I am a big fan of Swig and Swine in Charleston and Summerville.
Chef Anthony DiBernardo’s restaurants serve True ‘Cue certified BBQ, barbecue cooked using wood as its only heat source. The meat products Swig and Swine serves are terrific, even without any sauce, but the sauces are very good, too.
Swig and Swine serve their BBQ without sauce and currently provide five sauces on each table for you to choose from. Seen below are the Sweet Red, Vinegar, Jalapeño, Alabama White, and a nod to a SC original, a mustard sauce.
I recently stumbled across a video of Chef DiBernardo making a mustard sauce. DiBernardo doesn’t necessarily claim it as the same recipe they use at Swig and Swine, saying only that it is a recipe for “a traditional mustard-based BBQ sauce.”
It is not a huge leap to assume there are a number of similarities.
What I can say is that the finished product definitely has the same look as Swig and Swine’s mustard sauce.
In addition, it is important to note that no measurement were provided; however, in watching the video, we have made educated guesses as to the quantity of each ingredient. Those estimates are provided below.
But if you’d prefer to make your own estimates, you can watch the video here.
Here is the recipe:
Swig & Swine Style Mustard Sauce Recipe
- 1 quart French’s Yellow Mustard
- 2 tsp Cayenne
- 1/4 cup Dry Mustard Powder
- 1 tbsp Cracked Black Pepper
- 1/4 cup Molasses
- 2 cups Brown Sugar
- 2 tsp Worchestershire Sauce
- 1 cup Apple Cider Vinegar
- Whisk together all ingredients and simmer for 30 minutes.
Note: These measurements are estimates taken from the following video wherein Chef Anthony DiBernardo shows viewers how to make "a traditional mustard-based BBQ sauce." See that video here: http://thesouthernweekend.com/making-south-carolina-mustard-based-bbq-sauce/