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The Memphis in May International World Championship Barbecue Cooking Contest has inspired a lot of innovative cooking over its 30-year history. In April, 2002, it added something a little more enduring to its legacy: a restaurant.

Roger Sapp and Craig Blondis were regular competitors on the barbecue contest circuit for many years when they decided to use their pork expertise to start Central BBQ. Named for the prominent Memphis street where their first store was located, Central BBQ was immediately popular—and it's not hard to see why. Central BBQ caters to Memphians' seemingly bottomless appetite for slow-cooked pig meat with the usual assortment of ribs and sandwiches, as well as other, less common dishes such as barbecue salads, turkey breast, bologna and nachos. There's even a great Portabella mushroom sandwich topped with smoked Gouda cheese to serve the vegetarian clientele.

Today, even after opening a second location, it's not uncommon to see patrons lined up out the door, waiting for a table. Just ask anyone—in the extremely competitive world of Memphis barbecue, Central stands out.
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