Posts Tagged ‘4 Legs Up’

BBQ & Cooking Classes – Great gifts for all!

I love taking BBQ and cooking classes. Its terrific to learn a new technique, recipe or method. I enjoy teaching them as well. In the spring I’ll be announcing our first ever full competition class. If you would like to be notified when the class is shoot me an email.  Until then check out some of these terrific classes that are upcoming and ongoing. A terrific gift to give or if you have been really good this year maybe Santa will send you to one!

Earlier this week I attended my first class at the Healthy Butcher on whole hog butchering. It was a really informative class that I enjoyed thoroughly. They hold classes throughout the year in Toronto. Check out their website or more details. Please note their classes sell out uber fast so don’t delay in signing up.

Prices for class range from $55.00 to $125.00

The Culinary Adventure Company holds classes and adventures throughout the year in Toronto and the GTA. Lots of fun from foraging for mushrooms to making a beautiful Paella. Check out their new classes for 2012 in January.  There is sure to be something for everyone!  Also if you purchase a gift certificate before January 6 10% will be donated to Second Harvest.

 

Prices for their classes range from $50 & up

Kelly Wertz from 4 Legs Up BBQ and Catering company is a multi Grand Champion and Jack Daniels winner. HE teaches throughout the year at various locations.

World Champion – 4 Legs Up BBQ
Presents:
The Art and Science of Competition BBQ
A BBQ Competition Class

Class Schedule

Lake Havasu, AZ January 26th & 27th 2012

Marshalltown IA, March 22nd & 23rd 2012

Great Bend, KS, February 17th and 18th

Arvada, CO. March 2nd & 3rd 2012
Prices for the class are $500.00 per person.

 

Lotta Bull BBQ

Pitmaster Mike Davis

From their website:

Tired of gambling away your entry fees? Ready to make that money count? If so, than we invite you to register for the upcoming Lotta Bull “U” Competition Cooking Class. Let 4-time American Royal Grand Champion, 6-time World Champion, Mike Davis, show you his expertise, and how we’ve accomplished so much on the BBQ Circuit.

We are holding this event at the WinStar World Casino in Thackerville, OK Exit 1 on I-35. We are only 70 miles from DFW Airport or Love Field in Dallas. We encourage you to bring your RV or trailer and stay overnight at the WinStar RV Park. If you are new to WinStar, you can get a Player’s Club card at check-in and receive the first night free. If you want to stay over Saturday night it is only $20. There are several hotels within 10 miles of the casino. Check out the links below for more info:
WinStar World Casino RV Park
www.winstar.rvpark@chickasaw.net
WinStar World Casino Hotel
www.winstarworldcasino.com
580-276-8900

Winstar World Casino February 17 – 18, 2012

Cost for the class is $600.00 per person Spouses attend for free plus there is $50.00 discount if you register before midnight December 31.


Swamp Boys BBQ with pitmaster Rub Bagby

February 10 & 11 Winter Haven Florida

Link to their Blog:

Price for the class is $500.00 per person

Buffalo’s BBQ 

February 10-11, 2012 Sperry, OK

Instructed by: Donny and Cindy Teel

Each person attending will have to sign a wavier on Friday before the class begins

Download the Registration Form

Have you ever wanted to try your hand at BBQ Cooking Contests, but didn’t know where or how to start? Then this is the place for you. This is the opportunity for you to learn what it takes to compete in big time Contest Cooking.

Key Benefits

  • Learn from Active Competitors
  • Small class sizes
  • Learn from a Multiple time Grand Champion

Cost: $500 a person/$150 if you bring spouse

Bub-Ba-Q

 

William “Bubba” Latimer Pitmaster

Bub-Ba-Q cook class February 11 & 12 2012 held at Stump’s Smokers

This class will cover all aspects of competition cooking as done by Bub-Ba-Q. It will cover meat selection, meat prep, flavor profiles, some recipes and various techniques used. Bub-Ba-Q will provide enough product for teaching purposes and some extra for hands on learning, product will not be supplied to every student. You may choose to bring your own cooker and food to cook as you learn. The class involves the use of fire, cooking fuels and other possible dangerous items and it is your responsibility to act in a responsible and safe manner.

