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An online study saying Memphis is not a top city for barbecue has ignited the passions of local teams at the Memphis in May World Championship Barbecue Cooking Contest.
“It’s ludicrous,” said Memphis’ Zach Kennedy, head cook at Pigs Gone Wild, of the study. “If you did the kings of barbecue cities, people are going to be saying Kansas City and Memphis.”
The online study from Chef’s Pencil, published Wednesday, placed Memphis 47th among the best cities for barbecue in America. The study was based off an analysis of Tripadvisor restaurant reviews. Tripadvisor said in a statement it has no association with the study and has “concerns about the use of and presentation of” its data.
taste like ranch dressing.
Courtesy of Big Bob Gibson Bar-B-Q
Whether tangy and sweet or thick and spicy, barbecue sauces are usually red. South Carolina’s leans orange from its signature mustard, while Kansas City’s sauce takes on a rust-like hue thanks to brown sugar or molasses. But Alabama’s regional sauce, with its white, creamy appearance, stands out from the crowd.
We have Big Bob Gibson, the pit master behind what became Big Bob Gibson Bar-B-Q in Decatur, Alabama, to thank for the convention-busting, and often overlooked, white sauce. It all began in 1925, when the 6-foot-four, 300-pound railway worker started smoking pork and chicken in hickory-fired brick pits on weekends. He served the meat on a makeshift table nailed to a sycamore tree in his backyard.