Kentucky

Mutton BBQ

Owensboro, Kentucky is the mutton BBQ capital of the world. This unique tradition dates back to Welsh settlers and Catholic church picnics in the 1800s. Mature sheep shoulder is slow-smoked over hickory and served with "black dip" - a thin, tangy Worcestershire-based sauce found nowhere else.

8-10 hours Serves 10-12 225-250°F smoking Owensboro

Equipment Needed

  • Offset smoker or kettle grill
  • Hickory wood chunks
  • Meat thermometer
  • Spray bottle for mopping
  • Aluminum foil
  • Carving knife and fork

Instructions

  1. 1

    Source the Mutton

    Mutton is mature sheep (over 1 year old) and has a stronger, more distinctive flavor than lamb. Source from a butcher or specialty meat supplier. The shoulder is the traditional cut in Owensboro.

  2. 2

    Prepare the Rub

    Combine salt, pepper, garlic powder, onion powder, thyme, and rosemary. These herbs complement mutton's rich flavor without masking it.

  3. 3

    Season the Mutton

    Coat the mutton shoulder with oil, then apply the rub generously on all sides. Let rest at room temperature for 1 hour while you prepare the sauce and smoker.

  4. 4

    Make the Black Dip

    Combine Worcestershire sauce, water, vinegar, brown sugar, lemon juice, allspice, and cayenne in a saucepan. Simmer for 10 minutes. This thin, dark sauce is essential to Owensboro BBQ.

  5. 5

    Set Up the Smoker

    Prepare smoker for 225-250°F using hickory wood. Hickory is traditional for Kentucky mutton and provides a robust smoke that stands up to the meat's strong flavor.

  6. 6

    Smoke the Mutton

    Place mutton fat-side up on the smoker. Smoke for 8-10 hours, maintaining temperature. Begin mopping with black dip sauce every hour after the first 3 hours.

  7. 7

    Check for Doneness

    Mutton is done when internal temperature reaches 195-200°F and the meat pulls away from the bone easily. The exterior should be deeply charred with a dark bark.

  8. 8

    Rest and Slice

    Tent mutton with foil and let rest for 30 minutes. Slice against the grain or chop for sandwiches. Traditional Owensboro style is sliced rather than pulled.

  9. 9

    Serve Owensboro Style

    Arrange sliced mutton on a platter. Serve with warm black dip sauce for dipping or drizzling. Accompany with white bread, pickles, onion, and a bowl of burgoo if serving traditionally.

Tips & Variations

  • Mutton vs. Lamb: Mutton is not lamb - it's older sheep with more fat and stronger flavor. Don't substitute lamb; the taste profile is completely different.
  • Sourcing Mutton: Mutton can be hard to find. Try ethnic butchers (halal or Greek), farmers markets, or order online from specialty suppliers.
  • The Black Dip: This thin, Worcestershire-based sauce is unique to Owensboro. It's used for mopping during cooking AND served as a dipping sauce.
  • Church Picnic Tradition: Owensboro's mutton BBQ tradition comes from Catholic church picnics dating to the 1830s. The annual BBQ Festival celebrates this heritage.
  • Burgoo Pairing: Traditional Kentucky burgoo (a thick meat and vegetable stew) is the classic side dish for mutton BBQ.
  • Lamb Alternative: If you truly cannot find mutton, use lamb shoulder, but understand it will be milder. Increase cooking time for the authentic "falling apart" texture.