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<blockquote data-quote="Ky hills" data-source="post: 1804845" data-attributes="member: 24816"><p>Looked up about Owensboro, KY barbecue history and found this on their tourism site. I've heard that they are the largest consumers of mutton in the country. Like someone said people are what they had available and years ago sheep were plentiful in KY. In the eastern part of the state hear it's not known for bbq, people have traditionally ate a lot of pork and country ham ( salt cured ) is this regions claim to fame.</p><p>The Owensboro barbeque does use a vinegar base for sauce but it has other ingredients too that add a different flavor. The meat it's self is plenty good enough to eat without the added sauce. but the sauce does add to it I think.</p><p>But anyways this what I found for western KY and specifically the city of Owensboro.</p><p>[h2]History[/h2]<p>In 1860, the Daviess County agricultural records show 11,000 sheep compared to 6,750 beef cattle. If barbecue was in order, it would naturally be mutton since it was much more plentiful than beef. Although the Catholic picnics have been a part of our heritage for many years, the first documented barbecue was held by Reverend Reuben Cottrell, a Southern Baptist, in 1834. Political gatherings and community celebrations included barbecues as far back as 1844 and have continued to this day.</p><p></p><p>[h2]Meat[/h2]<p>Barbecued mutton and burgoo are the two foods that distinguish Daviess County barbecue from other areas. Although pork, chicken, and beef are prepared, the preference of locals according to the barbecue restaurant owners is mutton (sheep) and burgoo (stew made from mutton, other meats and vegetables). Our region has developed a unique style of pit barbecue featuring vinegar-based sauces mopped over the meat during its lengthy smoking process. The result of this process is a delicious, tangy, and very tender meat.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1804845, member: 24816"] Looked up about Owensboro, KY barbecue history and found this on their tourism site. I’ve heard that they are the largest consumers of mutton in the country. Like someone said people are what they had available and years ago sheep were plentiful in KY. In the eastern part of the state hear it’s not known for bbq, people have traditionally ate a lot of pork and country ham ( salt cured ) is this regions claim to fame. The Owensboro barbeque does use a vinegar base for sauce but it has other ingredients too that add a different flavor. The meat it’s self is plenty good enough to eat without the added sauce. but the sauce does add to it I think. But anyways this what I found for western KY and specifically the city of Owensboro. [H2]History[/H2] In 1860, the Daviess County agricultural records show 11,000 sheep compared to 6,750 beef cattle. If barbecue was in order, it would naturally be mutton since it was much more plentiful than beef. Although the Catholic picnics have been a part of our heritage for many years, the first documented barbecue was held by Reverend Reuben Cottrell, a Southern Baptist, in 1834. Political gatherings and community celebrations included barbecues as far back as 1844 and have continued to this day. [H2]Meat[/H2] Barbecued mutton and burgoo are the two foods that distinguish Daviess County barbecue from other areas. Although pork, chicken, and beef are prepared, the preference of locals according to the barbecue restaurant owners is mutton (sheep) and burgoo (stew made from mutton, other meats and vegetables). Our region has developed a unique style of pit barbecue featuring vinegar-based sauces mopped over the meat during its lengthy smoking process. The result of this process is a delicious, tangy, and very tender meat. [/QUOTE]
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