This is a wonderful sauce for all kinds of barbecued meats. It's particularly good on pork, or try basting chicken with it on the barbecue.
Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!! - 08 Jun 2003 (Review from Allrecipes USA and Canada)
Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We have little kids)--hence, not so spicy. Still, it was fabulous! Thanks for such a great recipe! - 01 Nov 2003 (Review from Allrecipes USA and Canada)
Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork. - 28 Feb 2010 (Review from Allrecipes USA and Canada)