Categories
Food & Wine Food & Drink

For your gift list: Good Ham, Memphis Flavor, and Frost.

“When you were a little girl, was it your dream to work with ham?”

Suzanne Bryan Sampietro of the Good Ham Company laughs and says no.

But, yes, meat is a family trade. Her grandfather founded a meat company, Bryan’s Market, in 1936. That business was sold, and about three years ago, Sampietro and her father started the Good Ham Company, which sells five-pound smoked, boneless hams seasoned using an old family recipe.

Good Ham’s good ham

Hams were sold initially through word-of-mouth, then Good Ham got into a food show and then a catalogue. They were picked up by a distributor that got the ham into restaurants such as Aldo’s Pizza Pies.

Good Hams ($35) are available online at goodhamcompany.com with free delivery in Memphis. The last day to order for the holidays is Friday, December 18th. The hams are sold at Buster’s as well.

Sampietro says the hams are pretty much a no-brainer: They’re precooked and have a long shelf life (five to seven days in the fridge; six to eight weeks in the freezer). Plus, she says, “Even people who don’t like ham, love it.”

goodhamcompany.com

JC Youngblood, manager of Central BBQ downtown, has what he calls a “cheat sheet.” The list, filled with restaurants and must-see points of interest, is printed out whenever tourists ask him where they should go next. It’s his way of spreading the love.

Memphis Flavor, an online store Youngblood founded with a silent partner, could be considered an extension of the list. The business sells barbecue sauces and spices, T-shirts, jewelry, jams, candy, cocktail mixers, books, and stickers — all sourced in the 901.

Products from Sache, Felicia Suzanne’s, Huey’s, Dinstuhl’s, the Rendezvous, Germantown Commissary, Crazy Good, Brother Juniper’s, The Cupboard, Makeda’s, and more are all sold on the Memphis Flavor site.

Memphis Flavors also offers gift baskets. The 3Peat ($29.95) is a trio of sauces, from the Rendezvous, Central BBQ, and Germantown Commissary. The Competition Set ($29.95) features barbecue sauces and spices from barbecue teams Killer Hogs and Victory Lane BBQ. Then there’s the Memphis Flavor Holiday Sampler ($79.95) with sweets from Dinstuhl’s, hot sauce from Crazy Good, a bag of Makeda’s butter cookies, a jar of Flo’s, and barbecue sauces and spices.

“I thought it was a lamebrain idea,” says Youngblood, recalling when he first heard the pitch for Memphis Flavor. “But then we got to talking about it … ” Youngblood is the face of the business; his partner handles the logistics. Initially, the idea was to focus just on barbecue sauce and spices, but Youngblood thought they should broaden the scope. He is thinking of expanding further — offering vinyl records, perhaps, or maybe even starting a Birchbox-like monthly subscription service.

memphisflavor.com

Need a gift for those faraway sweet tooths (sweet teeth?) on your list? Don’t forget that goodies from Frost Bake Shop are now offered through Williams-Sonoma.

Frost’s strawberry cake

Pretty vanilla layer cakes, the Gooey Cookie Sampler, the decadent-looking salted caramel cheesecake (plus pumpkin, classic, chocolate, lemon, and turtle), a colorful birthday cake, strawberry cake, chocolate silk mousse pie, frozen cookie dough — all can be had from the site. Of course, you’ll want to order a little something for yourself too.

williams-sonoma.com

Categories
Food & Drink Hungry Memphis

Germantown Commissary’s Banana Pudding

It’s safe to say that Germantown Commissary is known for their fantastic BBQ, but their big secret is that their desserts are equally amazing. From lemon icebox pie to coconut cake, I’ve heard mumblings of how everything is a must-try. The biggest talk revolved around the homemade banana pudding ($2.50).

All I could think of when I tried the banana pudding for the first time was, oh my gosh… creamy amazingness! Is amazingness even a word? Who cares! The banana pudding was thick and not runny, just how it should be. The vanilla wafers are soft and melt in your mouth. The wafer becomes soggy and doesn’t dry out on your tongue! The hint of vanilla from the wafers goes perfectly together with the sweetness of the big slices of banana that sneak up on your spoon. The whipped cream on top was light and airy.

