Tag Archives: Memphis

BBQ Review: Charles Vergo’s Rendezvous (Memphis, TN)

Charles Vergo’s Rendezvous in Memphis, TN is perhaps the most famous BBQ restaurant in the world, yet opinions on the establishment are polarizing as opinions on Tim Tebow’s worthiness as a NFL quarterback. In a quest to settle the matter of local opinion … Continue reading

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Memphis BBQ Fest

One of the Go Carnivore contributors is also a member of a BBQ team that competes in the Memphis in May World Championship BBQ Cooking Competition. The festival starts on Wednesday night and runs through the weekend. As far as … Continue reading

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BBQ, Bowhunting Wild Pigs, Unlawful Endurance Eating and a Michael Ruhlman Rant

Lots of BBQ news today: 10 BBQ Joints that are worth a day trip from Memphis. (You’ll notice the Go Carnivore favorite, Helen’s BBQ, on the list. Texas Monthly released their much anticipated list of the Top 50 BBQ Joints. Talkin’ … Continue reading

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Carnivore News: Monday 5-15

Another one of those “Best BBQ” lists.… and why some of these “best of” lists are suspect.  Stephen Colbert mocks Carolina BBQ.  New Study: Hunting originated 2 million years ago. “Considered in total, this study provides important early archaeological evidence for … Continue reading

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Death of a Whole Hog BBQ legend

Via Southern Foodways Alliance: WHOLE HOG (by Joe York, 2006) is a paean to the barbecue pitmasters, hog farmers, and butchers of rural western Tennessee, who everyday transform the lowly hog into the edible embodiment of two of the greatest … Continue reading

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Carnivore News: Monday 4-29

Anthony Bourdain and Texas Monthly editor Daniel Vaughn talk BBQ.   Readers respond to Intelligent Travel’s Best BBQ Joints in America.  California activists demand ban on use of lead bullets for hunting.  NYT:  When one man’s game is also a marauding pest. (Wild hogs).  … Continue reading

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“Live-Fire” vs. “Gasser” BBQ in the Big Cities

Jim Shahin at The Washington Post has the story on the rise of wood smoked BBQ on the East Coast, particularly, New York City. “Cooking with wood is difficult and expensive, which is one reason why wood-enhanced ovens are so popular. … Continue reading

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