Melvin's
The best BBQ we have had to date, as an aggregate meal. They use a mustard-based sauce for their pork, and it worked really well. Their side sauces didn't really work all that well with much, but the rub on the chicken was divine. Corn on the cob tasted a bit frozen, but was the tenderest I've ever had. Only negative was that one of our servings of chicken smelled like wet dog, but the other was excellent.
Jim Neely's Interstate BBQ
The only BBQ place we tried in Memphis. Their specialty was BBQ spaghetti, which is pasta with BBQ sauce and BBQ pork. My son didn't care for it, but I thought it was very good. Spaghetti sauce was BBQ sauce, and BBQ pork for the meat. Very good pork ribs. The brisket by itself wasn't great, but in the sauce the put it in, it was quite good.
Arthur Bryant's
They feature three sauces - a Sweet/Hot which was more sweet than hot, Rich & Spicy, which was mild, though very flavorful, and the Original Sauce, which was very peppery and spicy, but which didn't seem to pair well with any of the meats. The french fries were old-fashioned home-made fries that looked like they were burnt some, even though they weren't. We thought they were ok.
Baby Back Shak
Very good corn (not on cob). Memphis style BBQ. Rub on Beef ribs had a peppery substance that was outstanding!
Sonny Bryan's (Original Location)
We went to the original location, and if you are looking for old, authentic Texas atmosphere, this is the place. It is a small hole-in-the-wall place that might seat 40 people. Old school desks are used as individual tables, with some having "Reserved for:…" signs above them. Fall-off-the-bone ribs, with great flavor, especially with the sauce, which is served in old beer bottles. Pork and chicken were both moist and well cooked, but were largely indistinguishable from one another. Both were improved with the same sauce as were on the ribs. Beans were basically canned with some onion.
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