Ok so I don't have a definitive answer on that one. Central BBQ on Central Ave in midtown (don't know about the other locations) is pretty good and I've heard of a few others but haven't tried them yet. But the consensus from everyone I know here, it's not the 'Vous
Although it's not traditionally what you would consider BBQ, one of my favorite places in town is...... the Mr. Taco trailer at the corner of Hacks Cross and Shelby Dr in S.E. Memphis. They smoke what looks to be chicken thighs and steak( don't know what cut) in a propane tank smoker with an over under style fire box over burned down logs. (Probably hickory but I don't know) Once the meat is smoked to their satisfaction, they plop it into a tub of marinade on the grill to braise till it's ready to chop. They serve up some of the best tacos, tortas, and nachos I have ever had and I grew up in Texas and Southern California just north of the border. If they're chopping when you walk up they'll usually hand you a chunk to munch on and during the winter months you get a complimentary cup of bean soup while you wait. If you haven't figured out yet, I love this place. As it turns out the Open Range is very well suited for duplicating this style so, here is my attempt.
Marinated some thighs for a couple days with a basic taco seasoning mixed with olive oil and apple cider vinegar. After the rain stopped I dumped a chimney full of lit charcoal in the firebox and added two oak splits. I let the splits burn for about five minutes and then closed the the lid and brought the smoker up to 350. Put the thighs on and, while they smoked, brought the reserved marinade to a boil with two cups chicken broth in my Dutch oven.
Took a note from smokin Al about cooking on the firebox lid. Works quite nicely. You can see it the lower corner
Finished over the coals and then into the marinade to braise.
Fry some tortillas and refry some beans and we're done.
A little queso blanco, green onion, cilantro and a squeeze of lime. Plated with a side of refried beans.
Although it's not traditionally what you would consider BBQ, one of my favorite places in town is...... the Mr. Taco trailer at the corner of Hacks Cross and Shelby Dr in S.E. Memphis. They smoke what looks to be chicken thighs and steak( don't know what cut) in a propane tank smoker with an over under style fire box over burned down logs. (Probably hickory but I don't know) Once the meat is smoked to their satisfaction, they plop it into a tub of marinade on the grill to braise till it's ready to chop. They serve up some of the best tacos, tortas, and nachos I have ever had and I grew up in Texas and Southern California just north of the border. If they're chopping when you walk up they'll usually hand you a chunk to munch on and during the winter months you get a complimentary cup of bean soup while you wait. If you haven't figured out yet, I love this place. As it turns out the Open Range is very well suited for duplicating this style so, here is my attempt.
Marinated some thighs for a couple days with a basic taco seasoning mixed with olive oil and apple cider vinegar. After the rain stopped I dumped a chimney full of lit charcoal in the firebox and added two oak splits. I let the splits burn for about five minutes and then closed the the lid and brought the smoker up to 350. Put the thighs on and, while they smoked, brought the reserved marinade to a boil with two cups chicken broth in my Dutch oven.
Took a note from smokin Al about cooking on the firebox lid. Works quite nicely. You can see it the lower corner
Finished over the coals and then into the marinade to braise.
Fry some tortillas and refry some beans and we're done.
A little queso blanco, green onion, cilantro and a squeeze of lime. Plated with a side of refried beans.
