America’s Best Barbeque

America's Best Barbeque

BOB KANTOR, MEMPHIS MINNIE’S PROPRIETOR, has “rubbed shoulders with the big hogs,” as they say in Memphis. We’ve seen him visiting with Julia Child, R. W. Apple, Jr., Ed Mitchell, Lolis Elie, Calvin Trillin, and many other famous pitmasters and foodies. As an active member of the Southern Foodways Alliance, Bob keepsPork Ribs in touch with a vast network of people who care about good food, especially southern food, and the important role it plays in our culture. His very successful barbecue joint is a beacon to California swine diners who yearn for some South in their mouth. The joint’s bright colors on the walls and furniture evoke a nouveau-hippie feel instead of southern barbecue joint, but it fits the neighborhood. You’re in San Francisco, after all.

Besides the barbecue, the fried cheese grits are a best-seller, and we knew why with the first bite. We were ready to arm-wrestle Bob for the recipe, but he gave it up with southern-style generosity. Bob credits his son, Ben, for developing it. Thanks, Bob and Ben. Peace!

– Ardie A. Davis and Chef Paul Kirk

100 Recipes from America’s Best
Smokehouses, Pits, Shacks,
Rib Joints, Roadhouses, and Restaurants

Andrews McMeel Publishing
ISBN-13: 978-0-7407-7811-7