A lot of folks know of Taste of Memphis as a food truck. Well now it’s a brick and mortar joint as well. They took over a building that has housed a few restaurants over the years and turned it into a commissary. They cook their food there; and sell it both on premise and in their truck. I stopped for some carry out today, they had their smoker fired up and I could not resist.
My eyes were bigger than my stomach, so to speak, and I ordered a rib tip dinner with mac & cheese and greens. And a pulled pork sandwich and a smoked sausage sandwich. Even though there would only be my wife and I eating, I wanted a good representation. Besides left overs are fine.
I order the tips with sauce on the side. I wanted to check out the meat naked. It was indeed an excellent job of smoking. Moist and tender with both a beautiful bark and smoke ring. My better half and I were both very pleased. I only had a bite of the mac & cheese. It was pretty good. The wife seemed to enjoyed it more than I did. The greens were very good. Deep flavored and peppery. They gave up a great pot liquor. Now would be the time for the jiffy.
When they do a pulled pork or smoked sausage sandwich they add the sauce and then top it with coleslaw. I think that is a great way to eat some smoked pig. Of course you will find some folks that want all that on the side. I thought it was great. The pork is what you would expect from folks that know their way around a smoker as they do. The sauce was both sweet and a little hot. And with the creamy slaw. A great combo.
Normally I don’t order sausage at a BBQ joint. It is usually a sausage that has already been smoked and then smoked some more, sauced and sold. I’m not sure why I did but I am glad I did. This link was good size and very tasty. It reminded me of Big Red Hots. Nice texture and great flavor. Clara liked it even more than I did.
So folks if you liked it for lunch; at the truck. Now you can get it any time at the Mother Ship. Like maybe dinner carry out. Pick it up on the way home. Everyone can use a little smoked pig in their life.
Several years ago; back in the day; so to speak; there was a joint called Big Fella’s. It was a great place for a bite. For whatever reason it changed hands. None of the later tenants fared too well. But no matter the success, or lack there of, of the subsequent tenants the building was always well maintained. Well now Big Fella’s is back. This time under the guidance of The Big Fella’s nephew. It always was an attractive and expansive place and now it has become downright pretty. From the color coordinated walls to the white tablecloths and linen napkins it has added a touch of elegance.
They have retained their Sunday buffet and added a raised dias in their big dining room with a baby grand piano. They now offer live gospel music on Sunday as well as jazz performances selected nights of the week.
Their menu is small, featuring the essential dinners for $11.49, with bread and 2 sides. They also offer sandwiches in the $6 to $7 range with a side of fries. They make everything from scratch. The sides, the desserts, and the cornbread all done on premise. This particular day they were offering specials of baby back ribs for $9.99 and rib tips for $8.99. All with 2 sides and cornbread. Pat opted for the ribs.
They smoke all their own pig. Which is always a good sign. And since they use the same source for the tips as Taste Budds, and since it was one buck cheaper that is what I ordered. And they were as tasty and tender as Taste Budds. The greens had an excellent flavor and a wonderful pot liquor. They were just a tad bit on the salty side. As for the mac and cheese I can think of only one joint that might of had some just a tad bit better. Just because they added real cream. And as Julia Child said: “If you’re afraid of butter just use cream.” So folks, without reservation this is a place to check out. I don’t think you will be disappointed. Personally I am real happy Big Fella’s is back. It’s close to home.
Oh one last thing. When you go, save room for dessert. And if you only have room for one dessert make it Buttermilk pie. I mean what could be a better ending to a meal than a piece of custard goodness.
http://www.bigfellas.biz/ 3469 N. College Ave.
This is a different sort of review. I went here with my eldest son, for lunch. I am never sure why I don’t write about some joints that I go to. This is a perfectly fine place. Clean and respectable; with good food. I know I have eaten here a few times; pre- blog days. And Pat and I have been there a couple of times for beers. So today I write.
Adam ( my first-born ) likes to eat and cook he just isn’t crazy about it. So our conversation covered my grand daughters and his work. He has a real job. He has nothing to do with food and beverage. He ordered a pulled pork sandwich with bbq sauce. All he volunteered was that he liked it. He added the lettuce and tomato but removed the onion and pickle. So the pork sandwich has my kid’s approval.
I ordered an All American cheese burger. But first I determined it was indeed charbroiled and I could get it mid-rare. I added cheddar and got the whole garden. Usually I enjoy my burgers the same way I enjoy my Irish Whisky; neat. This was a fine ass burger. And no amount of salad could interfere with the flavor of that char grilled and juicy hunk – of- meat. I am sure a whole bunch of folks know and like this place so I’m sure I am not telling people anything new.
How I could have overlooked this place for so long, I just don’t know. Well I corrected that over sight Friday. This joint is the quintessential tavern. Dim lighting and wood paneling. It is a credit to its generation. And their food and service is a credit to taverns everywhere. I discovered a new beer from Sun King. I don’t recall the name but after the obligatory notes of hop, the finish had a definite chile pepper smack. This beer made for a great pairing with the Hot Sicilian sandwich. Now this sandwich is standard fare in a lot of places. Ham, pepperoncinis, bacon and mozzarella cheese on a toasted roll with shredded lettuce. The way they prepare their version is what sets it apart from the rest . They par cook the bacon and then finish it per order on the flat top with the remaining ingredients. The result is a flavor filled sandwich full of greasy bacon goodness. I would also recommend a side of potato salad to go with. The salad is of the smashed variety. The first taste is hard-boiled egg, followed by the potato with a touch of sour cream and a hint of vinegar. If you like potato salad as much as I do I think you’ll love this.
