Moonlite Bar-B-Q - A Kentucky Tradition

The Moonlite Story

In

February 1963, Catherine and Pappy Bosley bought Moonlite for $50,000 - a decision that would forever change the lives of generations to come.

Working two jobs to make ends meet, Pappy, age 48, drove a cab for Veterans Cab Company and worked at Fleishman’s Distillery, while his wife Catherine, 42, was a foreman at Glenmore Distillery. When Fleischman’s informed Pappy he was being laid off, they decided to pour everything into their dream. The Bosleys, with their five children, moved in with Catherine’s mother and sold their home, using the $5,000 dollar profit to make the down payment on the Moonlite Restaurant.

Apart from faith and hard work, they entered the restaurant business with no experience and little formal education.

At the time, Moonlite was a 14-year-old barbecue joint with 30 seats including stools at the counter.

Today, the restaurant seats 350 guests, serves 350,000 meals per year, and requires a staff of more than 120 dedicated members working various facets of the business, from catering to the online shop. Some staff have worked at Moonlite for over 20 years. They are considered not only part of the family, but also the heart of what makes Moonlite great.

Despite the success, the restaurant feels as if nothing

has changed in the last 50+ years. You can sense the warm family atmosphere and smell the hickory barbecue pit as soon as you walk through the front doors. Just inside, the walls are lined with memorabilia of famous visitors, awards, and family heirlooms that give the perception you’re stepping into history. The enormous hand-built pit, comparable in size to four mid-size cars stacked together, contains a constant fire burning nothing but hickory wood, which imparts Moonlite’s famous flavor.

There is the sound of friendly banter as locals catch up on “what’s happening” while picking up their order at the fast-paced carry-out counter. Most noticeably are the customers, sitting by the fire or inside a wooden booth, who drive for hours to enjoy top rated food and hospitality. As a destination restaurant, it’s not uncommon to see people from all over the world, from Russian Goodwill Ambassadors to busloads from New Zealand. Even former President Bill Clinton has paid a visit.

Today, third generation Bosleys proudly walk through the doors, benefiting from Pappy and Catherine’s decision in 1963. Moonlite has now grown into something far greater than just a successful restaurant. It’s a Kentucky tradition.

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Moonlite Today

Did you know?

•

40 cents was the cost of the first Moonlite mutton sandwich.

•

Pappy, who dressed in overalls and chewed a cigar, worked 18-hour days and ran the restaurant every day as if it was going to go out of business.

•

The enormous Black Kettle that sits in front of the restaurant signifies the burgoo pots inside the kitchen.

•

Upon first opening, Catherine would make pies at home to sell and serve at Moonlite.

•

Over 350,000 meals are served each year at Moonlite with annual sales estimated at more than $5 million.

•

On Halloween in 2003, Moonlite sold 19,000 sandwiches in one day.

•

Famous visitors, including former President Bill Clinton, former Vice President Al Gore, former second lady Marilyn Quayle, U.S. Senator Evan Bayh, Jim Nabors, Bill Monroe, Pam Tillis, William Shatner, Kevin Costner, Reba McIntyre, and Emmylou Harris are a few whom we have served.

•

The Bosley Family’s first menu, along with Pappy’s knives, are now on permanent display at the Southern Food & Beverage Museum in New Orleans.

•

“Kentucky Burgoo” is the celebrated stew served on Derby Day.

•

In the 1940s, Moonlite was a gas station in an old one-car garage metal building.

•

Moonlite is the largest user of mutton in the country, serving 6,000 to 10,000 pounds of mutton per week.

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Pappy came from an era when most Americans dreamt of owning their own businesses and being their own bosses.

Through hard work, Pappy was able to fulfill this dream and also lay a foundation for multiple generations to come.

Our expanded enterprise now boasts carry-out, extensive catering, an online store, a USDA-inspected processing plant, and a wholesale division.

As an authority in barbecue, we’re always looking to expand all facets of the business.

Three generations of Bosley ownership (Pictured above, left to right): Chris Bosley, 3rd Generation Owner; Jeanie Bosley Heath, 3rd Generation Owner; Ken Bosley, 2nd Generation Owner; Patrick Bosley, 3rd Generation Owner

Owensboro

kentucky

A p i t a b ov e t h e r es t - i f i t ’ s n ot Ow e n s b o r o ba r b ec u e , i t ’ s n ot r e a l ba r b ec u e .

O

wensboro, known early in its history as Yellow Banks, is named for Colonel Abraham Owen, a Kentucky legislator and soldier.

Owensboro is the county seat of Daviess County, named for soldier-lawyer-orator Colonel Joseph Hamilton Daveiss. (The “i” and “e” in Daveiss’s name were accidentally switched in the legislation creating the county’s name.)

Activities included tobacco spitting, pie eating, and fiddling.

The original brochure described the Festival as an attempt to “bring together the atmosphere of a country church picnic & the excitement of an urban street festival”to “spotlight Owensboro as the Bar-B-Q Capital of the World.”

In 1980, 11 teams entered, cooking more than 10 tons of mutton, 2,000 chickens, and 1,200 gallons of burgoo. The crowd was estimated at 30,000.

Owensboro commands a sweeping view of the Ohio River from its downtown riverfront. The historic river helped give birth to the city nearly two centuries ago and nurtured its growth by bringing steamboats laden with passengers and goods to the city’s doorstep.

