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KY BBQ

In this episode Stacey and Jessica make KY BBQ with Corn Pudding and Smoked Old Fashioneds

Kentucky BBQ Brisket

  • 4-5 pound brisket
  • 2 T minced garlic
  • 2 T liquid smoke
  • Kentucky Dip BBQ sauce
  • Cracked black pepper and salt

Kentucky Dip BBQ Sauce

  • ½ c Worcestershire sauce
  • ½ c ketchup
  • 1/3 c apple cider vinegar
  • 2 T Kentucky Bourbon   (check the audio for this and if I said “2 teaspoons” instead of “tablespoons” – just make it 2 tsp.)
  • 1 T hot sauce
  • 1 tsp ground black pepper

Bring all to a quick boil. Remove from heat. Add to brisket recipe OR cool and store for sauce.  Makes 1 ½ cups of sauce.

For brisket:

Heat oven to 350 degrees.  Prepare large baking sheet with two large sheets of heavy duty aluminum foil. Add brisket, sprinkling with garlic, pepper and salt. Pour over Kentucky Dip BBQ sauce. Wrap brisket with foil into a tight packet.  Slow cook for 4 hours without opening oven. Slice brisket against the grain and serve with remaining sauce.

Beaumont Inn’s Corn Pudding 

  • 2 cups fresh corn cut off the cob (or frozen and drained)
  • 4 eggs
  • ½ c all purpose flour
  • 4 cups milk
  • 4 tsp sugar
  • ¼ cup butter, melted
  • 1 tsp salt

Stir into the corn, the flour, salt, sugar, and butter. Beat the eggs well; put them into the milk, then stir into the corn and put into a 9 x 13 casserole. Bake in oven at 325 degrees for about 40-45 minutes. Stir dish, approximately 10 minutes apart while baking.

Smoked Old Fashioned

  • 1 teaspoon Bourbon Barrel Smoked Sugar
  • 2 teaspoons warm water
  • 3 dashes Barrel Aged Bitters
  • 2 ounces Bourbon

In a rocks glass, combine the sugar, water and bitters. Stir for about 30-45 seconds or until the sugar is dissolved.

Breeders Cup

Countdown to Breeders' Cup

November 2-3, 2018
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