Kentucky Style Cue

[historic foodie]

Kentucky style BBQ is centered around sauces and mops made with Worcestershire and apple cider vinegar as the base. Hence, commonly called "black sauce." 

Another identifier of Kentucky cue is the common use of mutton. That's because Kentucky, at one time, was the largest sheep producer in America.

Here is my take on a classic Kentucky black barbecue sauce:

1 cup Wocestershire

1/2 cup apple cider vinegar

1/4 cup (6-oz can) tomato paste

1 tsp allspice

1/4 tsp cinnamon

4-5 tables brown sugar or powdered honey

Whisk all ingredients together in a saucepan. Bring to boil, lower heat to simmer, and cook until reduced by about one third.

For a mop, combine equal parts Worcestershire and apple cider vinegar. This can be used as an injection as well as a mop.

 

[kentuckycal]

Thanks for posting!

 

[historic foodie]

No problems, Cal.

I like the taste of the sauce, but only use it mostly as a glaze for ribs. It would likely be interesting on chicken, but I use my coffee bbq sauce for yardbirds.

The mop, on the other hand, goes perfectly with pulled pork. I inject it into the butt, cover with rub, and let sit overnight in the fridge. Then, as it smokes, I periodically spritz it with more of the mop.