A 1995 economic impact study by the Kentucky Department of Travel advised the Festival’s two days contributed approximately $2.4 million to Kentucky’s economy with $41,000 to local government tax revenues.

Among other things, Owensboro is famous for the International BarB-Q Festival, which draws barbecue fans from all over the world. The festival, held the second weekend each May, helped put Owensboro on the map. Every May, 20,000 pounds of ewes (female sheep, known as mutton) are cooked over open pits fired by hickory logs. Different teams of area barbecue cooks compete to see who can claim “The Governor’s Cup” by cooking the best mutton, chicken, and burgoo.

The Festival was ranked No. 5 in USA Weekend’s 10 “most prestigious and entertaining BBQ competitions” in 2014. In 2015, Owensboro was named #8 on a list of the 11 best BBQ cities in the US by thrillist.com.

But even before the International Bar-B-Q Festival was started in 1979, Daviess County developed its barbecue fame naturally. The first barbecue on record here, but probably not the first in the county history, was on July 4, 1834. Since then the barbecue fires have been burning almost continuously from summer to summer. Some families are now on their fifth generations of barbecue cooks. Each summer, area Roman Catholic

The first Festival was held April 27-28, 1979, downtown on the riverfront. It was sponsored by the Owensboro/Daviess County Chamber of Commerce in conjunction with local barbecue restaurants.

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I n Lov i n g M e m o ry o f

Hugh “Pappy” Bosley Sr. (1914 - 2003)

& Catherine Bosley (1919-2003)

parish barbecues attract 5,000 or more people to a single picnic. In 1981, parish cooks estimated that well over 50 tons of mutton, 10,000 chickens, and 4,000 pounds of pork were consumed along with 8,000 gallons of burgoo at parish picnics.

What distinguished Owensboro’s barbecue from the barbecue in the rest of the world? It’s the local popularity of barbecued mutton.

Why is barbecued mutton so popular here? There seems to be about as many answers to that question as there are sheep roasting over the pits.

Some say that the early Welsh settlers who made Daviess County home raised enormous herds of sheep; so it was only natural that if a barbecue was in order, mutton would be the meat. Agricultural records for early Daviess County seem to support that argument. In 1860, for example, there were more than 11,000 sheep compared to 6,570 beef cattle; obviously, radically different from today’s records.

Others explain the passion for barbecued mutton is an acquired taste that began with the early Roman Catholic picnics which served mutton because it was the meat parishioners donated. If there had been an abundance of beef cattle, then it would’ve been beef that was barbecued.

This explanation is paralleled by the idea that mutton doesn’t taste good fried or boiled. To some in those early days, barbecuing mutton was the only way these fourlegged creatures were good to eat.

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Catherine and Pappy Bosley bought Moonlite for $50,000 from Sonnie and Sadie Bertram and J.C. and Betty Stinson in 1963. The Bosleys used the $5,000 profit from selling their house to make the down payment, moved in with Catherine’s mother, and entered the restaurant business with no experience and little formal education. He was 48 and she 42; they had five children.

The cleaver and butcher knife that Pappy used to cut up an estimated 250,000 mutton carcasses at Moonlite Bar-B-Q Inn over a 40-year period are now enshrined in the Southern Food and Beverage Museum in New Orleans, along with an original menu from 1963-1965.

“If our children do not gain a sense of mission as they grow up, they may slide into the pews as adults to live their entire lives without experiencing the privilege of God using them in a significant way.”

- Quote carried by Pappy Bosley

by Dennis Rainey

The

Moonlite buffet is the main event, and according to

People come from miles around to feast on our world-famous buffet, which makes Moonlite a must-stop for anyone visiting from out of

Gourmet Magazine,is “spectacular”and “puts Owensboro

state, or from out of the country.

barbecue in a class by itself.” Our evening buffet offers a never-ending variety of delicious barbecued mutton, pork, ribs, chicken, ham and

Our buffet is contained in its own room with staff to keep the contents

beef, numerous vegetables, a fantastic salad bar, and a dessert bar of

fresh, clean, and never-ending. On one side of the buffet there is an

homemade pies. The buffet allows you to try something new or eat

abundance of barbecue and other meats with a large collection of

extra of your favorites. The buffet is like an extension of Grandma’s

country-style vegetables, including our special recipe corn muffins

family table where at any moment you might hear, “Ya’ll, there is plenty

(see page 34).

more.” Our lunch buffet is a pared down version of the evening buffet.

Along with the large salad bar located across the room that features our

Customers can also order from the menu. For those who know exactly

own recipe for banana salad (see page 34), our Blue Ribbon Desserts

what they like, the menu features classic options like the barbecue

have their own counter and you can always find a warm cobbler and

sandwich served Owensboro-style on a hamburger bun with barbecue

soft serve ice cream.

sauce, sliced onion, and pickles, and accompanied by Pappy’s famous mutton dip.

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Moonlite Bar-B-Q Inn Hours (Restaurant, Store, and Carry Out) Monday - Thursday 9 a.m. - 9 p.m.

Friday & Saturday 9 a.m. - 9:30 p.m.

Sunday 9 a.m. - 3 p.m.

Holiday Hours

With the exception of the below days, Moonlite is open the above hours.

Easter Sunday - Closed Thanksgiving - Closed Christmas Eve - Close Early at 3 p.m.

Christmas - Closed New Years Day - Closed

Buffet Hours

The lunch buffet is served from 11 a.m. to 2 p.m.

Monday through Saturday.

