I’ve been to this old service station-turned-bbq joint a couple of times. Mrs. Payne was kind enough to allow me to take some photos on my second visit. As a bbq judge, I had the pleasure of meeting Claire Robinson of the Food Network show Five Ingredient Fix while she acted as a celebrity guest judge at the Memphis In May World Championship Barbecue Cooking Contest a couple of years ago. I’d already seen her review of Payne’s BAR-B-Q on The Best Thing I Ever Ate, and she sang their praises once again, as we discussed some of our favorite Memphis bbq joints. Read my notes of Payne’s BAR-B-Q below, but stay tuned for a full review in the future:
- The pork shoulder was tender with just a bit of chew, but enjoyably so-more suited for chopping. Think-nicely tender grilled pork chop, chopped and served on a sandwich with sauce and slaw. I love that the meat stays on the shoulder until ordered. It literally goes from the shoulder right out of the pit, right to the sandwich.
- The ribs were tender, but a touch dry. I may have gotten some that had been held for a while. I had them on my first visit, which was some years ago.
Smoke-The meat had mild, balanced smoke flavor. Smoke source appeared to be from meat dripping over the coals.
- The pork shoulder-The exterior of the meat had a nicely developed crusty bark, which mixed throughout the more tender interior to create enjoyable contrast in texture.
- The ribs had a nice golden brown crust.
Sauce-Sweet, but balanced. Slight acidity. Near candy apple red color-may include grenadine. I like that it remains warm on a home stove, ready to be mopped onto the meat at service.
Slaw-Mustard slaw provides nice acidity and balances the sandwich. The contrast of the bright red sauce and the bright yellow slaw created a visually enticing.
Thanks for visiting my Memphis bbq blog! Tim Shirley