| A | B |
|---|
| Memphis in May | World's Largest BBQ contest |
| Baby Back Ribs | Yummy piece of pig |
| Shoulder | Most common cut used in restaurants |
| Sauce | Everybody seems to have a secret one |
| Pig Farm | Where BBQ comes from |
| Loin | Tender cut of pork |
| Cole Slaw | Memphis sandwich topper |
| Smoker | BBQ cooker |
| Mop | Wet sauce used on BBQ |
| Dry Rub | Seasonings for before cooking |
| Hernando de Soto | Explorer who brought pigs to Memphis |
| Tops Barbecue | Restaurant we visited |
| Little Pigs Barbecue | Popular Memphis BBQ restaurant |
| Corky's | Famous restaurant that ships out BBQ |
| Mid-South | Where Memphis is |
| Meat | Pork, beef, or . . . alligator? |
| Tall Tales | Part of BBQ culture |
| John Willingham | Memphis' Mr. Barbecue |
| Beans | Protein, not meat. |
| Squeal | Whole hog: from here to the tail |