A dinner buffet is served from 4 p.m. to 9 p.m.

Monday through Thursday, and 3:30 p.m. to 9:30 p.m. on Friday and Saturday.

On Sunday, a brunch buffet is served from 10 a.m. to 2:30 p.m. and the restaurant closes at 3 p.m. so the family can spend some time together.

Need to See a Menu?

Along with the buffet, customers can always order off the

menu for barbecue dinners, sandwiches, country ham, deliciously seasoned vegetables, fresh salads, catfish (on

Thursday and Friday nights), and homemade desserts, including some of our Blue Ribbon Pies.

CarryOut Moonlite also has a fast-paced carryout department which serves the Owensboro area with a complete take-

out menu. We offer everything from sandwiches to bythe-pound products in our take-out.

Moonlite also proudly serves farmraised catfish fiddlers and filets on Thursday and Friday nights on the buffet and on the menu.

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Moonlite Catering

RIVERPARK CENTER 101 DAVIESS STREET

12 MINUTES FROM MOONLITE

M

oonlite’s catering department has come a long way from serving barbecue and baked beans out of the back of a station wagon, which is how the catering business began 40 years ago.

Today, Moonlite Catering can handle a dinner party for 10 or a company picnic for 15,000.

“It wasn’t even called catering back then,” says Jeanie Bosley Heath, who oversees the catering business, referring to the early days. “It was really just bringing food to events for family and friends. The catering business gradually grew from there and took on a life of its own.”

Building the catering business was a family affair, just like everything else at Moonlite. They collected recipes from family members and pulled from the restaurant.

But make no mistake, Moonlite’s catering department goes way beyond the restaurant’s buffet offerings. Jeanie and her team can handle anything from a picnic basket for the family outing to black tie affairs, wedding receptions, or any other large gathering.

Moonlite’s professional catering staff handles the arrangements, prepares the food, and then provides the service at your home, office, or wherever you choose. “When it comes to catering, there’s nothing we can’t do or won’t do,” Heath says. The experience begins with a oneon-one meeting so Heath can put a unique personal touch on what the customer wants for their catered event.

“Traditional catering is at the heart of what we do, but we go beyond barbecue,” Heath says. The thought that’s always in the back of her mind is What if this was my daughter’s reception? What would I want? How would I want to be treated? “We’re in the hospitality business,” Heath says. “That’s what the restaurant does and we carry that on to our catering business.”

Heath also says the catering business is a passion that has grown over the years. “It’s very rewarding to think we’ve made someone’s special event a little more special with our food by the way it’s presented and the way our staff handles the event. Those are the two things people remember: the food and the experience.”

“We feel very blessed and we’re thankful to have a family business that has been an asset to the community.”

- JEANIE BOSLEY HEATH

While you’re in town, you may want to take in a show at the RiverPark Center, a non-profit Regional performing arts and civic center that has been a landmark on the downtown Owensboro riverfront for 25 years.

The RiverPark Center is home to Cannon Hall, a state-ofthe-art 1,479 seat auditorium; the 300 seat multipurpose Jody Berry Cabaret Theatre; an extraordinary outdoor entertainment patio on the banks of the beautiful Ohio River that also hosts the main stage of our summer-long music festival Friday After 5; as well as meeting rooms and a bricked center courtyard.

Owensboro Symphony Orchestra, Owensboro Dance Theatre, Back Alley Musicals, and many other community organizations perform at the RiverPark Center, but national touring acts also grace the stages. On several occasions, major theatrical productions are assembled and rehearsed right here. National and International Broadway tours such as 42nd Street (International Tour), Joseph and the Amazing Technicolor Dreamcoat, Super WHY Live, ELF, Tommy, and numerous others have launched from RiverPark Center.

Moonlite will also cater events held at the RiverPark Center.

The Burgoo Story

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wensboro’s burgoo is a hearty

How Did Burgoo Originate?

soup made from mutton,

beef, chicken, and a variety of

One tradition says that burgoo came to this

vegetables. No two cooks prepare it the

country from Wales. It found its way to the

same way and most keep their recipes a

Kentucky frontier through Virginia, but Daviess

closely guarded secret.

Countians have long claimed that the WelshVirginia dish was a low-quality soup, not

Burgoo experts disagree about what

burgoo.

actually goes into burgoo. Each area of Kentucky, and even individual burgoo

The evolution of burgoo, and its contents in its

burgoo.

Brunswick Stew. Burgoo developed in the early

cooks, use different types of meat in their

early days, seem markedly similar to those of 1800s as a wild game stew with vegetables.

Here at the Moonlite Bar-B-Q Inn, we

About the only point on which burgoo experts

prefer to use mutton and beef. Mutton

agree is the consistency of the soup. A good

gives burgoo a wild game-like flavor

burgoo should be thick, but still soupy. This

that holds its own against the spices and

is the reason for the long, slow cooking time,

vegetables in our burgoo. Our Moonlite

which gives the burgoo time to thicken

Burgoo recipe began with Pappy and

naturally.

has been handed down and preserved through the generations.

Daviess County Burgoo Burgoo was first served to crowds at political

rallies and has become a traditional menu item at historic racetracks such as Churchill Downs (Louisville) and Keeneland (Lexington).

Here in the Owensboro/ Daviess County area, Catholic parishes regularly cook kettles of

burgoo at their church picnics, further giving Daviess County a reputation for burgoo.

