Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

The bright, tangy, mustard-forward flavor of <a href="https://www.chefsteps.com/activities/carolina-gold-bbq-sauce">Carolina Gold barbecue sauce</a> has been a long-time favorite here at ChefSteps—we’ve even got a <a href="https://www.chefsteps.com/activities/carrotlina-gold-bbq-sauce">carrot-based spin</a> on the classic recipe. Hailing from the Midlands region of South Carolina, the sauce is thought to have originated from German immigrants who settled in the area and extended the Bavarian tradition of pairing pork and mustard to smoked barbecue.Carolina Gold is characterized by its balance of pungent acidity from mustard and vinegar, and sweet heat from brown sugar and spices. This combination cuts perfectly through the smoke, fat, and richness of whole hog barbecue. It only made sense for us to take our love for Carolina Gold one step further and develop a dry rub for seasoning pork shoulder (or a <a href="https://www.chefsteps.com/activities/ranch-chicken">spatchcocked chicken</a>) before cooking, allowing us to double down on that mustardy tang.

Carolina Gold Barbecue Rub