My friend Todd — who is also my orthopedic surgeon — is a real foodie. His is the only doctor’s appointment I look forward to because I know that, once we are done with my shoulder, we’ll find a minute or two for conversation about food and wine. Good food and good wine.
When we run into one another at the farmers’ market, topics include where we have eaten in Tucson, and also around Europe. The best noodle houses, the coolest bistros, the perfect trattorie, names of wine and cheese purveyors, etc. We exchange actual food items, too — special things we find in our travels that we feel the other would love: spices, vinegars, sauces, liqueurs, and so on. It’s really fun and it definitely takes my mind off the shoulder pain.
Late last summer, Todd brought me a jar of his homemade BBQ sauce. Yes, he said, it uses yellow mustard, but he also said this was part of the recipe’s success. The mustard, combined with an arsenal of spice and flavor, takes BBQ chicken to a new level. It’s tangy and piquant, unlike many of the sweeter tomato-based sauces. And, as it’s summer and the grill gets fired up many evenings across the country, I got Todd’s permission to share this recipe with you.
Do you remember, in the made-for-television movie “The Homecoming,” that the Baldwin Sisters had their Pappy’s recipe for bootleg whiskey – aka “The Recipe?” Well, in our house, we now refer to Todd’s recipe as “The Prescription.”
~ David
Carolina-Style BBQ Sauce – a.k.a. Dr. Todd’s Prescription
Ingredients
- 1 cup prepared yellow mustard
- 2 tablespoons sugar
- 1/4 cup brown sugar
- 3/4 cup cider vinegar
- 1/4 cup water
- 1 1/2 tablespoons ancho chile powder
- 1 tablespoon cayenne (or less, if you prefer a milder sauce)
- 1 teaspoon black pepper
- 1 teaspoon soy sauce
- 2 tablespoons butter
Instructions
- Combine all ingredients, except soy sauce and butter in a medium saucepan. Simmer on low for 20 minutes, making sure to stir occasionally. Add the remaining ingredients and simmer for 10 more minutes. Keep in a glass or ceramic container in the refrigerator. (Note: This tastes even better 1-2 days after you make it, but it is still delicious the first day.)
- Makes about 1 1/2 cups.
- _________________________________________
- Barbecued Boneless Chicken Breasts
- • 4 cups water
- • 2 tablespoons salt
- • 2 tablespoons brown sugar
- • 1 small bunch of fresh thyme
- • 4 small or 2 large boneless, skinless chicken breasts
- • 4 tablespoons Carolina-Style BBQ Sauce, plus extra if needed
- Note: The weight of the chicken breasts isn’t really important; what matters is the thickness. Each piece should be about 3/4-inch thick. This thickness – plus the brining – will ensure succulent chicken at the table. If using larger breasts, cut them in half horizontally into two thinner slices; do you best to make them of equal thickness. I prefer this over pounding them thinner, as that can break down the muscle and result in a mealy texture.
- To make the brine, bring the water, salt, brown sugar, and thyme to a boil. Remove from the heat and allow to cool to room temperature. If using two large chicken breasts, slice in half horizontally to make two thinner slices; do your best to make them equal thickness. 30 minutes before grilling, remove the thyme from the brine and add the chicken breasts. Brine the chicken for 30 minutes in the refrigerator.
- Meanwhile, heat the grill to high. When chicken has finished its brining time, remove and pat dry. Brush a thin skim of the BBQ sauce on both sides of each breast. Oil the grate and add the chicken. Immediately reduce heat to low or medium-low (depending on your barbecue). Let chicken cook 3 minutes, then turn. Slather the top generously with the BBQ Sauce and cook chicken an additional 4-5 minutes, or until done.
- Serves 4.
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John / Kitchen Riffs
July 10, 2021 at 8:32 amI lean into the tomato rather than the yellow mustard (or vinegar) church when it comes to BBQ sauce. But I do appreciate the mustard tradition — it’s awfully good stuff. And I don’t have a go-to recipe for it, so I’m glad to have this. Good as it is (and it looks wonderful — I like that it has two kinds of chile powder in it), it’s the brine for the chicken that really catches my eye. I’ve never included BBQ sauce in my brine for chicken. Or pork — bet this would be good with pork, too. Anyway, fun post. Thanks. And thanks to Todd, too. Obviously an excellent doctor — what a prescription!
Cocoa & Lavender
July 10, 2021 at 9:46 amThe brine makes all the difference, John — keeping chicken moist on the grill is one of the most challenging things. I like both traditions pretty equally — nice to have some variations!
Chef Mimi
July 10, 2021 at 8:41 amYes, the mustard component is definitely interesting, but also intriguing. I thought you were referring to powdered mustard seeds, but wow – one cup of yellow mustard. I’m saving the recipe, cause if you say it’s good….
Cocoa & Lavender
July 10, 2021 at 9:47 amIf it had been from a non-foodie, I would have been worried about the yellow mustard – but it’s really good.
Mimi!
Carolyn Beeker
July 10, 2021 at 9:20 amDSA: without a grill, cooking chicken breasts is a hit or miss affair for me. Any suggestions for how long to cook these babies in a plain old frying pan, cast iron or other? Thanks.
Cocoa & Lavender
July 10, 2021 at 9:52 amCB — definitely use the brine — I recommend it for all recipes involving boneless chicken breasts! The cast iron pan is really no different than the grill. Give it a light coating of oil. Start the breasts in in the skillet hot for (20 seconds), then reduce heat to medium-low. I would also lightly coat the breasts with bbq sauce (just a skim), then as you are closer to done, slater at least one side with more sauce, let me know — this should work perfectly!
