Memphis-style barbecue

Memphis-style barbecue is a regional cuisine style originating from Memphis, Tennessee, one of the four predominant regional styles of barbecue in the United States. It is known for its unique combination of pork-based dishes, distinctive sauces, and specific preparation methods.

History

The history of Memphis-style barbecue dates back to the 19th century, when the city of Memphis was a major hub for the cotton industry. The city's location along the Mississippi River made it a melting pot of culinary influences, leading to the development of a unique style of barbecue. The first barbecue restaurants in Memphis started appearing in the early 20th century, with the most famous being Charlie Vergos' Rendezvous, which opened in 1948.

Characteristics

Memphis-style barbecue is characterized by its use of pork, particularly ribs and shoulders, as the primary meat. The meat is typically slow-cooked in a pit, and can be prepared "wet" or "dry".

"Wet" Memphis-style barbecue refers to ribs brushed with sauce before, during, and after the cooking process. The sauce is typically tomato-based, tangy, and slightly sweet.

"Dry" Memphis-style barbecue involves ribs rubbed with a mixture of dry seasonings before cooking. The rub, also known as Memphis Rub, is a blend of various spices including paprika, garlic powder, onion powder, black pepper, and brown sugar.

Memphis Barbecue Culture

Memphis-style barbecue has a significant cultural impact in Memphis and the surrounding region. The city hosts the Memphis in May festival, which includes the World Championship Barbecue Cooking Contest, one of the largest and most prestigious barbecue competitions in the world.

See Also

• Barbecue in the United States
• Kansas City-style barbecue
• Texas-style barbecue
• Carolina-style barbecue

References

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  Ribs in a barbecue "pit"
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  BBQ Nachos
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  One Sliced, One Chopped - Payne's Bar-B-Q