Do yourself a favor. The next time you hit up Germantown Commissary, make sure you don’t skip dessert!

Categories
Cover Feature News

Barbecurious!

Memphis has long been host to the biggest barbecue act around — balancing gritty kitchen smarts with a sweet disposition and a slow-cooking way of life.

No doubt you’ve seen the main event: pork ribs crusted with salty, spicy rub and doused with sweet, smoky sauce; sandwiches piled high with tender pulled pork, dripping with tangy sauce and creamy slaw.

But there are other attractions in town — some you won’t find in a typical tourist guide or brochure. The fact is, Memphians will barbecue just about anything. Read on for a peek at some of Memphis’ uniquely delicious twists on barbecue basics. From cultural crossovers to barbecue beer — behold, the barbecuriosities!

Korean Barbecue at DWJ Korean Grill and Sushi Bar

Memphis barbecue purists probably won’t allow that what DWJ Korean Grill and Sushi Bar serves is actually barbecue. DWJ’s ‘cue is cooked over a gas flame right at your table — no wood or charcoal involved — and for some sticklers, that’s a deal-breaker. But when it comes to flavor and spice, Korean barbecue, like the best Memphis-style preparations, really delivers.

Barbecue pork bellies — which should really appeal to pig-centric Memphians — come to the table coated in a flavorful red chili sauce and laden with mushrooms and onions. DWJ’s barbecue short ribs are thinly sliced and not nearly as sweet as Korean ribs can be, which is a good thing. Lightly marinated in minced garlic and sesame oil, the ribs are served with plenty of condiments and can be piled onto lettuce leaves with a blob of rice, a schmear of bean paste, some fresh green chili slices, and thinly shaved chunks of garlic and eaten like a wrap. Too much fuss? Just grab your chopsticks and eat them right off the grill. — Chris Davis

DWJ Korean Grill and Sushi Bar, 3750 Hacks Cross, 746-8057

Lamb Riblets at the Rendezvous

This is counterprogramming at its finest. Who on earth would go to the world-famous Rendezvous and order lamb? I would and did. The serving consists of six or seven chunky, two-rib sections coated with Rendezvous dry rub. The lamb meat is much thicker than the Rendezvous’ pork ribs — plump, even — and pulls off the bone easily. It’s got a fine, tender, chewy consistency with a slight, lamb-y aftertaste. I added Rendezvous sauce to the rub and greatly enjoyed these off-the-beaten-path riblets.

The price is $18.75, the same as a full order of pork ribs, and the lamb riblets come with the same sides: slaw, beans, and a roll. I can eat a full order of pork ribs, but I couldn’t finish these — too much meat for one sitting. So, I took some home to enjoy the next day. Verdict: not baaahed at all. — Bruce VanWyngarden

Charlie Vergos’ Rendezvous,

52 South Second, 523-2746

Char-Grilled Oysters at Pearl’s Oyster House

Fishermen scour the rocky coastline and sandy ocean floor to bring these pale, watery creatures to Memphis, so Memphis does what we do best: We barbecue them.

I’m not a great oyster aficionado, but I love the char-grilled oysters at Pearl’s. And what’s not to love? Oysters on the half-shell are sauced with a tangy, barbecuey, chipotle-garlic blend, then sprinkled with shaved Parmesan cheese. The little morsels are then shoved under a charbroiler long enough that the cheese gets browned to a chewy, crispy texture and the sauce is bubbling. A half-dozen, served on a rock-salt platter with a little spinach, also crispy and grilled, will set you back $9.99. But go for a dozen at $19.99. It’s seafood — how bad for you can it be? And these things are delicious. — Bruce VanWyngarden

Pearl’s Oyster House, 299 South Main, 522-9070

Cornish Game Hen at Cozy Corner

For 30 years, Cozy Corner, a tiny barbecue shack on North Parkway just east of Danny Thomas, has done things just a little bit differently from Memphis’ other pig palaces. Take, for instance, the most perfect thing on Cozy Corner’s menu: the barbecued Cornish game hen. So what if Cornish hens aren’t exotic game birds? And who cares if they aren’t always hens? These young chickens are Cozy Corner’s elegant, personal-sized twist on good old-fashioned barbecue chicken.

