Barbecue Factory

Hey! Someplace new!

My visit the The Barbecue Factory was notable for the fact that they locked the door behind me, because they didn't have enough money in the register to make change. Fortunately, I had correct change available, but they'll have to work out those kinks if they're gonna be successful. Also, having to repeat my order (hot regular sandwich--not particularly complicated) four times could use work, but I understand the manager (I guess) was distracted by the lack of change. The place was clean, well-lit, but a little chaotic--don't know how long they've been open.

The sandwich itself was tender and flavorful, although not particularly smoky (there was a small bit of visible pink in the meat). The hot sauce was milder than several others in town, but had a bit of a bite to it. Their wall menu has ribs, rib tips, etc, which appear to be cooked in a cast iron pit behind the counter, but they didn't have a visible carry-out menu.

All in all, a well-done assembly of pork, slaw, and bread, but when you have to have someone come let you out, you have second thoughts about a second visit. I'll give it another go soon, however, hopefully they'll have the kinks worked out.

Barbecue Factory
3711 Lamar Ave
Memphis, TN 38118
(901) 797-8195

Closings!

I haven't been to visit anything new in the past couple of months (lousy diet), but I wanted to update the map to indicate that Memphis Smokehouse on Stage has definitely closed, and Bynum's Barbecue on Airways (which I never got to visit) has been shuttered at lunchtime each time I've passed it in the past couple of weeks. Uncle Sam's Barbecue inside Rangemasters off of Kirby Whitten @ Summer (which was arguably the most entertaining barbecue in town) is listed as closed on its website, but mentions a catering business to be announced in the future.

The economy's taking its victims, although some of these are probably as much victims of poor location and poor marketing as a downturn in the stock market.

Barbecue was born out of poverty, taking the difficult cuts of the pig and--with the proper application of heat, time, smoke, and spice--turning it into something delicious. In theory, it ought to thrive during a recession, assuming you're not in the mood to charge $9 for a $3 sandwich.

In the hopes that better times might bring these places back (Dan's Barbecue on Austin Peay has re-opened as something else I can't recall at the moment Wild Wes'), I'm temporarily changing the colors for shuttered places to purple rather than immediately taking 'em off the map.