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Reviewed by Debra Gaynor for Readers' Favorite
Wes Berry readily admits that he suffers from HEBD (Hyper Enthusiastic Barbecue Disorder). He willingly drives out of his way to try a new barbecue restaurant or to revisit a favorite one. His purpose for writing this book is to give Kentucky Barbecue the recognition it deserves. While other states have received glowing reviews of their barbecue, Kentucky has been ignored. Wes Berry set out in his Ford Ranger to taste the barbecue in every barbecue joint he could find and if the food was good, to interview the owner or chef. Kentucky is unique in the world of Barbecue; while most states focus on one type of meat, Kentucky barbecues a wide variety including pork, beef, chicken, and mutton. In Western Kentucky more likely than not you will discover a vinegar barbecue dip; as the meat is cooked the chef uses a short handled mop to baste the meat in the dip. Barbecue is sometimes associated with political picnics or summer picnic fundraisers sponsored by a Catholic Church. Like the author I love a good vinegary barbecue, especially barbecue mutton (a mature sheep). Living only thirty miles from Owensboro, Kentucky, makes it handy to treat my HEBD. Moonlite Barbecue, Ole Hickory and Ole South all tempt me to indulge. Ole South is my favorite but all three restaurants have delicious barbecue.
Wes Berry offers readers a delicious look at Kentucky Barbecue. He includes recipes, names of restaurants. addresses, and a map dividing Kentucky by types of barbecue. He has also thoughtfully included a glossary in the front of this book. “The Kentucky Barbecue Book” lures me to follow in the author’s footsteps to travel throughout Kentucky tasting the delicious meats that have been cooked to perfection.