 

Details of the class on their website. 

Cost of class: $550.00 per person

Butcher BBQ

 

David Bouska Pitmaster

Their January class has already sold out but there are sure to be more opportunities in 2012. Make sure you sign up for the next one!

Beginner cooks and those already in the Professional Ranks, are you in need of that last bit of knowledge to take you to the elite cooker status? If so, this will be the class to take.

Butcher BBQ has received over 100 top 10 calls, with 68 being top 5 and 24 being 1st place – all during the 2011 Team of the Year race.

You will want to be in Chandler, Oklahoma on January 20-21, 2012 for a class that will consist of a complete competition cook hosted by Butcher BBQ. We will start Friday at 1pm and go over purchasing, trimming, and prepping competition meats. Supper will be provided Friday evening and the class will start back up Saturday morning with everything that happens on turn in day. We will go thru as close to turn in times as possible, answering all questions as we go. All cooking will be done on a FEC100 and a pellet grill.

Cost for the class is $500. Spouses may attend for an additional $250. Teammates and other relatives not eligible for the spouse rate. Seating is limited to allow for complete class participation and is on a first come, first serve basis.


Buster Rhinos Southern BBQ

Darryl Koster Pitmaster

Buster Rhino’s Southern BBQ Ribs Class

 

Take our BBQ Ribs Class and learn how to cook Southern Style ribs at home. During this 4-5 hour course you will prepare and cook ribs on our Southern Pride Smoker and be able to bring them home for dinner. You will have open access to our knowledge and many of our secrets to making ribs in the Southern BBQ Tradition of “Low and Slow” cooking. Participants will learn:

  • How to pick the right ribs
  • Use of rubs, sauces and spices
  • How to prepare ribs for your BBQ, smoker or oven
  • Preparing your BBQ for the cooking process
  • Understanding the process of what happens during cooking
  • Tips, tricks and techniques used by BBQ professionals

WHAT IS INCLUDED?

  • 2 racks of raw ribs and materials to prepare •
  • A booklet highlighting everything you learned in class plus more! •

(Additional racks of ribs available at market rates)

COST: $85.00 per person

Sign up at Buster Rhino’s Whitby location only. Payment must be received to confirm your spot (cash, debit, credit card). Refunds are available 14 days prior to start of course.

This class is limited to 16 spots and fills very quickly (we consider full 12 if at all possible).

Prairie Smoke & Spice 

Rob Reinhart Pitmaster

The details: 
Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbeque.We will be cooking throughout the class and we will have our award winning food for you to try.  We will cover:

•  Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
•  BBQ rubs, mops, sauces, glazes, etc.
•  Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
•  “Low ‘n Slow” in theory
•  Equipment – all types smokers and grills for cooking real BBQ, most present in class.
•  Basics of Competition – requirements, entry guidelines, judging, etc.

Class Dates:
Saskatoon:
April 29, 2012          10 AM to 3 PM        Location to be determined

Regina:
May 5 or 6,  2012     10 AM to 3 PM        Location to be determined


Cost: $100.00 – Includes rub, food, etc. Rob R

Slap Yo’ Daddy BBQ

Harry Soo Pitmaster

 

Learn hands-on cooking 9 items side-by-side with Harry on gas grills, gas smokers, Weber Kettles, and Weber WSM (R2D2 or Bullet) smokers

Find out about the secrets of competition BBQ to apply in your backyard cooking (temperatures, meat placement, foiling, mopping, sprays, schemers, glazes, sauces, etc.)

