Like other states, Kentucky has certain sections that are tied to a barbecue style. Theirs is in certain areas of the western part of the Bluegrass State, especially in regions bordering the Ohio River in and around various counties such as Union, Henderson, Davies, Hopkins, and Christian. And while much of Southern barbecue features beef, chicken, or pork, Western Kentucky barbecue also incorporates another kind of meat: mutton. Mutton's place comes from Kentucky having a large sheep population in the 1800s, used for wool production and then, as this industry faded, turned into a slow-cooked food source. Another difference is a saucy one. Instead of being sweet, thick, and tomato-y, Kentucky's version is thinner and vinegary. Sometimes known as "dip," this sauce style contains cayenne pepper or worcestershire sauce with spices mixed in, or barbecued meat can even be sans sauce.
Where to eat: All in Owensboro, Moonlite Bar-B-Q Inn, which gets high marks for its buffet; Old Hickory Bar-B-Que, an 80-year institution; and Ole South Bar-B-Q, with breakfast, lunch, and dinner servings.
