What would you all recommend for food (preferably bbq) in/around Memphis area? Will be traveling through there and plan to spend a good part of the day in the area. Thanks.
BBQ Recommendation for Memphis/Sights...
- Thread starter jussbad
- Start date
i consider myself a pretty good BBQ conisseour. With that being said, we went to Rendevous (know this aint spelled right) BBQ and it was awful. I know Pres Bush carried PM of Japan there, but I have had better BBQ at conveniance stores. Lotsa options in Memphis, don’t try this one
codebreaker
Single-Sixer
I used to prefer Corky's BBQ but haven't been there in 30 years so I'm not sure anymore.
Every time I went to the Rendezvous, I couldn't stop thinking, if this place catches on fire, we've had it. It's in a basement in an alley across the street from the Peabody.
Every time I went to the Rendezvous, I couldn't stop thinking, if this place catches on fire, we've had it. It's in a basement in an alley across the street from the Peabody.
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Bob Wright needs to chime in here, he's our resident Memphian and BBQ connoisseur. I have kids in Memphis and am there pretty often. Corkys is good, as is Central BBQ.. Bob can probably clue you on an off-grid place that he thinks is tops.
codebreaker
Single-Sixer
Is that a clue in your last sentence?
Bob Wright
Hawkeye
My favorite place in called The Three Little Pigs. Its located off the Mt. Moriah exit on I-240. My preference is to ask for dark meat and hot sauce. Central BBQ and One and Only are both good, but don't ask for dark meat. Such request is often met bya blank stare. Asking for "bark" might get some decent meat. The Commisary in Germantown is also well respected, especially their ribs.
Well I would say, just stay hungry until you drive into Texas and have some real BBQ.
Ha!
Ha!
black1970
Blackhawk
There is no real BBQ in Memphis. I am 75 miles East of there and there is a BBQ trailer on U S Highway 45 North that puts the Memphis crap to shame. Also much better BBQ in Jackson on I-40. 87 BBQ at exit 87.
On and Only on Germantown Parkway is the best in Memphis so to speak.
On and Only on Germantown Parkway is the best in Memphis so to speak.
OP
We will be in Texas the next day. Dallas and then Tyler.Well I would say, just stay hungry until you drive into Texas and have some real BBQ.
Ha!
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I went to a co reference in Memphis years ago. My editor gave me a $20 and asked me to bring him a rack of ribs(dry rub) from The Public Eye. My bride and I ate there and enjoyed it.
Bob Wright
Hawkeye
Well I would say, just stay hungry until you drive into Texas and have some real BBQ.
Ha!
Been there, done that. Came back to Memphis.
Bob Wright
Bob Wright
Hawkeye
I ave tried several locations o f One And Only. I asked for dark meat and just got a blank stare. Also asked for hot sauce and they brought out bottles of Tabasco and Louisiana Hot Sauce!
Bob Wright
Bob Wright
Hawkeye
As to Texas BBQ, seems they all start with beef, them add some sugary sweet sauce. Best BBQ we found in Texas was at the old Southfork Wranch.
Bob Wright
Bob Wright
Enjoy the trip. And if I were honest, I would tell you there isn’t any good BBQ in Dallas. None that I can find anyway.
I was only kidding about TN BBQ. It’s different than the sweet saucy stuff here in TX. It’s good, just different.
It aint the best, but in Tyler go to Earl Campbel’s bbq place and get Hot Links. I just enjoyed eatin there.
Now between Memphis and Dallas, you will go through Arkadelphia Ar. Off I-30, 1/2mi to West is Allen’s BBq. They hav a fine pulld pork open face sandwich. Thats in my neck of the woods
Or get off in Texarkana, Ashdown exit. 1/2mi South is Neimann’s bbq. They hav really good brisket
I know ur from Ca, dont know if yall hav Texas Roadhouse’s or not. Ifn yall don’t try one. Can make a good meal on their rolls and loaded fries
Now between Memphis and Dallas, you will go through Arkadelphia Ar. Off I-30, 1/2mi to West is Allen’s BBq. They hav a fine pulld pork open face sandwich. Thats in my neck of the woods
Or get off in Texarkana, Ashdown exit. 1/2mi South is Neimann’s bbq. They hav really good brisket
I know ur from Ca, dont know if yall hav Texas Roadhouse’s or not. Ifn yall don’t try one. Can make a good meal on their rolls and loaded fries
You are very misinformed. Sugary sweet sauce is for outsiders. Real Q requires no sauce at all...the proper rubs and the proper wood add in all the needed flavor. Mesquite is best (IMO). Homemade chili sauce (aka hot sauce for outsiders) is an acceptable condiment, but never required or expected. The chili sauce is generally served as a side when corn tortillas are being served with the Q. Makes excellent tacos.
