Owensboro’s smoky traditions are once again in the spotlight, with Southern Living naming the city one of the South’s top three barbecue destinations. The magazine praised Owensboro’s signature mutton and burgoo, along with its trio of legendary barbecue joints.
The feature praises Moonlite Bar-B-Q Inn, Old Hickory Bar-B-Q, and Ole South Bar-B-Q for preserving family traditions and offering one-of-a-kind meals not found elsewhere in the country.
“We really do our best every day,” said John Foreman, owner of Old Hickory. “It’s not only great for us, but also great for Owensboro. This shows we are still the Barbecue Capital. We always appreciate these great honors, but the people of Owensboro will always be the most important to us.”
Mutton, meat from a sheep at least two years old, is the centerpiece of Owensboro’s barbecue identity. While its flavor is often described as pungent or gamy, it’s transformed through long, slow cooking over hickory coals and basted with a vinegar-based mop. It’s a process that takes more than 20 hours to get right.
“Cooking barbecue the way we do is really an art,” Foreman said. “It’s not something you can learn overnight. Our style, ‘Owensboro Style,’ has been passed down from one generation to the next. Every piece of wood is different and has a different purpose. We’ve used the same process for 107 years.”
Burgoo, another regional specialty, is a rich stew made from a variety of meats — typically mutton, pork, beef, or chicken — and vegetables such as potatoes, corn, and okra. It’s a staple at all three restaurants and a must-try for first-time visitors.
Greg Floyd, owner of Ole South, said it’s exciting to see Owensboro get recognition for something locals have long taken pride in.
“I’m just proud of our three barbecue restaurants for serving up an item that grabbed their attention,” Floyd said. “The publicity from Southern Living is definitely a good thing, and it’s something we can all be proud of.”
Floyd said Owensboro’s dedication to mutton is what truly sets it apart.
“Everybody does brisket, chicken, pork — but you can’t go to other states and get mutton like we do it,” he said. “They didn’t grow up on it like we do. They don’t have the desire for it.”
Pat Bosley, co-owner of Moonlite, said the city’s barbecue culture is about more than just food.
“Mutton paired with the Worcestershire vinegar dip is the Kentucky staple — something unique you don’t see the rest of the country,” Bosley said. “But what makes Owensboro barbecue special is the community. It’s the church picnic. Barbecue is both a verb and a noun — it’s something to eat and something that you do, and you shouldn’t do it alone.”
Bosley said it’s always an honor to be featured in any story or conversation about barbecue.
“It’s a privilege to be a heritage barbecue restaurant with the loyal support of our community, and it is something really special for Moonlite to represent the community,” he said. “Anytime Moonlite receives an award or gets recognition, it’ was’s an award and recognition for the community too.”
Each of Owensboro’s barbecue restaurants offers full-service dining and a wide range of comfort food. Moonlite is known for its sprawling buffet and massive smoker capacity. Old Hickory still uses traditional brick pits and family recipes that date back more than a century. Ole South adds a modern touch with daily breakfast service and a mix of barbecue and homestyle staples.
To read the full Southern Living article, visit this link.
