Apr 182011

Kentucky BBQ Sauce has been a family favorite for years.  We are originally from Tompkinsville and the sauce at the bbq pit was awesome.  Whenever we visit we usually have  bbq from Francis’  where they serve you a half of a chicken, they literally cut it in half and put it on the gril.  The rest of the year no matter the weather we  make it at home and keep a jar in the refrigerator at all times.    When it’s bbq time the house fills with that wonderful (in most opinions) smell and each and every person seems to stop by the stove or the grill to dip a chip or a piece of bread in the sauce because they just can’t wait. 

 Although we loved the sauce the old time method of making  it had one problem,  all the seasonings  sank to the bottom and when refrigerated the fat floated to the top.  Recently my uncle Melvin added a touch of tomato paste to his to see if it would thicken without ruining the taste and it seemed to help.  His experiment and the fact that my hubby would get it out of the fridge and break through the fat to dip a piece of bread (so gross)  got me to thinking about how to thicken it best and not touch that flavor we all crave.  That lead me to the addition of flour.  Wa la  the sauce got a nice consistency and the spices stayed spread throughout.  Now that’s what I am talking about…however, (always something isn’t there) it kept the spices so afloat that it put alot more on the meat and upped that heat value!  Great for most as people seem to be of the adage the hotter the better but a few of us  aren’tso good at feeling the burn lol.  My favorite thing about the addition of the flour is that it doesn’t separate.  Even cold the sauce stayed a wonderful consistency with spices all through and no separation!  It looks better, it coats better and without giving up any of the traditional taste.  I hope all of you KY bbg fans give this a try (come on nay sayers it really doesn’t hurt it). Recipe is at the end of the post!

 If you have never had the experience of this sauce give it a try, its best served on chicken & pork steak but we have used it on burgers and chops as well.  The sides that are customary for KY bbg are baked beans, vinegar slaw and loaf bread.  I would love your comments before and after your experience.

I can’t end the post without sharing a picture of the meat on the grill…my hubby has this job!


Kentucky BBQ Sauce
  • 1 1/2 sticks butter
  • 3 Tablespoons shortening
  • 1/3 cup flour
  • 1 Tablespoons red pepper
  • 1 1/2 Tablespoons black pepper
  • 1 1/2 teaspoon salt
  • 3 cups cider vinegar
  • 2 chickens or 4 pork steaks, cut in half
  1. Melt the butter and shortening in a saucepan.
  2. Add red pepper, black pepper, and salt; stir.
  3. Slowly stir in flour until blended and thickened.
  4. Pour in vinegar and stir; cook until starts to thicken and is hot.
  5. Brush on chicken, pork or any meat desired during grilling.
  6. (If you have made KY BBQ sauce before don’t let the change in peppers & salt confuse you…if you put the original amount in with the addition of flour it will be so hot you won’t be able to eat it! The flour keeps it from sinking to the bottom and therefore you need less)


  3 Responses to “Kentucky BBQ Sauce”

  1. Try using xanthan gum to create the colodial suspension you want. It’s what they use in cayenne pepper based red pepper sauce.

  2. Great sauce and great memories. Thanks

  3. We love this sauce at our house! Adding flour is a great idea, can’t wait to try it.

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