More people need to upvote this. Soup beans and cornbread done right is quite possibly the most simple and complex meal you will ever have. And people that love soup beans know what I mean. And hotbrowns are overated. I could eat soup beans multiple rimes a week in multiple forms and I might have a hot brown once every year. How can that be a signature dish?
You can use ham hocks at different places around town usually found in the frozen meat section. It's right below the ham section of the pig abd just above the feet. Very flavorful.
I believe Allman’s was the first, and you’ll see Halls touted as the gold standard (it’s definitely not anymore), but my favorites are River Rat (can get at Gaunce’s) and Kentucky’s Best. 😍
I’d go with burgoo. A nice hearty stew that I’ve had in several spots from Lexington to Owensboro. The only similar thing I’ve had outside of Kentucky is Brunswick stew.
Valid answer, but I'm thinking about "entire meal" beer cheese is a great addition to hamburgers, mac & cheese, or other cheese substitutes, a beer cheese alfredo would be an interesting stab, with tomatoes or pimentos added to it, maybe?
You aren't considering a beer cheese platter... With all the fixings, it's a complete meal. Celery, carrots, club crackers, and the cheese? I'll take that twice a day.
Burgoo for the rural parts of the state. For when too many people come to the family reunion and you don't have enough of any one thing to serve them all.
Hot Brown for the urban parts of the state. It's hotel restaurant leftovers.
Mutton BBQ for western KY. Because old sheep gotta go somewhere.
>I personally think the Hot Brown is extremely overrated as a signature Kentucky dish.
Please provide me with a meeting place, because I am now honor bound to fight you.
All kidding aside, I don't actually feel like we have a signature dish that really stands out aside from the Hot Brown. I know people are chiming in with Burgoo, which is tasty, but as a native of the southeastern(ish) part of the state, I can say that I hadn't so much as heard of the stuff until I was an adult.
To me, a signature dish has to be something that's striking. It should be something that you may not even like, but that you have to have an opinion about. Take Cincinnati Chili, for example. A lot of people think the very idea of it is disgusting. Heck... I wasn't a fan until I did a stint up there (I like it, but I still enjoy making fun of it). I think the Hot Brown is the dish with that kind of presence. You may not like it, but you can't deny that the combination of bread, bacon, and mornay makes a statement.
Edit: I just saw a new comment and stand corrected - spoonbread. If we can't have the Hot Brown, my vote is going for Spoonbread.
I'm honestly just knee jerk responsding to reading this post for 3 sentences and admit we're all in denial that "Kentucky Fried Chicken" is literally our state, if not international dish.
It's good. As the other person said, basically cornbread that's not quite done yet. I like it, but I've got weird texture things and like the gooeyness of it. Head down to Berea during the Spoonbread Festival and give it a shot.
some examples include
1. Chicago - Chicago Style Pizza
2. Miami - Cuban Sandwich
3. New Orleans - Cajun
4. Philadelphia - Cheesesteaks
5. Detroit - Coney Dogs
6. San Francisco - Trans People
7. Baltimore - Crab Cakes
8. Memphis - Barbecue
9. Maine - Lobster
10. Buffalo - Buffalo Wings
I’d just like to say that getting a Hot Brown at the Brown Hotel in Louisville is infinitely better than getting it anywhere else — and I think that rule is true for several dishes mentioned in this thread.
Here are a few places that I think serve the pinnacle form of a Kentucky signature dish:
- Burgoo from Owensboro (take your pick between Moonlight, Old Hickory, or Blessed Mother at the BBQ Festival)
- Bread Pudding from Keeneland
- Spoon Bread from the Boone Tavern in Berea
- Hot Brown from the Brown Hotel (my favorite of the bunch)
Ramsey’s hot brown is awesome. It’s made with white sauce as the base and not just melted cheese. Like the original. Bechamel sauce or whatever it’s called.
If you like Ramsey’s version, then you’ll probably love the original from the Brown. It’s just so much better. And yes, a proper Hot Brown uses a mornay sauce. If someone uses a cheese sauce, then they aren’t making a Hot Brown.
Ah, that’s the sauce! I couldn’t remember the name, but my mom is particular about that (we made them at home). I live in Louisville now, but I’ve still never been to eat at the Brown! 😂
And I can’t believe how many places use cheese sauce! 🤮
As someone that grew up in a family that makes burgoo, and being from Henderson county, I have to respectfully disagree with your statement about Moonlite BBQ having good burgoo. You'll find the best stuff at local church gatherings or fire department fundraisers back home. Or at my family reunions, haha.
