Sunday, April 12, 2009


I could barely control my excitement when I thought about the Memphis leg of the tour. The phrase “puppy with two peters” comes to mind. I had grown up on Memphis-style barbecue and pork barbecue in general. While I loved some of the brisket in Texas, it’s just a different flavor than what my mind conjures up when I hear the word barbecue.

I decided that at each place we would go with the house specialty, and in cases where they did everything, we would try the ribs half & half (dry & wet) and either a pulled pork sandwich or just pulled pork. There’s great debate in Memphis over wet or dry ribs. To me, the best ribs are dry with a little bit of sauce added to taste at the table.

No comments:

Post a Comment