Gently boil potato slices.

Carolina barbeque sauce is traditionally vinegar and mustard based as opposed to the ketchup and molasses based sauce of the southwest. Carolina barbecue sauce creates a sweet and tangy flavor particularly suited to grilled pork and chicken.

1 cup prepared yellow mustard
3/4 cup cider vinegar
1/2 cup sugar
1/4 cup light brown sugar
1/4 cup water
2 tablespoons chili powder
1 teaspoon each black and white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon hickory flavored liquid smoke
Mix all ingredients together except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Makes 2 ¼ cups.
Carolina-style Barbecue Rub

Here is a great recipe for a Carolina dry rub, which is terrific on pork and also works for beef and chicken.

2 tablespoons sugar
2 tablespoons salt
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on pork, beef or chicken. Makes about 1 cup.
Grilled Corn on the Cob

Keep the husks on when grilling corn to preserve flavor.

6 corn on the cob, husks intact
1/4 cup butter
2 tablespoons thyme
Do not remove husks, although you should try and remove as much silk as you can. Soak in water for at least 20 minutes. Remove from water and pull down husks carefully - not removing them -- and coat corn with herbal butter (made from adding your thyme to softened butter). Put the husks back up covering the corn and tie with a thin piece of husk at the top. Grill for about 15 minutes, turning completely a few times.
Carolina Herbed Potato Salad

3 medium red potatoes, sliced or chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 small onion, chopped
2 teaspoons fresh chives, chopped
2 teaspoons fresh dill, chopped
2 teaspoons prepared horseradish
1/2 cup Italian dressing
Salt and pepper
Gently boil potato slices. Drain and rinse with cold water. Refrigerate for 30 minutes. In a medium bowl, toss potatoes with mayonnaise, sour cream, onion, chives, dill, horseradish and Italian dressing. Salt and pepper to taste. Cover and keep refrigerated until ready to serve. Serves 6-8.
For many more recipes see my blog A Dash of Salty