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Unread 01-24-2013, 03:04 AM   #1
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Question Request Recipe for Kentucky Style Sauce (as seen on BBQ Pitmasters S04E05)

The winner of that episode of BBQ Pitmasters didn't rub the meat before putting it in the smoker, but just used a finishing sauce afterwards with his family recipe he is using on all different kinds of products. That's ought to be a true Kentucky style sauce.

At about 23 minutes in he is showing how it's done: tomato paste, 1 part vinegar, 2 parts Worchestershire and his secret mixture of dry ingredients, all cooked up.

I am really bad at improvising, so can anybody here reveal a full recipe with exact amounts?
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Unread 01-24-2013, 06:49 AM   #2
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I've used this mop recipe a number of times when cooking lamb:

1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne

Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
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Unread 01-24-2013, 09:53 AM   #3
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I picked these up in my travels

KY Black BBQ sauce

2 teaspoons vegetable oil
1/4 cup minced onion
1/4 cup distilled white vinegar, plus
2 tablespoons distilled white vinegar
1/2 cup Worcestershire sauce, plus
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar, plus
1 teaspoon light brown sugar
2 teaspoons lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon ground nutmeg
1/2 teaspoon coarse salt

Directions:
1 Heat the vegetable oil over moderate heat.

2 Add the onion and cook for 5 minutes, or until the onion is soft and light golden brown.

3 Add the remaining ingredients, and simmer, uncovered, for 15 minutes.


Owensboro Mutton Mop


1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne

Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
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