Memphis Blues Barbeque House

Description

Southern Barbeque (pronounced baah-be-cue): meat is smoked for several hours at low temperatures over hardwood, resulting in a succulent and tender product. Ribs should be tender enough to pull apart yet still firm, with a nice pink smoke ring. The meat is never mushy, or falling off the bone. (This is a sign that they have been braised or boiled - taboo in the South.) Pulled pork is Pork Butt, slow cooked until you can pull it apart with a fork. Pile it on a white bun, add sauce & coleslaw, and you're in Pork Heaven. Beef Brisket is the trickiest to cook, it must be tender and juicy, yet have all the fat rendered out. This is messy food, folks - dive in, and eat with your hands.
Southern Barbeque meat is smoked for several hours at low temperatures over hardwood, resulting in a succulent and tender product. Ribs should be tender enough to pull apart yet still firm, with a nice pink smoke ring. The meat is never mushy, or falling off the bone. (This is a sign that they have been braised or boiled - taboo in the South.) Pulled pork is Pork Butt, slow cooked until you can pull it apart with a fork. Pile it on a white bun, add sauce & coleslaw, and you're in Pork Heaven. Beef Brisket is the trickiest to cook, it must be tender and juicy, yet have all the fat rendered out. This is messy food, folks - dive in, and eat with your hands.