1st Glee Club Meet-2004-Tennessee BBQ

THE PHOTO RECORD FOR THE TENNESSEE BBQ TOUR EXPEDITION WILL BE FOUND ON PAGES 7 & 8 OF THIS THREAD.

For your BBQ kings, I found a site that I have attached that is 100% totally roadfood quality and it is as rural as you can get. Two people who really liked BBQ were commissioned by the National Pork Foundation to interview real roadfood BBQ places in rural Tennessee. Click on the site and to get the interviews, look on the left hand side of the page. It appears that most do whole hog. Enjoy


http://www.southernfoodways.com/projects/tnbbq/R00_index.shtml

Paul E. Smith
Knoxville, TN

Thanks for the link Sundancer! I know the fellow interviewed for Bill's BBQ in Henderson. My folks are from that area and my grandparents still live about a mile down the road from Billy Frank -- I've known him all my life and he is definitely a throwback (as is my grandfather). Been a family farmer all his life and now barbecues too. His barbecue is good, even though it uses one of those combo cookers. Actually, there are several good barbecue places in the Henderson area, though my favorite is Bobbie's (also interviewed in this article) over on Hwy 100 between Henderson & Jack's Creek.

I opened each interview on the left and at the bottom of the interview was a good map of their location. I noticed that all of them are in the same general area.

I gotta go there. I want to go to the one where he cooks a whole hog each evening and it is ready the next evening. All of them seem like craftsmen. One of the craftsman being interviewed indicated his customers started coming in at 8:00AM

Paul E. Smith
Knoxville, TN

Actually, I am very familiar with that area. I was born just up the road in Jackson and lived in Henderson and Lexington when I was very young. I am kin to about half of Chester County and have eaten at these (and even more rural) barbecue places all my life. I make it down there 4 or 5 times a year, frequency depending on how many weddings or funerals occur within any given year. Always visit on Labor Day (family reunion) and at Christmas...

Pogophiles: Why is there such a concentration of BBQ craftsmen located in that area. I read the interviews and it appeared that each had been in the business for quite some time. It appears that most all specialize in whole hog smoking. I figured that since you were from that area, you would know.

The next time I am in the western part of the state, I think I will drive hwy 100. I have never driven that road and it runs parallel with I-40

Paul E. Smith
Knoxville, TN

I noted that Ridgewood BBQ is more or less on the way from Cincinnati to Myrtle Beach, but my family doesn't much like the sauce(s) used in NC/SC que.

a) Is the sauce used at Ridgewood more of what I'd term a traditional thick tomato based sauce?
b) Worth a stop for lunch?

TJ: Most people on this forum believe that Ridgewood is one of the better BBQ smokehouses period. I think their sauce is excellent but I am not sure of the composition.

Use you search and you will find on this forum directions. It is a little tricky to find.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by TJ Jackson

I noted that Ridgewood BBQ is more or less on the way from Cincinnati to Myrtle Beach, but my family doesn't much like the sauce(s) used in NC/SC que.

a) Is the sauce used at Ridgewood more of what I'd term a traditional thick tomato based sauce?
b) Worth a stop for lunch?

There are several forums on Ridgewood Barbecue. We've thorougly covered it, Tom, and there's much to read and enjoy. Plus there's directions and an update on hours of operation (as of Jan. 04), so you won't get lost or arrive when they are closed (two grave concerns for anyone coming some distance).

Ridgewood is absolutely worth a visit, and any bbq afficianado who's been there will say so. There are two reviews of Ridgewood under restaurant reviews here on the Web site. And several representative photos (I just posted a new photo a few days ago, but it isn't up).

The sauce does have tomato in it, but is not overly thick. While a little spicy, it is not hot and has some sweetness. I think it's delicious on their pork (they do hams only). This sauce has NO resemblence to the red peppered, salty vinegar sauce of eastern North Carolina or Lexington Dip from the North Carolina Piedmont. I believe this sauce would pass muster with your family and most children.

Great, thanks Jim....

I remember there being a thread on a Ridgewood family member dying, but not on the restaurant itself...sorry, I'll try to look up the threads you mention here a bit later

To my tastebuds, the Ridgewood sauce has a lot in common with the sweet sauces of KC...

Sundancer -- I think that area gravitated toward whole-hog barbecue for the same reason (I imagine) that those areas of NC did -- there were a lot of hog farmers in the area (my Grandad was one of them)...

