In the barbecue parlors of western Kentucky, customers can have their meat sliced, chopped, or chipped, the last one meaning shredded into hash. That treatment does away with whatever textural excitement may be found in hunks of smoke-cooked mutton, pork, beef, or ham, but it can intensify the flavor, especially if the chipped barbecue is combined with the robust mix of drippin’s and spice known as dip.
In western Kentucky, chipped barbecue is even more hacked up than chopped.