Cowboy® Hardwood Lump Charcoal
Cowboy® Southern Style Hardwood Lump Charcoal
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Cowboy® All Natural Hardwood Briquets
Cowboy® Wood Chips - Apple
Cowboy® Wood Chips - Cherry
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Cowboy® Wood Chunks - Apple
Cowboy® Wood Chunks - Hickory
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Cowboy® BBQ Sauce - Smokehouse
Cowboy® BBQ Sauce - Prairie Fire
Cowboy® Pit-Style Cookin' Wood
 

Rubs & Sauces

BBQ around the Country: Kentucky

This dip is great as both a basting sauce and serving sauce for any smoked meat, and the combination of wood smoke and the muscle meat make for delicious BBQ.

BBQ around the Country: Kentucky

Last month, Cowboy began highlighting the different styles of BBQ from all over the U.S., beginning with Kansas City.  Our next stop on the spotlight series is Kentucky, known for its mutton-based barbeque.

Western Kentucky specializes in slow smoked mutton, a tender sheep that is traditionally served with a savory Worcestershire-based dip that contains vinegar and spices.

Ingredients

• 1 five-pound piece of mutton
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/2 cup vinegar
• 2 tablespoons brown sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon allspice
• 1/4 teaspoon garlic, diced
• 1/4 teaspoon onion salt
• 1 teaspoon black pepper
• 1 teaspoon salt

Preparation

• Soak Cowboy Natural Wood Chips, flavor of your choosing in water for at least 30 minutes
• Remove and dispose of exterior fat and silver skin found underneath the mutton
• Fill half of grill with Cowboy Hardwood Lump Charcoal and light
• In a small bowl, combine allspice, garlic, onion salt, black pepper and salt
• Combine water, Worcestershire sauce, vinegar, brown sugar, and lemon juice in a large saucepan, whisking to combine
• Add dry ingredients to saucepan and mix until combined
• Place saucepan over medium heat and simmer for 20 minutes, stirring occasionally
• Remove sauce from heat and allow to cool for several minutes
• Once grill is hot and coals have ashed over, add the wood chips to the hot coals
• Place mutton over indirect heat
• Cover grill and allow mutton to cook for 4 hours, adding lump and soaked wood chips as needed, until tender
• Using a basting brush, coat mutton with thick layer of mixture every hour, ensuring that you leave enough for dipping during the meal
• Transfer the grilled mutton to a cutting board and let rest for 10 minutes
• Thinly slice the mutton off the bone in 1/8 to 1/4 inch slices
• Serve remaining sauce in bowl as a dipping sauce for individual pieces and enjoy!

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