Oh man, this thread, and the website mentioned in Sundancer's post, have inspired me to have BBQ for lunch. Capital Q, my favorite BBQ place in DC, is great, but I've got to find a way to get down to western Tennessee! I fly into Nashville for work on occasion. Maybe I can squeeze out a day on my next visit for a Roadfood side trip!

Let me know when you're coming rbpalmer...I need to go find and check out Papa KayJoes soon!!

Pogo and RB: Let me know when you are coming. I would like to visit the area that is discussed on posted website regarding rural Tennessee BBQ

Paul E. Smith
Knoxville, TN

Hey, gang, count me in!
Paul, you should absolutely take the highway 100 route. Pick it up right there at the Loveless, and keep your eyes open. I've found good food all along that road.

Pogophile: Why don't JiminKy, Poverty Pete and the Sundancer do a run in southwestern TN. If interested, please e-mail all. Pogo cannot be reached due to he has not registered.

Paul E. Smith
Knoxville, TN

Great idea, Paul. This is important work and I'd like to do my part.

If we launch from The Loveless, we can gain strength from country ham or pan fried chicken and gravy and be strong for all that heavy barbeque lifting.

Actually, I wouldn't care where we start or finish. I think you can count me in.

It's not merely important, guys, it's essential! We owe it to the other members of this website to make a fair and impartial evaluation of the culinary assets of west-central Tennessee. Think of it as a civic duty.

Poverty and Pogo, you know most of the places mentioned on the website. How many of them do you believe we should visit?

JimInKy is pretty insistantthat we start at Loveless and continue west.

I think a Friday afternoon in Nashville and Saturday and a partial Sunday could cover some pretty good territory.

Poverty and Pogo: perhaps you could start some type of agendae?

Whole hog BBQ, here we come. After all it is our roadfood duty.

Thanks,
Paul E. Smith
Knoxville, TN

I phoned The Loveless Café tonight to see if they had set a closing date for the planned remodeling. Staff’s been told the restaurant “would close at the end of the month or the first of February.”

The café remains open 7 days a week. Monday through Saturday, the hours are 8 a.m. to 9 p.m. Sunday hours are 8 a.m. to 8 p.m.

The motel is presently not in operation, and work continues on the mail order building next door.

Al, it looks like you kids can have a Loveless breakfast on your way through Tennessee on the 25th. You may still want to phone ahead, as “the end of the month” is pretty vague.

That’s the latest from The Loveless Cafe.

Even if Loveless is closed, there are great alternatives in the vicinity. Pancake Pantry is only about five miles east, and Pogo's favorite, Beacon Light is maybe six miles west, on highway 100.

I have not heard from Pogo?

Poverty, can you tell us about Beacon Light?

I looked it up under Tennessee Restaurant Review but I could find no mention.

I heard from JiminKy and he is excited about the trip. January is booked for me, maybe sometime in February?

Paul E. Smith
Knoxville, TN

Thanks, Guys, for the followup. We will be sure to make the stop this time. The day is fast approaching. We have altered our agenda to include a stop in LA at RickF's for the afternoon. It will get us further south as the cold moves down also.

Al: RickF's town is one of the prettiest I have ever seen and it is famous for meat pies. It seems that every restaurant in town sells them. Rick's church is beautiful.

After I visited the town, I had to rent the move "Steel Magnolia's" Rick's church and members were featured. Wonderful tear jerking movie

Paul E. Smith
Knoxville, TN

The Beacon Light is on highway 100, in the hamlet of Bon Aqua. It's open for dinner, but only weekends does it open for breakfast and lunch. I haven't been in yet, but pogo says it's the only place in the region with better country ham than Loveless. He also mentions it whenever he talks about fried chicken. It's definitely on my must-try list.

Sorry guys, I've been offline all weekend. That sounds very doable, though I'm not sure it would take all weekend, if we paced ourselves. The area with the concentration of barbecue joints is about two hours west of Nashville (maybe a bit longer if traveling via Hwy 100). I would thing an agenda could roughly look something like this:

Breakfast at Loveless 8-9
Drive West to Henderson 9-11
Visit Henderson barbecue joints 11-2
Drive to Lexington and hit the ones there 2-4
Drive back toward Nashville stopping in Centerville 4-6
Find Papa KayJoes barbecue 6-7
Beacon Light for Dinner 7-8
Back to Nashville around 9

If we really paced ourselves, we could cover a lot of ground this way...

