Posted by The Editorial Desk / Wednesday, November 30th, 2011
So, a little sneak preview to what will appear in the January magazine: Memphis native and former DC chef Chris George is bringing the heat to Crystal City with the restaurant’s large smokers and hickory grills to cook up their Memphis style meat — and lots of it.
Of course, they’ll have the traditional Memphis-style barbeque like pulled pork sandwiches (the pork is smoked in their smokers for 20 hours) and ribs — their famous Memphis style spare ribs (slow-cooked over a charcoal fire pit, served either wet of dry) and baby back ribs (smoked and then finished over the hickory grill).
But Memphis BBQ is also serving more experimental barbeque items like pulled pork egg rolls, brisket enchiladas, and spicy BBQ shrimp.
Side dishes include barbeque baked beans, baked four-cheese mac & cheese, grilled marinated zucchini and squash, and buttermild battered onion rings.
And there’s a bar, too — a tequila and bourbon focused bar, serving some southern specialties, along with beer on draft and over 50 wines.
In this suddenly nippy weather, doesn’t hot barbeque sound good? I don’t know about you, but my mouth is watering.
Memphis Barbeque is located at 320 S. 23rd St., Arlington (571-970-2727; www.memphisque.com).