And I cannot lie"...to quote the staff shirts from bucky bee's in Kentucky, one of the many BBQ restaurants we have been visiting in the past few days. We've visited a number of places across the US over the past two years but now we are coming to the home of BBQ where everyone else copies it from. The West Kentucky BBQ sauce is smokey and sweet, apparently it will get more sour and tangy as we go across to the Carolinas, but for now I'm doing my best to live by pig alone. And the odd bit of brisket....
We also did a small part of the bourbon trail in central Kentucky, Jim beam, makers mark and woodford reserve representing large, medium and small distillers. All cite the limestone aquifer and subsequent water quality as the reason they are there. One of them also blames the calcium in the water and the grass as the reason Kentucky raises such good racehorses. But we haven't yet found anywhere that combines all 3 into barbecue bourbon basted horse ribs...
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