Here's a link to Holly Moore's write-up on the Beacon Light http://www.hollyeats.com/BeaconLight.htm and here is one Kay West did for the Scene a few years ago... http://www.nashvillescene.com/cgi-bin/article.cgi?story=Back_Issues:1997:July_10_1997:Food&version=1

Pogo, that is an agendae: I am not sure if I could eat that many times even if I starved from now until then, whenever then is?

Jim, Poverty and Pogo: Name the date and I am ready. Sometime in February would work for me.

Beacon Light fried chicken sounded good to me.

Paul E. Smith
Knoxville, TN

There is a BBQ place in Mason,Tennessee about 20 miles away from memphis called Bozo's BBQ. Bozo's has been around forever. Bozo's is supposed to be a wonderful place to eat.

Of course, there is always Memphis.

Senor

Well, I think the idea would be to try a bit at each of the barbecue places, not to eat a full-blown meal at each. Heck, for that matter we could take a cooler with us, buy a pound or two at each, try some for review/write-up purposes, take some pictures, talk to some folks, and ice down the leftovers for later. On the other hand, it might make more sense to designate one day for West Tennessee barbecue and use a different day for the stuff closer to Nashville. One question that might make this planning easier is: can everybody get off on a Friday?

Pogo, I can easily get off on a Friday. I went back and reread the entire website I posted at the beginning of this. I wonder how many BBQ places are in the triangle discussed. Whole hog is definately their thing. Some of those folks are artist.

I like the idea of just doing a little bit at each place (their specialty), a little interview, some pics and move on.

I am excited. Now the biggest deal is getting all in sync. I have a colleague that would like to join the parade. It would be really good if we could start in Nashville on a Friday evening for dinner and a little get together. Beacon Light or Loveless would be great and perhaps we could do BBQ all day on Saturday. Perhaps others might wish to make it their que day also. If so notify us and we will let you know more definative plans JiminKy expressed positive interest, Poverty is a go. Getting all on the same page would be the next step.

Poverty, Jim and Pogo, would February 20, 21 and 22 work. Please confirm. If we are lucky Pogo and Poverty will do some planning. I would certainly like to visit some of the ones mentioned on the web site.

Paul E. Smith
Knoxville, TN

Sounds good, Paul. I'm thinking that we could easily hit Bill's, Bobbie's, Foster's, Hay's, Joyner's, My Three Sons & Scott's with no problem at all. For times sake, I would suggest we go out Interstate (I-40) and come back via Hwy 100. We would take I-40 to the Camden/Parsons exit and travel over to Hwy 100 at Decaturville. That's about 30 miles from Henderson. We would come to Foster's in Reagan first. From there it's about 15 miles to Jack's Creek where Bobbie's (a must stop) and Joyner's are. Side Note: When I was a kid, the location where Joyner's is now was called Crowe & Sons. They were open pit wood burners and in my folks opinion, made the best 'cue. But we haven't used them in a long time, since ownership changed and they went to the eletric smoker. Another 10 miles or so would put us at My Three Son'sin Henderson. From there it's just a couple of miles to Bill's. Then I would suggest heading over to Lexington (I know a back way so we wouldn't be retracing any steps) about 25 miles. There we would hit Scott's (which I have heard great things about, bthough I have not been) and Hay's. Head back toward Nashville on Hwy 100 or jump back on the interstate if you prefer. We could do the Loveless, Beacon Light, Papa KayJoes and Carl's Perfect Pig (a place in Dickson I have heard great things about) on a different day, if you wish or work them in on the same day, if you are game...

Pogo, Poverty and JimInKY:

What ever week-end we do this, I will be coming to Nashville on Friday. I suggest we meet for Dinner where you all suggest and spend the Saturday exploring "cue" Even in small amounts, I can only cram so much in.

I like your agenda and sounds like you know where to go and know the folks. That makes it more interesting. I will bring a colleague and a cooler and perhaps you guys will do the same. Sounds like a BBQ parade.

Did the date in February sound OK.

Paul E. Smith
Knoxville, TN

Then, if we're still hungry when we get back to Nashville, we can head over to Prince's, and then there's this Mexican place on Nolensville!
I probably can't take off the whole day on Friday, but may be able to leave around lunchtime. I only have one bedroom, but if anyone wants to sleep on my couch, you're welcome.

I will probably stay at the Courtyard someplace.

What ever day you guys choose, I will probably leave around noonish on a Friday.

