Patti and I have been working on our South Carolina-Style Mustard Barbecue Sauce for almost a year now. Tasting, and then tweaking it a bit until now. It’s ready and it’s awesome! It will go well with most grilled and smoked meats and fish. And it’s quick and easy to make. This week we plan to brush it on chicken and shrimp. It works great in deviled eggs, too. We’re so glad we doubled the recipe. This is a taste we’ll never get tired of. It made such a welcome and delicious change from the regular tomato based sauces. Patti likes different variations, too. She’s tried it with horseradish mustard instead of yellow and apple cider vinegar instead of red wine. It’s all good.