The South's Top 50 BBQ Restaurants

Stop by the Bar-B-Q Shop to sample that eccentric but classic Memphis side dish: barbecue spaghetti. It’s a plate of spaghetti noodles tossed with chopped pork and a tangy, reddish-brown sauce. You can now find it in many places in town, but owners Frank and Hazel Vernon learned the recipe directly from its inventor, Brady Vincent, when they purchased his restaurant in 1980. It’s the perfect partner for a chopped pork sandwich or a slab of half-n-half ribs—one end dressed with sauce, the other with just dry rub.

 

See the full article at Southern Living.