Hey gang.
What are the differences between the sauces for different regions of the country? Like KC, Memphis, Texas, NC, SC.
Original Post
Replies sorted oldest to newest
Welcome to the group.
I had a page bookmarked that did a good job of listing the variations, but they're not there any more.
Let me see if someone has a good web page or I'll get in later and write up a quick answer.
Russ
I had a page bookmarked that did a good job of listing the variations, but they're not there any more.
Let me see if someone has a good web page or I'll get in later and write up a quick answer.
Russ
Very cool. Thanks.
I kind of started poking around and figured that SC sauce is a mustard sauce, NC is mainly vineger.
The Kentucky Black sauce is interesting. Can you guys tell me about this sauce. What makes it black? Molasses? Can you point me towards a recipe for that?
I kind of started poking around and figured that SC sauce is a mustard sauce, NC is mainly vineger.
The Kentucky Black sauce is interesting. Can you guys tell me about this sauce. What makes it black? Molasses? Can you point me towards a recipe for that?
Maybe we'll have an Kentuckian drop by.
Here's a site with a little explanation and some examples:
All Recipes Sauce Types and recipes
I can't vouch for this recipe, but just do a Google Search for "Kentucky Black Sauce" and you'll get a bunch of hits, like this one:
Paul Kirk's Kentucky Black Sauce
Here's a site with a little explanation and some examples:
All Recipes Sauce Types and recipes
I can't vouch for this recipe, but just do a Google Search for "Kentucky Black Sauce" and you'll get a bunch of hits, like this one:
Paul Kirk's Kentucky Black Sauce
Well,having the inlaws from Davies and Christian Counties,Ky,I have eaten in most every acceptable Q joint in that end of the state.
Except for the church fundraisers,I rarely see mutton ordered.
The Moonlight has sliced or shredded mutton,soaked in sauce with plenty of grease ,on the daily buffets.
They serve a mild and hot thin red sauce.
They have a vodka based sauce,that is more of a chile caribe.
It will punish you with a very few drops.
Owensboro has several other places that the locals eat.
They serve good pork.
Pork and chicken are still the choices.
The old time "black sauces" were more of a marinade ,than a table sauce.
In thirty years eating there,I can't remember a true black sauce.
Of course,those are wet counties.LOL
Mutton meant old sheep that no longer produced well.
Lots of worchestershire,vinegar,lemons,salt and pepper.
The table sauces are typically darker red[lots of wooster],thinner and less sweet than a KCMO style.
Invariably, there will be a hot table sauce-as well as mild.
Hope this helps a little.
Except for the church fundraisers,I rarely see mutton ordered.
The Moonlight has sliced or shredded mutton,soaked in sauce with plenty of grease ,on the daily buffets.
They serve a mild and hot thin red sauce.
They have a vodka based sauce,that is more of a chile caribe.
It will punish you with a very few drops.
Owensboro has several other places that the locals eat.
They serve good pork.
Pork and chicken are still the choices.
The old time "black sauces" were more of a marinade ,than a table sauce.
In thirty years eating there,I can't remember a true black sauce.
Of course,those are wet counties.LOL
Mutton meant old sheep that no longer produced well.
Lots of worchestershire,vinegar,lemons,salt and pepper.
The table sauces are typically darker red[lots of wooster],thinner and less sweet than a KCMO style.
Invariably, there will be a hot table sauce-as well as mild.
Hope this helps a little.