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Kentucky Sauce
Appears in
By Rick Browne
Published 2011
Because somehow a whole lotta sheep and lambs ended up hereabouts they have a special barbecue sauce for those kinda critters. They do a “black” sauce, which is indeed black, peppery, and very thin. It’s actually a clear vinegar sauce to which they add molasses and sometimes a dash or two of Worcestershire sauce.
In Owensboro, at their mutton festival, they use buckets and full-sized mops to slather it on whole sheep carcasses that are being roasted overnight on 100-foot long barbecues smack-dab in the middle of several downtown streets.
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