The Corner’s hens are cooked dry with a tasty spice rub until the skin is a beautiful mahogany color and the rich, smoky flavor goes all the way to the bone. They are served wet, with a thin, sweet-and-sour sauce that can be ordered mild or spicy but which might be more correctly labeled spicy and spicier. At $11 without sides, it may seem a little pricey, but it’s worth every penny. — Chris Davis

Cozy Corner, 745 North Parkway, 527-9158

BBQ Beer at Jack Magoo’s

While beer cocktails may be considered eclectic to the light-beer-drinkin’ masses, they’re not terribly uncommon. The British black and tan — half pale ale, half porter or stout — and the German Radler — half pilsner, half lemonade or soda — started showing up in pubs and biergardens close to a century ago and deserve their place in the world of beer. But the skeptics aren’t completely off the mark, with drinks like Jack Magoo’s BBQ beer out there.

A mix of Bud Light, Bloody Mary mix, Cattleman’s BBQ sauce, and olives garnishing, BBQ beer tastes more like a Bloody Mary than anything else. Its tomato, Worcestershire sauce, and peppery heat mixed with subtle, sweet barbecue notes make for a compelling combination. For those of you who enjoy a good Bloody Mary but are looking for an interesting take on the cocktail, this might be right up your alley — especially at a mere $2. — Andrew Caldwell

Jack Magoo’s Sports Bar and Grill, 2583 Broad, 746-9612

BBQ Tofu Burrito at R.P. Tracks

R.P. Tracks claims its barbecue tofu is “world famous.” And while international prominence might be a stretch, their deep-fried, ‘cue-covered bean curd is at least locally famous. It’s perhaps best known for its starring role in Tracks’ BBQ Tofu Nachos (tofu, black beans, tomatoes, cheese, and sour cream atop a bed of seasoned tortilla chips). But the BBQ Tofu Burrito may actually be the best tofu-to-mouth delivery method. The same toppings from those nachos are stuffed into a massive tortilla wrap (available in a white flour, wheat, sun-dried tomato basil, or spinach tortilla) topped with cheese (optional for vegans) and black olives. It’s a little hefty for lifting, so a fork (and maybe a to-go box) is recommended. Of course, you won’t miss out on those perfectly seasoned chips by skipping out on nachos. They’re served as a side item with Tracks’ signature garlicky tomato salsa. — Bianca Phillips

R.P. Tracks, 3547 Walker, 327-1471

Barbecue Brunswick Stew at the Germantown Commissary

Brunswick stew being served at a barbecue joint may only be considered sideshow in Memphis, the Mid-South, and the Delta. But in many other barbecue capitals in the South, Brunswick stew topped with pulled pork is a staple. Its recipe varies, and where the stew originated is up for debate, with folks from Georgia, Virginia, and North Carolina vying for the honor.

The hearty soup offered at the Germantown Commissary comes chock-a-block full of stewed tomatoes, green beans, corn, and lima beans, and the restaurant’s signature hickory-smoked pulled pork makes a big island in the middle. You can get a bowl for $5.50 — a generous portion that’s a meal — or as a side dish for $2.50. Crumble in some of the slab of cornbread provided to lend some sweetness to the spicy endeavor. — Greg Akers

The Germantown Commissary, 2290 Germantown Road, 754-5540

The Original Barbecue Pizza at Coletta’s

Eating barbecue pizza in the “Elvis Room” at the original Coletta’s on South Parkway is a singular Memphis experience. The “we can turn anything into barbecue” ethos we celebrate in this issue was arguably born in second-generation owner Horest Coletta’s kitchen in the 1950s. The basic concept — a sturdy, medium-crust cheese pizza topped with smoked pork and barbecue sauce — has become fairly common, especially with chicken, and has probably been improved on. But this where it began. And the atmosphere can’t be beat. The wood paneling and checkerboard tablecloths transport you back to the era of the barbecue pizza’s creation, while the Elvis paraphernalia framed along the walls — which includes the front page of The Commercial Appeal from the day after his death and appears as if it’s been unchanged for decades — pays proper tribute to a former regular who may himself have been among the first to savor this quintessentially Memphis creation. — Chris Herrington

Coletta’s, 1063 South Parkway, 948-7652

Barbecue Portobello Sandwich at Central BBQ

In the beginning there was tofu.

