Kentucky Barbecue Book

I just received my copy of The Kentucky Barbecue Book by Wes Berry, released last week by the University of Kentucky Press. The author is a professor of English at Western Kentucky University in Bowling Green who traveled extensively throughout Kentucky to research his book. I have yet to read it but at a glance all my favorites from far West Kentucky (Murray, my hometown and beyond) are included. I am including the link to the book on Amazon as well as a recent article from the Lexington Herald Leader.

http://www.amazon.com/The-Kentucky-Barb ... =wes+berry

http://www.kentucky.com/2013/02/27/2534 ... ealth.html

That does look pretty interesting. My only experience with Kentucky barbecue was in Owensboro, where we visited Moonlite, Old Hickory, Ole South, and George's (which doesn't seem to be around anymore. We had the best burgoo of the trip there.) Gotta check this book out.

I really like the mutton at Old Hickory and the buffet at Moonlite was a real treat as a kid but Owensboro was a once a year thing as it is 140 miles from Murray. We knew BBQ to be pulled pork although I never heard of pulled pork until moving away from Murray. We just called it BBQ. Within a pretty small radius there are an awful lot of good joints in the far western corner of the state. Fairly or unfairly, any BBQ east of Owensboro we generally avoid.

Thanks, ordering a copy now.
However, the best BBQ pace (IMHO) is no longer. Ken-tex in Shelbyville, ky.
The best brisket I ever had. Unfortunately, no longer owned by the founder and a shadow of itself.

Thomas D. wrote:I just received my copy of The Kentucky Barbecue Book by Wes Berry, released last week by the University of Kentucky Press. The author is a professor of English at Western Kentucky University in Bowling Green who traveled extensively throughout Kentucky to research his book.

Thanks for the heads up; this sounds like essential reading. Coincidentally I'd recently been working on an old half-finished post on mutton in Owensboro, at weekend church barbecues as well as in the town's restaurants. I hope to read through Berry's book soon to expand my horizons.

Binko wrote:My only experience with Kentucky barbecue was in Owensboro, where we visited Moonlite, Old Hickory, Ole South, and George's (which doesn't seem to be around anymore. We had the best burgoo of the trip there.)

As I understand it, George's is now Dee's, where they claim to use the old recipes. In Owensboro a couple years ago, I thought Dee's burgoo was very good (never had George's) though not the best in town. I like their drive-thru burgoo window (even if it's not unique in Owensboro).





Dee's B-B-Q and Diner
1362 E 4th St
Owensboro KY
270-686-0022

Hah! my wife is not pleased that I ordered the book even though she is born & bred KY and bleeds "KY Blue". (The house she grew up in overlooks Woodford Distillery property). The fact that the author grew up with a vinegar sauce has her upset. She sees that as a SC thing, and considers our years living there the worst in her life.

However, I am interested. My main problem is that I have not found a decent source of mutton locally, Or a decent source of Lamb legs like I could get cheaply in SC. Or beef tongue that in SC a local butcher gave me because he had no use for it (I love smoked tongue)!

I taught for six years at Woodford County High School and never had any BBQ there in that time. In fact, nobody talks about it, it really isn't done around here well at all (here being Lexington and the central bluegrass). Lexington sees BBQ places come and go, the one with the longest history is Billy's BBQ. The owner is from Murray which perhaps explains his success! I'm not a big fan though and have given up completely on BBQ around here. Thanks to Gwiv's tips on the WSM I can make some damn good BBQ but never as good as places like Leigh's and Carr's Barn back in Western Kentucky.

Thomas,
While I love Woodford County, knowing my MIL who was part of the educational system there for years and was very well known, Dear f'ing gosh. How did you survive those years there? My son when in the area as a 4th through freshman (last time we went there) made me promise every single time we went there that he would not be allowed to go there for school.

(honest!) I just asked the kid if he would deal with us relocating to Versailles for him to finish HS. He informed me I would not live,

The better two-thirds loves Columbia's Steak House. I put up with it when in town.

Ha! Your son is quite right. If you can get them to bypass Columbia's I would suggest Malone's for steak. It is considerably more expensive, but much better food and ambience. Then again, we all love the places we grew up with, so your wife understandably might not be willing to branch out.

Rene G wrote:As I understand it, George's is now Dee's, where they claim to use the old recipes. In Owensboro a couple years ago, I thought Dee's burgoo was very good (never had George's) though not the best in town. I like their drive-thru burgoo window (even if it's not unique in Owensboro).

Oh, so it's still there. My favorite overall barbecue was Old Hickory, and it wasn't even close. But George's burgoo was my favorite of the trip, even though it wasn't quite as thick as the others. But one visit, especially when it comes to food like this, is not enough to form a definitive opinion. I would love to go back and do some more research.

exvaxman wrote:However, I am interested. My main problem is that I have not found a decent source of mutton locally

I've done Owensboro-style barbecue on my WSM. I wonder how accurately these products are labeled. I bought an 8 lb shoulder from a Halal butcher on 63rd St. (I could look up the address, if needbe). It was just sold as "lamb," but at 8 pounds for a shoulder, it seems like it would more likely have been mutton, no? (Although Geo says he's gotten 11 pounds of lamb shoulder, so maybe not.) At any rate, it was indistinguishable in flavor from what I had in Owensboro. Definitely had that distinct sheepiness to it, a good deal stronger than the flavor of lamb cuts you get at Costco or Jewel.

When I do lamb, I prefer mutton, which is why I get the largest shoulder I can. As Binko notes, the NZ lamb from Costco is tasty, but mild.

I always preferred Moonlite bcz I thought their sides are top knotch.

Geo

Geo wrote:When I do lamb, I prefer mutton, which is why I get the largest shoulder I can. As Binko notes, the NZ lamb from Costco is tasty, but mild.

Where would one find mutton in Chicago?

My book arrived, and I was enjoying it. My issue was that he did not give "ken-tex" my disappointment.
we were living there when it started. Incredible! I had thought that the lack of quality had happened with the second owner, apparently now they are on the third owner. This is a place to be skipped.

Binko,
Sorry late to the thread, please let me know where I can get Lamb/mutton in my area.

That's it! I'm buying this book AND some mutton. I'll bet pulled mutton would vacuum-seal and freeze really well.

bean wrote:

Geo wrote:When I do lamb, I prefer mutton, which is why I get the largest shoulder I can. As Binko notes, the NZ lamb from Costco is tasty, but mild.

Where would one find mutton in Chicago?

Yeah, true Mutton is kind of hard to find. I've gotten it through Mint Creek Farms and through a friends farm in Indiana. The availability is pretty spotty, but we're coming up on the right time of year to get Mutton. Is anyone interested in splitting a whole older sheep?

I've also bought it from Mint Creek Farms.

exvaxman wrote:Binko,
Sorry late to the thread, please let me know where I can get Lamb/mutton in my area.

Not sure what your area is, but I get my lamb from Olive Mount: (773) 476-4964. 3536 W 63rd St.

exvaxman wrote:Binko,
Sorry late to the thread, please let me know where I can get Lamb/mutton in my area.

I've got confirmation from Mint Creek Farms that they have limited amounts available at this week's and next week's Green City Market. I sent an email and reserved a bit. I believe they also have a few other pick-up points around town.