Smoked Mutton with Vinegar Sauce - A Kentucky BBQ Tradition

Introduction

Smoked mutton with vinegar sauce is a Kentucky BBQ staple that packs deep, smoky flavors with tangy, rich sauce. This recipe uses the Arteflame grill for the perfect sear and slow cook, ensuring juicy, tender mutton with incredible taste. The reverse searing technique locks in the juices, while the large cooktop allows you to grill all your sides at once.

Ingredients

• 1 whole mutton shoulder (6-8 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tbsp butter
• 2 cups apple cider vinegar
• 1/2 cup Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tsp Dijon mustard
• 1/4 cup finely chopped onion
• 1/2 cup water

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat for about 20 minutes until the cooktop reaches grilling temperature.

Step 2: Prepare the Mutton

1. Pat the mutton shoulder dry and season generously with kosher salt, black pepper, garlic powder, and smoked paprika.
2. Let it rest at room temperature for 30 minutes while the grill heats up.

Step 3: Sear the Mutton

1. Place the mutton on the center grill grate at 1,000°F and sear each side for about 2 minutes to lock in the juices.
2. Move the seared mutton to the flat cooktop to continue slow cooking.

Step 4: Cook the Mutton

1. Position the mutton on a lower-heat zone of the cooktop and allow it to cook for 3-4 hours, flipping occasionally.
2. Baste the mutton every 30 minutes with a mix of apple cider vinegar and Worcestershire sauce.

Step 5: Make the Vinegar Sauce

1. On the griddle, melt the butter and sauté the onions.
2. Add apple cider vinegar, Worcestershire sauce, brown sugar, red pepper flakes, Dijon mustard, and water.
3. Let it simmer for 5-10 minutes until slightly thickened.

Step 6: Finish the Mutton

1. Remove the mutton once it reaches an internal temperature of 185°F.
2. Let it rest for 15 minutes before slicing.

Tips

• Always remove the mutton from the grill when it's 15°F below your target temp as it continues cooking while resting.
• Use butter to baste instead of oil for better flavor.
• Adjust the heat zones by moving the meat to different sections of the cooktop.

Variations

1. Spicy Bourbon Mutton: Add 1/4 cup Kentucky bourbon and 1 tbsp cayenne pepper to the vinegar sauce.
2. Sweet Maple Mutton: Replace brown sugar with maple syrup for a caramelized sweetness.
3. Herb-Infused Mutton: Add chopped rosemary and thyme to the seasoning mix for a fresh herbal touch.
4. Mustard BBQ Mutton: Swap the vinegar sauce for a mustard-based BBQ sauce for a tangier profile.
5. Garlic Butter Mutton: Baste the mutton with melted garlic butter for an even richer taste.

Conclusion

This Kentucky BBQ classic delivers bold flavors with the perfect balance of tangy vinegar and smoky mutton. Using the Arteflame grill ensures you achieve a steakhouse-quality sear while slow-cooking for an incredibly tender texture. Enjoy this Southern favorite with your family and friends for an unforgettable meal.

Best Pairings

• Cornbread with honey butter
• Grilled asparagus with Parmesan
• Southern-style coleslaw
• Sweet potato fries
• Bourbon whiskey or sweet iced tea