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Sheep thrills

I’m off to Kentucky to visit the in-laws. I’ll have limited Internet access for the next few days, so am likely to be dark until next week.

Saturday we’re heading to Owensboro to attend the International Bar-B-Q Festival, the oldest in the country. Whereas barbecue means pork throughout most of the south, or beef in Texas, Owensboro’s claim to fame is mutton. Makes sense to me — what better to do with stringy, gamey meat than to dry-roast it for hours on end, then slather it in pungent sauce?

You just know there will be pictures and much commentary. So stay tuned!

This Post Has One Comment
  1. How jealous I am! As a Tennessee native, I’m a BBQ nut on every occasion, but I having spent much of my youth with family in Western Kentucky, I have a particularly soft spot for mutton. There’s a little place called Peke’s that does barbecued mutton and smoked, pepper-crusted hams that are delicious beyond all reason. Have a great time.

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