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" ;-)

--
Best
Greg

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" ;-)

Memphis Style BBQ is what you want to eat when you don't live in Memphis LOL

Seriously, I'll write a longer answer later. Your quick question requires
some thought and a real reply.

Jill

Jill failed to answer Greg:

>> What is "Memphis - style" bbq...???
>>
>> I could look it up I guess but I thought I'd ask a "native" ;-)
>
> Memphis Style BBQ is what you want to eat when you don't live in Memphis
> LOL
>
> Seriously, I'll write a longer answer later. Your quick question requires
> some thought and a real reply.

Over the summer, I got Dotty Griffith's _Celebrating Barbecue: The Ultimate
Guide to America's 4 Regional Styles of 'Cue_. Here are a couple excerpts
from the section on Memphis-style barbecue:

"...barbecue (*always* pork in Memphis) remains a serious business
year-round. So does the debate about whether ribs are better wet (sticky,
with lots of sauce) or dry (seasoned and smoked, with sauce on the side).
While this may seem like a minor issue to someone outside the Memphis
barbecue collective, it is (like most group issues) a very big deal on the
inside."

"It's hard to mind your manners while enjoying a mess of wet ribs. You'll go
through a lot of napkins. The combination of meat, sauce, and smoke makes
for a tender, succulent rib with a touch of sweet. This style predominates
in Memphis."

[Jill, Corky's is listed as one of the best wet-rib places. I believe you're
already familiar with The Rendezvous, a well-known dry-rib place.]

The technique given for wet ribs involves a dry rub (called "The South Shall
Rub Again"), a "Memphis Mop" for the first several hours of cooking, then a
brush with "Tennessee-Style Barbecue Sauce" to glaze in the last half-hour.

The technique given for dry ribs involves the same dry rub as the wet ribs,
an OPTIONAL mop with the "Memphis Mop" during smoking, and a slightly
different sauce to accompany the dry ribs at the table. (The sauce is a bit
more mustardy and less sweet than the wet-rib sauce.)

Bob

Jill failed to answer Greg:

>> What is "Memphis - style" bbq...???
>>
>> I could look it up I guess but I thought I'd ask a "native" ;-)
>
> Memphis Style BBQ is what you want to eat when you don't live in Memphis
> LOL
>
> Seriously, I'll write a longer answer later. Your quick question requires
> some thought and a real reply.

Over the summer, I got Dotty Griffith's _Celebrating Barbecue: The Ultimate
Guide to America's 4 Regional Styles of 'Cue_. Here are a couple excerpts
from the section on Memphis-style barbecue:

"...barbecue (*always* pork in Memphis) remains a serious business
year-round. So does the debate about whether ribs are better wet (sticky,
with lots of sauce) or dry (seasoned and smoked, with sauce on the side).
While this may seem like a minor issue to someone outside the Memphis
barbecue collective, it is (like most group issues) a very big deal on the
inside."

"It's hard to mind your manners while enjoying a mess of wet ribs. You'll go
through a lot of napkins. The combination of meat, sauce, and smoke makes
for a tender, succulent rib with a touch of sweet. This style predominates
in Memphis."

[Jill, Corky's is listed as one of the best wet-rib places. I believe you're
already familiar with The Rendezvous, a well-known dry-rib place.]

The technique given for wet ribs involves a dry rub (called "The South Shall
Rub Again"), a "Memphis Mop" for the first several hours of cooking, then a
brush with "Tennessee-Style Barbecue Sauce" to glaze in the last half-hour.

The technique given for dry ribs involves the same dry rub as the wet ribs,
an OPTIONAL mop with the "Memphis Mop" during smoking, and a slightly
different sauce to accompany the dry ribs at the table. (The sauce is a bit
more mustardy and less sweet than the wet-rib sauce.)

Bob

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

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

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