In Bizarre Foods Memphis, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Memphis’s food scene.
ANDREW ZIMMERN MEMPHIS DISH – Ribs
WHAT IS IT?
Ribs reign supreme in this city. When prepared to perfection, they are juicy, tender, and infused with smoky flavors. Whether dry, wet, sweet, or spicy, ribs are an essential part of Memphis cuisine. The cooking process begins with a pickle juice basting solution, complemented by the signature Rendezvous red hue seasoning. This seasoning, influenced by the Vergos’ Greek heritage, combines oregano, bay leaf, and creole-inspired spices, including chili and paprika, which add both heat and vibrant color. The ribs are smoked in custom-built pits located in defunct elevator shafts. Each slab of pork loin back ribs weighs precisely 2 to 3 quarter pounds and is smoked over lump charcoal for 90 minutes. The chef opts for a departure from the traditional hickory wood to avoid affecting the meat’s color. This process deviates from the usual slow-cooking barbecue method. The ribs enter the smoker without any adornments and are meticulously basted with the pickle juice solution throughout the cooking process. It’s important to note that these ribs do not qualify as wet-cooked, as they are not cooked entirely in barbecue sauce. Similarly, they are not considered dry ribs, as they are coated solely with a dry rub after emerging from the smoker. These ribs are known as Rendezvous style ribs, a unique and cherished preparation method in the Vergos’ family.
WHERE IS IT?
Charlie Vergos’ Rendezvous
52 S 2nd St, Memphis, TN 38103, United States
Philadelphia, United States
NOTES – DELICIOUS DESTINATIONS MEMPHIS
Memphis is renowned for its strong association with barbecue, attracting over one hundred fifty thousand enthusiasts annually to the Memphis in May World Championship Barbecue cooking contest. However, barbecue in Memphis did not originate as a business or sport; it was born out of necessity. Enslaved Africans creatively utilized inexpensive scraps of meat from hog farms, transforming ribs and shoulders into delectable dishes through slow cooking in homemade pits. This gave rise to one of America’s beloved soul foods, known for its tender and flavorful character.
ANDREW ZIMMERN MEMPHIS DISH – Barbecue Nacho
WHAT IS IT?
Barbecue nachos feature crispy tortilla chips generously topped with succulent pulled pork and melted cheese. The process begins with the chef breaking down the pork shoulder, which is then smoked for 14 hours at 230 degrees Fahrenheit, resulting in a rich barbecue char. This slow-cooking method aligns with the traditional Memphis style of barbecue, unlike the Rendezvous’s ribs. After carefully separating the meat by hand and removing bones and fatty pieces, it is chopped against the grain. This chopped pork shoulder takes center stage in the more than twenty-five thousand plates of barbecue nachos served annually at the Rendezvous. Finally, a specially crafted mild nacho cheese sauce blankets the pork, completing this flavorful dish.
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WHERE IS IT?
Charlie Vergos’ Rendezvous
52 S 2nd St, Memphis, TN 38103, United States
Philadelphia, United States
NOTES – DELICIOUS DESTINATIONS MEMPHIS
Barbecue nachos made their debut in Memphis almost two decades ago, initially created as a snack for the city’s sports arenas. Since then, they have become a staple on the menu of nearly every barbecue joint, including the Rendezvous, where they have garnered a devoted following.
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ANDREW ZIMMERN MEMPHIS DISH – Fried Chicken
WHAT IS IT?
Fried chicken, with its mahogany brown, shatteringly crunchy skin, holds a cherished place on the southern dinner table. Each piece of chicken is meticulously hand-trimmed, ensuring the perfect balance of fat on the breast and thighs. At this location alone, the chef and his team expertly cut 230 tons of chicken annually. The secret batter recipe, known only to the Bonner family, incorporates a special seasoning blend prepared off-site. Behind closed doors, owner Wendy adds the remaining secret ingredients, ensuring maximum security. The result is a tantalizing orange-tinted bird infused with the flavors of cayenne and paprika. The chicken is carefully fried in peanut oil until it reaches a temperature of around 165-180 degrees, depending on the cut. Served alongside two beloved soul food favorites—beans and coleslaw—Gus’s chicken rightfully claims the center stage.
WHERE IS IT?
Gus’s World Famous Fried Chicken
310 S Front St, Memphis, TN 38103, United States
Memphis, United States
NOTES – DELICIOUS DESTINATIONS MEMPHIS
Tennessee showcases two notable variations of fried chicken, each with its own distinct reputation. Nashville takes pride in its fiery hot chicken, renowned for its intense spice level, while Memphis offers a milder yet equally celebrated version, focusing on achieving a satisfyingly crispy texture.
ANDREW ZIMMERN MEMHPIS DISH – Fried Catfish
WHAT IS IT?