Burgoo also takes center stage at the

International Bar-B-Q Festival, held the second In Memory of Hugh Jr. “Benny” Bosley 3/22/41 to 11/29/13. Chef Bobby Flay with Benny cooking burgoo together at the Kentucky Derby in Louisville, KY.

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weekend in May each year. At Moonlite, we

serve burgoo every day because it is the perfect accompaniment to barbecue.

bluegrass museum 117 DAVIESS STREET

10 MINUTES FROM MOONLITE

mail order Working late? Have a meeting tonight? Moonlite products are perfect for those nights when you need a quick, hearty meal.

Keep your pantry stocked with our canned goods and bring the best of Moonlite right to your table in a matter of minutes.

It’s so simple, just heat and eat!

During your visit to Owensboro, the International Bluegrass Music Museum is a “must see”!

Set in the heart of downtown Owensboro, this interactive museum is dedicated to preserving and encouraging the growth of Bluegrass music. See the changing exhibits, hear examples of the music from the roots of the genre to today’s newest acts, take a guided tour with instrument demonstrations, and try creating your own bluegrass mix.

Due to our diverse selection: Perishable products are indicated by a “P” at the front of the item number and Non-perishable products are indicated by an “N” at the front of the item number. Great care is taken when packaging any of our products for shipping.

Burgoo - 16 oz jar

N103 Moonlite

Burgoo - 32 oz jar

P011 Burgoo

June of 2016 saw the groundbreaking on a brand new Bluegrass Music Center just three blocks west of the current location. With plans to open in Spring of 2018, this state-of-theart facility will be much more than a museum. Plans include a 450-seat indoor concert hall and an outdoor concert area that will accommodate up to 2,000 people. These new venues will allow the Museum to host live music throughout the year, including a regular bluegrass music concert series, as well as Hall of Fame induction concerts, music events to celebrate the opening of new exhibits, and much more.

In its new home, the International Bluegrass Music Museum and Hall of Fame will almost certainly become one of the foremost centers of education and entertainment for bluegrass music in the world.

N201 Moonlite

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by the Gallon - frozen

Moonlite Burgoo Recipe INGREDIENTS: 4 pounds mutton 3 pounds chicken 3/4 pound cabbage, ground or chopped fine 3/4 pound onion, ground or chopped fine 5 pounds potatoes, peeled and diced 2 (17 ounce) cans corn or 2 cups fresh corn (we recommend shoepeg corn) 3/4 cup tomato ketchup 3 (10 3/4 ounce) cans tomato puree juice of one lemon 3/4 cup distilled vinegar 1/2 cup Worcestershire sauce 2 1/2 tablespoons salt, or more to taste 2 tablespoons black pepper 1 teaspoon cayenne pepper (more if you like) add water to desired consistency DIRECTIONS: Boil mutton in enough water to cover. Cook until tender, about 2-3 hours. Throw out broth and bones. Chop meat fine. Set aside. Boil chicken in 2 gallons of water in large kettle until tender. Remove chicken, add potatoes, cabbage, onion, corn, ketchup and 1 gallon of water to chicken broth. Bring to a boil. Meanwhile, chop chicken meat and discard bones and skin. When potatoes are tender, add chicken, mutton, lemon, salt, pepper, Worcestershire sauce, vinegar, and puree. Let this simmer for 2 hours longer, stirring occasionally is it thickens.

Yield: 3 gallons Some area cooks add dried or lima beans, tomatoes, and a little boiled shredded beef or wild game. We do not.

Slow

cooking is the secret to preparing beef.

Moonlite is famous for mutton, but if

Even with the popularity of mutton,

barbecued pork is your preference, you are sure

pork, and ribs, our barbecued beef is one of our most

to enjoy our delicious Bar-B-Q pork, which

sought-after items on the buffet. Maybe that’s because

is smoked to perfection by our pitmasters

you can’t get beef in every barbecue restaurant. At

over hickory wood. Our pitmasters slow cook

Moonlite, we put it front and center and our customers

Boston butts, which are basted with our dip,

have come to expect it every time they fill their plate.

then topped with our sauce.

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PORK & BEEF P003 Sliced

Bar-B-Q’d Pork with sauce

P004 Chopped P005 Sliced

Bar-B-Q’d Beef with sauce

P006 Chopped N003 Chopped P012 Whole

Bar-B-Q’d Pork with sauce Bar-B-Q’d Beef with sauce Bar-B-Q’d Beef 14.5 oz. can

Boston Pork Butt - 3 lb. average

P013 Whole

Beef Brisket - 5-7 lb. average

COOKING TIP

There is nothing quite like the flavor of hickory smoked food. Now you too can enjoy this great flavor. We recommend spreading about 1/2 pound of Moonlite Hickory Chips over the coals. When the flame is gone, put your food on the grill. You will have real hickory flavor to accent your cookout.

N078 Hickory

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Chips - 2 lb. bag

turkey & Chicken

CHICKEn

Turkey

You can get fried chicken lots of places.

Our Whole Bar-B-Q’d Turkey is one of our

Kentucky Bar-B-Q style – slow cooked

served chilled or at room temperature.

