LOUISVILLE Ky. It’s 2 a.m. on a Saturday in September, and Park Place on Main executive chef Jay Denham is in a farm field wood-smoking a 220-pound hog. The product of a Maysville, Ky., farm, Denham is no stranger to all-night barbecuing, so he's prepared with provisions: a glass of real moonshine for sipping and a bag of chips for sustenance. Should he fall asleep, his cell phone alarm rings every 30 minutes to remind him to refuel or moisten the fire with a hose. Fifteen hours from ...

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