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

Jill