Paul E. Smith
Knoxville, TN

OK, we will be back from the trip to SoCal and Oregon by the 16th. Count me in for the 'Que Tour!! Janet will join in also (maybe!!)
Just be sure to post a time and starting point. If we are going to hit some places on Friday we'll be there.. If the chow-tour will kick off on Saturday morning, we can be in the area by 8am.

Pogo and Pete,

February 20-21, a date suggested by Sundancer, works for me. Will it work for you gentleman?

I can do any date in February, but would rather avoid the last weekend. We can set a winter storm date after we settle our target date.

The closest I've ever come to Tennessee barbeque was a chain from Memphis (I believe) called Red Hot and Blue. They opened a place in Columbus, Ohio, but it didn't last long. As I recall, they served it two ways -- dry and wet. I had some of both, and never went back.

quote:

Originally posted by pogophiles

Sorry guys, I've been offline all weekend. That sounds very doable, though I'm not sure it would take all weekend, if we paced ourselves. The area with the concentration of barbecue joints is about two hours west of Nashville (maybe a bit longer if traveling via Hwy 100). I would thing an agenda could roughly look something like this:

Breakfast at Loveless 8-9
Drive West to Henderson 9-11
Visit Henderson barbecue joints 11-2
Drive to Lexington and hit the ones there 2-4
Drive back toward Nashville stopping in Centerville 4-6
Find Papa KayJoes barbecue 6-7
Beacon Light for Dinner 7-8
Back to Nashville around 9

If we really paced ourselves, we could cover a lot of ground this way...

Gentelmen---I salute you!--now thats a day worth living!!!

It looks like we're on for the weekend of the 21st. Pogo has things pretty well organized for Saturday. What would you like to do about Friday evening? I'm open to suggestions. If you want to stay in the BBQ mode, there is Judge Beans. We can find very good Mexican food. Actually, I think that will be my suggestion, a place called Taqueria La Hacienda. If it weren't so cold outside, you'd swear you were somewhere in Mexico.

Put the two of us on the list for the Saturday Run. we will meet at the first stop !! Give us the time and the location and we'll be there
AL

I think our first stop on Saturday will be Loveless, providing it isn't closed for renovations. If so, perhaps we might start at Pancake Pantry.

If you think the Saturday agenda is too full, we could make it a pure barbecue day (after breakfast) and make the Beacon Light our Friday night stop. After hitting the Chester/Henderson County places, we could hit Papa KayJoes (Centerville) and Carl's Perfect Pig (Dickson) on the way back. If anyone's still hungry Saturday night, there's always hot chicken or Rotiers...

quote:

Originally posted by Poverty Pete

I think our first stop on Saturday will be Loveless, providing it isn't closed for renovations. If so, perhaps we might start at Pancake Pantry.

I phoned The Loveless Cafe again about a week ago and was told they'd be closed by month's end or February 1. Al will try to have breakfast there this Sunday and may learn if the closing date is solid. I suspect The Loveless is out for our barbeque tour, but if they're still open, that's the place to kick off Saturday. The Pancake Pantry seems like a perfect backup choice for the ones having breakfast.

Pancake Pantry is an excellent choice anyway, but we'll definitely need to plan on getting there early (they open at 6AM -- we should probably shoot for no later than 7:30 to avoid the Saturday morning crush crush). Just don't forget to order a side of hash browns...

I couldn't agree more. The earlier, the better, as far as I'm concerned

Sundancer,
Thank you IMMENSELY for this information! You're making me get hungry, and I haven't but just done eaten awhile ago....
Pitifully, Ort. Carlton in Smoker-Filled Athens, Georgia.

Poverty, Pogo and Jim: I just got back in Knoxville from a intense meeting in Atlanta and I am bushed. I am on for the week end trip in February and I will follow your agendae. Friday night anywhere and Saturday doing the BBQ run. I really look forward to the day and the fellowship involved.

I hate these meetings. I blew my carb count which I was saving for the trip. Oh well, I can stay on my program for the next few weeks.

I cannot wait to meet with the above three plus Al who will be joining us. I talked to JimInKy who advised me how to pace myself to keep from getting overstuffed.

Ort: I thought you might enjoy the web site I posted. I got a e-mail from Fred Sauceman who is on the board of directors for the site. He is an excellent writer as well as yourself.

Paul E. Smith
Knoxville, TN

Well, it is all set and the BBQ fest is on!!!! It will be on 2/20 kick off Friday night at somewhere in Nashville and 2/21/04 will be all day BBQ feasting in southwest Tennessee at the restaurants the website at the beginning of this thread is indicated.

