Robert Moss, who hails from Charleston, says, "I may be a South Carolina boy, and I have a big plastic squeeze bottle of homemade mustard-based barbecue sauce in my refrigerator at all times – useful on everything from chopped pork to pickled okra. Still, I have a long standing fondness in my heart for Kansas City barbecue, and Meat Mitch's sauce is a little reminder that I need to get out west of the Mississippi very, very soon."
Amen, Pod!I'm from TX but live in GA. People here think BBQ sauce is something to dip chicken fingers in and have no idea how it's supposed to complement the meat. You've freaking nailed it. I smoked chicken and ribs at the in-laws...
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