There's more to barbecue than just open flames, wafts of smoke, slabs of ribs, and fall-apart brisket — it's a culture, a robust culinary expression of a certain way of life. It's with that in mind that we built Issue #139 of SAVEUR, an entire issue of the magazine dedicated to both barbecue the food, and barbecue the lifestyle. In our Barbecue Nation video series, we take a closer look at the lives of America's finest practitioners of this highly specialized, highly personal art. In our third and final stop, we check out Payne's BBQ in Memphis, where the pork is chopped, not pulled, and piled high with mustard slaw.
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