The tale of Papa Turney's begins humbly, in a tiny trailer with a hickory smoker out back. Every Saturday, barbecue aficionado Mike Turney would open up the trailer for business, doling out plates of slow-smoked meats to an ever-growing following of devoted diners. When demand for Mike's tender brisket and fall-off-the-bone pork ribs grew too great for the little trailer to handle, Mike moved into two full-service restaurant locations, complete with checkered-cloth tables and photograph-speckled walls.
Within the restaurants' kitchens, Mike and his chefs continue to whip up the barbecue specialties that made his trailer famous, piling pork, brisket, chicken, and catfish onto sandwiches and plates. The chefs douse the slow-smoked meats in house-made barbecue sauce before pairing them with classic sides of greens and baked beans. They also offer a selection of rotating daily specials, such as bacon-stuffed rib eye and smoked bologna lauded by reporters from Nashville Scene as, "thick-cut and delicious". For dessert, the chef dish out slices of Mike and his wife Barbara's signature pies, which can also be found on the shelves of local grocery stores and cooling on the windowsills of enchanted cottages.