Central BBQ, which recently celebrated its 10th anniversary and is on the verge of opening a third location, has well established that barbecue is indeed central with its award-winning ribs, pulled pork sandwiches, and hot wings. From the start, says owner Craig Blondis, they knew they wanted to offer diners a vegetarian option. They tried a barbecue tofu sandwich, but they couldn’t figure out how to keep the tofu from falling apart, so they switched to the heartier Portobello mushroom.

The Portobello is marinated in a mix of olive oil, balsamic vinegar, oregano, thyme, and garlic and then grilled. The sandwich is topped with smoked Gouda, slaw, and the restaurant’s mild barbecue sauce.

Blondis estimates that he sells 30 to 40 of the sandwiches each week. And while he notes that he’s had customers request that the barbecue Portobello sandwich be topped with pork, he says that this one’s for the vegetarians: “It’s for people who don’t eat meat to take part in the experience.” — Susan Ellis

Central BBQ, 2249 Central, 272-9377

BBQ Spaghetti at The Bar-B-Q Shop

If you’re from Memphis, chances are you’re quite familiar with barbecue spaghetti. But outside the Mid-South, this spin on the standard spaghetti side dish is a true novelty. You might think barbecue spaghetti would be a simple concept, merely replacing a traditional Bolognese sauce with barbecue sauce and smoked pork. But, at the BBQ Shop at least, it’s not that simple.

“People think it’s just our sauce and oil,” owner Eric Vernon says, “but it’s not.” Rather, at the Vernon family’s Midtown institution, cooked spaghetti is finished off in a base that’s considerably sweeter than the Shop’s tart sauce and then mixed with an au jus left over from the cooked pork. This infuses the pasta itself with a smoky, sweet flavor entirely unlike the restaurant’s Dancing Pigs sauce, which is added to the top along with a pile of chopped pork. A personal confession: For about three or four bites, I think this is one of the best things ever. But I find it almost too intense for further consumption. It’s perfect for a side. Others have the stamina to make a meal of it. — Chris Herrington

The Bar-B-Q Shop, 1782 Madison, 272-1277

24th Annual ASBEE Kosher BBQ Contest

While the annual Memphis in May barbecue festival was gaining its current international reputation, a parallel local event has also landed a place for itself on the festival map. This one, the annual ASBEE Kosher BBQ Contest, on the sprawling East Memphis grounds of the Anshei Sphard Beth El Emeth Congregation, is held in the fall — at just about that time (October 21st, this year) when fond gustatory memories of the barbecue festival itself may have faded.

Which is to say, the ASBEE event (“the world’s largest,” and maybe the only one of its kind, say the sponsors), while it is genuinely kosher — in that no pork products are served and other dietary restrictions are observed — is open to everyone. As the proprietors put it, “You don’t have to be Jewish or kosher to join us!” 

Competition is usually in three categories, brisket and ribs and beans (yes, beans), with chicken recipes sometimes admitted. Radio legend and longtime Elvis bud George Klein is the emcee, and local celebrities, both Jewish and non-Jewish, serve as judges. A basketball tournament, a pickle-eating contest, and train rides and other frolics for the kiddies complement the eats. Nosh away! — Jackson Baker

1st Annual Cochon Heritage BBQ

When Cochon 555, a sui generis (dare we say, sooey generis?) swine-wine-and-dine event made its first stop in Memphis this year, foodies were beside themselves with joy. So when Cochon founder Brady Lowe announced that the inaugural Cochon Heritage BBQ event would be held in Memphis, we nearly swooned. This Labor Day, chefs, farmers, distillers, wine-makers, and pig-lovers will come together (at a location to be determined) to celebrate the union of heritage pork and whiskey for National Bourbon Month. Tastings, demonstrations, and some good old-fashioned competition will keep festivalgoers entertained while they stuff themselves to the gills with whiskey and pork. Above all, the event is dedicated to bringing heritage breed hogs back into the tradition of barbecue in one of the world’s biggest barbecue cities. — Hannah Sayle

Categories
Cover Feature News

The Quest for Fire

In the beginning there was nothing, and the universe sang the blues. But later, there was man, and it was good, and there was fire, and it was good, and there was pig, and it was good. And some good person (coulda been Adam, coulda been Eve) saw that fire and pig belonged together, and it was oh so good. (Funny story: Eve liked ribs so much she tried one of Adam’s. Meh, not much flavor.) In truth, nobody knows exactly where fire met pig, but everybody agrees on where it was perfected: Memphis, the Garden of Eatin’.

Fast-forward to today, when not only has the marriage of fire and pig been perfected in Memphis, it’s been perfected in many different
ways across the city. Barbecuing ribs is an art in Memphis, with many
masters finding delicious subtlety in some fundamental variations: dry
or dripping wet, spicy or sweet, spare or baby back ribs.

We here at the Memphis Flyer have taken upon ourselves the
enormous burden of seeking out the best of the best of the best in
Mid-South barbecue rib-ery. It’s a noble quest for fire and pig, we’ll
admit, and one not taken without some measure of sober reflection. With
a passive mien, we assumed the mantle of responsibility and trudged
toward our fates, each step heavier than the … oh, who are we
kidding, it was the most fun thing ever! The Flyer staff was
full of smiles — saucy, meaty-toothed smiles — for three
days, as we performed our self-elected duty.

Justin Fox Burks

Ten years ago, the Flyer conducted a similar contest,
sampling ribs from all over to find a winner. The story, published May
20, 1999, with a cover featuring Flyer writer Chris Davis’ belly
emblazoned with a saucy “Q,” found a tie at the top, with the best ribs
coming from Willingham’s and Corky’s, followed by Cozy Corner and
Pig-n-Whistle (honorable mentions: Gridley’s, the BBQ Shop, and
Rendezvous).

Volunteering for judging duty this time around were Greg Akers, Tess
Bailey, Mary Cashiola, Chris Davis, Chris Herrington, and Bruce
VanWyngarden. We cast our nets around the ribs from 14 must-sample
local establishments. We halved the list and held two qualifying
rounds, with a half-dozen finalists competing on a third day. Scoring
from the initial round did not carry over. The plate, as it were, was
wiped clean.

Unfortunately, one of the winners from a decade ago, Willingham’s,
is no longer with us. Thankfully, the ‘cue master from that
establishment, John Willingham himself, is, and he graciously agreed to
talk fire and pig with the judges and administer the rites of his Order
of the Apron. A multi-time winner at the Memphis in May World
Championship Barbecue Cooking Contest, Willingham is a nationally known
expert in the field.

Justin Fox Burks

John Willingham

Willingham preached the gospel of the rib, which has five basic
tenets: appearance, aroma, taste, chewability, and memory. On barbecue
sauce, Willingham said, “Generally speaking, people cover up that which
you love to see — it’s like a woman wears a dress.” And the
congregation (well, some of us), replied, “Amen.” Of barbecue judging,
Willingham said, “We wanted to make it formal but with an element of
freedom. I believe in the freedom of barbecue.”

With freedom in mind, the contest was fashioned after good ole
American democracy. Restaurants were not told that the orders of ribs
would be used for a contest: We judged the ‘cue that anyone can get on
any given day. Ribs were then assigned numbers, so the judges didn’t
know where they came from.

Armed with score sheets based on those used in the Memphis in May
contest (which broke down judging into four categories: Appearance of
Entry, Tenderness of Entry, Flavor of Entry, and Overall Impression),
our motley ‘cue crew got to work. Rib by rib, we employed all of our
senses to determine who has the best ribs in Memphis. Each judge had
his or her preferences, of course, but cumulatively we came up with a
final ranking. Who won? Read on, reader.

