Charlie Vergo's Rendezvous -- Some of the Best BBQ Ribs on the Planet -- Despite the Poor Service

#BBQ RIBS RECIPE#


Charlie Vergo's Rendezvous -- Some of the Best BBQ Ribs on the Planet -- Despite the Poor Service


When I learned that the company for which I worked would send me to Memphis, TN for two weeks of training a thought pops in my mind before any other - barbecue!


I am not joking. Ask my former boss.


The first thing I did was to go to the Internet and find the location of my hotel (Marriott), which has proved to be downtown. It gave me a reference for my next stop - Roadfood.com!


I have the impression that all restaurants that Jane and Michael Stern has recommended that are within walking distance of the Marriott (I would not have a car) and began to dream of 'Que. The trip was still four months.


Finally we are in Memphis and the first night I managed to Charlie Vergos Rendezvous with 5 of my new friends.


The first thing you notice when approaching Verge Charlie's Go east, like all good barbecue restaurants, the aroma of charcoal cooking meat that wafts to meet you. The next thing is the large number of people waiting in the alley to be seated. Yes, you enter the restaurant in an alley. How can you not love a barbecue joint that has its entrance door in an alley?


I flew to Memphis for a week of management training in a former job. Truthfully, I did not give a whit about training, but knew that I had to eat the famous Memphis barbecue as often as possible.


The first day I told some of my classmates that I was going to eat barbecue that evening and they are welcome to join me. Five of my new friends.


The restaurant is in the basement of the building. Legend has it that the restaurant began in 1948 when Charles Verge discovered a fall of coal in the basement of his dinner. The fall has acted as a vent, which allows it to set up a grid. Having perfected his barbecue lunch and closed nearly sixty years later, the barbecue is still smoking. The alley and the restaurant were set on Tuesday night, we enjoyed the beer and barbecue this wonderful smell in the bar high for about 45 minutes, until we were seated.


The decor can be described as crowded, political and historical entertainment spread throughout the rooms. The guests were obviously a mixture of locals and tourists of course. Most servers air have been around since the restaurant opened.


Let me tell you that we tried everything on the menu as you should if you are considering a restaurant. But I can not. We all had the ribs. How could we not? Five plates and a slab half full. I, of course.


I was not surprised when the coast came without sauce as I know, this restaurant is famous for its ribs dry, but I did wonder how I would like. I am certainly a guy barbecue sauce. I like barbecue sauce so much that I do not just save it for barbecue today, I slather on almost all meat.


I need not have worried. The pork chops were delicious. Smokey sweet with a hint of pepper. The friction turns into a thick sauce as soon as you start to chew and release the juices of the meat. A cold beer contributes to this, too. The full slab of ribs was the size of a skateboard and perfectly cooked.


The side of vinegary cole slaw was good, but just over a spoon. Infime party dishes, I would discover, are apparently a tradition Memphis. The star is the barbecue and side dishes afterwards.


The only bad part of the night was the attitude of our server. He began surly and I suppose it was simply the local flavor (such as servers Mike Linnings in my hometown of Louisville) or act (at Ed Debevic's in Chicago). But not, unfortunately, it is simply rude. And he got worse as the meal afterwards. This is surprising for me because I had read every review before visiting praised the wait staff. It was a sad sour note to another wonderful meal.


The service is, ribs carried into the night sky and I Barbecue Verge rate Charlie's Go ...


Also good as I've never had


I must try barbecue Nachos next time I go.


There will be a next time - believe me!


This review can be found with a lot more about http://www.weekendgrillers.com/bbq-restaurant.html weekend Grillers.


Mark Hester loves to eat good food. He created a blog and an Internet site devoted to his passions. The blog is all on the road type of traditional foods that the appointment does it well and can be found at http://roadfoodblog.blogspot.com his site is also dedicated to this specialty sweet South, barbecue! Visit the http://www.weekendgrillers.com/ for great barbecue recipes and tips and tricks to control the barbecue.


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