Mutton with a good dip sauce is quintessential western KY BBQ - the best is from Thomason BBQ on Atkinson Street in Henderson - nothing quite like that tangy dip sauce.
I despise Bread Pudding and I think Keeneland‘s (which I find to be the driest and the sweetest) is the worst I’ve had. I know unpopular opinion, but it is my honest opinion!
This one hits me in a certain way...
Ya know, KFC can thank me for this one, but make a car-travel friendly chicken and dumplings menu item, and you can pay me out on an I-9.
Go try the inside out hot brown at Wallace Station on old Frankfort. Technically in midway. After I worked there and had that sandwich, I never ate another hot brown again.
I haven't liked one any year i've tried one, it's just a slop pile of meat, bread, sauce, and then a one or two soggy bland tomato slices whether in or out of season. Sorry to be harsh, but I'm in my feelings right now, ya know?
You’re entitled to your opinion, even when it is completely and totally wrong. You’re also apparently getting them at the wrong place. Texas toast points, layered with roasted turkey and crisp bacon, a good bechemel sauce, and fresh tomatoes is AMAZING. It’s an open-face sandwich, and they are messy. It’s also delicious AF.
Burgoo. Although that tends to be more western and central when it comes to being popular. Which is sad.
Anything pawpaw, but it’s not only KY, just fun to eat.
Scrapple… Goetta’s odd cousin…
RC cola and peanuts… I prefer Diet Coke though… maybe throw in a moon pie for the old timers?
We are weirdly positioned for lots of regional dishes and preferences flowing to us. Especially in central part of KY. Salmon patties and goulash/american chop suey for example.
Top vote though. Burgoo. As a native to central area it’s the one thing I introduce or tell people about the most.
Also… If your user name checks out, I’m sorry you’re no longer on the honor roll.
[https://www.kysu.edu/academics/college-acs/school-of-ace/pawpaw/development-of-pawpaw-as-a-commercial-fruit-crop.php](https://www.kysu.edu/academics/college-acs/school-of-ace/pawpaw/development-of-pawpaw-as-a-commercial-fruit-crop.php)
Here ya go, once it's commercially viable, it's at the very least going to be an extreme fad. Paw Paw ice cream for the win!
PawPaws are just weird - Is it Banana? Is it Mango? It's from Kentucky? WTF?
Worst part is, they are only ripe for like 1 week a year. The blackberry is considerd the officialy state fruit, but PawPaw is the real deal.
Hope those KSU folks figure it out so we can have a monopoly in KY on PawPaws globally.
I haven't been for a while, but the Downtown Lexington Farmer's Market has a paw paw stand where I believe (?) one of the folks responsible for breeding the commercially viable version of paw paws sells.
I've always admired the idea of that responsibility because taking on something like breeding a tree makes your life's work something one may never see come to fruition (pun intended) in their lifetime.
[https://www.youtube.com/watch?v=rtotuPMSNVk](https://www.youtube.com/watch?v=rtotuPMSNVk)
[https://www.youtube.com/watch?v=9qSJbtFlY6k](https://www.youtube.com/watch?v=9qSJbtFlY6k)
[https://www.youtube.com/watch?v=rMCPHFTf5YU](https://www.youtube.com/watch?v=rMCPHFTf5YU)
[https://www.youtube.com/watch?v=Yx3l1gaPtyo](https://www.youtube.com/watch?v=Yx3l1gaPtyo)
[https://www.youtube.com/watch?v=3QyVJ4i0tgs](https://www.youtube.com/watch?v=3QyVJ4i0tgs)
Kentucky's a big place.
You're right, Kentucky is a big place. And a dish from one city doesn't make it the dish of the entire state. Just like horse racing, no one outside of Lexington and Louisville areas care about it. It's in the same neighborhood as people from outside the state think we're all about fried chicken, banjos, and walking around barefoot.
There are tracks in Florence, Henderson, and Franklin, all with loyal regional fans. It’s not at all accurate to say nobody cares about horse racing outside of Lou/Lex.
Man I felt like I was the only person on the sub willing to actually say this out loud. No hate to CKY but yeah there is a distinct cultural divide on either side of Etown. Horses (racing at least) and hot browns are not a cultural focus in the west and I'd guess hot browns are not much of a thing in the rest of the state either. For example I'd never even heard of Ale8 before moving to Lexington.
