When people are talking about BBQ over a beer or some sweet tea (I prefer the unsweetened) they generally refer to the four corners of the BBQ world: North Carolina, Memphis, Texas, and Kansas City. The thing is, many other states stand proud to their BBQ tradition. One state in particular is Kentucky and when I bring up Kentucky it’s more often than not that people tell me I should try Moonlite Bar-B-Q Inn in Owensboro. They say it’s a tradition to stop in during this first weekend of May during the Kentucky Derby festivities, but since that’s passed, you’re in luck as next weekend is the International Bar-B-Q Festival in Owensboro, Kentucky.
They slow cook their meats over hickory in their custom built pits, which isn’t completely original, but one thing they do cook that you don’t find everywhere is mutton:
Mut·ton (mut´’n) n. [ME. moton < OFr. moton, a ram, < ML. multo, sheep, prob. of Celt. orgin as in W. mollt, Ir. molt] 1. the flesh of a sheep, esp. a grown sheep, used as food 2. [Rare] a sheep — mut´ ton·y adj.
They also serve up an Owensboro’s specialty called burgoo which ‘is a hearty soup made from mutton, chicken, and a variety of vegetables. No two cooks prepare it the same way and most keep their recipes a closely guarded secret’.
So if you’re in Owensboro and you like BBQ, there’s really no reason you shouldn’t head right over. Let me know what you think.