For a consistent, flavorful, and delicious barbecue experience, most locals take their guests to Central BBQ, and there’s really no better barometer for pleasing a crowd than going where the locals go. The pitmasters at Central often say “smoke is our sauce,” and they use a mix of hickory and pecan woods and a secret dry rub to make meat that is tender and delicious, whether sauced or not. Founders Craig Blondis and Roger Sapp met on the barbecue circuit in the 1980s after competing in Memphis in May’s World Championship Barbecue Cooking Contest. Central BBQ opened in Midtown in 2002, but now they’ve got locations downtown, on Summer Avenue (4375 Summer Ave.), and in East Memphis (6201 Poplar Ave.), with an even more far-flung outpost opened in Nashville in 2019. The pork sandwich and ribs are excellent at Central, as are their fries, mac and cheese, and potato salad. Specialty items include barbecue nachos, which Central helped put on the map: marinated slow-smoked pulled pork on a bed of homemade chips topped with BBQ sauce, cheese sauce, shredded cheese, jalapeños, and a light dusting of BBQ seasoning. I often order these as a meal. And don’t sleep on their smoked chicken and turkey—both nearly steal the show from the succulent barbecue.