Of Ducks and Ribs

The highlight of our Labor Day afternoon was a trip to the Peabody Hotel on Union Street in downtown Memphis. We arrived at about 3:45 to score a good seat in the mezzanine. We've been here twice in the past, so we had an idea of where to set up shop. When we arrived, five ducks were leisurely swimming in the lobby fountain.

At precisely 5:00 pm, the resident Duckmaster, currently only the fourth Duckmaster since the position was created in 1949, positioned the red carpet covered steps, and the duck walk began!

A great deal of care was taken to prevent spectators from getting too close to the famous ducks, but one young fellow just couldn't contain himself!

Until he was corralled by his mother!

And into the elevator they went, to return to their penthouse residence!

Across the street from the main entrance of the Peabody is a narrow, big-city stinky alley with a very famous resident.

The Rendezvous.

Unfortunately for us, the "Vous was closed due to the holiday. We were really bummed, because even though we've eaten here twice in the past, we were so looking forward to another of their famous plates of ribs! The fact that we had paid $10 for the evening's parking only complicated our disappointment.

However, this is Memphis, so there must be another Rib Joint around somewhere.....

Ahah! What should come up but the Memphis Barbecue Company. The irony of a BBQ place with the city of Memphis in it's name, but actually located in the state of Mississippi does not escape me, but hey, I'll just ignore that as the BBQ we had here was delicious, if a bit bland. We were seated near the kitchen (we took the first available table after a 1/2 hour wait), but kept ourselves occupied by reading the signs and nibbling on complementary warm pork rinds!

D and I both ordered 1/2 rack of their award winning baby back ribs. Donna wanted turnip greens and baked beans with here ribs, and I ordered corn on the cob and BBQ sphagetti (yep, that's right!).

The ribs had a delicious flavor, smoked over pecan wood for 5 hours so that the meat fell of the bone. I have only one concern about the ribs. I'm of the opinion that ribs done properly should require a bit of a tug and then come cleanly off the bone, not just fall off the moment you even motion in their direction. You shouldn't need a knife, and you shouldn't need a jaw workout to clean a rib, but you should need teeth!

The pork rinds were done to a turn, very lightly salted, Julie, and perfectly crispy, and we polished off the rinds included with our meal. The only thing left was to get a to-go bag of what my Mom used to call Cracklin's and beat feet for the door! We are happy campers! I think that the 'Vous may have lost some customers!

Tomorrow is a down day. Laundry, haircuts, and a trip to the market are in order before we leave here on Wednesday for points north. We'll catch you on the flip-flop!