We are sorry that there is a high probability that Ort will not be with us and the group now includes: PovertyPete, Pogophile, JimInKy, Al "The Mayor" and Sundancer7. We will meeting on Friday night at somewhere Poverty and Pogo agrees on for a POA, perhaps a cocktail and dinner if you wish. Al may or may not choose to join this meeting. The following day may start with Breakfast at the choice of Poverty or Pogo but it may be in the best interest of all that we skip this part due to intense BBQ feasting for the remainder of the day. I cannot wait to sample the places that Pogo and Poverty knows best.

I will have my Canon G2 with 4.3 million pixes on hand and which I do not know how to use. Perhaps someone in the group can lend a hand on using and sending pics. I got a 128 megs of memory on this dude which should allow all the fine photos we desire.


Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

For your BBQ kings, I found a site that I have attached that is 100% totally roadfood quality and it is as rural as you can get. Two people who really liked BBQ were commissioned by the National Pork Foundation to interview real roadfood BBQ places in rural Tennessee. Click on the site and to get the interviews, look on the left hand side of the page. It appears that most do whole hog. Enjoy


http://www.southernfoodways.com/projects/tnbbq/R00_index.shtml
Paul E. Smith
Knoxville, TN

Hello BBQ fans,

This is my first post on the website. I became interested because I love to go and travel alot. I also enjoy eating out and enjoying good food on the road. In reviewing the current threads, I identified with this one due to an old colleague of mine in the industry, Sundancer7. I remember the old days when we would travel and enjoy eating out on the company. I also remember sharing with you how much I enjoy eating BBQ. BBQ is my favorite and noticing that you and a group are getting together to experience BBQ in TN, I would love to invite myself to attend also. It appears that the dates are in Feb. the 20th and 21st. I am available to travel and would love to catch up on the industry with Sundancer and meet his traveling friends from Road Food.

By the way, I live in Chattanooga and know of a great hole in the wall that sales great BBQ. The Rib Sandwich is my Favorite at "SunSet Inn".

If the trip is already preplanned and no other new members can go along, I do understand, but thought it was a great opportunity to experience a different style of BBQ than ever before. I have never seen an entire hog BBQ. Per the post, it appears that BBQing the entire hog is time consuming and takes alot of planning to aquire the great taste.

Once again, Iwanago, so contact me if so!

By BBQ Fans!

Iwanago!

Iwanago: Welcome to the site. Do you plan on joining the group in Nashville via flight or are you gonna drive. Can't wait to see you again. Get ready to unbuckle your belt and join Poverty, Pogo and JimInKy and Al for some great BBQ

Paul E. Smith
Knoxville, TN

Does anyone know the spacific difference between st louis style ribs and baby back ribs????? as advertised by Smokey bones.

quote:

Originally posted by b-n-kchefservice

Does anyone know the spacific difference between st louis style ribs and baby back ribs????? as advertised by Smokey bones.

I'm really not sure. You probably will get a better response if you start a separate thread with an appropriate title to ask this question.

sundancer

Since you are from the Kville area and appreciate BBQ. I have a question for you. What is the best Q in K? I used to like Ott's at Dixie/Lee Jct., but understand it closed. Is this true, and what is good now?

Hi! If anyone goes to Johnson City, Tn, Try The Firehouse for BBq! It's not the best in the world, but pretty decent! The restaurant is located in an old firehouse(imagine that) complete with a restored antique firetruck in the lobby! It's located very close to East Tennessee State University. I think there is a Kinkos on the corner. Have a nice day!

We will be leaving the Portland OR area on Tuesday, and be hustling right along, headed for home, via Columbia Gorge, Boise, Twin Falls, SLC, St George UT, Zion N P , Kanab, Page AZ, Monument Valley, Farmington NM, Albuquerque,OK City, Then depending on the weather...either I-44 via St Louis, or I-40/I-65 via Memphis and Nashville to get home by Saturday or Sunday.
Include me on the list for the Saturday (not Friday nite) session. I need to know where to meet you all on saturday morning. As soon as you make that decision please post it.
AL

quote:

Originally posted by Michael Hoffman

The closest I've ever come to Tennessee barbeque was a chain from Memphis (I believe) called Red Hot and Blue. They opened a place in Columbus, Ohio, but it didn't last long. As I recall, they served it two ways -- dry and wet. I had some of both, and never went back.