But at Moonlite, we serve our chicken to retain the juices so the meat is not

too dry, and hickory infused just like our

mutton, pork, beef, and ribs. It comes out fall-off-the-bone tender and topped off

with our family recipe barbecue sauce to impart our distinct Moonlite flavor. But

don’t worry, there’s always more sauces on the table if you need an extra kick.

most popular meats during the holidays. It is best

P009 Whole P014 Whole

Bar-B-Q’d Turkey - 9-12 lb. average

Boneless Turkey Breast - 7-8 lb. average

Moonlite Mutton Dip original recipe No longer in use* INGREDIENTS: 1 gallon water 1 2/3 cup Worcestershire sauce 2 1/2 tablespoons black pepper 1/3 cup brown sugar 1 teaspoon MSG 1 teaspoon Allspice 1 teaspoon onion salt 1 teaspoon garlic 2 tablespoons salt 2 tablespoons lemon juice 1 2/3 cup vinegar

DIRECTIONS: Mix all ingredients. Bring to a boil. *Over the past decads Moonlite has refined this recipe which no longer uses MSG.

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O

ver the past five decades, Moonlite

owned restaurant, we rely on a slow-cook method,

legend. According to Southern Living

piece of meat must be dipped or basted several

Bar-B-Q has become a Kentucky

over our hand-built hickory burning pit. Each

Magazine, we’ve perfected Owensboro’s old-

times with our vinegar based pit dip. After 12

fashioned Kentucky tradition, being one of

hours, you get the pot-roast tender, hickory

the few restaurants in the country that serves

barbecued mutton. As a fourth generation family-

smoked flavor, no need for sauce, barbecued mutton we are famous for.

P001 Sliced

Bar-B-Q’d Mutton with sauce

P002 Chopped N001 Chopped

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Bar-B-Q’d Mutton with sauce

Bar-B-Q’d Mutton -14.5 oz. can

M

ost places are afraid to let

If you’re barbecuing at home, the best

unless it’s swimming in

buy our Moonlite sauces and dips.

their barbecue be tasted

sauce. At Moonlite Bar-B-Q Inn, we

way to mimic our distinctive flavor is to

put the sauce right on the table!

According to government standards, real

Moonlite Bar-B-Q is slow-cooked

30% of its original weight. The only way

over a hickory log fire in our custom

built pits, which imparts a distinctive

flavor into our beef, chicken, mutton, pork, and ribs.

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barbecue must be cooked to lose at least we do it is with our slow cook method.

Our pit cooks dip (baste) each piece of meat several times during the cooking process., then add our signature sauce

Original Bar-B-Q Sauce N019 18

N020 1/2

oz.

gallon

N021 Gallon

Thick & Spicy Sauce N025 18

N026 1/2

oz.

Gallon

N027 Gallon

Hot Bar-B-Q Sauce N037 5.5 N036 11

oz.

oz.

Very Hot Sauce N031 5.5 N032 11

oz.

oz.

Cooking Sauce N039 1/2

Gallon

Moonlite Dip N007 Pint

after the meat is fully cooked. For cooking

Steak & Dinner Sauce N071 12

enjoyment at home, we sell our original

oz.

Salsa

Bar-B-Q Sauce, Cooking Sauce, and

N072 16

Moonlite Dip, which is what our

pitmasters use during our slow cooking method.

We also sell our Thick & Spicy Sauce, Hot Bar-B-Q Sauce, Hot Sauce, and Very Hot Sauce which is available at the table in the restaurant.

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oz.

SMOTHERS PARK 199 W VETERANS BLVD

11 MINUTES FROM MOONLITE Smothers Park has become the crown jewel of Owensboro’s revitalized downtown district.

The park stretches five city blocks and covers five acres of land with an eye-popping, three-level playground that’s completely handicap accessible. Known as “Lazy Dayz” playground, the structure entices parents and grandparents to play right along with their little ones.

The people of Owensboro and visitors from across the region have found it’s easy to spend hours on a visit to Smothers Park.

There are amenities for all ages.

Parents, grandparents, and kids love the playground. Everyone can enjoy the viewing fountains, the swings, and the overlook.

And many of our older generation love the Shelton Memorial, which is a beautiful monument for POWs, MIAs, and veterans.

USA Today recognized Smothers Park in a list of “10 Best: Playgrounds with way more than slides and swings” in 2015 with this description: “Water plays a big role at this huge downtown park with fountain shows, a waterfall, and Ohio River views from swings.

A 30-foot elevated walk offers a route through trees inspired by the city’s record-size sassafras tree, while a splash area offers a chance for cooling off. “It’s so expansive, the kind of place I’d like my kids to see.”

BOTANICAL GARDENS 25 CARTER ROAD

8 MINUTES FROM MOONLITE If flowers are your thing, Western Kentucky Botanical Garden is your place. The Garden’s hybridized Daylily Collection is nationally recognized. These flowers, which rival the beauty of roses, are the focus of an annual weeklong “Dazzling Daylilies” festival held in June.

The Garden is always changing because it is always growing.

Strolling along over 10 themed gardens, you’ll also notice works of art integrated through the Gardens: a mammoth bouquet basket, children’s art, a gazebo, the historic 1890’s Country Doctor’s Office, and the “Cottage In the Garden.”

If you’re not able to stop by to take a look while you’re in Owensboro, be sure to visit online at wkbg.org.

The Bosley family also sponsors the Children’s Garden at Western Ky Botanical Garden, in memory of Hugh (Pappy) & Catherine Bosley. Providing a wonderful place for children of all ages to have fun and learn about nature, some thematic gardens have included a Butterfly garden, a Zoo garden, and a gourd teepee.

bbq ribs Ask the average person to tell you a city famous for its barbecue, and you might hear answers like Memphis, St. Louis, Kansas City, or Austin. But a true barbecue aficionado knows that sometimes you need to go off the beaten path to find something special. A tradition so authentic that people will travel for miles and miles just to experience it.

