River Watch Week – BBQ Byway

12 May
River Watch Week – BBQ Byway

With the Army Corps of Engineers blasting levees and flooding over 100,000 acres of land I wanted to bring everyone along on a tour of the affected areas… from Cairo, Illinois to Louisiana this spring is bringing rain 300% above normal already.

Monday – Memphis District MunchiesElvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style

The Shack sandwich from Arkansas

Bring the taste of The Shack from Arkansas to your house.

Today I wanted to give you some suggestions from both ends of this flood with a BBQ focus.  Some are straight sauces while others are “different” dishes.  Many of these could be used to serve a tasting menu of several different styles with each person getting one rib of each style.


Regional Lists

Bill’s Barbeque – Tour of the Southeastern US differences in sauce.

Southern Cooking by State – Quick category page to search the region on

Favorite Barbecue Sauce Recipes – Mega list of recipes from around the web. Only one is on the below list.


Owensboro Mutton Barbecue Sauce makes for a good flavor base for Burgoo, the traditional western Kentucky stew rich with vegetables and bold flavors.

Western Kentucky Pork Barbecue Sauce – Ketchup with dry mustard and other spices.


Cairo Style BBQ Sauce – Several barbecue restaurants line the streets of the small town saved by the levee blasts last weekend.

Grills Gone Wild – Winner of the Southern Illinois Men’s Health BBQ competition. Rub based ribs smoked with Apple wood.

Tower Rock BBQ Hog – Instructions on how to smoke a whole hog.


Missouri Style Barbecue Sauce – cooked with a sugar-free vinegar basting sauce and glazed at the end with a Ketchup and butter based sauce.

Missouri Style Ribs – Starts with a rub and ends a vinegar and hot sauce baste that could be used just on the side with the ribs served dry.


Rendezvous Dry BBQ Ribs  – From the Charlie Vergos Rendezvous restaurant in Memphis. Ribs are cooked with a simple vinegar baste and the dry rub is added after they are removed from the heat.

Memphis Barbecue Nachos – Served at the Autozone Ballpark this is more of an assembly guide then recipes to create the cheese and barbecue sauces.

Memphis chicken with coleslaw and a potato stack – British take on Memphis comfort food.  I am not sure there is too much crème fraîche passed around the picnic tables, but it’s a nice combination.


A Proper Shack Barbecue Sandwich – The lore and legend behind the famous BBQ Pork sandwich from a local restaurant chain that is now closed.

Mark’s Arkansas Barbecue Sauce – Hybrid of Memphis and Texas styles with some Kentucky bourbon tossed in.


Barbecue Corn Muffin – Ground beef and cheddar in a muffin base.

Back Woods Mississippi Style Pig Bones – Soy Sauce and honey with ketchup and sherry brings all sorts of worlds together.


Ugly Brothers Mr. Jack’s BBQ Sauce – Great Cajun site with lots of family recipes.  Ketchup and yellow mustard sauce with just a touch of vinegar.

Pascal’s Manale BBQ Shrimp – New Orleans based recipe that is heavy on the hot sauce and butter… or margarine… there is a controversy over what the actual restaurant uses.

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Posted by on 12 May 2011 in United States of America


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