Stephen Rushmore Jr.
Day 15: Dallas to Nashville
Roadfood: Cozy Corner, A&R BBQ, Interstate BBQ, Leonard s BBQ, Corky s BBQ
I left Dallas very early. I was eagerly anticipating my initiation into the barbecue culture found in Memphis. My priority for the trip had been to learn as much as I could about Texas barbecue. Midway through the trip I realized that I could stop in Memphis on the way back to NJ and at least get an overview of Memphis style barbecue.
I arrived in town at 1:15 PM and set to work. I had done some research and wanted to order the specialty of each place whenever possible. My first stop was at Cozy Corner.
I received a warm greeting as I walked in. Southern hospitality is not dead yet. Cozy Corner is known for their barbecued Cornish hen. So I ordered a bird and two sides. From my research I had found that Memphis barbecues just about everything, including spaghetti. I ordered the barbecued spaghetti and coleslaw as my sides. You can see the barbecued spaghetti in the little cup next to the bird.
Most places seemed to offer a choice of either mild or hot sauce. I chose the mild sauce on all of my barbecue.
The Cornish hen was outstanding. It was smothered with the mild barbecue sauce and was a pleasure to eat. I started by trying to cut it apart using the puny plastic knife and fork provided with the meal. I quickly gave up and tore the bird apart with my hands.
The breast meat was tender and juicy. It was not dry and almost too warm to touch. Dipped in a little sauce it was delectable. However, the best part was the thigh. This was almost falling apart tender and the juices just ran out of it as I separated it from the rest of the chicken. The smoke and sauce created a near perfect piece of chicken. This was an auspicious start to an afternoon of eating barbecue.
The slaw was very good as was the barbecued spaghetti. It sounds like a strange dish, but barbecued spaghetti is simply spaghetti noodles cooked until they are very soft and then tossed with barbecue sauce. It makes a very interesting side dish.
As to the sauce on the chicken, I found it to have a very rich flavor. It was slightly sweet but seemed to have a bit of a kick that I continued to taste in between bites. It was a very good introduction to Memphis and its wonderful barbecue sauces.
My next stop was at Payne s
Unfortunately Payne s was closed. Does any one know if this place is still in business? It looked a little down at the heels and I wonder if they are still in operation.
Next stop was A&R barbecue.
I picked A&R to have a barbecued bologna sandwich. This is another traditional Memphis barbecue dish. You make it by cutting a slice of bologna about 3/4 thick and then heating it in the smoke pit. You then smother it in barbecue sauce and put it on a piece of white bread. This is then topped with slaw and another piece of white bread.
If you like messy sandwiches, then this is for you. The barbecue sauce and slaw literally run out of the sandwich as you try to eat it. Eventually the bread starts to disintegrate and the bologna starts to fall out of the sandwich. It becomes an ooey gooey mess. I liked this unusual barbecue dish and am looking forward to trying it at other places on my next trip to Memphis.
I saw this tremendously red, 2 tall piece of cake and had to try it. It is called a red velvet cake and I had never heard of it. I found it had little taste and the icing was nothing in particular. But it was the reddest piece of cake I have ever seen.
I continued on to the Interstate Barbecue.
203981,203894,203894,2006-05-30 21:31:43,RE: NJ to TX In Search of TX BBQ”