Hear Harry’s philosophy on smoke, woods, low-n-slow, and spices

Sat, Mar 17, 2012
Sat, Feb 18, 2012

Cost per person is $349.00

 Harry Soo

Pellet Envy

 

Rod Gray pitmaster
March 2nd & 3rd, 2012
at the
VFW Post #846
8804 Grant Street, Overland Park, Kansas 66212

Rod and Sheri Gray of Pellet Envy have created a one of a kind competition cooking
instructional event.  The 2009 KCBS Team of the Year Champions and 2010 KCBS
TOY Runner-Up, and one of the most successful team in competition barbecue, we will
share every detail of their competitive cooking style, including the complete and exact
recipes used in competition every weekend.
 Concentration on the four main KCBS categories – Chicken, Ribs, Pork &
Brisket
 Complete contest simulated on our Jambo traditional offset pit
 Every detail of our award winning cooking program discussed in depth
 Meat quality, selection, and detailed information on brisket aging will be
addressed
 Revealing techniques to allow the cook to achieve consistent, repeatable results
 Providing proven presentations to achieve the best possible scores
 Taste all four competition categories prepped and cooked in this class

 

Cost per person is $500.00

Rod Gray

Jacks Old South
Myron Mixon Pitmaster

March 23rd to 25th, 2012 – NOW OPEN
Jack’s Old South Cooking School will be held at my home in Unadilla, Georgia.
There will be a meet and greet dinner on Friday March 23rd at night, and the class starts at 9:00am on Saturday, March 24th with Whole Hog. We’ll then move on to Ribs, Chicken, Brisket, and Pork.
The class will end on Sunday, March 25th at 3:00pm. The school will be run as close as possible to a contest format. So, come over to my house and let’s cook a little Q! See you there!

Cost per person for the cooking school $750.00

BBQ Memories Class

January 13th – 15th, 2012
In a time less complicated, when men barbecued out of necessity more than out of desire, BBQing was a way of life. It wasn’t done because of competitions or to be the next food trend, it was done to be able to feed families, large ones, cheaply. The cheapest meat on a farm was pork. This class will cover what my Dad, Jack Mixon, first taught me about BBQ, and that was open pit cooking. I have constructed an identical replica of my family’s original masonry pits and fire barrel. I’ll cover selection of woods and starting of fires with lightered knots in the traditional manner. You’ll go with me to my meat purveyor, Elmer Yoder, Yoder’s Butcher Block, to select our whole hog, shoulders and ribs. Not only will we be doing open pit cooking , but we will also be preparing traditional South Georgia side dishes from start to finish, including Brunswick stew, cole slaw, potato salad, and homemade desserts.
We’ll load the fire barrel and shovel coals all night, listening to grease sizzle on the embers, as it fills the air with aromas from days gone by. When the cooking is finished and the sides prepared, dinner on the grounds will begin. Fellowship, knowledge, and good food will have been shared.
Because this will be a more intimate setting than my other classes, I’m only taking 15 guests. This is not a competition class. You’ll be learning a method of cooking that’s is almost forgotten. If you love nostalgia and home cooking, join me January 13th – 15th, 2012.

Cost per person for the Memories class $1500.00

Myron Mixon

Chris Hart

Chris Hart 2012 Competition Cooking Class

Chris Hart Pitmaster

I’ll be teaching the competition bbq program that won the 2009 Jack Daniels World Championship, 4 time NEBS team of the year, and over 30 KCBS Grand Championships.

The same program I taught in two classes last season which resulted in many students moving on to win multiple Grand Championships.

References available.

The class will be held in Hopkinton, Mass at an indoor facility on:

Saturday Feb 18, 2012 5-10pm
Sunday Feb 19, 2012 7am-2pm

We’ll follow the same timeline as a KCBS competition. I give up 100% exactly what I do in competition and cover many general tips and philosophies that will help you win contests.

If you would like to enroll in the class please contact Jamie Hart: jamie@jamhart.com

Price per person is 425.00

 

Tarheel SMokers
Roy and Gay Murray Pitmasters

January 13th & 14 2012

We will take 20 paid entries only for this class and the entry fee is $750 and includes your spouse if they would like to come. If you are interested please let us know by emailing us at tarheelfireplace@embarqmail.com and we will send you more info and an application

Cost is $750.00

Plowboys BBQ
Todd Johns Pitmaster

Todd will be teaching his competition class at the NBBQA conference in San Diego CA February 25 2012. Information and details can be found under their conference registration.

