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Memphis & Barbecue

March 31, 2011

Memphis quick-trip today to check on parents. It had better be quick – I have a date with DH this evening & that doesn’t happen often.


Great Bar-B-Que for lunch, the best water in the world (from natural artesian wells under the city) with azaleas & dogwoods already in bloom. Memphis is such a beautiful city…with such a bad reputation. It’s a shame.

Dinstuhl’s will be the final stop for goodies before I’m back on I-40 headed east along with all the tractor-trailers. Why hasn’t a truck lane been added to this, the most heavily traveled Interstate in the nation?

Crock Pot Barbecue

Since you can’t get to Memphis for great Bar-B-Que, make a good crock pot version. Enjoy!


  • 2 1/2 – 3 pounds boneless Pork Loin Roast or Beef Chuck Roast
  • 1 cup Barbecue Sauce
  • 1/2 cup Apricot Preserves
  • 1/2 medium Green Bell Pepper, chopped
  • 1 Tablespoon Dijon Mustard
  • 1 1/2 teaspoons Brown Sugar
  • 1 medium Red Onion, thinly sliced
  • 3/4 cup Salsa
  • 12 Kaiser Rolls, split & warmed


  1. Cut roast into large pieces; Place in 4 quart crock pot.
  2. Combine remaining ingredients, except rolls; Pour over meat.
  3. Cover & cook 9 hours on low (4 1-2 – 5 hr high) until meat is tender.
  4. Remove to cutting board; Pull apart or cut into thin slices.
  5. Serve on warm Kaiser rolls.

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