Nothing quite beats the sweet, smoky, and tangy kick of homemade barbecue sauce slathered over a juicy venison burger topped with melted cheddar, all on a warm sourdough bun. Marc Perkins shared his famous Carolina Gold BBQ sauce recipe—and trust me, it’s next-level flavor! This sauce pairs perfectly with just about anything, but for best results, whip it up a day ahead to let those flavors really come alive.
Carolina Gold BBQ Sauce (by Marc Perkins)
Ingredients
- 1 ½ cups prepared yellow mustard
- ¾ cup cider vinegar
- ¾ cup beer
- ½ cup packed brown sugar
- 1 Tbsp chili powder
- 1 Tsp freshly ground black pepper
- 1 Tsp freshly ground white pepper
- ½ Tsp cayenne pepper
- 2 Tbsp butter, room temperature
- 1 ½ Tsp Worcestershire sauce
- 1 ½ Tsp liquid smoke flavoring
- 1 Tsp hot sauce, or to taste
Directions
1. Stir together mustard, vinegar, beer, and brown sugar in a heavy non-reactive saucepan.
2. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat and cook for about 20 minutes.
Do not boil, or you will scorch sugar and peppers.
3. Mix in butter, Worcestershire sauce, and liquid smoke. Simmer for 15 to 20 minutes more. Season with hot sauce.
4. Pour into an airtight jar and refrigerate to allow flavors to blend, 8 hours to overnight. (The vinegar taste will lessen as sauce cools.)
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The day after the bbq sauce is made and refrigerated, make the patties by mixing 1 egg, 1 lb of venison burger, breadcrumbs (eyeball how much you want), cheese and season with onion powder, salt and pepper. Form into two to four patties (depending on the size of the burgers you want). Cook, smoke, air fry, pan fry, grill–however you want to cook it until patties are almost done. At the end, top with two wedges of cheddar cheese for 90 seconds or until melted.
Spread mayo on both sides of a bun, and place a patty with melted cheese on the bottom bun. Add caramelized onions or raw onions, if preferred. Smother the patty with bbq sauce and top with the other bun. You can also heat up the bbq sauce if you wanted it a warm. Ta da! You will not regret trying this! You can use any wild game meat or even beef. It also works well wild turkey patties.
Let us know what you think, and thank you to Marc Perkins for sharing this amazing bbq sauce recipe!
