If the South is known for one thing, it’s BBQ. From baby back ribs to fall-off-the-bone pork shoulder, we can put just about anything over a pit and gently infuse it with hickory smoke. But like everything in the South, Mississippi BBQ has a history stretching back centuries. At Visit Mississippi, we can guide you through a taste of BBQ history and let you in on some of the best BBQ hot spots for your next visit to the Magnolia State.
The history behind Mississippi BBQ stretches back centuries, as far back as when the Chickasaw tribe’s homeland was what we know today as Tupelo. A feast was had in the presence of Hernando de Soto that involved cooking pork over a “barbacoa” (the original barbecue) in 1540. Even though this kind of BBQ eventually made its way north to the other colonies, it left a lasting impact on the area. Today, Mississippi has produced several world champion BBQ pitmasters, making the Magnolia State a memorable location for those who love authentic BBQ cuisine. What makes Mississippi BBQ so unique? It’s a combination of techniques. Each individual pitmaster pulls from the regions around them, creating distinct flavors as unique as the chefs themselves.
Today, there are three more widely used grilling and smoking techniques that are used by business owners and pitmasters. For some small businesses just starting to make a name for themselves, using a trailer rig is a convenient way to make their delicious products portable. Quite often, a portion of the trailer is converted into a smoker for the meat, and the rest of the space is used to prepare and serve food to hungry customers.
Other businesses prefer the rustic allure of a traditional BBQ pit, and for many, this is what draws them to the restaurant. This process allows for a slow-cooking technique that infuses a gentle smoky flavor — two staples in most any good BBQ recipe. Some restaurants, however, have turned to electric ovens to roast their meat alongside a stick or two of wood. While more of a modern method, it’s great for cooking large batches of food for a crowd.
With all the fantastic innovations in BBQ and the unique techniques that bring out the flavors of the region, there are plenty of places to visit for great southern BBQ while you’re in Mississippi. Here are just a few of the restaurants you must visit while you’re here.
At Corky’s Ribs & BBQ in Olive Branch, meat is smoked using hickory chips and charcoal for a slow-roasted, savory smoky flavor. Each rack of ribs is smoked for 7 hours, and pork shoulders stay on for 22 hours, ensuring mouthwatering, fall-off-the-bone BBQ.
Established in 2011 in Southaven, One & Only BBQ quickly rose to fame. With a wide selection of meats ranging from baby back ribs to fresh chicken and turkey, One & Only BBQ pride itself on a selection of delicious dishes and sides that brings the taste of Memphis to the Magnolia State.
The winner of numerous awards and accolades, including taking home the grand prize more than once at the Memphis in May World Championship Barbecue Cooking Contest, The Shed Barbecue & Blues Joint in Ocean Springs combines high-quality BBQ and the soulful sounds of the blues for a one-of-a-kind customer experience.
Mississippi is a region of America that is rich with food, there’s no denying that. But there’s one thing that sets it apart from the rest, and that’s Mississippi BBQ. From local businesses to world-renowned pitmasters, you simply won’t want to miss out on an opportunity to savor the flavor of some of the best restaurants in the area. For more information on great eats, contact Visit Mississippi.
All because of you, our loyal customers, who recognize the quality taste of slow-cooked, real pit bar-b-q. Now serving our third generation of Mid-Southerners, we still cook our pork shoulders just the way we did 60 years ago – with […]
To many connoisseurs of chopped pork and beef, it offers the best tasting barbecue in Memphis, a city regarded by many as the barbecue capital of the world. […]
Slow Hickory Smoked BBQ with all the fixings served up with a smile. […]
All because of you, our loyal customers, who recognize the quality taste of slow-cooked, real pit bar-b-q. Now serving our third generation of Mid-Southerners, we still cook our pork shoulders just the way we did 60 years ago – with […]
Chef owned and operated by Terry Taylor. […]
We forged our reputation in the fires of the world’s toughest BBQ competitions, winning literally thousands of awards and 10 World Championships. Our Pitmaster, World BBQ Champion Melissa Cookston, believes in fresh BBQ, smoked over hard wood for hours and […]