or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Kentucky BBQ question (feels good to be back)
New Posts  All Forums:Forum Nav:

Kentucky BBQ question (feels good to be back)

post #1 of 9
Thread Starter 
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.
post #2 of 9

13spicerub ;}-

Kentucky is all about Mutton(go figure) and Burgooicon_exclaim.gif
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 againPDT_Armataz_01_37.gif
post #3 of 9
what BBQfans said,i don't care for that stuff either,i'm pork butt, rib ,brisket,
sausage. not mutton or burgoo.

post #4 of 9
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)


I have been told by my relatives that the eastern and northern part of the state do NOT have good 'Que.
post #5 of 9
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.
post #6 of 9
Look up the following link.

post #7 of 9
Don't forget the derby pie.

Kentucky Derby Pie

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
post #8 of 9
Mutton, yuck! Only good thing its good for is wool and teaching 5 and 6 year olds how to ride a bronco.
post #9 of 9
OOps!!!! Forgot the derby pie!!!! Forgot the Kentucky hot brown too!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Kentucky BBQ question (feels good to be back)