Cost per person is $400.00

Todd will be teaching his competition class at Freds Tasty Licks BBQ Supply March 10,11, 2012

PLOWBOYS BBQ COMPETITION STYLE
2-DAY COOKING CLASS  - MARCH 10TH AND 11TH 2012

Brought to you by Fred’s Music & Tasty Licks BBQ Supply in Shillington, Pa.

Join the 2009 American Royal Invitational Champion for an event that is sure to change the way you cook. All aspects of competition cooking will be covered including chicken, pork ribs, pork shoulder, and brisket. Various smokers will be used in the class including Big Green Eggs and pellet pits.  Pitmaster Todd Johns will walk through setup, cook temps, timing, rack position, cleaning and maintenance for all cookers used in the class. Competition meat choice, prep, and presentation will be covered in detail. The class is geared for competition cooks, home cooks and caterers. There is something for everyone.Since established in 2001, Todd’s team, Pork Pullin’ Plowboys, has earned nearly 350 BBQ awards including 17 grand championships, 13 reserve grand championships, 10 reserve championships, dozens of first place category finishes, Chest to Chest National Brisket championship, Butt to Butt National Pork Championship, Show Me State championship, and the Big Green Egg Scramble championship.  Cooks on the 2011 American Royal Open Grand Championship and Reserve Grand Championship teams attended Todd’s classes in prior to the 2011 season.  Multiple Grand Championships, Reserve Grand Championships, 180’s  (perfect scores), and other top finishes have been earned by teams after taking Todd’s classes.  Three 180’s were earned in 2011 for brisket alone using several techniques and ingredients learned from the class.

Cost per person is $450.00

Todd Johns

 

Smokin’ Triggers
Johnny Trig Pitmaster

January 3 & 4  full competition class- seating is limited to 20ppl. Call 1-877-828-0727 for more details. Presented by Big Poppas Smokers.

Cost per person is $600.00

4 Legs Up BBQ 101 Class Schedule

4 Legs Up BBQ 101 Class

Instructor:
Kelly Wertz
4 Legs Up BBQ
• BBQ World Champions
Owner – 4 Legs Up BBQ
& Steakhouse

You know sometimes I really wish I could get to more of these classes in South this is sure to help any BBQ’er from beginner to competition cook!!

Kelly & Roni Wertz are two of the nicest people I have ever met and their class attendees rave about their success after taking this BBQ 101 class.  I would highly recommend them if you can make it to one of their classes :

2010 -11 Class Schedule
(Subject to Change)

Nov 5th & 6th
Jesup IA
Jan 22nd 2011
Parker, CO
Feb 18th & 19th 2011
Lake Havasu City, AZ
Phoenix, AZ Nov 20th 2010
Great Bend, KS March 2011

2010 -11 Class Schedule(Subject to Change)Oct 29th & 30th 2010Best Western InnFrisco, CONov 5th & 6thJesup IAJan 22nd 2010Parker, COFeb 18th & 19th 2011Lake Havasu City, AZPhoenix, AZ Nov 20th 2010Great Bend, KS March 2011

A BBQ class designed for beginning BBQ’ers to experienced
competition BBQ teams. This is a hands on class where we supply
the briskets, butts, chicken and ribs and you cook em on your
smoker. Then you will get to present your efforts to certified BBQ
judges and have the opportunity to watch and interact with the
judging process.
We do cover competition BBQ. We do take a lot of time
discussing how to compete in BBQ competitions, our philosophy of
how to do BBQ competitions from meat prep to flavor profiles to
presentation boxes. At the end of each class, we bring judges in so you can present your offerings, and
actually watch the judging process, get feedback from the judges, and ask the judges questions – an
invaluable experience that you can not get anywhere else.
Our basic philosophy is to teach you BBQ concepts and techniques so that you can develop your own
award winning BBQ flavors and style. We don’t give you all of the secret rubs, processes and secret
mayonnaise handshakes that we use in competitions, because we want you to develop your own – for a
lifetime of BBQ perfection.