Red, Hot and Blue got its start as a single restaurant in Northern Virginia, and I think that its story is typical of many chains. It was started by some staffers of a Tennessee congressman or senator (I don't recall who) who missed the barbeque from their home state. They modeled their restaurant on Corky's, a Tennessee-based chain. When they opened (15-20 years ago, if memory serves me correctly), their food was excellent and their barbeque was, I believe, the best in the D.C. area. In an attempt to duplicate that initial success, they open several other outlets in the D.C. area. The food was still good, but as they continued to expand to other areas of the country, the quality of their food, in my opinion, declined significantly. I think that what happened is that, as the people whose vision the restaurant initially was got farther and farther away from its day-today operations and more into running a restaurant empire, the quality of the food suffered. Therefore, the very thing that made them outstanding was lost in the process of expansion. A pity.

quote:

Originally posted by Al-The Mayor-Bowen

Include me on the list for the Saturday (not Friday nite) session. I need to know where to meet you all on saturday morning. As soon as you make that decision please post it.
AL

We will certainly get that information to you, Al, and confirm that you are clear about everything. If you saw my Friday email, you know that final planning is underway.

I cannot wait. Not even Ort., with questionable vision, can resist. Incidentally, I suspect Lisa will charter something in Anchorage and arrive in Nashville just in time to join us.

quote:

Originally posted by rbpalmer


Red, Hot and Blue got its start as a single restaurant in Northern Virginia, and I think that its story is typical of many chains. It was started by some staffers of a Tennessee congressman or senator (I don't recall who) who missed the barbeque from their home state. They modeled their restaurant on Corky's, a Tennessee-based chain. When they opened (15-20 years ago, if memory serves me correctly), their food was excellent and their barbeque was, I believe, the best in the D.C. area. In an attempt to duplicate that initial success, they open several other outlets in the D.C. area. The food was still good, but as they continued to expand to other areas of the country, the quality of their food, in my opinion, declined significantly. I think that what happened is that, as the people whose vision the restaurant initially was got farther and farther away from its day-today operations and more into running a restaurant empire, the quality of the food suffered. Therefore, the very thing that made them outstanding was lost in the process of expansion. A pity.

Thanks, rb, for sharing a bit of history on the RH&B chain. I had no idea about its origins.

Doing bbq research a week or so ago, I noticed Red, White, and Blue had 4 locations still open in North Carolina, 3 of which are in the Ralaigh, Durham, Chapel Hill area. That surprised me.

Corky's opened a location here almost 3 years ago. To date I've eaten at the one in Knoxville twice and the one here once. I didn't like either of them, and felt my ribs came either from a steam table or were heated up. Corky's got a failing grade from me and the people I've been with on all 3 occasions. I really did expect better, which is why I tried them again, and then again. I think the Knoxville store is better than the Lexington one, if that means anything.

Interestingly, Jane and Michael reviewed the Corky's franchise in the Nashville suburb of Brentwood, here on the Web site and gave it a good report. I'd like to know how the Brentwood "hickory cooked" que got its flavor as I've not seen any woodpiles around Corky's I've visited.

I like a variety of bbq sauces, but not Corky's. As bbq sauces are a very individualized matter of taste, what I think of a sauce does not count.

quote:

Originally posted by JimInKy

quote:

Originally posted by Al-The Mayor-Bowen

Include me on the list for the Saturday (not Friday nite) session. I need to know where to meet you all on saturday morning. As soon as you make that decision please post it.
AL

We will certainly get that information to you, Al, and confirm that you are clear about everything. If you saw my Friday email, you know that final planning is underway.

I cannot wait. Not even Ort., with questionable vision, can resist. Incidentally, I suspect Lisa will charter something in Anchorage and arrive in Nashville just in time to join us.

This is SOOOOOOO tempting to do.......and I have the flyer miles to go for free. I'll talk to the Big Guy tonight and see what he says!

quote:

Originally posted by JimInKy
Interestingly, Jane and Michael reviewed the Corky's franchise in the Nashville suburb of Brentwood, here on the Web site and gave it a good report. I'd like to know how the Brentwood "hickory cooked" que got its flavor as I've not seen any woodpiles around Corky's I've visited.

I can't speak to the Corky's in Knoxville or Lexington, but the one in Brentwood most definitely does have a woodpile. I'm not a big fan of Corky's ribs or pulled pork, but their smoked turkey is quite good.