Regional BBQ Recipes
Kentucky
Kentucky BBQ typically means pork shoulder, smoked with hickory and oak. Pulled pork sandwiches and ribs are commonplace on menus. Kentucky is known for several different kinds of sauce. There are finishing sauces that are sweet and dark, with bold spices. There is also black dip, which is thin, heavy on Worcestershire and vinegar and is commonly served with mutton, a Western Kentucky favorite.
Summer BBQ Lamb Stew
Ingredients
2 ½ lbs. Lamb meat, ½" dice
to taste Salt and pepper
1/3 cup Olive oil
4 oz. Butter 1
½ Tbsp Minced garlic
1 ½ cups Diced celery, ¼"
1 ½ cups Diced onions, ¼"
1 ½ cups Diced carrots, ¼"
1 Tbsp. Flour
1 ½ oz. Tomato paste
1/3 cup FRENCH'S® Worcestershire Sauce
3 each Bay leaves
3 cups Chicken broth
2 ¼ cups CATTLEMEN'S® Kentucky Sweet and Bold™ Barbecue Sauce
1. Season lamb with salt and pepper. Heat oil in heavy skillet, add lamb and sear until nicely browned. Remove lamb from skillet pour off any fat or liquid in skillet.
2. Add butter to skillet and sauté garlic, celery, onions and carrots until tender.
3. Add flour and paste to skillet and cook for 5 minutes.
4. Deglaze with Worcestershire sauce and add the bay leaves, chicken broth, Cattlemen's and lamb. Simmer uncovered for 60-75 minutes or until lamb is tender. Serve over egg noodles.
Kentucky-style Molasses & Hickory Chicken Club
Ingredients
CATTLEMEN'S® Kentucky Sweet & Bold™ Barbecue Sauce to taste
2 slices hearty white bread, toasted
4 oz. barbecue chicken breast, sliced
2 slices smoked provolone
3 slices avocado
3 strips crisp bacon
1/2 oz. onion straws, dusted with dry rub
Spread Cattlemen's on one piece of bread and layer with chicken, cheese, avocado, bacon, and onion straws. Top with a second piece of bread and slice for serving. Garnish with bread-and-butter pickles. Makes one sandwich.