Transcript
America is full of well known barbecue regions like Kansas City, Memphis, Texas and the Carolinas. But did you know that Kentucky has its own style of barbecue? It dates back to the tariff of 1816 when production of wool became very profitable in the western United States at the time. Kentucky, oddly enough, being one of the western states, was very, very instrumental in the wool trade.
The question is, what did they do with these sheep after they became no longer profitable in the wool trade? Well, folks down there decided that a low and slow cooking method was the way to take these really tough pieces of meat and turn them into delicious barbecue goodness. So that became the staple of Kentucky barbecue; mutton, or sheep.
Today you can find it in multiples areas in Kentucky. It comes in a really, really beautiful basting sauce with some Worcestershire sauce, water, vinegar, lemon juice, salt and pepper. It’s a really unique style of barbecue. But give it a chance if you’re down there in Kentucky. You won’t be disappointed.
