The Kentucky Barbecue Book
Format: PDF / Kindle (mobi) / ePub
Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker.
The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.
While other states are better known for their 'cue, the Kentucky style is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. Time intensive and dangerous, these traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground. Pick up a copy of this book and hit the road before these great places are gone.
shoveled these underneath the meats every one to two hours, trying to keep a steady pit temperature. The most impressive pits have heavy thick insulated lids that are raised with the help of pulleys and cables. Many of the western counties are also fond of smoking cured hams (city hams) and precooked turkey breasts, slicing them thinly to serve on sandwiches. Sauce styles vary county by county. The Hickman County sauce is mostly vinegar and cayenne pepper. Some McCracken County sauces taste
of travelers. If you find yourself traveling in western Kentucky, for example, you can more easily locate a joint by such organization. For convenience, I’ve borrowed (stolen!) the terms used by the Kentucky Tourism Council to divide our 120-county state into sections. And now for the good stuff. 28 Western Waterlands Region Bardwell Prince Pit BBQ When driving on Highway 121 between Mayfield and Bardwell, or Highway 51 from Bardwell to Fulton in far western Kentucky, you get the feeling that
rib or a chicken or brisket.” Considering the devoted local customer base, Blair said he wanted to remain flexible with his menu offerings. He doesn’t want to burn people out. “I’d have thought by now that these barbecue potatoes would have fizzled a bit, but we’re serving eighty every Thursday, so they haven’t fizzled at all.” I can see why: a two-pound baking potato stuffed with all kinds of tasty stuff—butter, sour cream, abundant pulled pork, and cheddar, topped with Smokin’ Hose sauce—all
said, “I’ll take it under one condition—that’s if Woody will work with me a year.” So he did and we cooked everything while he was here that year that he’d ever cooked. Then he retired and I’m still here. Barely. Mr. Harper built the diner after Woody’s original place up the road burned, and Woody relocated for his last decade of preretirement barbecuing. “How long you plan to do this?” I asked. Nicky said, “I guess till I die, I don’t know. I’m healthy enough, but I’m seventy-five years old.
has got a lot more spices in it,” he said. “I’ve seen customers get done with a sandwich and then drink the rest of the dip, you know what I mean?” he said, again laughing. “Soppin’ it up.” The meats are cooked in an indoor masonry pit fired by hickory wood. Frank showed me the “warmer” behind the ordering counter: a steel door pulled upward by a cable to reveal the blackened doors of the interior pits. In the old days, the cooked meats were held in this warming area off the main fire pit and