Barbecue. The quintessential American cuisine varies greatly across the country and, in many cases, across a specific state or region. In Kentucky, barbecue is much more than delicious food, it’s history, culture, and community.
Kentucky barbecue comprises about every kind of meat you can think of, as well as a few that might surprise you. From the classics such as pulled pork, brisket, and ribs, to mutton and a whole slew of delectable sides, Kentucky is full of surprises.
Barbecue is such an important part of the culture in the western part of the commonwealth, that a group of pitmasters and restauranteurs banded together to form the West Kentucky BBQ Belt. This group showcases more than 40 restaurants, spread over 18 cities and towns, each of them bringing their own unique spin to the art of smoked meat.
One type of barbecue that is uniquely Kentuckian is mutton. During the 19th century, sheep farmers outside of Owensboro would harvest older sheep after they had stopped producing quality wool. Meat from older sheep tends to be on the tougher side, so to make it more palatable, farmers began to smoke it.
As a result, barbecue mutton is a staple at legendary spots like Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q. It is often served with sides like burgoo, a hearty Kentucky stew. Whether you’re a barbecue purist or an adventurous eater, Kentucky’s barbecue mutton is a must-try culinary experience.
For the last 45 years during the second weekend in May, the BBQ and Barrels Festival has taken over the Owensboro riverfront as teams from around the country compete to win titles such as best chicken, mutton, and burgoo, as well as the Governor’s Cup for the “Best Overall BAR-B-Q Cooking Team.” During this celebration, more than 10 tons of mutton, 1,500 gallons of burgoo and 5,000 chickens will be served to over 80,000 people.
Source: StatePoint (Edited by d-mars.com)