TO REGISTER:
Call or email
4 Legs Up BBQ & Steakhouse
620-792-7892
4legsup@ruraltel.net
At Least 2 weeks prior to class
Registration Fee: $325
Spouse Fee: $100
Fee includes all meat and supplies

** ALso you can follow 4 Legs Up BBQ on Twitter and on facebook!

Its Tuesday!! That means tonight BBQ Central Show Chicken Round table

Every Tuesday you can listen in on the BBQ Central Radio show part of the BCRN (BBQ Central Radio Network) . This weeks episode is a round table discussion with three of the top Chicken Cooks on the KCBS circuit:

Kelly Wertz – 4 Legs Up BBQ, previous winner of the Jack Daniels Invitational and in 2009 ranked #4 overall in Chicken and #6 Overall on the KCBS TOY Listings.

Joe Amore – Smokey Mountain Smokers, ranked #5 overall in Chicken and # 19 overall in the KCBS TOY listings. They also manufacture one of my favorite products disposable cutting boards.

Troy Black - Learn2Q.com, ranked #7 overall in Chicken and #15 overall in the KCBS TOY Listings. He also has a brand new DVD out Real BBQ Know How

Also tonight on the BBQ Central Show Mike Lake President of KCBS will be on at approx 10:05pm EST on the after dark segment of the show

It should be a great show! Make sure you tune in tonight at 9pm EST.

My Memphis experience…..

**Picture Courtesy of 4 Legs up BBQ

I have had the Memphis BBQ experience I was looking for. The NBBQA conference is done for another year but those memories will certainly last a long time. In 4 days I ate lived and breathed BBQ with a few hundred other enthusiasts. However there was a core group of us again that went out on our own to seek out those unique Q & food experiences that are best experienced within a smaller group of friends.

Our group Dave from Sweet baby Rays, Rays Nephew Duce Raymond , Ron Nunes BBQ Organizer,   Kelly & Roni from 4 Legs Up, Chris Jones from Colins Creek Barbecue, Joey McManus from Joey Mac’s Smoke Stax, Tim Clendenning from Windy City Smokers, Woody Steve Wasson & Brenda Grubb from Woody’s Smoke Shack  all set out to experience some authentic Memphis Q and food.  I felt once again blessed to be with such great people.

Cozy Corner

We set out to a place I have been waiting to eat at since I read about it in Peace Love & BBQ – Cozy Corner.   It’s in a less savoury part of Memphis where the  windows of derelict buildings are smashed out everywhere, a bit of desperation has set itself on the people and the poverty is overwhelming.  However when you pull up to this battered restaurant- you are greeted with nothing but pure Love & Sunshine by the owner Desiree.   This woman is a true light within this downtrodden area.  She puts her beliefs  in God on Display throughout the restaurant from the bibles next to the register and the menu board which proclaims they would not accept any tips and thanks God.

When I spoke with her she was warm and lovely readily giving anyone and everyone that walked through the doors a hug a word of encouragement and true sincere expressions of care and concern.  The restaurant itself was a relic in itself. The stained blue Berber carpet, missing ceiling tiles and flimsy wall panelling really does the place no justice.  However you don’t need decor to have great BBQ. I have seen this time and time again. Cozy Corner is one of those places.

**Photo courtesy of 4 Legs Up BBQ

We decided as we usually have in the past to get one of everything on the menu.  This is really easy when you are traveling with a pack of 11.  When we received the tray I was shocked to see the huge amounts of sauce on the Cornish hen, the ribs and the pork in addition to the smoked bologna sandwich.  I am not a big fan of sauce and this looked as coated as an oil slick.

Photo courtesy of 4 Legs Up BBQ

Everything at this place was wonderful. The hen was tender sweet tangy and spicy- I savoured the tiny little drum stick I had then the breast meat – intensely flavoured and spicier than the rest. My rib was perfectly cooked coming off the bone with just an easy tug of teeth once again surprisingly not overwhelmed by the sauce. The bologna cut into almost an inch thick slab was a throwback to my childhood. It was layered with sauce and coleslaw on a typical hamburger bun. It was awesome. The coleslaw and sauce really added to the overall flavour of the bologna sandwich.  I could imagine coming here with my children just for that Sammie alone.

