{"id":1296,"date":"2011-07-11T08:47:29","date_gmt":"2011-07-11T13:47:29","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1296"},"modified":"2011-07-08T20:15:19","modified_gmt":"2011-07-09T01:15:19","slug":"the-commissary-bbq-in-memphis","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/bbq\/the-commissary-bbq-in-memphis\/","title":{"rendered":"The Commissary, BBQ in Memphis"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<div id=\"attachment_1313\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/07\/commissary_memphis.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1313\" class=\"size-medium wp-image-1313\" title=\"commissary_memphis\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/07\/commissary_memphis-300x167.jpg\" alt=\"\" width=\"300\" height=\"167\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/07\/commissary_memphis-300x167.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/07\/commissary_memphis.jpg 756w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1313\" class=\"wp-caption-text\">BBQ Pork Plate<\/p><\/div>\n<p>Last Thursday I was visiting a customer in Memphis and met a few people for lunch at the <a href=\"http:\/\/www.commissarybbq.com\/\">Germantown Commissary BBQ<\/a> restaurant.<\/p>\n<p>The Commissary has been open since 1981 and used to be a small country store before it was purchased; hence, the name.\u00a0 As you probably can tell, they cook BBQ, and they make it \u201cMemphis style.\u201d<\/p>\n<p>They offer pork, beef, chicken, nachos, onion rings, tamales, hot-links, shrimp, burgers, desserts, a variety of side dishes, and salads.\u00a0 Most everything is priced low except the BBQ ribs, which are costly to make.\u00a0 On my visit I opted for unsweetened iced tea and the <strong>BBQ Pork Shoulder Plate ($8.65)<\/strong>.<\/p>\n<p>My food came out quickly and I was presented a plate full of BBQ pork shoulder, a side of beans, a side of slaw, a roll, and a deviled egg.\u00a0 The egg is their signature item as every dish comes with one.\u00a0 The BBQ was somewhat juicy, had a nice hint of hickory smoke flavor, and was tender.\u00a0 It was pulled, without\u00a0any large chunks, and had a few\u00a0charred pieces mixed in to enjoy.<\/p>\n<p>Since the BBQ comes without any sauce on it, I used the Hot BBQ sauce from the table.\u00a0\u00a0It added a decent amount of heat but was not \u201chot\u201d.\u00a0 The egg had a good flavor to it with a hint of mustard.\u00a0 The beans were a little runny and sweet for my tastes, but they did the trick.\u00a0 The slaw, mayo style, worked well to cool my palette after eating the spicy BBQ sauce.<\/p>\n<p>It was a quick business lunch; therefore, I do not have much else to add.\u00a0\u00a0Overall, I enjoyed my visit to the Commissary and can see going back there in the future.<\/p>\n<p><a href=\"http:\/\/www.urbanspoon.com\/r\/50\/540660\/restaurant\/Memphis\/Germantown-Commissary-Germantown\"><img decoding=\"async\" style=\"border: none; width: 200px; height: 146px;\" src=\"http:\/\/www.urbanspoon.com\/b\/link\/540660\/biglink.gif\" alt=\"Germantown Commissary on Urbanspoon\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com Last Thursday I was visiting a customer in Memphis and met a few people for lunch at the Germantown Commissary BBQ restaurant. The Commissary has been open since 1981 and used to be a small country store before it was purchased; hence, the name.\u00a0 As you probably can tell, they [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3,205],"tags":[757,118,137,482,40,481,72,43,119],"class_list":["post-1296","post","type-post","status-publish","format-standard","hentry","category-bbq","category-reviews","tag-bbq","tag-hot","tag-memphis","tag-mild","tag-pork","tag-pulled","tag-restaurant","tag-ribs","tag-sauce"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1296"}],"version-history":[{"count":5,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1296\/revisions"}],"predecessor-version":[{"id":1337,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1296\/revisions\/1337"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1296"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}