At Moonlite, our dining room is full of out of town guests who enjoy our barbecue and side dishes. Ribs are a mainstay on our buffet, but they are also a popular item through our mail order service.

Whole slab pork ribs are great for entertaining. Keep extra in your freezer for special occasions, when you don’t have time to cook, or when you just want to enjoy excellent Moonlite barbecue ribs at home.

Don’t forget to order extra barbecue sauce.

P007 Whole

22

Slab Pork Ribs - 2 lbs. average

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KENTUCKY COUNTRY HAM Each Ham is cured and aged to our exact standards. As

ham by the curing process. The country ham, on the other

a unique Kentucky favorite, the country ham is non-

hand, is shrunk 20-30% through curing and aging, and is

perishable and ready to cook. This makes the perfect gift

therefore much dryer.

for any occasion. If you want to leave the cooking to us, we

Flavor – Country ham flavor is much more intense due to

recommend you order Cooked Boneless Country Ham.

concentration through loss of water and enzymatic activity during aging.

Kentucky Country Ham is different from conventional ham in the following ways: Curing method – Curing ingredients are pumped into the

N041

conventional ham as a brine or a pickle. They are applied to

N042

Whole Country Hams - Ready to Cook 14-16 lb. average

Country Ham Steaks - Ready to Cook 3 steaks per package,

the country ham as a dry rub.

perfect for frying – 1 1/4 - 1 3/4 lb. average

Moisture content - Water is added to the conventional

P010

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Cooked, Boneless Country Ham - 6-8 lb. average

Baked Kentucky Ham

Place the clean ham, skin side up, on a rack in an open pan.

Bake, covered, in a slow oven (300°F) until tender or until the center of the ham registers 170°F on a meat thermometer. This will take 25 to 30 minutes per pound for a whole ham. Use a meat thermometer to take the guesswork out of cooking time.

Insert it till the bulb breaches the center of the ham and does not touch either fat or bone.

Fill the space under the rack in the roasting pan with water to prevent excessive shrinkage. This should help keep your ham moist and tender.

You may either serve the ham at this stage, or remove the skin and glaze.

Glazing

After the ham is cooked, remove the skin and use your favorite glaze. Do not overcook ham or it will fall apart when carved. Use a meat thermometer to avoid overcooking or undercooking.

Remove ham skin with a sharp knife. If desired, score the fat into 1 or 2 inch squares.

Cover with glaze.

Bake in a moderately hot oven (300 to 400°F) about 20 minutes or until brown and glaze.

Our Favorite Glaze Recipe

Mix 1 cup of brown sugar with 3 tablespoons mustard, spread glaze on the ham, add pineapple slices to ham.

TIPS FOR STORING AND USING •

• • • • •

Our country ham does not require refrigeration until you start using it.

Keep it hanging in a cool dry place until ready to use.

The ham must be kept away from flies and insects.

Always unwrap your ham.

Never store it in a box.

You can prepare Kentucky country ham many ways: baked, boiled, broiled, or fried.

Very important: You may expect your country cured ham to have a higher salt content than packing house type. The salt and heavy shrinkage make the country ham keep for months, even years without refrigeration.

These hams are not tenderized or pre-cooked – just country cured, smoked, and aged.

Age spots: Often times white specs appear throughout the meat in aged hams. This in no way affects the quality of the meat but is preferred by many connoisseurs. Due to aging, your ham will have some mold on it. This in no way affects the quality of the meat, but rather indicates proper aging. Wash whole hams thoroughly; use just plain water and a clean cloth.

Broiled Kentucky Country Ham

Fried Country Ham

inch thick in uniform in thickness. Trim the edges slightly,

the bottom of the pan (medium heat).

slices on a broiler pan about 5 inches from the range broiler unit.

After the water has evaporated, allow the ham to brown on both

Start ham steak in a heavy skillet, with just enough water to cover

Use only center slices for broiling. Slices should be at least 1/4 removing the skin if this has not been previously done. Place

sides.

Cook until done, turning once. Do not overcook.

Red-Eye Gravy

Barbecue Country Ham

Remove the ham slices from the pan and pour off any excess fat,

Same as broiled only use your grill.

leaving only the brown residue. Add a little water and simmer for about three minutes, stirring constantly. Pour the red gravy over

Fried Kentucky Country Ham

the ham slices as they are served.

Prepare slices as for broiling except that the thickness should be

Boiled Kentucky Country Ham

1/4 inch or slightly less. Use any part of the ham.

Place on a rack in the pan and cover with water.

Place a small amount of fat in a heavy frying pan and preheat

(medium heat). The fat may be lard, bacon drippings, or rendered

Simmer (do not boil) until the meat thermometer registers 170°F.

ham fat.

Insert the thermometer into the center of the ham so the bulb

Place the ham slices in hot fat and cook slowly, turning frequently.

The ham will be done when the fat portion around the edges is

does not touch fat or bone and the temperature scale is above

the water. Cooking time is about 15 to 20 minutes per pound

for whole hams. Remove from water and follow directions for

slightly browned. Do not over cook.

glazing.