After my successful scouting trip Pat and I decided to make this joint our weekly destination. As you will see I wasn’t the only one taken by this joint. Following is Pat’s ode to a French Dip.
I was torn between a grilled chicken sandwich or a burger. Since the menu mentioned char broiled burgers I ordered one, medium rare, with a side of cole slaw. I was a wee bit disappointed. There wasn’t a whole lot of char on the meat and it was cooked past medium. All in all the meat was a little dry. That could have been caused by aggressive spatula use or patty compaction. In either event it really is not that big of a deal. The burger temp is regulated by the Board of Health. The last I heard all ground meat must be cooked to an internal temp of 160 degrees, and held for 15 seconds. Which precludes even a true medium. As for the slaw I thought it could have used more dressing. Now that is purely subjective. Hell you can’t hit a home run every time.
So this is a place worth visiting. And from the lunch crowd I guess a lot of folks feel the same way. Oh. I almost forgot the Chile. I had a cup to start things off. It was house made and really good. Mild enough to appeal to non chile heads and packing enough chile powder and cumin to make it interesting. Also like so many joints the help is such a key to success; and the help here appears to be professional. At least in the front of the house; where it matters. I would also like to thank Kelly for such attentive service. Thanks from both of us.
Well we went to Fat Dan’s Deli in broad Ripple this week.To say we were both disappointed, would be an accurate statement. This joint has been on our list ever since I learned they used a dry rub on their brisket.We would normally order difference dishes. This time we decided we both needed to try the brisket. So we got two identical sandwiches and an order of fries to share. The portions were nice size, the toasted bun was decent. However, approximately 25 to 30% of the sandwich was fat. And I’m not talking about the crisp kind that adds crunch I’m talking about the high cholesterol, flabby kind of fat that damn few people would like. I will say this the rub, the man used is one of the better ones I’ve tried.What meat there was,was quite tasty.And obviously I must have misread the menu. I thought the brisket was smoked, and yet there was not a trace of the smoke Ring or even the faintest flavor of smoke. It was much like the smokehouse in Fountain Square, more pot roast then smoked brisket.I was going to get into greater detail about how I was taught to smoke and trim and slice brisket in Texas. But I will wait until I get my recipe blog up and running.
Now we come to the french fries. They refer to them as the best fries in the universe. Well they must exist in a smaller universe than I remember; because I would consider them average. Again they were nicely seasoned, a little salty, but it didn’t appear as any attempt was made to drain any of the oil.And another thing. If you’re going to call your fries the best of the universe. You might consider double frying them. A lower temperature at first then at a higher temperature before you sell them, that way they won’t be so limp. I know it’s more work but you get to $2.75 per order.
What is interesting, we decide to go there because of a beer.Last week after lunch we went to the sinking ship for beer and they had Falls City on draft. For you younger folk out there, Falls City was a “working-class” beer from the 60s and 70s. And if I remember correctly it sucked. But Pat goaded me into trying one. And it wasn’t my daddies Falls city. It was a good IPA; naturally I knew it wasn’t the original formula. So when I got home I checked it out on the Internet and sure enough, the formula is different. First off it’s being crafted in Louisville and the formula they are using is supposed to be more reminiscent of the original from the 30s. And according to their website. You can only find it at three places in Indy. The Sinking Ship, Brothers and Fat Dan’s. Irony of ironies Fat Dan’s no longer serves it. So after lunch we decided to walk down to brothers to try it there. And guess what ?They didn’t have it either. So I guess the only place I can get my Falls City fix is at The Sinking Ship on College Ave.
To all you folks that recognize Duos as a very popular traveling food truck, I have good news for you. They now have a permanent location at the Northwest corner of 30th and Meridian streets. The entrance to the parking lot is on 30th St., it’s really hard to miss. The building used to house an insurance company for several years. I am not sure what is in it now but it appears to be several different companies. They have a grand cafeteria that I believe used to be a proper food court now it only has Duos. They serve breakfast and lunch from 7 AM to 2 PM Monday through Friday only. And since they have more space. They can offer more stuff.
On the day that Pat and I went, they had six more or more specials plus a fully stocked salad bar. Pat decided on a baked penne dish, with chicken and mushrooms and what appeared to be a cross between bechamel and Alfredo. He really loved it even though he had to spend a few minutes pulling out the shallots. You see Patrick has a thing about onions; he can’t eat them. Otherwise, his body, has a strange and according to him a rather repulsive reaction. They did forewarn him but he thought it was worth the effort anyway. I tried the quinoa croquettes.they were very reminiscent of falafel, only patty shaped not little balls. A nice cumin flavor that went well with the slightly spicy creme on top. The only weak link in the plate was the bed of slaw the croquettes were resting on. The special came with a choice of two sides. Roasted new potatoes or slaw, I opted for the slaw; oops. I thought the texture and sweetness of the slaw would match up well with the croquettes. The texture was there. However, a little bit rough for my tastes, and the slaw itself lacked the flavor I had expected. But hey,not every at-bat leads to a home run. For dessert we split a two pack of cookies. They were some sort of cappuccino cookie, after the first two bites I wasn’t sure what to make of them. But the more I eat, the more I like them. I attribute my initial puzzlement to the fact that I de-coffeed myself some time back.
Dee’s is a little bitty place just north of 52nd St. and west of Keystone. They offer the usual,barbecue sandwiches, slabs and tips. Patrick and I opted for a couple of sandwiches, I tried pork Patrick chose the beef. Both came on 5 inch buns, holding a good half pound of meat, quite a deal for $4.75. The sandwiches were really good, as was the hot water cornbread. However I can’t say the same for the mac & cheese. Not only was a leftover, it was bad leftover. But if you want a good honest barbecue sandwich for good price go to Dee’s</strong>