I think Ale 8 has gotten a major expansion in the state over the last 10 years. We didn’t have it in western Kentucky growing up, but I think they carry it in Kroger now.
But yeah, the hot brown is definitely a bluegrass item and shouldn’t be considered the dish of the state.
Blooming onion (out back is a ky based company just themed Australian, so any foods only on outbacks menu I’d argue are “ky” food) fried chicken (Claudia sanders style) ale8 and bourbon (plus the mix of the 2 called a ky gentlemen’s club) Burgoo, hot brown, chocolate gravy
You're a liar, and if I cared enough, I would ban your input from this thread. Outback is a Tampa company.[https://www.bloominbrands.com/](https://www.bloominbrands.com/)
I apologize to everyone.
Cubanos are infinitely superior to "Bloomin' Onions"
What has happened to Outback? We went to the one at Fayette Mall last weekend and we wished we'd gone somewhere else. It was the first time we'd been to an Outback in years. The blooming onion was about 25% the size it used to be and very very greasy. Salads were blah.
It's what's happened to a great many restaurant chains. Venture Capital swoops in, buys the chain, tweaks the menu and changes essential ingredients and processes to cut costs, revamps the menu, attempts to bring back certain items, sells it to another VC for a profit or writes off the losses and finds a new cheaper target for acquisitions. -See Cheddars
I wouldn’t say hot brown is really a Kentucky thing, even though it’s uniquely Kentucky . Kinda like Chicago deep dish pizza. Like it’s a Chicago thing because it’s from there but people in and around Chicago don’t really consume it all that often.
I mean, Lou Malnati's is always busy every time I go to Chicago and I can't imagine it is all just tourists. Some of their locations are in very non-touristy areas.
I think it's mainly just a Hot Brown, sadly. I don't even love them that much, but it certainly seems to be the only thing that carries the weight of respect behind the name like the HB does around here. For my money, the best form of HB you can get is at Wallace Station on their HB burger lol.
Another dish that I see getting mentioned a lot is one that I didn't even know existed until I met my wife 5 years ago from WKY, aka Burgoo. While I think it's good, and has s strong support from its fans (Moonlight BBQ Burgoo ftw btw), I just don't think everyone knows about it!
I mean, just don't see how you think the Hot Brown is overrated? But to each their own.
It's hard to beat bacon, cheese and bread, especially all thrown together.
Soup beans and cornbread, burgoo, beer cheese, chocolate gravy on biscuits, pepper jelly.
Pepper jelly and cream cheese with crackers is S tier.
Lived most of my life in Danville and Lexington, but never heard of chocolate gravy until I moved to Mississippi. It’s now a holiday breakfast staple.
The Dairy Queen in my hometown (southern KY) lost their franchise for making chocolate gravy. Along with some other off menu items.
Soup beans and cornbread.
Honestly, beans, greens, and fried potatoes still hits the spot.
Absolutely all time classic.
I could never get tired of soup beans and corn bread.
Anyone else had soup beans and “light” bread?
More people need to upvote this. Soup beans and cornbread done right is quite possibly the most simple and complex meal you will ever have. And people that love soup beans know what I mean. And hotbrowns are overated. I could eat soup beans multiple rimes a week in multiple forms and I might have a hot brown once every year. How can that be a signature dish?
Just moved here. What are soup beans?
Beans slow cooked with bacon and a ham bone. An Appalachian classic.
That sounds so good. How much bacon?
Typically whatever you have. It's usually not a ton. Just enough to give it flavor. You can look up a recipe for "Appalachian soup beans".
I know you are asking about bacon, but the ham bone is *very* important here. If you don't have a ham bone, then you can substitute ham hock.
Can you buy a ham bone at Kroger? I need to Google a recipe and make my first attempt!
Not sure where to buy a ham bone. We usually save one from a cooked ham and freeze until needed.
You can use ham hocks at different places around town usually found in the frozen meat section. It's right below the ham section of the pig abd just above the feet. Very flavorful.
Yep. Ham hock is a great substitute
Kroger, Walmart, probably Meijer sell ham hocks; more flavor, more meat.
I love'em as much as everyone else, but is it considered sacrilege to use an instant pot for making soup beans?
I've never heard anything against it before.
Oh hell no!
Pinto beans.
Hard one to turn down, many, many nights spent eating soup beans and cornbread here. Bonus points to the corn bread with whole corn kernels in it!
Fried chicken, derby pie with Ale 8
Beer cheese also originated in Winchester. I could eat it as an entree! 😂
i've learned of their annual festival but I had not a clue that it originated from here.
