jmcquown wrote:

> Gregory Morrow wrote:
> > Hey Jill, a quick question here...
> >
> > What is "Memphis - style" bbq...???
> >
> > I could look it up I guess but I thought I'd ask a "native" ;-)
>
> Okay, I've had time to ruminate on this. I don't know there is much
> difference between "Memphis Style BBQ" and say, North Carolina BBQ, except
> perhaps marketing by the city managers and restaurant owners We do
host
> the largest international BBQ cooking contest every May.
>
> As for the Q itself, PORK. Texans might adore beef (and I've had some
good
> beef Q too) But here slow smoked pork shoulder, pulled (shredded) is
> probably the most popular. Served on hamburger buns, usually with sauce
and
> coleslaw on top of the sandwich.
>
> Then there's the ribs. Also slow smoked. To sauce or not to sauce?
> Depends on where you go. I prefer dry ribs. And the sauce - what kind?
> Vinegar or mustard based? Again, depends on where you go. I find the
> vinegar based is most prevalent.
>
> The best Q (if you don't make your own at home) is, IMHO, found in those
> small, hole-in-the-wall Mom & Pop type places.
>
> Now don't get me wrong - Charlie Vergo's Rendezvous serves a mean plate of
> ribs (dry - don't ask for sauce; you'll be given a rather pitying look)
and
> equally good slow smoked shoulder. Served with spicey pinto beans and
slaw
> on the side.
>
> Gridley's was Q king for years - wet ribs and very tasty. Corky's likes
to
> claim they have "Memphis' Best BBQ" but I would beg to differ. It's OK.
> Perhaps it's because I and everyone else at the office got "Corky'd out"
> because nearly every time we had a meeting that's what they served for
> lunch. Their "BBQ beans" are, I suspect, simply institutional sized cans
of
> Trappey's ranch style beans with jalapenos; at least they taste like that
to
> me.
>
> I don't know if this post raises more questions than provides answers
>


It's a pretty fine explanation, many thanks ;-)

--
Best
Greg