Apparently, the entire State of Kentucky heard we were talking up Florida-centric BBQ recently and banded together to get some attention on their own BBQ scene.

And it makes sense that the Dead Meat Society should give equal attention to every sub-genre, niche, and state-wide flavor of BBQ out there. (Actually, not a bad idea… That’d total up to 50 posts that just write themselves.)

Food & Wine took a deep dive into the world of Kentucky BBQ, and in case you’re unfamiliar with the bourbon state’s meat game, we’ve done the homework for you.

Here’s what we know about Kentucky BBQ…

1. It’s all about mutton.

Yeah, Kentucky is apparently the “mutton capital of all things barbecue.” Supposedly, the reason dates back to the early 1800s when Scots-Irish and Welsh settlers brought sheep over to the states en masse for wool (not food).

But unlike cooking lamb, which is obviously so much more tender, the settlers had to slow cook the tougher meat of sheep that had outlived their wool years. Thus, mutton BBQ.

And if you need any more proof of the deep history… It turns out Honest Abe Lincoln’s parents had a BBQ mutton at their 1806 wedding feast.

2. It’s also somewhat about something called “burgoo”…

No, that’s not a typo for ‘burger’. Burgoo is a stew of mutton (obviously), corn, beans, and other vegetables that should be thick enough to stand your spoon up in. (So… it’s gravy?)

Please, someone chime in if you’ve had thick burgoo before. We’re pretty open-minded about great food around here, but something about saying out loud, “I’d like to order the thick burgoo,” is throwing off our appetite…

3. You can go get it and find out for yourself.

If you’re in an adventurous mood, get yourself down to Kentucky. The town of Owensboro has 2 top-tier spots for some #KYBBQ: Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q.

Plus, the town holds a whole BBQ festival every May that’s sure to delight a hardcore meat-eater.

On that note, perhaps it’s time to slap some mutton on the smoker yourself. Just to see what happens. Maybe it’s your new favorite meat.