The second destination for our BBQ around the world project was Kentucky, USA. This was a trip I took without my brother, but with the team from our “worldwide” division, House of BBQ Experts.
I really had a great time there, and I'm happy to tell you about it. 😁
I'm leaving!
Why this destination?
The reason I went to Kentucky when I did was because it was HPBExpo (Hearth, Patio & Barbecue Expo), an event that people go to to see all the latest BBQ stuff. Basically, it's a big gathering of BBQ suppliers and dealers from all over the world who show off their new products. The location changes from year to year, but Kentucky was the location this year, which is convenient because it's in the middle of the United States, so it's easy for everyone to get to. We figured we had to be there. 😉
While I was at the expo, I also took the opportunity to participate in the barbecue competition that was held during the event. I was in a team with Matt Drouin, the ambassador of House of BBQ Experts, and we won first place; it was pretty crazy. 😎
Otherwise, Kentucky is also the place where bourbon is made. Bourbon is a controlled designation of origin; it can only be made in Kentucky. And… bourbon and barbecue go very, very well together, so I thought I would also take the opportunity to discover why the passions of bourbon and BBQ go so well together.
What BBQ meal/food is Kentucky known for?
Technically, I would say Kentucky is not known for anything other than bourbon, which is really THE big deal. There may be mutton that is more common in some places than others, but I haven't had it there.
On the BBQ side, I would say that we find what is traditional in the United States, like pulled pork, ribs and brisket. That's pretty much what's the big trend there, but there's nothing that is really "recognized" as officially coming from there.
On the other hand! If there is one local thing that we find on the menus, it is grits, a kind of compressed mashed potato pancake. That, and the “Southern Hospitality” cuisine, which is very widespread.
What did I try?
I tried a lot of different restaurants and types of food there. For example, I tried grits, and I went to a fairly traditional restaurant as well as a more fusion food type restaurant where I devoured pork belly that was smoked for a long time and just grilled so it was hot, which was really cool.
I also visited the Bulleit Bourbon Distillery to get a taste of some traditional bourbon drinks. It was really interesting to see the difference between what came from a macro versus a micro distillery (I had tasted some micro distillery products the day before) and how it was made.
Besides that, I also went to a butcher shop and it was pretty crazy, because I tried unseasoned ribs, just smoked. I had never tasted that in my life, but it was really good; it was trippy and impressive.
The most popular barbecues
I would say that smokers are the most popular in Kentucky. I haven't been to any BBQ stores, but restaurants tend to have big, professional smokers like Southern Prides and Ole Hickories.
In Quebec, we won't see that, but for restaurateurs in the United States, it's natural to pay $30,000/$40,000 for a smokehouse when they know their investment will be profitable. For them, it's important to have that, so they invest in a war machine and go into business with it.
How popular is BBQ in Kentucky?
Barbecue is really, really big in Kentucky. Fried foods are as big as non-fried foods.
All things Southern Hospitality are also very strong in the American Midwest. There is even a BBQ trail to do on the western side of Kentucky!
(I was more in the eastern side of the state, a region that is more for "explorers", "outdoors people", "climbing enthusiasts"... So I didn't do the road, but it was still fun, because, for example, I went to a pizzeria where, yes, there were pizzas with "brisket", but also pizzas with gluten-free crusts or made with cauliflower, things that you don't usually find on a pizzeria menu. The eastern side is more the natural and very "healthy" side.)
In terms of seasonings/sauces, what does it look like?
I didn't notice much about it, but I thought it was a bit like Kansas in that the spices are sweeter on the food. Also, I thought Memphis, because like there, the sauce is served on the side of the meal and not slathered on; they want people to dip their meat in. People don't seem to eat that much spicy either.
What I learned there
What I learned is that passion and BBQ are two things that go together. You can be passionate about climbing, bourbon… whatever you like, you can add BBQ into it and it will always work well. You just have to “let the passion flow”.
The pork belly smoked for 5 hours, then cut into large cubes and grilled also left a big impression on me, it was phenomenal. Definitely a recipe to make again.
What I Brought to Kentucky
I am happy to say that I have brought to the people of Kentucky a fusion of non-traditional foods; a way of cooking with a combination of flavors that is out of the ordinary. For example, during the competition, I prepared a beef meatball stuffed with mozzarella cheese and it surprised the judges quite a bit. The same goes for my filet mignon injected with butter, maple syrup and bourbon. With meals like that, we were able to take the competition to another level.
One thing to avoid
There's no place that comes to mind for this, but if you want to tour the distilleries, be careful and don't get behind the wheel because it won't be long before you're going to get hot. 😜
My overall feeling
The "southern hospitality" is really incredible; I felt right at home. I spent evenings with a gang that had a restaurant on site and I really look forward to seeing them again. I would even invite them to my place!
Anyway, this is the second time I've been to Kentucky; each time I tell myself it's the last, but I go back the same way, and... I still want to go. 😜
Long live Kentucky!