Fried catfish, often underestimated as a bottom-dwelling fish, transcends expectations with its delightful sweetness and buttery texture. In Memphis, this local delicacy takes center stage as a culinary masterpiece. Chef Kelly from The Second Line has perfected the art of creating exceptionally light and crispy catfish by coating it with whipped egg whites. His house-made creole seasonings infuse the fish with a tantalizing blend of flavors, while the cornmeal breading, enriched with cayenne, garlic, and onion powder, transforms into a perfectly crunchy crust when deep-fried. Accompanying the catfish are traditional Southern sides, including hush puppies, created by whisking eggs, milk, fresh corn, red pepper flakes, sugar, salt, cornmeal, and flour. Kelly’s twist on coleslaw embraces Southeast Asian influences, combining shredded cabbage with cilantro, ginger, lime, fish sauce, sesame oil, and sambal, a chili paste. The result is The Second Line’s remarkable catfish plate, a true masterpiece of Southern cuisine.
WHERE IS IT?
The Second Line
2144 Monroe Ave, Memphis, TN 38104, United States
Memphis, United States
NOTES – DELICIOUS DESTINATIONS MEMPHIS
Nestled at the heart of the delta, Memphis reigns as a prominent hub in America’s catfish industry. Over half of the nation’s catfish is cultivated here, thanks to the clay-rich soil that acts as a natural barrier, ensuring pond integrity, inhibiting excessive plant growth, and preserving the pristine flavor of the flaky white fish, free from any muddy taste.
DELICIOUS DESTINATIONS MEMPHIS DISH – Deep Fried Burger
WHAT IS IT?
The process of creating a deep-fried burger begins with a precisely portioned 3-ounce ball of hamburger meat. Dyer’s, known for their unique approach, utilizes a fattier ground beef blend with a 73% lean to 27% fat ratio, resulting in a burger that melts in your mouth and provides ample fatty runoff for the fryer. The artful technique of smashing the patty is a sight to behold, requiring practice and skill to perfect. As the patties cook in the time-honored grease, they gracefully rise to the surface, indicating their readiness. Meanwhile, the buns are prepared with mustard, onions, pickles, and a touch of pepper, eagerly awaiting the arrival of the fried burgers.
WHERE IS IT?
Dyer’s Burgers
205 Beale St, Memphis, TN 38103, United States
Memphis, United States
NOTES – DELICIOUS DESTINATIONS MEMPHIS
Dyer’s Burgers, a beloved Memphis institution with a retro theme, has been delighting customers for over a century. The late Elmer Dyer laid the foundation for these legendary burgers, which were originally a fortuitous accident. When faced with a backlog of orders and no time to clean his griddle, he decided to fry the patties in a cast iron skillet. Over time, the residual beefy grease accumulated and intensified, imparting a distinctive flavor to his burgers. The strained and recycled grease, a treasured hundred and three-year-old concentrated burger fat, is akin to liquid gold. Its value is so significant that it is transported under the watchful eyes of armed guards whenever the restaurant relocates.
DELICIOUS DESTINATIONS MEMPHIS DISH – The Diver
WHAT IS IT?
The “Diver” is a colossal yellow bucket brimming with a delightful pink mixture of beer, liquor, and other undisclosed ingredients. The process begins by filling the bucket with ice, rum, sangria, grenadine, triple sec, sour mix, and tap beer. The rumored secret sauce may contain fruit punch, cream soda, gin, triple sec, and sour mix, although it remains unconfirmed. What we do know is that rum, accompanied by a generous serving of straws and garnished with cherries, crowns this massive and potent beverage.
WHERE IS IT?
Silky O’Sullivan’s
183 Beale St, Memphis, TN 38103, United States
Memphis, United States
NOTES – DELICIOUS DESTINATIONS MEMPHIS
Legend has it that he established the establishment following a disagreement with a neighboring bar regarding his unpaid bill. The iconic Diver, an enormous gallon-sized cocktail, was his brainchild—an all-encompassing concoction intended for a wide audience, complete with an abundance of elongated straws. Throughout the years, this peculiar beverage has taken on various forms, including a deep-sea diver’s helmet, a paint bucket, and most recently, a plastic pail that serves as a memento.
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BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS DISH – Barbecue Bologna
WHAT IS IT?
Barbecue bologna redefines the concept of a bologna sandwich, offering a smoked, thick-sliced, and grilled experience complemented with coleslaw on a bun. The process begins by preparing a flavorful marinade, combining sautéed white onions, ginger, garlic, and pork fat. Thyme, brown sugar, salt, pepper, cider vinegar, and ketchup infuse a delightful sweet and savory tang. The chef selects a premium bologna blend of beef and chicken, allowing it to marinate overnight in the refrigerated marinade. Central’s BBQ bologna achieves its distinctive smoky bite through a harmonious union of meat and wood. The chef expertly grills the thick bologna slices, glazing them with Central’s traditional Memphis-style BBQ sauce, enriched with molasses and allspice. Once achieving a dark char, the crispy bologna is artfully piled high on a soft bun and crowned with fresh coleslaw.
WHERE IS IT?
