Comments on: Southern Hospitality

By: skippymom

skippymom — Wed, 24 Mar 2010 21:37:53 +0000

There are so many styles of BBQ I can’t ever keep them straight, except I know I like mine dry and add my own vinegar based sauce [southern/NC?]

I would scarf that king’s platter plate with the cornbread. wow.

Well, after we finished off the bacon. YUM – bacon as it is meant to be – how my grandma would cut it after the pig slaughter. Mmmmmm.

By: Aimee S.

Aimee S. — Thu, 18 Mar 2010 13:11:05 +0000

My bad Steve! I missed that!

By: david

david — Thu, 18 Mar 2010 02:41:13 +0000

Just thought I would put in a word regarding “Memphis-style” dry ribs. While we do have plenty of establishments choosing to serve dry ribs, there are at least as many restaurants slathering the sauce all over everything. There is much debate about which is the superior style, but lovers of both can find something great to eat around here.

Not trying to say that you said anything wrong or they made any false representations of Memphis BBQ, only trying to say that if you like sauce you shouldn’t think less of my fair city. If you were to come visit, we have plenty of food that would make your day.

By: Chef Chris Scott

Chef Chris Scott — Wed, 17 Mar 2010 23:32:07 +0000

I too was on the quest for the perfect fried pickle. But rather than sliced, i wanted/needed to get the whole pickle on a stick….. ala corn dog style. Nothing worked, the batter kept coming off…. too wet. So alas, after frequent attempts, I dehydrated them until JUST starting to wilt, then I froze them.
I then again batter dipped them and they came out perfect. You just need to eat them rather quickly as the water content returns and destroys the outer crust. Im still practicing.

By: T.C.

T.C. — Wed, 17 Mar 2010 14:53:03 +0000

It sounds like it’s worth a try. I want some BBQ glazed bacon and the King’s Combo! Ribs, brisket and fried chicken!! Also wouldn’t pass up on tater tots either.