Memphis Blues Barbeque House

I've been at memphis blues and ordered for many years. after the time in the country I took last night to eat my wife for the first time (back in my case) and we order the memphis platter. only to be transparent, she is Brazilian and...conciliated to brazilian style bbq. we went last night 18 December 2021 and everything was still top notch. eating, the aromen, the service and the environment. the recipe for this place is success! we have tried other BBQ houses and even the attempt on Brazilian bbq here in Canada, and compare nothing with the food and experience in memphis blues. I have been coming back for years and will continue to do so. many thanks for the great food, service and experience last night. you all know who you are.

Commercial drive location has a beautiful mood and a great service. respect and friendly. bands were good. not much for someone after a keto diet; bbq sauce very sweet.

To my joy I received last week a call from one of the two co-founders of memphis blue bbq (mbbbq) george siu. he felt that it was time for her great BBQ empire to return the nurses and surgeons. who work tirelessly and endlessly to keep patients alive in this time of the crisis of covid 19! he offered to eat for the emergency Surgical staff in the MSJ Hospital in vancouver at midday, which should be known it, has been opened during this global pandemic to provide a sick house for an urgent and emergency operation. kudos go to george and park to absolutely provide the best BBQ food in canada to keep the personal on their game, ready to rock during any surgical catastrophe in this crisis situation. I have a little personal experience with the true bbq, as I have trained 72 hours under the watchful eye of a seven times participant at the annual jack daniels world championship invite barbecue in lynchburg, tenn, which has been running for 31 years. I have visited several BBQ restaurants all over the planet, including 11 in nashville, 4 in memphis, 4 in dallas, three in austin, 2 in portland and one in stockholm and münchen. I regularly use my cookshack smoker, my house loved ones are pulled and ripen pork, which the friends always come for more. I now treat myself and then with the premium product from memphis blues bbq, right here in West Canada, and I must say that they hit it out of the park. the best way for me to judge a BBQ community is to see its BBQ footprint on the one hand - and I must say that the MBBBQ set-up is like a low and slow BBQ navana, with aligned to the best in the business compare or surpass. every time I lean down on their BBQ sauce, drill, pulled pork or ripen I fly high in my michelin 3 stars comfort zone, giddyup! but the truth is known to enjoy their bbq sausage hands down blows any sausages that I had anywhere on the planet, bar no .double giddyup with a whack of killer mb BBQ sauce on top! george and park our emergency surgery with worker on mount saint joseph’s hospital in vancouverq is proud of their bbq

I was both in memphis blues bbq house (downtown and commercial drive) and they are very similar. both have delicious food, friendly staff, beautiful background music and decor. the beer is also good. it is not the cheapest place in the city, but it is a good call if. they are looking for a well prepared bbq.

A long-timeI friend who I have known 37 years, back to my working times in London as a journalist, used to assert most jobs could be done by most people who put their mind to it. I sort of agreed but said there were some...jobs I could not see myself capable of doing on a daily basis. Here they are: A surgeon of any kind, never mind brain surgeon; a truck driver driving those long-articulated lorries which barrel forth night day across national highways, being a chef at a restaurant with a complicated enough menu a fair number of seats. People who do these jobs every day are my heroes. I salute them all, especially now. To be clear, I am not talking about running an eatery where it is mostly combining good ingredients, usually using simple recipes. In fact, that I would love have long had it on my bucket list, as I appreciate good food even more making it for family I love people I care about. I am taking rather about orders which come in non-stop, requesting steak to be medium rare, but not too rare, or salmon to not be overcooked but not raw in the centre, Or where one has to produce Beef Wellingtons by the dozen, or myriad portions of foie gras, where cooked too long the dish is closer to a near puddle. Timing is crucial with both of these. I have cooked both successfully, the fresh foie gras with Julia Child at my elbow while I have always been a confident cook, willing to cook anything, the evening I cooked it for the inaugural meeting of my wine group, called In Search of the Divine Bottle aka The Quaffers, I knew the piece of foie gras procured at Hills, paid for collectively to accompany the collectively owned 1971 Chateau Yquem , could fast disappear in the cooking. I had invited Park Heffelfinger, then manager at Liberty Wines on 10th, near U.B.C, cofounder of The Wine Academy with fellow wine education, Mark, to taste it with the group of 10 I formed in 1998. He said yes as it is not often even someone in the wine business gets to taste a good vintage which is 27 years old. This was a year before Park his partner, George, had had their epiphany tasting of smoked meat at Memphis airport ,en route back to Vancouver from New Orleans. Believing there were many here who, too, would fall in love with Southern -Style smoked meat, cooked slow low, they set up their first location of Memphis Blues Barbecue in 2001 on W. Broadway, which they were forced to close this January as the building was to be demolished. They have another location on Commercial Drive are smoking it with people wanting to open MBB franchises. I, was there watching this endeavor get started, supportive, eating there in its first days of opening getting my wonderful son a sizable gift certificate to take his friend out for this meat-forward eating experience, MBB are currently open for takeouts. Keep smoking Posted by S Fuller