On the list of things Southerners love, barbecue comes somewhere between Saturday afternoon college football games and Elvis Presley’s music.

Every Southern state from Tennessee to Texas hails the superiority of its barbecue, and Kentucky is no exception.

Hickory-smoked barbecue has been a staple of commonwealth cooking since frontier days, when it was served at church gatherings, picnics, pie suppers and “moonlights,” where square dancing to a string band was an occasion calling for nothing but the best barbecue.

The best Kentucky-style barbecue is usually pork or mutton smoked in a hickory pit, basted with savory sauce, and traditionally served with a big slice of white onion and corn cakes……

……… In November, barbecue aficionados across the commonwealth will converge on Danville’s Constitution Square for the inaugural Kentucky State BBQ Festival, Nov. 5 and 6.

Superstars in the world of barbecue smoking will fire up their grills for the event, where attendees can taste and not just salivate over what is being prepared.

Among those confirmed for the festival are pitmasters Ray “Dr. BBQ” Lampe, a host on CBS Sports’ Ultimate Barbecue Showdown and a judge on the Food Network’s Tailgate Warriors, and Carey Bringle, whose Memphis Wet Sauce was named the No. 2 barbecue sauce in the country by Bon Appetit magazine. Joining them will be two-time Memphis in May’s Whole Hog World Champion Melissa Cookston, and TLC’s Pitmaster finalist Moe Cason.

For more information, go to KentuckyBBQFestival.com