Nashville TN Food!!

[BIGNASTY]

Was out late got up around lunch time these are to die for

pulled pork and mac and cheese sandwich with bacon and slaw between two slices of grilled buttermilk bread

Would literately weigh a ton if I lived here!! Have ate so many BBQ pork ribs Im starting to oink but cant stop

 

[CBari]

Where you headed from Nashville might be able to give you some more good rib joints if you are coming back west on 40. Would hate for you to stop oinking.

 

[jgillott]

That sounds really good. You may not love your cholesterol # after, but it does sound good.

 

[BIGNASTY]

Some reason im having trouble with the double reply on this laptop

Mr. CBari

We are heading back out Saturday to MT on 24N to Paducha and on up into St Louis that's the way I came in, it was some real pretty country. Getting ready for some more oinking this evening FIL has gone nuts with the BBQ and Smoked meats, he smokes meat at home but found a guy here that has been showing him the Southern Tricks of the trade, FIL asked me to figure out how to get truck loads of the different woods used up to home in MT.


Mr. jgillott

Why did you have to bring that UP!!! :-laf

I know that this style of eating isn't the best on the body but its soooooooo goooood!!!!

 

[jgillott]

Why did you have to bring that UP!!! :-laf

:-laf Sorry

 

[GCroyle]

BIG,

Headed home, consider Corky's ribs in Memphis and if it still exists Gus's fried chicken in Mason TN IIRC NE of Memphis. might have other locations, we need a native TN to chime in. But the original Gus's in Mason burned down and like a Phoenix it arose from the ashes. Some have said best fried chicken, period.

Gary

 

[GHarman]

When we went to Florida many years ago, the Jeff Foxworthy string of restaurants served up good smoked pork!
Don't know if any are in Tenn.? We did not spend any time checking out the restaurants when in Nashville, back in 2011.
Picked up my Daughter, who was attending Vanderbilt U., and brought her home.
GregH

 

[Killgore]

BIG, eat up and don't look back. Pharmaceuticals make all things possible!

Barbeque varies from region to region, and you are traveling through some of the best. I use to enjoy Charlie Vergo's Rendezvous which is about a block down the alley from the old Peabody Hotel. It's a Memphis tradition and I've been eating there off and on for fifty years; mighty fine ribs.

I was listening to two talk show hosts on WAPI out of Birmingham while rolling down I-20. They were discussing the government spending millions trying to figure out why men in the South have a higher incidence of heart disease. One of them laughed and said that he figured they must never have heard of pork barbeque and Krispy Kreme doughnuts.

Personally speaking, I always figured the good Lord gave us prodigious amounts of excellent Bourbon to wash out our cardio-vascular systems. LOL

Ed

 

[GCroyle]

BBQ has many deninitions and starts a lot of discussion and maybe arguing. I favor slow cooked wood fire in the smoke. If its got a hose hooked to it and a tank, well it looses a lot of points right there. Pig Pickin's is an art here for and by many SC folks.

If it don't smell good outside the resturant, how can it be good inside?

 

[Killgore]

Gary, you're right on the money! You can't rush good barbeque. I smoke my Boston butts a miniimum of six hours over pecan or hickory and then finish by wrapping them in aluminum foil for another ten hours at about 225 heat.
-Ed

 

[mwilson]

I was introduced to good BBQ in Detroit Michigan of all places. At least I think it is pretty darn good. The first, first, first place I go when arriving in Detroit is Slow's BBQ.

I order this...(Applewood bacon, pulled pork and ham stacked high and mighty. Heeyah! Git some!)

http://slowsbarbq.com/menu/sandwicheshttp://slowsbarbq.com/menu/sandwiches#item=triple-threat-pork

and a side of this.......

http://slowsbarbq.com/menu/sides#item=mac-n-cheese

After slugging all of that down I go get checked into the Hotel.....

Mike.

 

[Killgore]

Allow me to inject one further variable - the sauce. There are three; tomato based, mustard based and of course my favorite, vinegar based. Maurice Bessinger in South Carolina has made his 'Carolina Gold' a household staple (I order it by the case). The Williamson Bros. out of Marietta, GA have an unsurpassed tomato based sauce that Jennifer and I buy by the gallon from one of their restaurants in Douglasville, GA. It is fantastic!

And finally, Mr. Isaac Thomas and Mark Whitt in North Alabama delivered the coup de grace to the competition of good barbeque with their vinegar based sauce and lean pulled pork. They also serve their sandwiches with some cole slaw on top of the meat. I call it North Alabama style because in central Alabama it's just not served that way.

Now when you talk about chicken, Big Bob Gibson in Decatur makes his own white sauce (mayo and vinegar base) which will make you slap your mammy. And it would be neglectful of me to not mention their huge stuffed baked potato which has pulled pork, sour cream, butter, chives, cheddar cheeze and barbeque sauce.