Photo courtesy of 4 Legs Up BBQ

Everyone that serves you or interacts with you in this iconic place-smiles. They thank you profusely. It is a wonderful experience to feel appreciated. They get it here. You can certainly understand why they are still there. It is perfect with all of its “imperfections”  Most of all what makes it perfect is the combination of Desiree’s continuance of this wonderful BBQ joint and the warm fuzzy feeling you leave with  it.


Rendezvous

We stopped at Rendezvous in the downtown core as well. It’s down an alley way near the Peabody in the same location it has been in for -well forever it seems. In 1948, Charlie Vergos cleaned out a basement below his diner, discovered a coal chute, and started a legend.  Charlie’s kids run things now, and their kids are coming along, and their kids will follow.

The alley is full of dumpsters, trash and the smell of charcoal. Seedy would be one way to describe it. However as you stand there you see people from all walks of life heading into Rendezvous:  Ladies dressed to the nines with their Manolo Blahnik boots and Louis Vuitton purses, men in their sharp Ralph Lauren suits  and Brooks Brothers, everyday people in their Nikes and hoodies attire all carefully treading around the dumpsters to get to this place.  Not only people walking in but there is a constant flurry of vehicles driving up and dropping people off.

Now imagine yourself walking into an antique store jumbled full of treasures and timeless classics, full glass showcases containing lots of kitschy fun stuff. The floor is mottled and cracked there are people everywhere sitting at tables eating BBQ. Then take a walk to one of their antiquated back rooms full of signs and pictures from all over the world and you know you have arrived at Rendezvous.

Our party once again tried everything we could possibly partake in on the menu while still allowing us to remain upright without going into a protein coma.  We ordered a sample platter of all of their meats plus a couple of sides. However before I go into more detail on this I will have to tell you about my most favorite part about Rendezvous and that would be our server. To call him a server seems a bit of a disservice he is a Legend here at Rendezvous himself. Big Jack Dyson is a flurry of Southern comebacks and full on court press hospitality. He will have you laughing and feeling comfy in an instant. He has been at Rendezvous since 1969.  They don’t have a lot of staff turnover issues at Rendezvous.

Photo courtesy of 4 Legs Up BBQ

Big Jack brought us out some of their gumbo to try on the house. It was an interesting medley of flavours for sure. He also brought us some lamb ribs that were gamier than most I have tried. These were not what I was used to but it was just fine. The food overall at Rendezvous is not something I would go back for to be honest. I didn’t like their ribs or the pulled pork at all.  I was really looking forward to some dry ribs but these were not it. They were just not my thing. I don’t think many in our party liked them at all.  I don’t think you go to Rendezvous for the food. You go for the experience. I would go again for the experience. It should not be missed. The ambiance and the cold beer were a great combo. However next time I think I would just stick with their ham & cheese plate.

Pig on Beale-Pork with an Attitude


From their website:

With the 1950s decor of checkerboard floors, formica tables and vintage movie posters mixes with live rockabilly, honky tonk or bluegrass music, a down-home happenin’ hoopla should come as no surprise. The Pig on Beale’s jukebox could easily be the best on Beale Street, with an eclectic mix of Memphis

music like the older Furry Lewis and Elvis to the Delta Blues of the Eric Hughes Band. The bar hosts live Blues and Americana music Thursday through Sunday from area Americana bands.

What they don’t tell you on their homepage (they do in the about section though) is that their food rocks. I mean rocks out like being at the best concert of your life with the love of your life.. For me sharing their food with some incredibly dear BBQ people was an event I will cherish.

The food is top notch. Once again I have found competition quality BBQ at a restaurant. There are only 3 BBQ joints (Pig on Beale, Bub-Ba-Q, Q Restaurant) I have been to that I would be happy to serve their food in a turn in box and be proud to call it my own. From the creaminess of their potato salad to the wickedly good onion rings to the hickory kissed ribs and pulled pork perfection, great wings and the tender chicken the Beale Street BBQ super feast is awesome.  Even that description doesn’t seem good enough to me.

