Papa Chuck’s BBQ-A Charcoal Pit BBQ Concession

Posted by on March 13, 2017

This slideshow requires JavaScript.

Check back in the future for a full review. If you’d like to read more about it sooner, comment to let me know. Until then, don’t miss my Quick-Fire Guide below. Also check out full reviews and Quick-Fire Guides of other bbq restaurants from my BBQ Guide.

fire icon10Quick-Fire Guide:

Here are a few notes about the ‘que:


  • Ribs-Were a bit dry and chewy on the end pieces, but maintained some moisture and tenderness in the center bones.
  • Shoulder-Was moist and tender, but somewhat mushy. Some bark was included, which provided some nice contrast in texture.
  • Smoked Turkey Leg-Had a really nice bark with a well-seasoned flavor and the meat was moist and tender.


  • Ribs-Had nice charcoal smoke flavor, but I detected some charcoal fluid taste as well.
  • Shoulder-Had nice charcoal smoke flavor.
  • Smoked Turkey Leg-Had nice charcoal smoke flavor with a touch of wood smoke.

Sauce-I liked the tangy, sweet and a slightly spicy bbq sauce, but I’m not a fan of mixing the sauce and meat together. Most Memphis bbq joints pour it on top of the smoked pork. That way, you get some bites of smoked meat that are not covered in sauce. Layering the flavors this way allows the wood-smoked pork to come through, while being complimented by the sauce, but not saturated with it.

Thanks for visiting my Memphis bbq blog! Comments, rants, raves, disagreements and downright bbq feuds are welcome below. Tim Shirley

Leave a Comment Below

Leave a Reply

Your email address will not be published.