John
July 10, 2021 at 3:58 pm“The Prescription”, I love it.
I’m yet to find a BBQ sauce that I really love, as I find them so sickly sweet. Maybe it’s the tomato-based ones I don’t like? Who knows. I do like the sound of this yellow mustard-based recipe, or American mustard as it’s referred to here. Definitely must give this one a go.
Thanks for your Prescription, David
Eha
July 10, 2021 at 5:08 pmInteresting ! It is hardly barbecue season here and methinks we do nor use BBQ sauces as much in Australia but I would certainly love to try your recipe ! I was also wondering what ‘yellow mustard’ was until I read John translate it to ‘American mustard’. *smile* I basically use various types of French and English variations but have seen yours on supermarket shelves . . . must buy and try ! Am not particularly fond of chicken breasts so some organic boneless chicken thighs perchance would help me taste your mix . . . As far as doctors go – since most of my friends are such . . . have yet to meet one who was not an avid foodie . . .
John
July 11, 2021 at 11:40 pmI was at Woolies today and noticed they actually sell both yellow mustard by Heinz and a couple of other “American mustards”. They even have their own generic brand of American mustard. Am about to make the BBQ sauce now!
Gerlinde de Broekert
July 10, 2021 at 8:55 pmI just made Ina Garden’s barbecue sauce for her slow cooked ribs. It was good but your sauce is so much easier to make. I have to try it.
Cocoa & Lavender
July 23, 2021 at 7:56 amI don’t know her recipe, but I know this one works really well and it’s very simple!
2pots2cook
July 13, 2021 at 5:49 amMust have a serious talk to my doctor ! LOL !
Cocoa & Lavender
July 23, 2021 at 7:56 amEveryone needs a foodie doctor, don’t they?
Fran @ G'day Souffle
July 13, 2021 at 5:50 pmBoy, that sauce looks rich and colorful! And imagine conversing with your doctor about food during the ‘appointment.’ (Hope he doesn’t charge you for the extra ‘gab time’ spent during your meeting with him- LOL!
Cocoa & Lavender
July 23, 2021 at 7:57 amNope! Never an extra charge and sometimes a lot of bonus information!
the-FoodTrotter
July 15, 2021 at 4:06 pmI bet it’s finger-licking good! I want to try this recipe 🙂
Cocoa & Lavender
July 23, 2021 at 7:57 amIt is, Romain, and it has quite a kick to it as well.
Valentina
July 16, 2021 at 4:12 pmYour friendship with Todd sounds fun. I have a couple of friends like that, too — that I met in other parts of my life, and connected with over our love of food. We always compare notes of recipes and restaurants when we run into each other. 🙂 This recipe sounds simple, delicious, and like it would be spectacular with a leafy green summer salad . ~Valentina
Cocoa & Lavender
July 23, 2021 at 7:58 amAs I always say, Valentina, food brings people together in ways that nothing else does!
Christina Conte
July 17, 2021 at 11:23 amOh yes, lots of vinegar in my preferred bbq sauces! This sounds and looks like one I’d absolutely love! Thanks for sharing the recipe, David!
Cocoa & Lavender
July 23, 2021 at 7:58 amI just made my mothers read barbecue sauce, assuming it was gonna be way too sweet and sickly. But it’s not! Hers was heavy on vinegar, as well. Maybe I’ll do that for the blog soon too……
Andrea
July 20, 2021 at 11:27 amDear David, what a lovely story and what a lovely summertime recipe. We all love BBQ, especially at this time of year and the recipe for the brine as well as the sauce sounds awfully good!
Thanks for a fun blog post and for sharing a great recipe.
Liebe Gruesse,
Andrea
Cocoa & Lavender
July 23, 2021 at 8:00 amThe brine really makes such a difference, Andrea!
Raymund
July 20, 2021 at 12:49 pmLooks like a good sauce, tomato or mustard I dont care as long as the spcies used match well with each other as well as the meat.
Cocoa & Lavender
July 23, 2021 at 8:00 amI now I have both sauces in the refrigerator and look forward to doing testing between the two of them.
Inger @ Art of Natural Living
July 21, 2021 at 8:00 pmMy doctor told me I should eat dark chocolate. Some doctors are just better than others 🙂
Cocoa & Lavender
July 23, 2021 at 8:01 amI’d happily go to your doctor, and I think you’d like mine as well! (Especially as he’s an orthopedic surgeon!)
sherry
July 26, 2021 at 2:55 amlots of ripper flavours there david! packs a punch i bet.
Cocoa & Lavender
July 27, 2021 at 7:53 amIt does, Sherry – and in a very good way! I have gotten great reviews from those who have made it!
Pauline McNee
July 28, 2021 at 2:00 amWonderful to have so much in common with your doctor David. We generally BBQ steak here but that sauce looks so interesting, I’m saving it to make with chicken.
Cocoa & Lavender
August 15, 2021 at 1:42 pmI have never tried the sauce on chicken, Pauline, but I know it works well on pork and fish. Let me know if you give it a try!
Karen (Back Road Journal)
August 12, 2021 at 1:06 pmBoth my husband and l like a mustard based sauce and “the prescription” is just what the doctored ordered. 😊 It sounds terrific!
Cocoa & Lavender
August 15, 2021 at 1:43 pmI love that my doctor keeps and I out for my culinary well-being!
Roz | La Bella Vita Cucina
August 27, 2021 at 6:10 amI always enjoy reading a great recipe for mustard-based BBQ sauce. Being from South Carolina, where mustard-based sauce is king/queen, I know how delicious the flavor is. Thanks for sharing your recipe. I think any doctor would agree with you about it’s value!!!