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I found this on Monroe County BBQ:
A third “major” Kentucky tradition is the “Monroe Co. style” dominating barbecue menus in 5 south-central counties: Monroe, Barren, Cumberland, Allen, and Warren. Locals refer to it as “shoulder.” Boston Butts are frozen and cut into thin slices, bone in, with a meat saw. Pitmasters burn down hickory slabs and shovel the coals underneath iron grates that hold dozens of slices of shoulder (and chickens and pork tenderloins), flipping and sopping them with a “dip” of vinegar, butter, lard, cayenne and black pepper. If you like spiciness, then order a shoulder plate “dipped”; milder palates might prefer “sprinkled”; idiots like me can ask for “suicide” and get a healthy ladle of sauce skimmed off the top of the dip pot, where the fat and spices mingle. Popular side dishes in this region include vinegar slaw and eggs pickled in this peppery vinegar dip.