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BAR-B-Q’D HAM

bbq ham

The whole Bar-B-Q’d Ham is fully cooked and

orders. Because of the slow cooking nature of

us select and prepare a delicious barbecued ham

day turnaround for cooking meat supplied by

ready to eat. Save time in the kitchen by having

barbecued hams and turkeys, we require a two-

to grace your holiday table.

our customers. Just remember, we cannot cook wild game because we are USDA inspected.

Let Us Cook Your Ham (or Turkey)

Moonlite will also custom cook your ham or

P008

turkey for the holidays. Just bring in your meat and we will prepare it for you.

During an average holiday season,

we prepare over 2,000 custom cooking

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Whole Bar-B-Q’d Ham – 14-16 lb. average

JAMS, JELLIES & CONDIMENTS N049 Apple N050 Apple

Butter - 9.5 oz.

Cinnamon Jelly - 10.5 oz.

N051 Apricot

Jam - 10.5 oz.

N052 Blackberry N053 Black

Raspberry Preserves - 10.5 oz.

N054 Strawberry N055 Blueberry N056 Damson

N058 Mint

Preserves - 10.5 oz.

Preserves - 10.5 oz.

Plum Jam - 10.5 oz.

N057 Mango

Butter - 10.5 oz.

Jelly with Leaves - 10.5 oz.

N059 Orange N060 Peach N061 Red

Jam - 10.5 oz.

Marmalade - 10.5 oz.

Preserves - 10.5 oz.

Raspberry Preserves - 10.5 oz.

N062 Peach

Butter - 10.5 oz.

N063 Green Tomato N064 Sorghum

Relish - 10.5 oz.

Syrup - 22oz.

N065 Honey N066 Mild

Chow Chow - 8.5 oz.

N067 Sweet N068 Sweet

Onion Relish - 8 oz.

Pepper Apple Relish - 8 oz.

N070 Fig N071 Steak

- 24 oz.

Preserves - 10.5 oz.

and Dinner Sauce - 12 oz.

N072 Salsa

- 16 oz.

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Specialty Items Visit www.moonlite.com for more specialty items.

hickory chips There is nothing quite like the flavor of hickory smoked food. Now you too can enjoy this great flavor by using our Hickory Chips over hot charcoal.

N078

2 lb. bag

Rebecca ruth bourbon balls Ruth of Rebecca Ruth® is noted as the originator of Bourbon Chocolates.

These are simply the best available. Moonlite recommends these potent liquor confections, which are also recommended in the pages of Town & Country and Gourmet, as well as many other national publications.

8 oz 16 oz

N101 N102

Bean Soup Mix Ingredients: Northern Beans, Pinto Beans, Large Lima Beans, Blackeye Peas, Garbanzo Beans, Baby Lima Beans, Green Split Peas, Kidney Beans, Cranberry Beans, Navy Beans, Yellow and Orange Split Peas, Black Beans, Pearl Barley.

N079

1 lb.

Gift Certificates Available Anytime - order online at www.moonlite.com For Any Amount - one dollar to one thousand dollars For Anyone, Anywhere - We will even mail them out for you at no charge.

N200

Gift Certificates

Moonlite Cook Book Our new Family Favorites From Moonlite® “Recipes That Founded A Kentucky Tradition,” cookbook is a collection of favorite recipes from the Moonlite & Bosley families.

N074

143 pages, hard cover 29

ART MUSEUM 101 DAVIESS STREET

12 MINUTES FROM MOONLITE Did you know Kentucky’s second largest art museum is located just two miles from Moonlite Bar-B-Q Inn? The Owensboro Museum of Fine Art is known for its collections, exhibitions, and educational programs, which all make for exciting learning experiences.

The museum itself is a piece of art, with three architecturally important structures including a Post-Modern Atrium and Exhibition Wing built in 1994, and two buildings listed on the National Register of Historical Sites: the pre-Civil War era John Hampden Smith Decorative Arts Wing and the 1909 Carnegie Exhibition Wing. Those three wings house the temporary and permanent galleries featuring national touring exhibitions as well as the museum’s permanent collection dating from the 16th century to the present.

The Owensboro Museum of Fine Art makes a great family outing, especially for anyone trying to walk off an extra trip to our buffet. Kids will love the Waymond Morris “Young at Art” Gallery and ARTLAND, which is a fully equipped studio to let their little minds run wild. Just across the hallway from ARTLAND is Kaleidoscope Kave, an interactive digital gallery that young and old will never forget.

During your visit, don’t forget to walk through Ryan Park, the museum’s outdoor events area, which showcases monumental sculptures and a large collection of public art acquired by the museum for the downtown riverfront development.

Specialty Items Shirts

Logo on front, design on back.

N085 Pit N086 Pit

Crew - Black

Master - Orange

N084 Peace, Love, Bar-B-Q N092 Original

(Tie-Dye)

Logo Shirt - Natural

N108 Pig

with Guitar

N109 Camo

Design

hats N088 Hat N089 Hat N112 Hat

- red

- white

- Kentucky Blue

N113 Youth

Hat - Red

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mugs & shot glasses NO77 Shot NO75 Coffee NO76 Beer

Glass

Mug - 12 oz.

Mug - 12 oz.

Plush Toys N096 Plush

Sheep

N097 Plush

Cow

N098 Plush

31

Pig

Gift Baskets

32

Gift Boxes

Moonlite gift baskets and gift boxes make the perfect present for any occasion. Our deluxe and super deluxe gift baskets include Moonlite Country Ham, sorghum, bourbon ball candy, sauces, soup mixes, jellies, and more. Gift boxes include a variety of sauces, soup mixes, burgoo, and other specialty items.

