Corky’s started in Memphis, where it remains one of the city’s premier barbecue parlors. We are thrilled to report that the magic of the meat loses nothing in Nashville. The Corky’s branch in Brentwood (a Music City suburb) serves stupendously delicious pork shoulder, hickory-cooked and hand-pulled into a heap of soft, sweet pieces of smoke-laced meat. The pork is pre-sauced and piled high on a platter with baked beans, cole slaw, and a warm rolls or stuffed into a sandwich that is made Memphis-style, meaning slaw is included inside the bun.
While pulled pork is our favorite Memphis-style meat, there are many pig fanciers who swear by Corky’s ribs, which are available wet or dry. Wet means bathed in Corky’s spicy red sauce; dry means crusted with a vivid spice mix that serves as a kind of envelope to hold all the sweet juices and smoke flavor inside. Also on the menu are hot tamales with chili and cheese, as well as beef and chicken barbecue. We have tried the beef and it is pretty darn good; but unless you are kosher, pork is definitely the meat to eat.
Although Corky’s sauce is not ferociously hot, it will leave your tongue tingling. That’s why it is a special pleasure to end the meal with a slice of cool Key lime pie.