Ok BBQ Experts...

The wife grew up in Western KY on Nicky's BBQ. Specifically, a dry rubbed pork shoulder (absolutely NO sauce) that is sold whole and falls apart when the silverware drawer is opened. A "sauce" is sold on the side, but it is a vinegary affair with absolutely nothing in common with "BBQ sauce" as understood in the common parlance.

Where is that sort of thing here locally? She won't even consider the place if they sauce the pork, so keep that in mind.

[Robin Garr]

Ronnie, the short answer is that I don't know.

The longer, more speculative answer is that the sauce sounds like "black dip," which is the standard sauce for Owensboro/Paducah/Western Kentucky barbecue, which fits with its Nicky's heritage.

My first shot, then, would be the two locals that boast a close Western Kentucky heritage: Bootleg in Fern Creek and Ole Hickory Pit on Old Shep.

Hey, I need to ask you an off-topic question ... any preference for forum PM, Facebook or Email?

Western Ky BBQ is it's own thing. Nothing like it elsewhere. The one's I know best are Starne's in Paducah and Moonlite in Owensboro. So good!

You can find that stuff in Tompkinsville at Backyard BBQ, and Frances.. its dry rubbed pork shoulder sliced thin and grilled in a "sauce" which is mostly vinegar, black pepper and red pepper... no tomatos or sugar in it at all. Don't know where you can get it up here, probably can't north of Munfordville.. You can get it dipped and sprinkled

Feast BBQ; dry rubbed, served without sauce (we take all the leg work out for you and go ahead and pull it (similar technique to what you described)).
We have a vinegar bbq sauce as well, it's more NC than WKY, but it will do ya in a pinch.

All good suggestions. She is also pregnant, so getting this right could mean the difference between life or death for me, so I have to be sure!

Robin,
PM is fine.
Thanks

All good suggestions. She is also pregnant, so getting this right could mean the difference between life or death for me, so I have to be sure!

Robin,
PM is fine.
Thanks

Very true. I believe a road-trip to Nicky's is in-order, Ronnie.
Have you heard of this thing called dry ice???
Deb

Ronnie,
First of all, congratulations to you and your wife--how exciting!!! I also am from from Western KY and understand the need for the wonderful bbq we grew up eating! The closest that I have found (other than Steve P's house ) is Texicon in Crestwood. They've recently started putting sauce on the sandwiches so ask for "sauce on the side". Feast is very good but not quite Western KY!! I have never found anything like the sauce that I remember--slightly vinergary, not NC sauce, but very flavorful. Have wanted to try Shack in the Back but haven't made it out there yet.

Where in WK is your wife from? I am from Christian Co. (Hopkinsville) and am not familiar with Nicky's. Of course, I've been gone 35 years and grew up on Al C. Rutland's BBQ, circa 60s!!! Can still taste that great sauce.

Please let me know what you find!
Carol

The mopping sauce is what really makes Western Kentucky BBQ rather unique. It's a completely different style of cooking than the Kansas City or Memphis style that we get around here. The repeated mopping creates an intensely flavored crust that still lets the flavor of the meat come through. It works on pork, chicken or mutton (uniquely Owensboro!). I really wish some of the local places would try it as a "special" offering.

Everyone has their own variation, of course, but this recipe was used by at least one Owensboro church. I made many gallons of it over the years.

If you try it, I'd be happy to judge the results!

2 C vinegar
4 C water
1 bottle Tabasco hot sauce
½ C brown sugar
4 C Worchestershire sauce
2 tsp. salt
2 tsp. pepper
1 tsp. garlic powder
1 lb. butter or margarine

Place water and dry ingredients into a large saucepan and bring to a boil. Add half of the Worchestershire and all other ingredients. Return to boil. Add remainder of Worchestershire and simmer for 2 hours. Use a cotton basting mop to keep meats moist during cooking.

Thank you Carol! She is from Kevil, right outside of Paducah and one hour from Nicky's (located near Clinton KY)

We will give Texicon a try as well and see.

Thanks!

http://www.jpsaucehouse.com/starnes-barbq-sauce.html

Knoth's BBQ in Grand Rivers . . .

This is one of our favorite western KY BBQ restaurants. When we spent time around the lakes, we would often buy a whole pork shoulder for a family feast.

They have a very unique and very sweet honey mustard sauce that we haven't found anywhere else. I've tried to replicate it but have failed miserably.

http://www.facebook.com/KnothsBBQ?ref=stream

The mopping sauce is what really makes Western Kentucky BBQ rather unique. It's a completely different style of cooking than the Kansas City or Memphis style that we get around here. The repeated mopping creates an intensely flavored crust that still lets the flavor of the meat come through. It works on pork, chicken or mutton (uniquely Owensboro!).

Jim,
Thanks so much for the explanation about WKY BBQ. I was into consuming, not preparing, growing up but I do remember the flavorful crust! Also, thanks for the sauce recipe--can't wait to try it. We did have mutton in Hoptown but I much preferred the pork. I spent 4 years of college in Owensboro and certainly ate my share of BBQ there, too. I don't remember Knoth's down at the lake even though we spent a lot of time there--it may not have been open THAT LONG ago! Maybe we a need a Western KY BBQ cookoff!!!

Daren,
Thanks for the link to JP's Sauce House. Can't wait to explore it more.

I think Hammerheads would be a good option locally. They don't sauce their pork and their sauce they serve on the side is a worchester base.