What impressed me even more is that we were there during the down times. Not even close to lunch or dinner but right in between. Having top quality food at an off time is impressive. It was quiet when we were there with only 1 or 2 other patrons. They have most obviously taken great care to ensure what they serve is their very best at all times. Our server was great too. Very polite to all of us making sure we were well attended to.

Later on at the convention I ran into John the owner. Now John stands heads above me and he is a solid young man. Think the Stone Cold Steve Austin version of BBQ and you have a good picture of what he looks like. John actually owns both Pig on Beale and natural Born Grillers. They compete as well. Actually they win a LOT too with many of their impressive trophies in the windows of Pig On Beale. Their website lists their many competition accolades.  I was sorry we didn’t have the time to make it out to their Southaven location.

My advice to anyone would be that going to Memphis and not eating BBQ at Pig on Beale would be akin to missing your first Anniversary, your kids birth or your own wedding – it’s just something that should never ever be missed.  It was that good.

Gus’s Fried Chicken


Now off to another joint we went just down a few blocks and around a corner. This was the second time in three days that I had eaten there. That should pretty much tell you something right there. I had extolled the virtues of Gus’s fried chicken to our group and we all decided to give it a go.

We had the deep fried pickled fried green tomatoes and a whole lotta chicken and fries. Once again it did not disappoint.  Lip smacking finger licking can I get another piece even if I have just eaten at 3 other BBQQ joints chicken kind of food. I think to tell an outstanding place from a good one it is just this when you are so stuffed you can barely move but all you want to do is eat more you know you are in a place of greatness. I think that applies to both BBQ and chicken.

Jim Neely’s Interstate BBQ


On the day I was leaving my friends Chris Jones and Tim Clendenning all headed to the airport together.  As we wandered around waiting for our flight we decided to have breakfast. Well of course that would mean having more BBQ. You just can’t ever get enough. So we headed to Jim Neely’s Interstate Bar-B-Que.  This was about 830am.

Gotta love Memphis where you can get BBQ at any time of the day or night. We ordered up BBQ Nachos, Pulled pork and BBQ Bologna. It was all great. Just really good decent BBQ that had good flavour, good texture, and nice sauce. The BBQ Bologna had a great char on it as well that was yummy.

The Pulled Pork Sammie had to have at least a ½ lb of pork on it. Extremely generous. We did also get the BBQ spaghetti I will say this it’s not my thing. Just no. Just not going to ever order BBQ spaghetti again. Overall the food was really good. We even got to talk with Harold Neely. He wanted to pick up our check but Chris had already paid. Good people to talk with for sure. If you are in the Memphis airport stop by and eat. You will not be disappointed.

Well I could go on and tell you some really juicy stories about Myron ”Damn” Mixon, or some of the other folks fables and tall tales or even my own new associations with some fine folks but I think I will take a lot of those stores and keep them to myself. While in Memphis I walked by a poster and it said this: What happens in Vegas started in Memphis.   I tend to agree with this sentiment. For the days I was there I was educated, libated and satiated with BBQ and food. We will leave it at that.

However as I end this rather long winded (and really if you have read the blog at any time you will know I tend to be a wee bit long winded) I have to tell you a story about our trip to Gus’s and this goes towards the kindness and the type of people I am real proud to associate with. As we were walking in Memphis within our tight knit little group a homeless man approached my friends and asked for money. He ended up being invited to eat with us. None of us would ever like to see anyone go hungry. None of us would have wanted for this man to go without something to eat. So we had our meal with this man who was quite articulate and certainly added a deeper meaning to our meal. That is the breaking of bread with your fellow man is always a good thing. That we should always look out for each other.   That we should take care of each other.  That food whether it be BBQ in Memphis a hot dog in New York  or even poutine in Toronto has the capacity to bring us all together.  That is my Memphis story.

** A note of thanks to Kelly & Roni Wertz from 4 Legs up BBQ for some of the excellent pictures of the Memphis adventure.

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