[RobFromGa]

Mustard sauce? Must be a real well kept secret.

It's from an area around Columbia, SOUTH Carolina. Maurice's is the most well known, Maurice Bessemer is a Southern Heritage guy and his BBQ joints sell a lot of Confederate and Old South stuff as well. I like the mustard based sauce, but prefer North Carolina.

I like Memphis pork ribs the best, and Lexington-style pork shoulder (coarse chopped, with lots of "brown" (outside charred pieces). I just brought a cooked whole shoulder back from Lexington this week, almost all gone now.

[blackdog]

White's groceries in Winsto/Salem(downtown ghetto area) is the best for country hams, fresh greens and beans. The hams are hung from the ceiling, just about one per square foot. They run a band saw there for slices or any percentage of a whole ham. The greens are in huge sacks and the beans are in huge garbage cans and you scoop em out with a squashed coffee can. It's like walking into the south in the 50's. Mostly black folks around chatting in a very relaxed manner and very friendly.

It's real close to the airport. I find food joints near airports because it's a great way to kill time while waiting for customers to get back. Once you've arrived, there is usually hours to kill waiting for them to come back and fly home. The FBO usually gives you a free courtesy car to go do recon.

[blackdog]

Then what you are refering to isn't really mustard sauce, it's the vinegar base with some dry mustard added for zip. I've had it, but never thought of it as a mustard sauce....

Almost all commercially prepared barbeque sauces have some mustard in them. It really enhances most foods. I make a leg of lamb that I roll in dry mustard. It's great.