N044 Super Deluxe Gift Basket -

Moonlite Whole Country

N046 Moonlite Box

- Country Ham Steak, 5.5 oz. Very Hot

Ham, 22 oz. Sorghum, 15 oz. Burgoo, 8 oz. Rebecca Ruth

Sauce, 5.5 oz. Hot Bar-B-Q Sauce, Bean Soup Mix,

“Bourbon Ball” Candy, 2 lb. bag Hickory Chips, 5.5 oz. Very

6.5 oz. Moondust Rub, and preserves in a wood crate

Hot Sauce, 18 oz. Original Bar-B-Q Sauce, Bean Soup Mix, and Jelly in a presentation basket

N047 Pappy’s Favorite Gift Box

- 18 oz. Moonlite Original

Bar-B-Q Sauce, 18 oz. Thick & Spicy Bar-B-Q Sauce, 5.5 N045 Deluxe Gift Basket

- Moonlite Country Ham Slices,

oz. Hot Bar-B-Q Sauce, 5.5 Very Hot Sauce, and 18 oz.

22 oz. Sorghum, 6.5 oz. Moondust Rub, 8 oz. Rebecca Ruth

Bar-B-Q Dip in a wood crate

“Bourbon Ball” Candy, 2 lb. bag Hickory Chips, 5.5 oz. Very Hot Sauce, 18 oz. Original Bar-B-Q Sauce, Bean Soup Mix,

N048 Gift Box Special

and Jelly in a presentation basket

- 2 lb. bag Hickory Chips, 16 oz.

Original Bar-B-Q Sauce in a wood crate 33

SCIENCE MUSEUM

122 EAST 2ND STREET

11 MINUTES FROM MOONLITE The Owensboro Museum of Science & History is another great place for family fun in Owensboro. The “science museum,” as locals call it, is downtown, just one block from the beautiful Ohio

River in a historic 19thcentury building.

Kids will enjoy Columbo, the Columbian Mammoth skeleton, learn about Kentucky caves in our cave exhibit, experience the thrill of racing in the SpeedZeum gallery, climb a treehouse in the Owensboro Rotary PlayZeum, and much more!

The museum houses over 36,000 artifacts and specimens that reflect our region’s natural and cultural history and bring western Kentucky’s story to life.

During your visit, check the Museum’s website and Facebook page for events and special programs. The guided coal mine tour, for example, is offered Tues - Fri at 3 p.m. and Saturdays at 11:30 a.m. & 3 p.m. For the coal mine tour, the basement is completely transformed to replicate Rudy Coal Mine with displays demonstrating a coal miner’s life in the 1930’s. The tour is included in admission.

Moonlite Banana Salad

INGREDIENTS: 12 bananas peeled 1 cup crushed peanuts Banana salad dressing (see right)

DIRECTIONS: Slice 4 bananas, 1/8 inch thick into bowl. Cover bananas with light layer of banana dressing. Sprinkle layer with peanuts. Repeat layers until all bananas are used.

Banana Dressing: 1 egg yolk 1/2 cup sugar 2 tablespoons vinegar 1/2 cup Miracle Whip® Mix first three ingredients. Bring to a boil over low heat, stirring constantly, as it sticks easily. Remove from heat and slowly add Miracle Whip. Keep refrigerated. Will keep up to two months.

Moonlite Cornbread

*It’s better to make this batter up 30 minutes to one hour ahead of time so it can rise. Yield: 24 muffins.

INGREDIENTS: 1 1/2 cup milk 1 1/2 cup buttermilk 2/3 cup Wesson® Cottonseed Oil 3 eggs 2/3 cup melted butter 1/4 cup sugar 1 cup self-rising flour 3 cups self-rising white cornmeal DIRECTIONS: Preheat oven to 475°. Beat eggs in large mixing bowl.

Add all liquid ingredients, except butter. Mix well. Add flour, cornmeal, and sugar.

Mix well. Blend in melted butter.

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Pour cornbread batter into a hot wellgreased muffin pan. Fill each muffin cup about half full - or pour into iron skillet or flat baking dish. Bake 10 minutes for muffins and 20 minutes for large iron skillet. You can also fry in a hot greased skillet like pancakes until brown on each side.

READY TO ORDER? Place your order online at www.moonlite.com

Or call any weekday 9 a.m. to 4 p.m. Central Time Toll Free: 1-800-322-8989 (Orders only please).

Phone: 270-684-8143 // Fax: 270-684-8105 moonlite.com Our website started around 1996 as a college project by Pat Bosley, third generation family member, and David Hanna, a college friend and fraternity brother. Moonlite’s website started long before e-commerce sites became popular. The idea was sold to Moonlite because Pat, David, and their friends were willing to work for food. The URL, moonlite.com, was later registered in July 1997. Visit the website for additional information on our restaurant, upcoming events, and specials. Be sure to visit us often since we are always updating our website to better serve you, our customers.

Marketing & Public Relations Patrick Bosley, Marketing & Public Relations (270) 684-8143 // 1-800-322-8989 (toll free) // patrick@moonlite.com Customers from near and far come to visit our family table and as grandma would say, “there is always room for more!”

We welcome the local media the same way by responding quickly to inquiries and sharing information for crafting interesting and informative stories.

/MoonliteBarBQ 35

Moonlite Bar-B-Q Inn | 2840 W Parrish Ave. | Owensboro, Kentucky 42301