Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul by Craig David Meek

By Craig David Meek

Memphis is equivalent components tune and food--the items of a neighborhood marked with grit and resiliency. The city's blues and soul tune have lifted spirits, whereas fish fry has been a significant enterprise ever on account that red meat first entered the culinary panorama of Memphis with Spanish explorer Hernando de Soto, who introduced the hot international its first herd of pigs. Succulent pulled beef and ribs became a part of the cloth of lifestyles within the River urban, and this day they're cooked up in kitchens starting from the across the world acclaimed, like Corky's, to the humblest of roadside dives. advised in the course of the background of its fish fry is the tale of the town of Memphis, from mythical joints like Leonard's fish fry, the place Elvis Presley hosted deepest events, to lesser-known areas like William's Bar-B-Q within the West Memphis, Arkansas local the place wild, late-night blues juke joints served as a red-light district around the river from Beale highway within the Nineteen Fifties and '60s. Sink your enamel into this wealthy heritage chock-full of interviews and insights from the city's most interesting pitmasters and 'cue experts who proceed the lengthy culture of constructing artwork with meat and flame.

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