---
title: 
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lang: en
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      "name": "Kamado Compare",
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      "headline": "South Carolina Mustard BBQ on a Kamado (Carolina Gold)",
      "description": "Cook Carolina Gold mustard barbecue pulled pork on your kamado. Learn the tangy mustard sauce, the right setup, and how to build that signature flavor.",
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          "name": "What is Carolina Gold barbecue sauce?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "It is a South Carolina mustard based sauce made from yellow mustard, vinegar, and a touch of honey or brown sugar. It is tangy, slightly sweet, and golden, and it is most common in the Midlands of the state."
          }
        },
        {
          "@type": "Question",
          "name": "Why is South Carolina barbecue mustard based?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "German settlers in the central part of the state brought a love of mustard, and that influence shaped the regional sauce. South Carolina is the main place where mustard barbecue is the dominant style."
          }
        },
        {
          "@type": "Question",
          "name": "What meat works best with mustard sauce?",
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            "text": "Pork is the classic match. A smoked pork shoulder pulled and tossed in Carolina Gold is traditional, though the sauce is also good on ribs and smoked sausage."
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          "@type": "Question",
          "name": "Can I use the sauce as a glaze?",
          "acceptedAnswer": {
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            "text": "Yes. Brush a thin coat on during the last 20 to 30 minutes so the sugars set without burning, then serve more on the side. Avoid saucing too early at high heat."
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        },
        {
          "@type": "Question",
          "name": "What wood should I use?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Pecan and hickory both suit pork and the Midlands style. Pecan is a little milder and slightly sweet, while hickory is bolder."
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---