My dad is from South Carolina, married my mom when he came up to be in the submarine service in Groton, CT. We went home to SC once or twice a year when we were kids. Great Uncle John owned a real live barbecue pit! His pit sauce recipe is my all time favorite for using on pork of any kind: ribs, chops, etc., as well as chicken. Oh my, delicious! Since we're all grown up now, both my dad and I have had plenty of time to modify the recipe. I hope you enjoy this well kept family secret and its variations! I'll be the family black sheep for sharing, but it's just too good to keep to myself!
1Melt the butter in a small saucepan. Add the lemon juice and yellow mustard with the pepper. Stir all to combine well.
2Stir in the thawed apple juice concentrate to taste.
3If you like, you can personalize this recipe by adding 1 tsp. of dried tarragon, which is just wonderful on chicken.
Or You can add a couple of tablespoons of molasses if you like a very sweet and earthy sauce
4The time to start brushing this on your meat, pork or chicken, is when the meat has already begun to cook. Use a slow heat and brush it onto the meat, basting it with more sauce each time you turn it. If I use the sauce without any sweetening or apple juice concentrate I will dip my chicken pieces or pork at the beginning of their cooking process and tend accordingly. I am more careful if there are sweeteners in the sauce to avoid burning. Enjoy! You're part of the family, now!