"Old Southfork Wranch" is actually "Southfork Ranch," a tourist trap launched in the late 1970s. Prior to being the "home" of the fictious Ewing clan, that property was owned by a member of Clint Murchison's (Dallas Cowboys) management team. Before that it was a farm...never a working ranch.
Bob Wright
Hawkeye
Ah! Sometimes I have a hard time whether the "W" is silent or non-existant.
Bob Right
protoolman
Service-Sixer
It seems the difference in the definition of BBQ in both areas is 2 different things. I do like them both. Pork in Memphis someday and beef smoked,dry rub slow cooked when in Texas or other western areas. Personally I want the pork with a sweet spicy heat to it and a nice mesquite smoky heat on the beef.
Sounds like you know your Barbecue! But I would be leery of your “chili” …. anyone that spells chile with a i doesn’t usually know what chile is. LOL
Webster's dictionary says the proper spelling for the spicy pepper is any one of the following: chili, chilli, chile. Webster's also says, "In case you're wondering, chili, chilli, and chile are all applicable in chili sauce—referring to a spiced tomato sauce made with red and green peppers."
So, some might spell the pepper chile, while the sauce would be spelled chili sauce - the condiment I described in my post.
[My grandmother told me that "chile" was more commonly a southern slang word, originally "child," used to describe a youngster. She called me that on a few occasions, mostly when I was about to receive an attitude adjustment with a switch.]
Of course, considering you're from Pittsburg (deep east Texas, almost to Louisiana, and influenced by Cajun culture) I'm not surprised at your take. Spanish-language spelling is generally "chile" and Texian spelling is either chile or chili, depending on which part of the state the speaker is from. West Texans? Chili. South Texans? Chile.
Of course, I'm only a 7th generation Texian, so what do I know.
So, some might spell the pepper chile, while the sauce would be spelled chili sauce - the condiment I described in my post.
[My grandmother told me that "chile" was more commonly a southern slang word, originally "child," used to describe a youngster. She called me that on a few occasions, mostly when I was about to receive an attitude adjustment with a switch.]
Of course, considering you're from Pittsburg (deep east Texas, almost to Louisiana, and influenced by Cajun culture) I'm not surprised at your take. Spanish-language spelling is generally "chile" and Texian spelling is either chile or chili, depending on which part of the state the speaker is from. West Texans? Chili. South Texans? Chile.
Of course, I'm only a 7th generation Texian, so what do I know.
There you go ….. you made my point in the type of chili/ chile you make or prefer. Don’t always judge a book by its cover as I have lived in Pittsburg TX for 4 months! I am native New Mexican, lived there over 60 years. And just in case you don’t know there is a huge difference between NM chile, Texas chili and Mexico chile. Mexico is predominantly made with jalapeños and Pablano peppers. Texas…. I haven’t figured it out yet! Seems like lots of tomatoes with beans (which Do Not belong in Chile)
Neither of these will compare to world famous Green or Red chile liken to the Hatch varieties found in New Mexico (some southern colorado).
My disagreement wasn’t about the meaning, as i know how to use a dictionary too….. it was more about what a person defines what he puts on the table and considers it Chili! But just my humble opinion
And no disrespect to your GM but “Chile” is a NM term…. always has been. The Mesilla valley along the Rio Grande in Southern NM has a climate, soil and condition that are unique to the growing of actual green and red chile.
congrats on seven generations of Texans ….. you keep on enjoying your generational chili!
Historically there was very little interaction between Texians/Texans/Tejanos and residents of New Mexico. Even after the eastern part of New Mexico became part of the Republic of Texas (1836) Texans rarely visited NM"s major cities. Hostile wasn't quite the term, but almost.
