It was well past sundown when the little, white Ford Ranger pickup rolled up to us in the shadows behind Roy’s, a beacon of Kentucky barbecue in Russellville. All the employees were long gone for the night, and we definitely weren’t supposed to be there. The headlights on the truck turned off as
Posts Tagged ‘BBQ’
We like barbecue. We like cheeseburgers. In Memphis, the Tops Bar-B-Q franchise is known as the place to go for a barbecue cheeseburger.
It may not be suitable for the cover, but the best quote about Craig Meek’s Memphis Barbecue: A Succulent History of Smoke Sauce and Soul came from the book’s release party.
It was about 3 a.m. and time to eat dinner again. Even before leaving the Northeast, we’d labeled the ribs at Alex’s Tavern one holy grail of our Memphis quest.
The Ribs. Succulent, platonically moist, fall-aparty, infused with Memphis-style charcoal smoke, served with a dusting of finishing-spice and a side of sweet house sauce. In other words, perfection.
Barbecue is an American tradition that reveals as much about those who make as it does about the location where it is made. These twelve photos will introduce you to some of the places we’ve been and people we’ve met so far.
Known as "Pete Jones" to the locals in tiny Ayden, North Carolina, the Skylight Inn is probably the most famous stronghold of East Carolina barbecue.
Payne’s charcoal-smoked fare is a standout example of Memphis barbecue, and no trip would be complete without it. And visiting Payne’s is a trip in itself.