Got a question for my fellow Kentuckians. Why is it that, when talk turns to regional cue differences, Kentucky---which has a unique style of its own---is hardly ever mentioned? We hear about eastern NC and its vinegar sauce, and South Carolina’s mustard. There’s Memphis style; and Kansas City style, and Texas style. We're told that in western NC, whole hog is king; and beef rules in the Lone Star State, and pork ribs in a sweet sauce defines KC cue. But nary a word about the Bluegrass. Even the barbecue joints in central Kentucky ignore the home-grown style. Almost all of them take either the Memphis or Kansas City routes (and most of those I’ve tried do those badly---but that’s another issue). So, anyone got any ideas as to why Kentucky style doesn’t have a bigger presence?