It follows, then, that Texas chili correspondingly was never influenced by things in New Mexico.
Texas chili may include various grades of beef (in chunks, no ground beef). Texas chili excludes chicken or pork (although on occasion, bits of pork are added for a special flavor). Chili NEVER includes beans. [Beans are to chili as hamburger helper is to meatloaf - something to reduce the meal's cost and degrade the flavor.] There are hundreds of varieties of chilis, and many of them are traditionally grown in the lower Rio Grande Valley (beginning just north-west of Brownsville).
Beginning in the 1970s, for many years I would spend 6 to 8 weeks per year in Albuquerque and Santa Fe, New Mexico. And before that my family vacationed in Red River/Taos for many years. The point is, I've eaten New Mexican style chile and other New Mexico-style Mexican foods many times. The food is distinctly New Mexican, and I sense an "Indian" spin on its ingredients and preparation. It is normally very spicy (some say hot). It is delicious.
And it is not TexMex.
But that's OK.
It follows, then, that Texas chili correspondingly was never influenced by things in New Mexico.
Texas chili may include various grades of beef (in chunks, no ground beef). Texas chili excludes chicken or pork (although on occasion, bits of pork are added for a special flavor). Chili NEVER includes beans. [Beans are to chili as hamburger helper is to meatloaf - something to reduce the meal's cost and degrade the flavor.] There are hundreds of varieties of chilis, and many of them are traditionally grown in the lower Rio Grande Valley (beginning just north-west of Brownsville).
Beginning in the 1970s, for many years I would spend 6 to 8 weeks per year in Albuquerque and Santa Fe, New Mexico. And before that my family vacationed in Red River/Taos for many years. The point is, I've eaten New Mexican style chile and other New Mexico-style Mexican foods many times. The food is distinctly New Mexican, and I sense an "Indian" spin on its ingredients and preparation. It is normally very spicy (some say hot). It is delicious.
And it is not TexMex.
But that's OK.
lol….. there was very little interaction between Texans and the early inhabitants of New Mexico because Texas wasn’t here!
Santa Fe was founded in1607
Nacogdoches is considered to be the oldest city in Texas 1779
Santa Fe was founded in1607
Nacogdoches is considered to be the oldest city in Texas 1779
Who considers Nacogdoches "the oldest city in Texas 1779?" Historians don't. First, Texas history records that the Spanish founded a mission in Nacogdoches in 1716, not 1779 (French explorers founded it's twin, Natchitoches, LA, in 1714). Of course this is the oldest Anglo settlement, since the Nacogdoche tribe of the Caddo Indians had lived in Nacogdoches for at least 10,000 years.
But a full 180 years before the Spanish founded Nacogdoches, in 1535 Spanish explorer Cabeza de Vaca founded Presidio, Texas (located in the Texas Big Bend). At least that's what my Texas history classes taught me (in the 1950s when I was in grade school). Perhaps New Mexico history books have been subjected to revisionist history, eh?
You rightly point out that Texas wasn't "here." Texas/Mexico historical records report there were fewer than 5,000 non-Indians in Texas as of 1810 (originally read, "1710"), none of whom lived further north than San Antonio. Factually, Texas' unpredictable weather was the culprit. Various Indian tribes roamed North and Central Texas (Apache, Commanche and others) following the annual migration of buffalo herds from Kansas/Nebraska (in the summertime) down to northern Mexico in the winter. Texas was a "passthrough." Those Indians were hunter/gatherers - uninterested in farming Texas' fertile soils. Explorer Stephen F Austin noticed Texas agricultural prospects, motivating him to obtain permission from the Mexican government to colonize North Texas with farmers. And the rest is history.
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black1970
Blackhawk
Just for your information-there would not be a Texas if it were not for Tennessee.
Oh boy …. now you did it!!! He is going to let you have it with both barrels!!! lol
I have only lived in Texas a few months, but soon after the move, found out early that Texans kinda go overboard on State pride. I guess that’s a good thing, but sometimes kinda of obnoxious!
pogomo
Single-Sixer
The barbeque shop on Madison Ave. Small and plain. But delicious BBQ. Also memphis barbeque on Goodman rd. in southaven,ms. Right of i-55. Outstanding food imo.
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