Not sure if it’s the same people, but someone has managed to pull it off! FWIW, has a much bolder flavor than the usual Maurice’s strong mustard flavor. I also see on the website they offer “Edisto Orange” and from what I remember, my coworker brought a red sauce from them as well. If you’re a fan of SC sauces, give this a shot! |
Joined:
Dec 2024
Posts:
5
EE: 0% (0)
SC, USA
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I too am a fan of the mustard. Here’s my go to recipe. Add some whole grain mustard for some extra pop. It’s a great base to play around with and customize. Original recipe makes 3 cups 1 1/2 cups prepared yellow mustard 1/2 cup packed brown sugar 3/4 cup cider vinegar 3/4 cup beer 1 tablespoon chili powder 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground white pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons Worcestershire sauce 2 tablespoons butter, room temperature 1 1/2 teaspoons liquid smoke flavoring 1 teaspoon Louisiana-style hot sauce, or to taste |
Resistance is futile. Mustard sauce all the meats.
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"If you have authentic memories, you have real human responses." - Dr. Ana Stelline, Blade Runner 2049 (2017)
"What I thought was gonna be the death of me was my saving grace" - Luke Combs, When It Rains It Pours
"What I thought was gonna be the death of me was my saving grace" - Luke Combs, When It Rains It Pours
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so years ago, when i lived in west columbia, i went by one of those bbq joints on the backroads in lexington. drove by, smelled wood smoke and pork fat and started salvating. pulled in, ordered two bbq sammiches to go. walked out to the car ready to devour them. took a bite and tasted nothing but mustard. I was sad. I ate them anyway. |
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Originally Posted By fulminate: so years ago, when i lived in west columbia, i went by one of those bbq joints on the backroads in lexington. drove by, smelled wood smoke and pork fat and started salvating. pulled in, ordered two bbq sammiches to go. walked out to the car ready to devour them. took a bite and tasted nothing but mustard. I was sad. I ate them anyway. That was my introduction to Eastern NC vinegar sauce in the Raleigh area. Crappy pulled pork soggy with sauce and pepper flake. I could've skipped the bun and pork, and skipped straight ahead to shots of vinegar. |
"If you have authentic memories, you have real human responses." - Dr. Ana Stelline, Blade Runner 2049 (2017)
"What I thought was gonna be the death of me was my saving grace" - Luke Combs, When It Rains It Pours
"What I thought was gonna be the death of me was my saving grace" - Luke Combs, When It Rains It Pours
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Originally Posted By MitchbSC: That was my introduction to Eastern NC vinegar sauce in the Raleigh area. Crappy pulled pork soggy with sauce and pepper flake. I could've skipped the bun and pork, and skipped straight ahead to shots of vinegar. when i do shoulders or hams, i just salt and pepper them and put the sauce on the side. Use it if you want. when we do a whole hog, we cook with no seasoning and then make a vinegar based sauce that we cook into the pig after we flip the hog. cooking the pig isn't hard...but getting that balance of vinegar sauce vs the smoke flavor is the secret. Lots of places do end up with vinegar flavored bbq though. |
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Originally Posted By fulminate: so years ago, when i lived in west columbia, i went by one of those bbq joints on the backroads in lexington. drove by, smelled wood smoke and pork fat and started salvating. pulled in, ordered two bbq sammiches to go. walked out to the car ready to devour them. took a bite and tasted nothing but mustard. I was sad. I ate them anyway. That’s what I get from Maurice’s.  It was good at first years ago, but after having better stuff, it’s hard to go there again. |