culinary fame may have been built on bourbon and fried chicken, but the
Commonwealth has much to offer the barbecue thrill-seeker.
Book is a feast for readers
who are eager to sample the finest
fare in the state.
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.
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.
The Kentucky Barbecue Book
by Wes Berry
The University Press of Kentucky, 2013
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