Smoked to Perfection: Kentucky's Barbecue Heritage

Barbecue. The uniquely 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 19^th-century, sheep farmers outside of Owensboro would harvest older sheep after they had stopped producing quality wool. The meat from the older sheep tends to be on the tougher side, so to make it more palatable, farmers began to smoke the meat.

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.

Traveling across the Bluegrass State gives you ample opportunities to not only eat different kinds of “cue,” but a variety of places to consume it and entire festivals devoted to it.

For the last 45-years during the second weekend in May, the BBQ and Barrels Festival, formerly the International Bar-B-Q 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.

If you travel to western Kentucky in June, check out the W.C. Handy Blues & Barbecue Festival in Henderson. Celebrating the legacy of the "Father of the Blues," this free festival features world-class blues performances and mouthwatering barbecue, creating an unforgettable experience along the scenic Ohio River.