I'm currently working in Texas, mediocre BBQ out here is better than any Memphis BBQ I've had.
I was always the biggest Memphis ribs guy, but my favorite ribs were done my my BIL’s dad. They were dry rub vinegar and pepper and they were incredible. I can never recreate it though.
Don't fall for the grass fed crap, that's just a way to charge more for an inferior product.
Grass fed, grain fed whatever. I guess I shouldn’t have thrown that in there. The bigger point is how beef in TX goes farm to table a lot quicker than it does in states that do not have a cattle industry.
I don't think going from farm to table quickly is a plus. Not talking about ribeyes or filet but I still want beef to be aged some before cooking.
The reason is it’s a heck of a lot cheaper to fatten a cow on corn than to let it grow naturally eating grass. For the record, both are good. Just different.
If you put slaw on your BBQ sandwich you do not love or fear the good lord.
The spare ribs at Franklin BBQ will make you see Jesus. Best thing there.
10:00 PM…meet me at this Sonic:
maps.app.goo.gl
On my way.10:00 PM…meet me at this Sonic:
3285 Shelby Drive, Memphis, TN 38118
3285 E Shelby Dr · Memphis, Tennessee
I was born and raised on a beef cattle farm. I never ate a store bought steak or burger until I went to college. Grass fed means it’s leaner meat which means it’s probably better for you but has less taste. Fat or marbling is flavor in beef. Growing up Dad kept a steer in a small pen on corn and sweet feed to fatten it up before going to the processor. A steer directly off the pasture was always tough and stringy.
I know I’m in the minority, but the sausage and ribs categories are pretty close to even for me. Beef and pork have their own unique qualities that I can appreciate, depending on what kind of mood I’m in. I’m definitely taking brisket over pulled pork 100% of the time, though.
There was a bbq hut in West Point,MS for many years on the corner of Hwy 50 and Eshman Avenue. Was really kind of behind the gas station on the north side of Eshman. The chopped pork bbq was so damn good that most times I didn’t even put sauce on it.
^ this
when I was stationed there, if my in laws or whoever insisted on going to any of those places I would bring my own BBQ sauce.
Yes! Why go to all the trouble to cook and smoke a certain way only to cover all that up with a sauce. Good BBQ should stand on its own.
I have a sous vide, and I use it for steak from time to time, but I agree. It's good, but there is something that is a bit off in the texture for me. I love the edge to edge perfect temp you get with it though. But reverse sear or just flip and flip on the grill is pretty hard to beat. The best thing I've done sous vide is chicken wings. That is pretty spot on.
I think you are talking about the east side of Eshman, Northeast corner. and yes, it was awesome. WP still has some of the best BBQ around. Try BBQ Drippings. Their truck is usually at the corner of Hwy 45 and 50.
Preach brother! If you like your whiskey neat, on the rocks, splash of water, mixed with diet coke, in a fruity umbrella drink with tequila and coconut, you do you...
We lived in New Bern, right up the road. For a marine base, Cherry Point seemed nice.
Yes that is where I lived, in a subdivision near the airport. The chain place my spouse would always want to go was smithfields,, it was edible but I was not ever a big fan.
I would give them a chance as long as they are not a chain. There is a decent place here where the dad cooks all night at home in smokers, and the meat is taken to the restaurants by each son in warmers.
