PTR: 2800 miles through the South and up the Mississippi

[BeemerBoy]

I have to tell you the truth, for the most part the pork had similar taste and texture, it was the BBQ sauce that separated the field.

This is definitely the truth behind it all. For the most part, meat is meat no matter where you go, but it's the BBQ sauce and the bread that make it stand out. For me though, it's also the selection and "uniqueness" of the side dishes as well - that can really help distinguish one joint from another. The smoked potato salad I had at the last place we ate at was easily some of the best ever.

 

Nice work, Larry.

[larrygator]

For the most part, meat is meat no matter where you go, but it's the BBQ sauce and the bread that make it stand out. For me though, it's also the selection and "uniqueness" of the side dishes as well - that can really help distinguish one joint from another.

 

A side dish challenge. I like it!

[ginzo]

Sides are a waste of stomach space at a good BBQ place. I like those old school steakhouses like Luger's that makes their sides unappealing on purpose as sort of an "insult to vegetables".

[Ed Farmer]

 

I don't dig on swine.

 

...but I go to Ribfest in Naperville (IL) every year specifically for the many varieties of BBQ beans that can be had. An entire day of shade-less July heat with BBQ Beans and Leinenkugel's Summer Shandy as the only sustenance. Scrumptious.

[Moose]

I know there is no way they could possibly compare, but have you tried the pulled pork that's on the Burger King menu?

Edited July 17, 2012 by Moose

[cfc]

^Is that really necessary?

 

How did Pierce's in Williamsburg stack up to these joints, Larry?

[sspaz1000]

Now I'm incredibly hungry for pulled pork. Great pictures and details and rankings Larry. I'll definitely bookmark this if I ever go to Memphis.

[thrillerman1]

We have a Corky's here in Nashville too, but I've never tried it. I think it's a must do now. Love this BBQ update, Larry. Thanks for making me hungry at midnight.

[better_by_design]

I LOVED the trains on Dare Devil Dive, glad that these are on the same level.

 

TRUTH! DDD & Blue Fire are my high-water marks for coaster trains - comfy, spacious, and no OTSR's!

[better_by_design]

I have to tell you the truth, for the most part the pork had similar taste and texture, it was the BBQ sauce that separated the field.

This is definitely the truth behind it all. For the most part, meat is meat no matter where you go, but it's the BBQ sauce and the bread that make it stand out. For me though, it's also the selection and "uniqueness" of the side dishes as well - that can really help distinguish one joint from another. The smoked potato salad I had at the last place we ate at was easily some of the best ever.

 

Nice work, Larry.

 

It's a well known (though in my mind troubling) trend, especially in BBQ Competitions that the sauce drives winning. Especially in competitions, where judges have (relatively) small amounts of a bunch of different BBQ. This has driven not only a sauce-focused mindset, but more particularly a SWEET mindset - getting noticed more easily, but not necessarily something I actually want to eat a bunch of for dinner. Or lunch. Or breakfast. Or on my nachos. In my opinion, great meat is harder to make (especially consistently) than great sauce.

 

Larry, you definitely hit up a good list, although missing out on Cozy Corner & the Commissary are (in my mind) 2 major misses... but given the amount of time you were in Memphis, that is an impressive list of places to visit!

 

If there's a follow up at some point, I'd challenge you to try non-traditional offerings at each place - the BBQ'ed Cornish hens at Cozy Corner, BBQ nachos at Central, BBQ baloney sandwich at Double J, BBQ spaghetti at Neely's as examples.

 

Personally I love the chopped pork sandwich on Taxes toast at BBQ Shop... and Central's mustard-based sauce is a unique and killer topping for their sandwich. RIbs at Commissary are potentially my favorite restaurant ribs, as they're dry rubbed, then basted - once - to add some moisture/stickiness - and avoid being either too dry or too goopy because of it.

 

Finally, if anyone comes out for BBQ Fest (World Championship BBQ Cooking Contest) in May, let me know as I usually either judge or support a team. It's a grand and crazy event!