Chances are if you have ever been to Memphis, you have eaten at the world-renowned Rendevous famous for its barbecue, but you’ve probably never even heard of our favorite place to eat…that is until now. The food network’s “The Best Thing I Ever Ate” recently featured our well kept secret!
Pete and Sam’s has long been the restaurant of choice for our family’s special occasions, birthdays, graduation celebrations-- you name it! It’s an old restaurant (in business since 1948) located in an older part of Memphis now in the middle of pawn shops and Kwik Kash establishments. We’re still part of the “newer” patrons—we’ve only eating there for the last twenty years.
See the harlequin pattern table cloth? On a recent visit I commented to our waitress about the new cloth. “Mr. Sam bought ‘em for the food channel”, I was told. And sure enough, there she is—Lisa Lillien of Hungry Girl talking about Pete and Sam’s barbeque pizza recently on an episode of “The Best Thing I Ever Ate”.
This is Mr. Sam---know and loved by many. Well into his eighties, he sits behind the cash register every night, speaks to everyone who comes in, and knows many by name. He likes to tell everyone that he hasn’t had a raise in sixty two years :).
This pizza has the absolute thinnest crust I have ever eaten any where. The pizza is a combination of pulled pork and Italian cheeses with Pete and Sam’s tomato gravy. Combine this with their Miss Vita salad (my personal favorite) for a perfect meal !
Barbeque is my “go-to” recipe to take to new mothers, the family of sick friends, or anyone in need of a meal. It’s perfect because it can be warmed up individually for sandwiches or frozen for later. Add some slaw, a bag of buns, and a bag of chips and you’ve got a meal! This is how I do it.
Season a Boston butt with lemon pepper and garlic. I put it in a throwaway foil container. Top with a full bottle of Kraft Hickory Smoke BBQ Sauce mixed with a cup of white vinegar. Bake covered with foil at 250 degrees overnight. Wake up to the best aroma you ever smelled! Remove from oven and cool. When the pork is cool, remove fat and tear into shreds. I then top it with homemade sauce or serve the sauce on the side.
Pop’s BBQ Sauce
3 tablespoons dark brown sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon chili powder
4 tablespoons vinegar
4 tablespoons water
3 tablespoons butter
2 teaspoons lemon juice
2 tablespoons Lea and Perrins
3 tablespoons liquid smoke
1/2 cup chili sauce
1/2 cup ketchup
Melt all together in a saucepan.
This is the real thing! I am joining our hostess Michael Lee West at Designs by Gollum for Foodie Friday. She is one hostess who is always cooking up or “dressing up” something good! Click on the Foodie Friday button on my sidebar for transportation!