Wednesday, January 27


Rien T. Fertel spent the summer of 2008 documenting Tennessee barbecue for the SFA. Not only did he find a few hidden gems, but he revisited many of the locations that we documented way back in 2002 as part of our first foray into the field of oral history. Rien's collection of twenty-four new interviews tells the story of Tenneesse barbecue, from dry-rub ribs in Memphis to whole hogs in Henderson. You can find the interviews on the Tennessee leg of our Southern BBQ Trail.

While you're there, visit our brand new interactive map, where you can plot locations and create a customized road trip to visit the barbecue joints we've documented from North Carolina to Texas.

You can also find the photographs related to the project on our Flickr page.

Grab a napkin and go!