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.
|Publisher:||University Press of Kentucky|
|Product dimensions:||5.70(w) x 8.80(h) x 3.50(d)|
About the Author
Barbecue aficionado Wes Berry is associate professor of English at Western Kentucky University.
Table of Contents
How to Chew the Fat-Bluegrass Barbecue Lingo ix
Western Waterlands Region 29
Bluegrass, Blues, and Barbecue Region 118
Caves, Lakes, and Corvettes Region 162
Southern Lakes Region 228
Derby Region 241
Northern Kentucky River Region 291
Bluegrass Region 294
Appalachian Region 322
"Wrap it up, son! The sun's almost up." 332
Wes's Great Kentucky Barbecue Feast: Favorite Dishes from My Travels 335
Selected Bibliography 345
Most Helpful Customer Reviews
Reviewed by Debra Gaynor for Readers' Favorite Wes Berry readily admits that he suffers from HEBD (Hyper Enthusiastic Barbecue Disorder). He willingly drives out of his way to try a new barbecue restaurant or to revisit a favorite one. His purpose for writing this book is to give Kentucky Barbecue the recognition it deserves. While other states have received glowing reviews of their barbecue, Kentucky has been ignored. Wes Berry set out in his Ford Ranger to taste the barbecue in every barbecue joint he could find and if the food was good, to interview the owner or chef. Kentucky is unique in the world of Barbecue; while most states focus on one type of meat, Kentucky barbecues a wide variety including pork, beef, chicken, and mutton. In Western Kentucky more likely than not you will discover a vinegar barbecue dip; as the meat is cooked the chef uses a short handled mop to baste the meat in the dip. Barbecue is sometimes associated with political picnics or summer picnic fundraisers sponsored by a Catholic Church. Like the author I love a good vinegary barbecue, especially barbecue mutton (a mature sheep). Living only thirty miles from Owensboro, Kentucky, makes it handy to treat my HEBD. Moonlite Barbecue, Ole Hickory and Ole South all tempt me to indulge. Ole South is my favorite but all three restaurants have delicious barbecue. Wes Berry offers readers a delicious look at Kentucky Barbecue. He includes recipes, names of restaurants. addresses, and a map dividing Kentucky by types of barbecue. He has also thoughtfully included a glossary in the front of this book. “The Kentucky Barbecue Book” lures me to follow in the author’s footsteps to travel throughout Kentucky tasting the delicious meats that have been cooked to perfection.