quote:

Originally posted by Louis

Pete, A few miles below Hopkinsville, there is a place called Knockum Hill Bar B Que. It’s actual address is: 11185 Highway 107 South, Herndon, Kentucky 42236; Phone: (270) 271-2957.

They have WEIRD hours. Try this:

Friday 9 a.m. to 6 p.m.

Saturday 9 a.m. to 3 p.m.

That’s it!

When I arrived, I drove into the driveway of some guy’s house. Off to the side of his home is his barbecue restaurant, which has a handful of tables inside. Behind his restaurant is a very large pavillion with maybe 40 picnic tables for large gatherings.

Knockum Hill does a large take out business. I realized why later. The food is good, but their portions are humongous.

I was told to order the BBQ pork chop, which I did. When they brought it to my table, although I was told it would be large, I was still unprepared for how large it was. The pork chop had to be at least 4 inches thick and 6 inches wide. I wish I had a tape measure, but I know I’m very close in my calculations.

The taste? Well, it’s mild. It reminds me of Tennessee barbecue, which is generally milder than what I am used to in the northwest corner of Kentucky. It needed a little sauce, but only a touch. (And it was good sauce, I might add. Thin, but very tasty.)

But the pork chop’s most enduring quality was how juicy it was. In my experience, a pork chop is usually kind of dry. This had to be the juiciest pork chop I ever put in my mouth. Butter tender. Very flavorful. Juice drizzling down my chin. I could only eat a third of it. It was just too large to eat in one sitting.

I got a barbecue pork sandwich to go, which I ate the next day. If anything, that sandwich had more flavor than the pork chop.

Apparently, the restaurant is a sort of glorified hobby for the guy who runs the place. Something for him to do on weekends. But boy, what a hobby, and well done!

Four inches thick and six inches wide! Are you sure it was a pork chop????

I have never seen or had one like that.

I am sure that it would be good if you could stand still while they cook it that long. Perhaps I missed the point??

Paul E. Smith
Knoxville, TN