According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today's Groupon: for $10, you get $20 worth of slow-smoked meats and authentic Southern plates at Memphis Blues Barbeque.
Created after owners Park Heffelfinger and George Siu experienced a brief stopover and life-altering pulled pork sandwich in Memphis, Tennessee, Memphis Blues Barbeque smokes savoury meats with authentic Southern charm. Small families or groups of likeminded carnivores will find the right blend of spicy sweetness with the tangy Memphis Feast, which delicately smothers a plate with a slab of ribs, sliced beef brisket, pulled pork, barbecue chicken, rib ends, smoked sausage, and catfish, with a side trough of corn bread, barbecue-pit beans, slaw, and a choice of potato salad or fries ($41.95). Memphis Blues looks further afield to deliver specialties such as barbecue nachos ($9.95) and barbecue poutine, a dose of pulled pork, sassy sauce, and cheese somersaulting onto a bed of fries ($9.95). Stay for dessert and sample a slice of pecan pie before doing your best impersonation of Elvis singlehandedly quashing communism in a drag race ($4.50).
- I visit Kelowna often and will try to get there every time. Food is amazing, authentic southern food, that you will love. – db, Urbanspoon
- Accolades for this homey environment, satisfying, big portions of food with melodic music from the duo (band) and our waitress, who joined in when she wasn't busy. – River-Road, TripAdvisor
Memphis Blues Barbeque House
Each table at Memphis Blues Barbeque House is set with bottles of barbecue and hot sauce and an entire roll of paper towels. You’ll need them—southern-style barbecue is messy, and owners George Siu and Park Heffelfinger encourage everyone to eat it the authentic way, with their hands.
Their recipes are authentic, too; the duo carefully studied and reproduced techniques from the World Barbecue Championship. The meat is smoked for several hours over hardwood at low temperatures, resulting in award-winning ribs, pork, and smoky yet tender beef brisket. Today, the restaurant operates out of six locations across British Columbia, and the owners hope to expand.