Kentucky Barbecue Book
The University Press of
Here's a guide to
Kentucky-style, describing the history and culture of barbecue in the
state and profiling more than 100 of the state's restaurants, shacks,
joints, festivals and even church picnics that are known for barbecue.
English professor at Western Kentucky University as well as a small
scale farmer, Wes Berry gave himself a sweet assignment: travel
throughout the state of Kentucky, eat at every barbecue, talk to all
the pitmasters, and write a book about what you see, learn and taste.
here to tell you that Kentucky
has some really fine barbecue, and that my home state's rich traditions
of barbecue have been pretty much overlooked by food writers and the
Travel Channel," Berry writes.
"When hitting the roads of Kentucky in search of fabulous barbecue,
I've discovered that many establishments, especially in the western
part of the state, still cook old style, shoveling hot hardwood coals
under meats elevated on grates inside cinderblock pits."
Berry's guide not only puts Kentucky barbecue on the map for foodies,
but it also recognizes and describes a folk culture unique to the
Bluegrass Barbecue Lingo
The darkened exterior of smoked meats, favored by lovers of smoke and
big flavors. Because of greater exposure to heat, bark is drier than
the interior meat.
An "everything by the kitchen sink" rich stew made with several meats
and vegetables... found at barbecue joints in Kentucky.
A measurement of firewood stacked four feet tall by eight feet long.
Kentuckians use the term loosely to name a goodly sized stack of wood.
A North American hardwood tree with aromatic leaves, bark, and
branches. Used as a smoking wood, sassafras imparts a bold smoke flavor
and dark coloration to meats.
The pinkish hue imparted to smoked meats (a very good thing).
. The whole
rib with the bony end piece (the
sternum bone, cartilage, and rib tips) removed. Removing the tips can
aid in uniformity of cooking, since the tips can dry out and get tough
quicker than the rest of the rib.
A derogatory term to describe the wrapping of beef briskets in foil to
steam and tenderize them.
Kirk's Championship Barbecue