Search results
Results From The WOW.Com Content Network
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken.
Red Hot and Blue was founded in 1989 by Atwater, Sundquist, Bob Friedman, Joel Wood, and Wendell Moore, with its first location in Arlington, Virginia, near Washington, D.C. Friedman described the concept of the restaurant as "pigs, pork, and blues" as reflected in the company's logo.
Owners John Vergos, from left, Anna Vergos Blair and Tina Vergos Jennings hold plates of ribs inside The Rendezvous in Downtown Memphis on Sept. 26, 2023.
The most iconic American regional barbecue styles are from the Carolinas, Memphis, central Texas, Kentucky and Kansas City. In recent years, barbecue has exploded in popularity and several other ...
Charlie Vergos (June 24, 1925 – March 27, 2010 [1]) was a Memphis-style barbecue restaurateur. Vergos was born in Memphis, Tennessee; his parents were Greek immigrants. [2] He served in the United States Army during World War II. [3] He married Tasia Vergos; they had three children. [3] In 1948, Vergos founded Charles Vergos' Rendezvous.
The two conversed over barbecue and Pedro became enthusiastic over Memphis-style barbecue and opened Rac-Coon Smoke House in Sau Paulo, Brazil. Pedro now serves as the team's pitmaster.
A Tennessee Titans flag and a poster of Tony Pollard from his time at the University of Memphis are seen in front of a wall dedicated to Pollard at Pollard’s Bar-B-Q in Memphis, Tenn., on Friday ...
In the more conventional style asado a la parrilla, different cuts of meat, sausages and offal are placed on top of a metallic mesh with legs (parrilla) such that the meat stands some 15 cm above the ground. Below the parrilla is placed charcoal, and the cooking takes some 60 to 90 minutes depending on the thickness of the meat cut.