DIP

Western Kentucky barbecue connoisseurs order their meat off the pit, which means unsauced, with dip on the side to moisten it. Less like ketchup and more like smoky au jus, dip also is used to baste meat as it cooks. It contains Worcestershire sauce, vinegar, mustard, sugar, a small amount of tomatoes, a good measure of hot pepper or hot sauce, and the occasional shot of Kentucky bourbon.