Blog Layout

COWBOY CHARCOAL

RECIPES

WESTERN KENTUCKY BBQ SAUCE

SHARE THIS RECIPE

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. 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.

meat on the grill covered in bbq sauce

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: 


•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!

recipes by category

Share by: