As you, dear readers, are well aware this website has a narrow-minded myopic laser-like focus on North Carolina’s pork barbecue culture. Still, we cannot refrain from putting a plug in for a documentary film on another of America’s underappreciated forms of barbecue–Kentucky mutton. Mutton is one of just a handful of distinct barbecue styles in the U.S., and without a doubt it is the most obscure of the styles. A new (to us) documentary helps bring mutton the attention it deserves. (Disclaimer: I have not actually eaten mutton, so perhaps the film is bringing mutton attention it does not deserve.)
Um, no...
According to its website, Mutton: The Movie “takes you on a magical journey to the northwestern corner of Kentucky (Owensboro to be exact) where the descendants of the Welsh who settled the banks of the Ohio River don’t count sheep, they barbecue them.” Well put. Mutton is an informative, entertaining documentary and clocks in under 20 minutes long, so you really have no excuse to not watch it. Of course, we respectfully disagree with Owensboro, Kentucky’s claim to the title of “Bar-B-Q Capital of the World.” Heck, the people of Owensboro can’t even spell barbecue right! Still, in the interest of fostering good will among the barbecue-loving people of the world, we present this in-depth analysis of the common ground between mutton and NC pork barbecue:
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Both mutton and NC barbecue are traditionally cooked over Hickory wood.
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Both are sources of local pride and the products of hard work, sweat and tears beers.
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Mutton is often cooked by Catholic churches as a fundraiser, while NC barbecue is a common part of fire department fundraisers. Catholics and firefighters fear hellfire and fire, respectively, yet have no qualms about Continue reading
Filed under: 'Cue Culture | Tagged: Eastern style, Lexington style, Outside NC, Swine celluloid, Wood-cooked | 2 Comments »
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