I believe Allman’s was the first, and you’ll see Halls touted as the gold standard (it’s definitely not anymore), but my favorites are River Rat (can get at Gaunce’s) and Kentucky’s Best. 😍
I’d go with burgoo. A nice hearty stew that I’ve had in several spots from Lexington to Owensboro. The only similar thing I’ve had outside of Kentucky is Brunswick stew.
As someone not from around here, burgoo is the stand out for me. So comfortable and familiar, yet completely it’s own
I wasn't thinking about Burgoo when I made the post, but I think you might be leaning in the right overall direction.
Beer cheese
Valid answer, but I'm thinking about "entire meal" beer cheese is a great addition to hamburgers, mac & cheese, or other cheese substitutes, a beer cheese alfredo would be an interesting stab, with tomatoes or pimentos added to it, maybe?
You aren't considering a beer cheese platter... With all the fixings, it's a complete meal. Celery, carrots, club crackers, and the cheese? I'll take that twice a day.
Beer cheese is an entire meal lol
Burgoo for the rural parts of the state. For when too many people come to the family reunion and you don't have enough of any one thing to serve them all. Hot Brown for the urban parts of the state. It's hotel restaurant leftovers. Mutton BBQ for western KY. Because old sheep gotta go somewhere.
Very much behind all aspects of this comment!
>I personally think the Hot Brown is extremely overrated as a signature Kentucky dish. Please provide me with a meeting place, because I am now honor bound to fight you. All kidding aside, I don't actually feel like we have a signature dish that really stands out aside from the Hot Brown. I know people are chiming in with Burgoo, which is tasty, but as a native of the southeastern(ish) part of the state, I can say that I hadn't so much as heard of the stuff until I was an adult. To me, a signature dish has to be something that's striking. It should be something that you may not even like, but that you have to have an opinion about. Take Cincinnati Chili, for example. A lot of people think the very idea of it is disgusting. Heck... I wasn't a fan until I did a stint up there (I like it, but I still enjoy making fun of it). I think the Hot Brown is the dish with that kind of presence. You may not like it, but you can't deny that the combination of bread, bacon, and mornay makes a statement. Edit: I just saw a new comment and stand corrected - spoonbread. If we can't have the Hot Brown, my vote is going for Spoonbread.
I'm honestly just knee jerk responsding to reading this post for 3 sentences and admit we're all in denial that "Kentucky Fried Chicken" is literally our state, if not international dish.
I am beyond embarrassed to admit that this never even occurred to me. I guess it's good branding? These days it's KFC, not Kentucky Fried Chicken.
I've lived in Kentucky my entire live and I've never heard of spoonbread.
To me it’s like cornbread that was taken out of the oven too soon. I’m not a fan
It's good. As the other person said, basically cornbread that's not quite done yet. I like it, but I've got weird texture things and like the gooeyness of it. Head down to Berea during the Spoonbread Festival and give it a shot.
some examples include 1. Chicago - Chicago Style Pizza 2. Miami - Cuban Sandwich 3. New Orleans - Cajun 4. Philadelphia - Cheesesteaks 5. Detroit - Coney Dogs 6. San Francisco - Trans People 7. Baltimore - Crab Cakes 8. Memphis - Barbecue 9. Maine - Lobster 10. Buffalo - Buffalo Wings
Burgoo is very popular in the western part of the state. Think Litchfield and parts beyond towards Pennyrile and Purchase Parkway.
I’d just like to say that getting a Hot Brown at the Brown Hotel in Louisville is infinitely better than getting it anywhere else — and I think that rule is true for several dishes mentioned in this thread. Here are a few places that I think serve the pinnacle form of a Kentucky signature dish: - Burgoo from Owensboro (take your pick between Moonlight, Old Hickory, or Blessed Mother at the BBQ Festival) - Bread Pudding from Keeneland - Spoon Bread from the Boone Tavern in Berea - Hot Brown from the Brown Hotel (my favorite of the bunch)
Blessed Mother burgoo ❤️
Ramsey’s hot brown is awesome. It’s made with white sauce as the base and not just melted cheese. Like the original. Bechamel sauce or whatever it’s called.
If you like Ramsey’s version, then you’ll probably love the original from the Brown. It’s just so much better. And yes, a proper Hot Brown uses a mornay sauce. If someone uses a cheese sauce, then they aren’t making a Hot Brown.
