Kentucky BBQ question (feels good to be back)

Discussion in 'Roll Call' started by 13spicerub, Feb 4, 2009.

  1. 13spicerub

    13spicerub Meat Mopper

    NYC
    glad to be back. i asked this question before everything was recovered so i have no idea if it was even answered.

    my friend has a Kentucky Derby party every year and has elected me to cater it. I want to do authentic Kentucky BBQ. Can someone point me in the right direction. what are classic kentucky bbq dishes? if someone says KFC i will smack you....just kidding. what are signature aspects of kentucky BBQ sauce and spices? any and all help is appreciated.


    i've been waiting for this snow to melt in the northeast but we just got dumped on some more. when I can shovel a path i'll be makin some fatties and trying my first canadian bacon and will definitely have a q-view. Hopefully it warms up too, its been a record cold month of january around here.


    and i'll say it again, feels good to be back.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Kentucky is all about Mutton(go figure) and Burgoo[​IMG]
    I'm not sure about the sauces or sides, but I have a Buddy there and he always serves us his "famous" smoked Mutton(I don't like the taste of it myself) and his Wife's Mother's "Lip smackin'" Burgoo-not bad,but No!
    Hope that help direct you, the crew will be here in a bit to show you the way...LOL



    Feels good to be back again[​IMG]
     
  3. moltenone

    moltenone Smoking Fanatic

    what BBQfans said,i don't care for that stuff either,i'm pork butt, rib ,brisket,
    sausage. not mutton or burgoo.

    mark
     
  4. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Smoked mutton started in Owensboro, KY I am told. I never had it much. (grew up about 90 min away)

    BBQ in KY in the western end of the state is always pulled pork on a bun with a light vinegar based sauce served on the side. (follow the sticky in the pork section and you will be fine) Trying to re-create my 'Que experiences there lead me to SMF trying to learn how.

    Here is a sauce recipe that is quite close to the Starnes sauce: (I found on SMF searching for info on Starnes, 'Que joint in Paducah I went to growing up. Leigh's in Kevil, KY is another I went to even more)

    http://www.smokingmeatforums.com/for...hlight=Starnes

    I have been told by my relatives that the eastern and northern part of the state do NOT have good 'Que.
     
  5. meatballtn

    meatballtn Fire Starter

    I'm from louisville and the only derby favorite i know of is mint juleps and burgoo, never heard of the mutton thing. Good burgoo is great ,but there is a lot of bad burgoo around . Burgoo is a stew made from anything that flys, walks ,or swims. it does include mutton , turtle, beef, pork, chicken, squirrl, corn, potatoes. I don't have a recipe.
     
  6. eagle

    eagle Fire Starter

  7. kratzx4

    kratzx4 Smoking Fanatic

    Don't forget the derby pie.

    Kentucky Derby Pie

    Ingredients:
    3/4 cup sugar
    2 eggs slightly beaten
    3 T. rum
    1/2 cup coconut
    1/2 cup flour
    1 stick butter or margarine
    1/2 cup chocolate chips
    1/2 cup pecans chopped
    1 unbaked 9" pie shell
    Combine sugar, flour and eggs. Add nuts, coconut and rum. Melt butter. Add butte. Pour chocolate chips on bottom of pie shell. Pour mixture into pie shell. Bake at 350 degrees for 35 minutes.
    -----
    Per serving (excluding unknown items): 281 Calories; 13g Fat (42% calories from fat); 4g Protein; 35g Carbohydrate; 51mg Cholesterol; 51mg Sodium
     
  8. davidmcg

    davidmcg Meat Mopper

    Mutton, yuck! Only good thing its good for is wool and teaching 5 and 6 year olds how to ride a bronco.
     
  9. meatballtn

    meatballtn Fire Starter

    OOps!!!! Forgot the derby pie!!!! Forgot the Kentucky hot brown too!
     

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