The Top Three:

Justin Fox Burks

#1 The BBQ Shop

1. The BBQ Shop: On the first day of testing, the BBQ Shop’s
rack of ribs scored well but only topped one of our six judges’
ballots. “Pulls off bone nicely, but a little dry,” one judge wrote.
“It has a different taste from any other rib. Unique, but I’m not going
to daydream about it. The meat is almost too subtle, but it’s there and
pretty good,” another decided.

In the final round, however, the BBQ Shop left our judges plenty to
daydream about, finishing in the Top 2 on five of six ballots and
excelling in every category. Appearance: “Big bones with meat on top of
the rib.” “An appealing color — warm blend of red and gold.”
Texture: “The texture couldn’t be more perfect. Stays on the bone but
comes off the second the tooth hits it — and moist!” “Terrific
chewability.” Taste: “Sweet, excellent sauce, with the flavor of the
meat emerging as you chew.” “Good blend of spices and good meat
flavor.” And overall: “Two-faced — wet on one side, dry on the
other. These are Hannah Montana ribs — the best of both worlds.”
One judged summed up the collective reaction: “I am very happy about
this rib.”

2. Leonard’s: The bold, heavy rub on Leonard’s ribs split our
judges on the first tasting. “The rub is too thick and salty. It
overwhelms the meat but has a nice hint of heat,” one judge wrote.
Another agreed: “Too much spice — it overpowers the flavor of
everything else.” Others were knocked out by the intensity: “Pops with
taste,” one judge gushed. “The dry rub is magnificently strong.
Fantastic. Wanted to eat all of it off the bone.” Another wrote,
“Wonderful, wonderful spice. Coriander? Mustard? Complex, smoky
flavors, but the flavor of the meat a little covered up.”

In the finals, Leonard’s seemed to find the right balance of spice
and meat: “Spicy, but doesn’t overwhelm the smoke, which doesn’t
overwhelm the meat,” one judge proclaimed. “Piquant, tangy with a nice
blend of sweet and smoky and an appealing aftertaste,” wrote another
judge. “Very spicy and tasty,” another agreed. “Just the right mix of
spice, heat, and saltiness, and not too sweet. Yummy.” Still, this is
one rib that is not for those who can’t take intense flavors: “I worked
this bone as long as I could, but you’ll need a beverage with it.”

3. The Pig on Beale: Neither as universally known as the
likes of Rendezvous or Corky’s, nor boasting the hipster/connoisseur
cred of Cozy Corner or Payne’s, The Pig on Beale is a relatively recent
entrant to the Memphis’ ‘cue scene, and it’s tucked away on Memphis’
most famous street, where music and nightlife tend to overshadow
food.

But our judges were impressed by the consistent, smoky, “pink to the
bone” flavor of the Pig’s ribs: “Too sweet and very little spice, but
the smoke is brilliant. The meat’s flavor swells in the mouth,” one
judge wrote. “Tender, smoky,” another said. “Tender and easy to bite
off the bone — a nice lean texture. It’s sweet on top and
smoky underneath. Good flavor,” one judge decided. The sweetness of the
Pig’s offerings was the only aspect that split our judges, though
everyone appreciated the beauty of the “dark, red, caramelized
exterior.” “It’s a dessert rib,” one judge wrote, capturing what seemed
to be a consensus of opinion.

Justin Fox Burks

Left to right: Bruce VanWyngarden, Chris Davis, Greg Akers, Chris

Runners-Up

Rendezvous: The spicy rub on this Memphis staple was a big
hit with our judges. “Looks good like a dry rib should, with whole
mustard seeds and crumbled spice that’s still green (!) amid the red
and black,” one judge marveled. “Very pretty with lots of spice on top
of what looks like a generous portion of meat,” another judge wrote.
But while our judges loved the spice, they were merely satisfied with
the rest of the package. “Brilliant spice mix on nicely grilled meat,
though it has very little smoke or other noteworthy characteristics,”
one judge decided. Another summed up the overall impression: “This
tastes like backyard-cookout ribs but in a good way.”