Shorty out on Highway 20 west of Decatur at Hillsville made barbequed chicken an artform. I stopped by some time past and ordered two chicken plates to take home. Shorty said, "Mr. Ed, I sure am sorry but some fella from up North ate a plate and then bought every chicken I had, all forty-one, to take back home with him." LOL

I went back to Decatur to visit the kids some time ago and found that a tornado had cleaned off the concrete pad where Shorty had his restaurant. The world of culinary delights is a sadder place! I reckon Shorty went back to cotton farming and I left Hillsville with a stomach that was growling with disappointment.

Sorry about such a long epistle but you've got to realize that in this part of the country, we live to eat, not eat to live.

- Ed

 

[GCroyle]

Ed,

Well put, get the napkins and lets get started.

My 1st night in the hotel here in SC to inteview for the job, I'm watching PBS and they go into a Carolina's BBQ Expo complete with regional sauce map, hidden out of the way smoke shacks and a whole lot of mouthful I'm eating interviewing.

One of my bullet points in judging pork is the pink smoke ring, ain't got one, its just cooked pork.

My neighbor does whole hogs and Boston Butts and is darn good at it, BUT its got a hose and tank, oh well. But a few years ago he got smart lazy and bought a Treager Pellet auto feeding smoker. It does darn good for a set it and forget it. I am partial to opening the fire door and kicking the coals and adding a nice piece of Hickory and hearing the wood spark up.

Is it lunch yet?

Pass the Swamp Sauce. Yup, thats a localish sauce, spicy and pretty good.

Gary

 

[Killgore]

Hah! Gary, I saw the same show when we were in Charleston for Christmas camping at James Island County Park. (Charleston is my birthplace.) I felt very privileged several years ago when invited to be a judge at barbeque cookoffs by one of the judges and a close personal friend from Gallatin, TN. In fact, I've been encouraged several times to write a book on where to eat across the South. I worked thirteen states for Dickey-john Corporation years ago and had the pleasure of eating on an expense account that only included the best. (Now I'm paying for it.) And, I reckon that concludes that I am qualified to change my own oil - provided I can get under the truck? LOL
- Ed

 

[Jim W]

To me the only decent comfort food is Uno's Deep Dish Pizza on North Wabash or on East Ohio in Chicago IL. Two different pizzerias a block apart that sell the same pizza; the demand is that good they need two pizzerias to satisfy their customers. The ribs and BBQ are good but nothing like a deep dish pizza. We all have our weakness when it comes to food and each region of the country has something that is usually pretty good but only Chicago can do pizza right.

Jim W.

 

[GCroyle]

Jim W.

FOUL!!!!!!!!!!!!!!!!! Pizza deserves its own thread. BTW, I can bake pizza in a cardboard box oven and I can prove it, picture later 20" Lodge cast iron skillet pizza in a box oven.

Ed,

The show I watched ended with an interview of a good 'ol boy that his "accent" was so strong, they had to SUBCAPTION his comments. They were going to pits that had what looked like old corrugated roof panels as pit covers IIRC.

Gary

 

[mwilson]

Uh Oh, I better explain my Detroit post..........

It gave this Deer Steak and Corn On The Cob Eatin' Maine boy a whole new thrill when introduced to some real BBQ...Finally starting to see restaurants up here specializing in the fine art of BBQ.

It takes us a while to catch on....:-laf

Mike.

 

[Killgore]

Jim, I certainly can't take exception to that. There's nothing like a good pizza and a cold brew. However, you have to realize that the art of barbequing involves more than just diving into some good lean pulled scrumptious pork. There is the slooow smoking/cooking process that incorporates all the old stories, lies and tales of generations that center around hunting, fishing, trucks, guns, dogs, genealogy and what we did so many years ago when we were in the Service. There is the admiration and appreciation of fine quality Bourbon that usually accompanies such a get-together by old friends, neighbors and kin. And finally, there is the laughter of the younger kids as they are being run out of the kitchen by the busy wives who are making potato salad, baked beans, pecan pie and deviled eggs. It is both ritualistic and almost religious in its' nature.

And, you're also invited!
-Ed

 

[GCroyle]

Ed,

I'm grinning all the way with ya. Got Rebel Yell Bourbon? I do!

Gary

 

[Killgore]

Gary, I believe it was the same show. And yes, even Shorty and James Thomas, Mr. Isaac's son who chopped barbeque for probably 45 years, used the corrugated tin, a good reflective heat source.

I had to act as an interpreter for my wife when we went to the CMEP last year. Between her accent and her combinations of coloquial English, there were several who thought her entertaining when they could understand her.
-Ed