The addition of mustard gives this North Carolina BBQ sauce its distinctive, tangy kick.
The addition of mustard gives this North Carolina BBQ sauce its distinctive, tangy kick. (Courtesy photo)

My husband and I have very similar views on life. It's worked for us for more than 20 years, BUT there is one major discrepancy in our simpatico lives — sweet and tangy Kansas barbecue or North Carolina vinegar/mustard hot barbecue? Thankfully, I have no problem making both so we can live in barbecue harmony. You laugh?! It's serious business in barbecue circles, where recipes are kept top secret and teams compete for barbecue greatness.

You ask 10 people for their favorite BBQ sauce and you're sure to get 10 different opinions. I've gone over the general areas of barbecue flavors in other columns that most people enjoy, and it's based on the region of the country from which you hail. Of course, my husband is a North Carolina man and he has a love for the mustard base. He may have been born in Maryland but his roots are in N.C. and his tastes in food reflect his ancestors. I'm guessing since his mom and dad were born and bred there, and only moved to Maryland to have their family, he's used to mom's food and how she spiced it.


In fact, all women who are married understand that their mates are prone to only like what their mommas made. You just have to adjust in a relationship, even with food. Works on beef, chicken and pork. We were lucky to have some smoked pork loin our neighbor made … yummy!

Old-fashioned crab imperial fit for non-royalty

One great thing about going to the Eastern Shore often is the people you meet and, for me, talking about local food. Crab dishes are serious business for most


•1 cup mustard (I used a mix of Dijon and yellow)

•1 cup light-brown sugar

•1 cup apple cider vinegar

•1 tsp. soy sauce

•1 tsp. Worcestershire sauce

•1 tsp. liquid smoke

•1 tsp. onion powder

•1 tsp. garlic powder

•1 tsp. black pepper

•3 Tbs. butter

•Heat Factor … 2 Tbs. chili powder for a zip of spice but little heat, 1/8 to 1 tsp. of cayenne powder for those who like heat. We go all in at 1 tsp. of cayenne.



I mix all the ingredients except the butter and cook in a saucepan over medium-high heat until it bubbles. Cook and stir until smooth. Turn off heat and add the butter until it's melted. If there are any clumps, strain it through a sieve.

Lori Edmonds is a Reisterstown resident and can be reached via email at