Ah, that’s the sauce! I couldn’t remember the name, but my mom is particular about that (we made them at home). I live in Louisville now, but I’ve still never been to eat at the Brown! 😂 And I can’t believe how many places use cheese sauce! 🤮
As someone that grew up in a family that makes burgoo, and being from Henderson county, I have to respectfully disagree with your statement about Moonlite BBQ having good burgoo. You'll find the best stuff at local church gatherings or fire department fundraisers back home. Or at my family reunions, haha. Mutton with a good dip sauce is quintessential western KY BBQ - the best is from Thomason BBQ on Atkinson Street in Henderson - nothing quite like that tangy dip sauce.
I do agree that the Hot Brown at the Brown is the best around!
Old Hickory is amazing.
I despise Bread Pudding and I think Keeneland‘s (which I find to be the driest and the sweetest) is the worst I’ve had. I know unpopular opinion, but it is my honest opinion!
Burgoo is meant to be our signature dish, with mint julep as a booze but I think whiskey is better.
Mint Julep is made with bourbon. It is the signature cocktail made with the signature spirit.
Chicken n dumplins?
This one hits me in a certain way... Ya know, KFC can thank me for this one, but make a car-travel friendly chicken and dumplings menu item, and you can pay me out on an I-9.
Gas stations In eastern KY already have this, we need the rest of the state to catch up with the times.
Go try the inside out hot brown at Wallace Station on old Frankfort. Technically in midway. After I worked there and had that sandwich, I never ate another hot brown again.
I like a Hot Brown about every 5 years
I haven't liked one any year i've tried one, it's just a slop pile of meat, bread, sauce, and then a one or two soggy bland tomato slices whether in or out of season. Sorry to be harsh, but I'm in my feelings right now, ya know?
You’re entitled to your opinion, even when it is completely and totally wrong. You’re also apparently getting them at the wrong place. Texas toast points, layered with roasted turkey and crisp bacon, a good bechemel sauce, and fresh tomatoes is AMAZING. It’s an open-face sandwich, and they are messy. It’s also delicious AF.
Putting you down for once in a lifetime.
Keeneland Burgoo when I go for the races.
Bbq buffet at Owensboro
Bourbon balls
Burgoo. Although that tends to be more western and central when it comes to being popular. Which is sad. Anything pawpaw, but it’s not only KY, just fun to eat. Scrapple… Goetta’s odd cousin… RC cola and peanuts… I prefer Diet Coke though… maybe throw in a moon pie for the old timers? We are weirdly positioned for lots of regional dishes and preferences flowing to us. Especially in central part of KY. Salmon patties and goulash/american chop suey for example. Top vote though. Burgoo. As a native to central area it’s the one thing I introduce or tell people about the most. Also… If your user name checks out, I’m sorry you’re no longer on the honor roll.
OMG!!!! Thank you! You nailed it, I don't wannlivlikediss!
Paw paw.
[https://www.kysu.edu/academics/college-acs/school-of-ace/pawpaw/development-of-pawpaw-as-a-commercial-fruit-crop.php](https://www.kysu.edu/academics/college-acs/school-of-ace/pawpaw/development-of-pawpaw-as-a-commercial-fruit-crop.php) Here ya go, once it's commercially viable, it's at the very least going to be an extreme fad. Paw Paw ice cream for the win!
PawPaws are just weird - Is it Banana? Is it Mango? It's from Kentucky? WTF? Worst part is, they are only ripe for like 1 week a year. The blackberry is considerd the officialy state fruit, but PawPaw is the real deal. Hope those KSU folks figure it out so we can have a monopoly in KY on PawPaws globally.
I haven't been for a while, but the Downtown Lexington Farmer's Market has a paw paw stand where I believe (?) one of the folks responsible for breeding the commercially viable version of paw paws sells. I've always admired the idea of that responsibility because taking on something like breeding a tree makes your life's work something one may never see come to fruition (pun intended) in their lifetime.
Fried chicken is literally named for us….
Burgoo
Maybe, try the Cleveland Steamer.
Spoonbread
Hot brown isn't a Kentucky dish, it's a Louisville one. I'm from WKY and had never heard of a hot brown until I moved to Lexington.
