The Best BBQ in Memphis

We just had, hands down, the best BBQ in Memphis Tennessee!

Ok the only other place we tried was a tourist trap up the street from our campsite (which was on Graceland property). It wasn’t good at all but I’m not going to say any names cuz my momma said of you don’t have anything good to say… well you know the rest. We’ve had our share of small town, all the way in the mountains of GA BBQ and what we got at Charles Vergo’s Rendezvous was having me moan through every bite, coleslaw and all.

We ordered the pork shoulder sandwich, grill cheese sandwich and the brisket to go and at it in the parking lot of the pyramid shaped largest Bass Pro shop which was up the street and my husband was going on about since we decided to come to Memphis on our road trip.

The pork sandwich was his. I am not that much of a fan of pulled pork but I have to say it was very tasty. The house made BBQ sauce they use was tangy and delicious. I wanted a sandwich too but I really wanted brisket and that wasn’t an option on the menu, so I ordered a grilled cheese sandwich and stuffed it with the brisket. Amazing. Even something simple as the grilled cheese sandwich was great. You’d be surprised to know that most places can still screw that up too if you use the cheapest and tasteless cheeses.

The meals came with their house made coleslaw which was mustardy and delicious. Coleslaw in my mind is just a filler side that you take a few bites of and done but I think I ate the whole container. Portion sizes were good too. We had just enough left over to toss it all together with some pasta for dinner later, coleslaw included.

Not only would I recommend, I was already checking to see if they were open this morning before we began to drive to our next stop.

Hours 11am-8pm

Recipe for the BBQ leftover pasta

  • Leftover Pulled pork and brisket
  • BBQ sauce that came with the order
  • Coleslaw that came with the order
  • Onion – small dice
  • mushroom – sliced
  • tomato – diced
  • fresh spinach
  • Garlic – finely chopped
  • Cheddar cheese – grated
  • Chicken stock
  • Butter
  • Pasta

Put of pot of salted water for pasta. Cook when water boils while you are preparing the steps bellow. Drain, oil and set aside.

Saute onions and mushrooms in pan until cooked, add tomatoes and garlic and toss a couple times. Add the leftover meats and pour in about 3/4 cup of chicken stock and let reduce about half way. Reduce heat to med-low and add some graded cheddar and a couple tablespoons of butter until cheese is melted.

Mix pasta into sauce, serve, enjoy.

I understand that i didn’t add amounts to this recipe because all of this varies depending on the amount of leftovers you have to the amount of people you are feeding. If you would like some assistance please don’t hesitate to contact me! I insist, I don’t mind!

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