Central BBQ – Downtown
147 E Butler Ave, Memphis, TN 38103, United States
Memphis, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS
Bologna, America’s enigmatic meat, traces its origins back 2,000 years to its esteemed Italian ancestor, Mortadella, originating from the city of Bologna. The skilled Bolognese artisans have been perfecting this succulent pork sausage, embellished with delectable morsels of fat, peppercorns, and pistachios, since ancient times.
BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS DISH – Fried Peanut Butter & Banana Sandwich
WHAT IS IT?
The indulgent combination of white bread, chunky peanut butter, and ripe bananas, fried in butter, creates a delectable treat that perfectly balances sweetness and saltiness. This beloved cult classic begins with two generously thick slices of Texas toast generously spread with crunchy peanut butter. Thinly sliced ripe bananas add a delightful sweetness and an extra layer of crunch. For an added twist, bacon can also be included. The substantial sandwich is then swiftly fried on the flat top with butter. A diagonal slice completes this irresistible masterpiece.
WHERE IS IT?
The Arcade Restaurant
540 S Main St, Memphis, TN 38103, United States
Memphis, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS
The peanut butter sandwich has graced American tables for over a century. Originally valued as an affordable protein source, its popularity surged during the Great Depression. It remained a staple during rationing in World War II. Even Elvis Presley’s mother elevated the sandwich by frying it in bacon fat and adding bananas. This tradition carried on at Graceland, where the chef continued to satisfy the rockstar’s cravings day and night, generously using butter in the process.
ANDREW ZIMMERN BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS DISH – Barbecue Spaghetti
WHAT IS IT?
Memphis-style barbecue spaghetti is a unique fusion of flavors, combining a sweet and velvety slow-cooked sauce with tangy shredded roasted pork. The dish is neither strictly Italian nor Southern, but distinctly Memphis. The secret lies in the base of the pasta sauce, carefully prepared by Eric. The contents of the dish are shielded with foil, and only Eric knows the exact combination of his homemade BBQ sauce, potentially enhanced with liquid smoke. The sauce undergoes a 12-hour smoking process over hickory wood. Meanwhile, Eric seasons a leaner cut of pork shoulder called the Boston butt, which will be used as a topping for the spaghetti. The rub used for the pork is a closely guarded family secret, with a special seasoning created by Eric’s father and bottled under the Dancing Pigs label. As the secret sauce reaches its readiness, Eric reveals a small hint about its ingredients: two pounds of cooked spaghetti and an array of colorful spices. After a careful mixing process, we are finally granted entry. Eric skillfully combines the sweet and smoky pasta, topping it with the famous BBQ Shop’s mild BBQ sauce. The dish is served with a side of buttered Texas toast, completing the enticing meal.
WHERE IS IT?
The Bar-B-Q Shop
1782 Madison Ave, Memphis, TN 38104, United States
Memphis, United States
NOTES – ANDREW ZIMMERN BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS
In the 1950s, Brady Vincent, a former railroad cook and owner of Brady & Lil’s restaurant, invented BBQ spaghetti, a dish that would leave a lasting impression on the Memphis BBQ scene. After 30 years, Vincent retired and sold his restaurant, including all his original recipes, to Frank & Hazel Vernon. The Vernons relocated the restaurant to its present location and rebranded it as the Bar-B-Q Shop.
ANDREW ZIMMERN BIZARRE FOODS DELICIOUS DESTINATIONS MEMPHIS DISH – Gibson’s Donuts
WHAT IS IT?
Gibson’s Donuts offers heavenly treats that are light, sweet, and always fresh. People in Memphis eagerly line up day and night for these delectable pastries. The dough preparation begins with wet yeast and sugar, followed by the addition of a consistent donut mix that has been used since the store’s opening. The final ingredient is a pitcher of ice-cold water, crucial for adjusting the dough’s consistency in different weather conditions. To prevent over-proofing, ice is omitted from the mix during hot and humid summers. The dough is carefully churned for 15 minutes until it reaches the desired texture, signaled by its slapping against the bowl’s sides. It then undergoes a 30-minute rise, which is the first of three rises, a key element of Gibson’s renowned cloud-like texture. With a daily production of over 12,000 donuts, the process involves the unique “doughnut slide” technique developed over the years. Rolled-out dough is passed through a sheeter, forming rings and holes. The rings are separated, while the leftover dough is reserved for the current batch. After being fried for 30 seconds and promptly flipped, the donuts puff up and sizzle. The secret to achieving the perfect sweet coating lies in the piping hot donuts, allowing the glaze—made from scratch using clear vanilla extract—to melt and adhere to the tops.
WHERE IS IT?
Gibson’s Donuts
760 Mt Moriah Rd, Memphis, TN 38117, United States
Memphis, United States
NOTES – ANDREW ZIMMERN BIZARRE FOODS MEMPHIS
The origin of Gibson’s donuts in this country is surrounded by various theories. Some suggest that Dutch settlers brought them to Manhattan, while others propose that Native Americans already had their own version of fried sweets with holes in the middle. In the 1930s, a new iteration emerged in the South when a pair of brothers created a recipe for exceptionally light and fluffy glazed donuts.
