Moonlite Bar-B-Q Inn – Owensboro, Kentucky
Forget the typical pig and beef; this Kentucky region specializes in mutton cooked slowly over hand-created hickory-burning pits. They’re masters of the art of barbecue, having been purchased by Catherine and Pappy Bosley and serving for almost 60 years. The famed buffet features sheep that has been carefully smoked for 12 hours with only salt and numerous infusions of Moonlite’s special vinegar pit dip, as well as a variety of other meats and traditional sides, a salad zone, and a dessert bar with a selection of handcrafted pies.
Moonlite Bar B Q Inn – Owensboro, Kentucky
Johnson’s Boucaniere – Lafayette, Louisiana
Louisiana is not known for its barbecue, but you can always find a smokehouse serving brisket, boudin, ribs, beef jerky, tasso, pig belly, and rice sausages. Johnson’s Boucaniere takes pleasure in creating its own meat ensembles and also offers additional options such as country ribs, pulled pork, and so on. Brisket is also served atop a biscuit, which is a breakfast classic. Lori Walls, Arnestor Johnson’s grandson, reopened the smokehouse in 2008 due to popular demand, utilizing the same recipes and processes as her ancestors.
Johnson’s Boucaniere – Lafayette, Louisiana
