Memphis BBQ Grill's head chef channels the barbecuing traditions of his native Memphis as he pilots a culinary team in crafting a menu dappled with smoked turkey, pulled pork, and Texas-style beef brisket. Meal-prefacing portions of barbecue baked potatoes ($5.99) arrive cradling barbecued pork, beef, or chicken in a starchy satchel. Sandwiches bridge bun halves with pulled pork ($5.99 for large), chicken ($6.49 for large), and suspension cables. Gastronomic gurus baste smoked turkey slices ($8.99) before suspending them over open flames, and beef brisket ($11.79 for a large order) lounges for 18 hours over immolating hickory wood.
A Macon staple since 1935, Fincher’s savory smoked fare and signature sauce is the first of its kind to leave orbit, traveling on two separate space missions at the request of an astronaut. Topping the streamlined menu is the barbecue pig, a classic chopped-pork sandwich ($2.28), which pairs perfectly with french fries ($1.59) or a cup of brunswick stew ($1.10). The chicken plate ($6.85) unites a half pound of the prized protein with fries, slaw, and buns. For fall-off-the-bone goodness, sample the slow-cooked St. Louis rib plate ($7.99), accompanied by three sides and a succession of satisfied lip smacks.
Fresh Air Bar-B-Que's owners, David and George Barber, preserve family recipes passed down by their grandfather and continue to slow-cook barbecue pork, Brunswick stew, and a menu steeped in traditional Southern flavor harking back to the restaurant’s 1929 founding.
In April of 2011, a group of friends on a fishing trip—all veterans of the hospitality industry—got to talking about their love of food as they cooked their dinner around a campfire. The smoky flavors, crackling flames, and friendship merged into an idea to create a barbecue joint with traditional Southern comfort fare and an interactive dessert element.
Today, diners pile into wood-backed booths to dig into ribs slathered in house sauce, smoked sausages, and a menu stocked with homestyle fare. From three types of mac 'n' cheese—traditional, broccoli, and pulled pork—to fresh-ground burgers made with short ribs, brisket, and ground chuck, the kitchen crew crafts its own takes on classic comfort fare as flat-screen TVs flicker above the bar. The dessert section includes do-it-yourself s'mores that are toasted tableside by a portable burn pit and touted as "the only dessert in town that requires a disclaimer," an honor previously held by torch-it-yourself crème brûlée.
In huge, bold red letters, a sign on the street-facing side of Miss Betty’s House of Ribs proclaims “BBQ.” It’s an old-fashioned invitation to sample some of the rib-shack recipes that rightfully hold a beloved position in the pantheon of southern cuisine. Inside, pit-masters slow roast hefty slabs of ribs and slather whole and half chickens in the restaurant’s signature sauce. The grills are kept in a screened-in porch so passersby can smell the flavorful smoke and hear chefs shout when the meat gets too delicious.
Forget the dry, overcooked turkey lurking untouched in the center of your holiday table. Today's side deal to Black Tie Barbecue puts a succulent, fully cooked, hickory-smoked turkey on your Thanksgiving table for $30, a $95 value. The friendly caterers at Black Tie Barbecue have never had an embarrassing Thanksgiving and want to share their success with your family. They'll fully prepare a 10- to 12-pound bird to juicy, smoky perfection for you to pick up between 9 a.m. and 9 p.m. on Wednesday, November 25, at Phipps Plaza. Serve your bird chilled, or follow Black Tie's handy reheating instructions to fool your family into believing you've done it yourself.