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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.
Some of the top names in competition BBQ will compete in the 2024 Memphis in May World Championship Barbecue Cooking Contest. Here are 10 to watch. ... Some of the top names in competition BBQ ...
Memphis-style barbecue has achieved international prominence, and the city hosts the annual World Championship Barbecue Cooking Contest, which attracts more than 100,000 visitors each year. [ citation needed ] Higher-level educational institutions include the University of Memphis , Christian Brothers University and Rhodes College .
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.
She is the chef/owner of two restaurants, the author of two cookbooks, and a seven-time world American barbecue champion. [1] In addition, Cookston has twice won top prize at the Memphis in May American Barbecue World Championship and is the only female American barbecue world champion. [2] [3] [4]
Poplar Avenue, a major road through East Memphis, runs by prominent buildings including White Station Tower (rear left) and Clark Tower (rear right).. East Memphis is a region of Memphis, Tennessee with several defined and informal subdivisions and neighborhoods such as Colonial Acres, White Station-Yates, Sherwood Forest, Normal Station, High Point Terrace, Belle Meade, Normandy Meadows, St ...
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Huey's was founded by Alan Gary on April 26, 1970, based on the nickname Gary had when he was younger. In 1976, Thomas Boggs took over as CEO of the restaurant. [1] Boggs' wife, Wight Boggs, served as a co-owner of the restaurant and continues to do so. [4]