Memphis Barbecue

A Succulent History of Smoke, Sauce & Soul

Nonfiction, Travel, Lodging & Restaurant Guides, Restaurants, Food & Drink, Appliances, International, USA
Cover of the book Memphis Barbecue by Craig David Meek, Arcadia Publishing Inc.
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Author: Craig David Meek ISBN: 9781625850669
Publisher: Arcadia Publishing Inc. Publication: June 10, 2014
Imprint: The History Press Language: English
Author: Craig David Meek
ISBN: 9781625850669
Publisher: Arcadia Publishing Inc.
Publication: June 10, 2014
Imprint: The History Press
Language: English
Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

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