Cattlemen’s Select Carolina Tangy Gold BBQ Sauce, 1 Gallon Jug, 2 Per Case

Cattlemen's Select Carolina Tangy Gold BBQ Sauce, 1 Gallon Jug – 2 Per Case delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pulled pork finishing: Toss with pulled pork right off the smoker for classic South Carolina flavor that cuts through rich meat with mustardy brightness.
Grilled chicken basting: Brush onto chicken during the last few minutes of grilling for a glossy, tangy glaze that caramelizes over open flame.
Sausage and hot dog topping: Squeeze over smoked sausage links or hot dogs as a sharp, golden alternative to ketchup or sweet red sauces.
Dipping sauce: Serve on the side for chicken tenders, fried catfish, hush puppies, or onion rings to add a zesty mustard punch.
Marinade base: Combine with oil and seasonings as a marinade for pork shoulder, ribs, or whole chicken before low-and-slow smoking.

Who Would Benefit

• Barbecue restaurants and smokehouses running high-volume service who need a dependable Carolina gold sauce in bulk
• Caterers and event cooks preparing pulled pork, chicken, and sausage for large gatherings
• Food trucks specializing in Southern or Carolina-style barbecue menus
• Home pitmasters who smoke whole hog or large pork butts and want an authentic mustard-based sauce in quantity
• Institutional kitchens and cafeteria programs looking for a shelf-stable, nationally recognized BBQ sauce

Product Highlights

• Authentic Carolina mustard-based gold sauce with tangy vinegar and spice balance
• 1 gallon jug format designed for foodservice pouring and portioning
• 2 jugs per case for convenient backstock and uninterrupted service
• Cattlemen’s brand heritage, trusted by competition pitmasters and commercial kitchens alike
• Shelf-stable jug stores easily in dry storage until opened

Application Areas

Carolina Tangy Gold is the go-to sauce wherever South Carolina-style barbecue is on the menu. Use it as a finishing mop on pulled pork platters, a basting sauce over half chickens on a rotisserie, or a tableside condiment next to smoked sausage trays. Its mustard-forward bite also works well as a base for custom sauce blends; mix it with a sweet red sauce for a two-tone plate or thin it with cider vinegar for an Eastern North Carolina style mop. Foodservice operators can portion it into squeeze bottles for line service or pump dispensers at buffet stations.

Preparation & Use

Shake the jug before opening to recombine settled spices. Apply as a finishing sauce during the last 10 to 15 minutes of cooking to avoid scorching the mustard base over direct heat. For marinating, coat the protein generously and refrigerate for at least 4 hours or overnight. Refrigerate after opening and use within a reasonable timeframe for best flavor. The gallon jug handle and wide mouth make it easy to pour directly into sauce pans, squeeze bottles, or pump dispensers.