Pig-n-Whistle: The dark-glazed ribs from this suburban staple
drew a mixed reaction. “The sweet sauce overpowers the meat,” one judge
complained. Another cracked: “I don’t like having to forage my meat off
the plate from a puddle of sauce. But maybe that’s just me.” If one
judge thought Pig-n-Whistle’s sauce was a “cover-up,” another disagreed
by inverting Willingham’s aphorism: “The sauce, in this case, is like a
well-cut dress on a woman — it enhances.” And there was plenty of
agreement on this issue. “Good sauce flavor — rich, hearty, not
too sweet, and you can still taste the meat,” one judge wrote.

Interstate: On its first tasting, three different judges
praised Interstate’s tangy sauce as a nice complement to meat whose
“the texture is perfect — it pulls off the bone easily, but
doesn’t fall off. Moist, but not mushy.” “This rib has good flavor that
improves — swells — after you swallow,” another wrote.
A second tasting, however, drew criticism for the
“tomato-paste-looking” sauce that drew “dress-on-a-woman” complaints.
So Interstate suffered from inconsistency. Even on the second day,
however, two judges praised the “subtle heat” of Interstate’s ribs.

Honorable Mentions

(These contenders just missed making the finals in a close
vote):

Central BBQ: Several judges were taken aback by the dark
appearance of Central’s rack: “Looks burned, the appearance almost
makes you not want to eat it,” one judge wrote, echoing others’
sentiments. Some judges had a different reaction to the “as dark as my
coffee” appearance: “a dark rub with evidence of smoke on the bone. Not
pretty like a wet rib, but you can tell the meat’s going to be good
underneath.” Once judges sank their teeth into Central’s ribs, there
was a similarly split opinion. “Inconsistent, the taste is almost
oily,” one judge complained. Another thought their ribs had a “dry,
agey” taste. But others were impressed: “Good smoky flavor to the meat,
solid mix of spice up top,” one judge praised. “Meat is smoky and
juicy. The spice rub is subtle but gains over time, with a spicy kick
at the end,” another wrote. A third said the meat “pulls off the bone
just right, with a pleasant texture.”

Germantown Commissary: The chewy texture of Germantown
Commissary’s ribs was a consistent subject of either minor or major
complaints: “Tough and chewy, really chewy. This did not do it for me,”
one judge wrote. “The meat needs to be more tender,” another wrote.
“Sticks to the bone a little too much but has a nice texture to the
taste,” another judge wrote. Commissary scored well in other areas,
though: “Nice hint of smokiness and good balance of sweetness,” one
judge wrote of the flavor. “A solid rib, though not as spicy as it
could be. Lingers and improves. A subtle ‘cue that sneaks up on you,”
one judge praised. Another summed up the Commissary’s entry this way:
“Great overall performance in terms of taste and appearance but not as
tender as it could be. But I’ll remember this one.”

Cozy Corner: The first ribs tasted, our judges hadn’t quite
found their groove in terms of juggling messy finger food and
comment-writing, but two judges complained that Cozy Corner’s ribs had
too much fat, while another questioned the “petroleum aftertaste.” But
another described these thick ribs as “beautiful” and praised the
“great spice mix.”

We judged the following 14 restaurants. Click on a restaurant name to leave your own comments and reviews!

(*Denotes location where we picked up the ribs for this
contest)

A&R (1802 Elvis Presley Blvd., 7174 Stage Rd., 3721 Hickory
Hill Rd., *22 N. 3rd St.)

Blues City Café (138 Beale St.)

The BBQ Shop (1782 Madison Ave.)

Central BBQ (*2249 Central Ave., 4375 Summer Ave.)

Corky’s (*5259 Poplar Ave., 1740 N. Germantown Pkwy., 743 W.
Poplar Ave.)

Cozy Corner (745 N. Parkway)

Germantown Commissary (2290 S. Germantown Rd.)

Interstate (*2265 S. 3rd St., 150 W. Stateline Rd.)

Leonard’s (*103 N. Main St., 5465 Fox Plaza Dr.)

Neely’s (5700 Mount Moriah Rd., *670 Jefferson Ave.)

Payne’s (1762 Lamar Ave.)

The Pig on Beale (167 Beale St.)

Pig-n-Whistle (*2740 Bartlett Rd., 4265 Hacks Cross Rd., 6084
Kerr-Rosemark Rd.)

Rendezvous (52 S. 2nd St.)