When it’s lunch time at the Smokey Pig barbeque restaurant in Bowling Green, be prepared to wait in line. This place opens at 10:30 a.m., and within an hour on a recent Tuesday, almost every table was taken and every seat claimed. I came to the Smokey Pig today to meet with a man who claims to be afflicted with something he calls H.E.B.D--Hyper Enthusiastic Barbeque Disorder.
Wes Berry, the self-diagnosed victim of H.E.B.D is also a Ph.D-holding Professor of English at WKU. And he has just authored a book—not about fine literature or poetry—but about his true passion: barbeque. And more specifically, the kinds of barbeque one can find in the Bluegrass State.
The Kentucky Barbeque Book is Berry’s love letter to his favorite food and state. The Barren County native says he’s eaten at 168 barbeque restaurants, joints, shacks, festivals, and Catholic church picnics in the commonwealth.
All in the name of good research, of course.
Barbeque: Monroe County Style
The Smokey Pig is the place Wes and I have chosen to talk about Bluegrass State barbeque. I follow Wes’s lead regarding what I order. They say “when in Rome”, and when it comes to barbeque, Wes Berry is Caesar.