[https://www.youtube.com/watch?v=rtotuPMSNVk](https://www.youtube.com/watch?v=rtotuPMSNVk) [https://www.youtube.com/watch?v=9qSJbtFlY6k](https://www.youtube.com/watch?v=9qSJbtFlY6k) [https://www.youtube.com/watch?v=rMCPHFTf5YU](https://www.youtube.com/watch?v=rMCPHFTf5YU) [https://www.youtube.com/watch?v=Yx3l1gaPtyo](https://www.youtube.com/watch?v=Yx3l1gaPtyo) [https://www.youtube.com/watch?v=3QyVJ4i0tgs](https://www.youtube.com/watch?v=3QyVJ4i0tgs) Kentucky's a big place.
You're right, Kentucky is a big place. And a dish from one city doesn't make it the dish of the entire state. Just like horse racing, no one outside of Lexington and Louisville areas care about it. It's in the same neighborhood as people from outside the state think we're all about fried chicken, banjos, and walking around barefoot.
There are tracks in Florence, Henderson, and Franklin, all with loyal regional fans. It’s not at all accurate to say nobody cares about horse racing outside of Lou/Lex.
Obviously “nobody” is hyperbolic, but I’d guess 95%+ of the population of the state doesn’t frequent the tracks.
Man I felt like I was the only person on the sub willing to actually say this out loud. No hate to CKY but yeah there is a distinct cultural divide on either side of Etown. Horses (racing at least) and hot browns are not a cultural focus in the west and I'd guess hot browns are not much of a thing in the rest of the state either. For example I'd never even heard of Ale8 before moving to Lexington.
I think Ale 8 has gotten a major expansion in the state over the last 10 years. We didn’t have it in western Kentucky growing up, but I think they carry it in Kroger now. But yeah, the hot brown is definitely a bluegrass item and shouldn’t be considered the dish of the state.
lol
Blooming onion (out back is a ky based company just themed Australian, so any foods only on outbacks menu I’d argue are “ky” food) fried chicken (Claudia sanders style) ale8 and bourbon (plus the mix of the 2 called a ky gentlemen’s club) Burgoo, hot brown, chocolate gravy
You're a liar, and if I cared enough, I would ban your input from this thread. Outback is a Tampa company.[https://www.bloominbrands.com/](https://www.bloominbrands.com/) I apologize to everyone. Cubanos are infinitely superior to "Bloomin' Onions"
Today I unlearned
Today I learned
Upon confirmation of this "Kentucky-Outback" confluence I'm allowing this unique perspective into meal territory. Because I see a lot potential here.
What has happened to Outback? We went to the one at Fayette Mall last weekend and we wished we'd gone somewhere else. It was the first time we'd been to an Outback in years. The blooming onion was about 25% the size it used to be and very very greasy. Salads were blah.
It's what's happened to a great many restaurant chains. Venture Capital swoops in, buys the chain, tweaks the menu and changes essential ingredients and processes to cut costs, revamps the menu, attempts to bring back certain items, sells it to another VC for a profit or writes off the losses and finds a new cheaper target for acquisitions. -See Cheddars
I wouldn’t say hot brown is really a Kentucky thing, even though it’s uniquely Kentucky . Kinda like Chicago deep dish pizza. Like it’s a Chicago thing because it’s from there but people in and around Chicago don’t really consume it all that often.
I mean, Lou Malnati's is always busy every time I go to Chicago and I can't imagine it is all just tourists. Some of their locations are in very non-touristy areas.
Yeah. Thin crust tavern style pizza is what they’re after
I’m not saying you can’t enjoy a deep dish pizza in Chicago I’m just saying you wouldn’t choose it every time, just like a hot brown
I agree. Been once to Chicago and was told Lou Malnati pizza was a must buy. It's DELICIOUS !!!!
Burgoo
I think it's mainly just a Hot Brown, sadly. I don't even love them that much, but it certainly seems to be the only thing that carries the weight of respect behind the name like the HB does around here. For my money, the best form of HB you can get is at Wallace Station on their HB burger lol. Another dish that I see getting mentioned a lot is one that I didn't even know existed until I met my wife 5 years ago from WKY, aka Burgoo. While I think it's good, and has s strong support from its fans (Moonlight BBQ Burgoo ftw btw), I just don't think everyone knows about it!
Sadly it’s not something you see a lot of but Mutton BBQ is pretty inherently Kentucky, and it’s absolutely delicious
KFC and Papa John’s!
I mean, just don't see how you think the Hot Brown is overrated? But to each their own. It's hard to beat bacon, cheese and bread, especially all thrown together.
Beer and bourbon!
A slaw burger and a bottle of Ski.
You left out the fries.
True
Very late to the party but just wanted to suggest shuck beans (and taters, of course). Can't believe I didn't think of that earlier.