Anybody know the general description of "Memphis Style Barbecue"?

Bill

Bill wrote:
Anybody know the general description of "Memphis Style Barbecue"?

There is nothing special about it, Bill. It is barbecue, some great and some
bad, cooked in Memphis. You can find good and bad barbecue in almost every
region of the country. Certain areas, like Memphis and Kansas City, have
larger numbers of 'Q joints than some other similarly sized areas, but
that's about it.

I think it's pork-based with tomato-based sauces.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Bill" wrote in message
...
Anybody know the general description of "Memphis Style Barbecue"?

Bill

Dave Bugg wrote:
Bill wrote:
Anybody know the general description of "Memphis Style Barbecue"?

There is nothing special about it, Bill. It is barbecue, some great
and some bad, cooked in Memphis. You can find good and bad barbecue
in almost every region of the country. Certain areas, like Memphis
and Kansas City, have larger numbers of 'Q joints than some other
similarly sized areas, but that's about it.

He might be asking more for what it's know for, you know, tomato based
sauces, etc. Like Texas BBQ is associated with Brisket, Carolina's pulled
pork and either mustard or vinegar sauce on the side. I kind of forget what
Kansas City and Memphis' specialties are supposed to be. I'm thinkin it's
the tomato based sauce for Memphis, but might have it wrong.


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Duwop wrote:

He might be asking more for what it's know for, you know, tomato based
sauces, etc.

You could be right. Since I don't think of barbecue as the sauces, I guess
I just plain missed that distinction. :-)

"Louis Cohen" wrote in message
...
I think it's pork-based with tomato-based sauces.

They are also known for dry rubbed ribs. No sauce.

ag

In article , "Duwop"
wrote:

He might be asking more for what it's know for, you know, tomato based
sauces, etc. Like Texas BBQ is associated with Brisket, Carolina's pulled
pork and either mustard or vinegar sauce on the side. I kind of forget what
Kansas City and Memphis' specialties are supposed to be. I'm thinkin it's
the tomato based sauce for Memphis, but might have it wrong.

Most KC joints I've eaten at had sauce you could frost a cake with.
waaaay too much sugar.

monroe(and wash it down with sweet tea and an insulin shot)

"AG" wrote in message
...

"Louis Cohen" wrote in message
...
I think it's pork-based with tomato-based sauces.

They are also known for dry rubbed ribs. No sauce.



Pork pulled and slaw on the sandwich.
Ribs actually both, dry and wet. Sweet tomato sauces but also just as many
with vinegar combos.

This thread really show the (lack of) knowledge of Dave and Dale.

-CAL

Bill wrote:


Anybody know the general description of "Memphis Style Barbecue"?

Bill

This paper seems to be pretty well researched. Scan the page for the
word "Memphis", which appears a couple of times.

http://xroads.virginia.edu/~CLASS/MA...e/regions.html

"cory" wrote
This paper seems to be pretty well researched. Scan the page for the
word "Memphis", which appears a couple of times.

http://xroads.virginia.edu/~CLASS/MA...e/regions.html

Towards the end of the first paragraph: "...the beef and mesquite of Texas
simply do not qualify as barbecue..."

He sure do have a pretty mouf.

On Mon, 17 May 2004 03:18:37 GMT, "cl" wrote:

This thread really show the (lack of) knowledge of Dave and Dale.

Are you still here waving that shriveled little thing around? Zip up.
You're making a spectacle of yourself.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Jason in Dallas wrote:

"cory" wrote

This paper seems to be pretty well researched. Scan the page for the
word "Memphis", which appears a couple of times.

http://xroads.virginia.edu/~CLASS/MA...e/regions.html


Towards the end of the first paragraph: "...the beef and mesquite of Texas
simply do not qualify as barbecue..."

He sure do have a pretty mouf.



Yeah, as a Texan, I take exception to that statement. But the rest of it
seemed well informed.

"Jason in Dallas" wrote in message
. com...
"cory" wrote
This paper seems to be pretty well researched. Scan the page for the
word "Memphis", which appears a couple of times.

http://xroads.virginia.edu/~CLASS/MA...e/regions.html

Towards the end of the first paragraph: "...the beef and mesquite of Texas
simply do not qualify as barbecue..."

He sure do have a pretty mouf.



That yahoo also has the bald-faced gall to utter the words:

"The simple vinegar sauces of the East Coast were supplanted by the sweet
tomato sauce of Memphis and the fiery red Texas swab. In western Kentucky,
mutton was substituted for pork, and the cattle ranchers of Texas used
barbecue techniques for slow-cooking beef (with these innovations,
southwestern Texans and western Kentuckians put themselves irrevocably
outside the "barbecue belt").

What's this guy thinking? First of all, it's CENTRAL TEXAS that has the
great BBQ traditions....not SW TEXAS.

And where does this miscreant get off by referring to a "fiery red Texas
swab". Texas is home to BBQ by smoke, not by sauce. In all the great
Central Texas BBQ joints, the sauce is an optional additive, often not
available in the best places. We like our BBQ served wrapped up in butcher
paper, that's it!

This guy obviously had deep-seated biases and probably is agoraphobic
(seeing as how he couldn't come down to Texas to see for himself) to have
written such a bolus of drivel.

John in Austin

JakBQuik wrote:
have written such a bolus of drivel.


"Bolus of drivel" I like that.

D
--

"JakBQuik" wrote:
[ . . . ]a bolus of drivel.

A well turned phrase, indeed!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!