Las Vegas Weekly

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Back in September, I was happily sent to a solid local barbecue joint with a great Southern-style weekend breakfast. After reading the results of this rib run, a gentleman by the name of Steven Overlay (who just happens to be pitmaster at Memphis Championship Barbecue) politely implored me to check out the morning meal at his restaurant, maybe the best-known barbecue in town.

I was expecting Saturday morning standards, pancakes and Bloody Marys, French toast and eggs benedict. It’s all here, it’s all good, but the Memphis-style twists make the difference. The garnish on that Bloody Mary includes a chunk of smoked cheese and a slice of sausage. Classic steak and eggs can be upgraded to include baby back ribs, brisket or a pork chop topped with gravy.

There’s more: take a peek at the “Country Classics.” That’s where you’ll find awesome Johnny cakes—a sweet and savory treat with candied apple syrup and whipped butter—or a big bowl of creamy grits dotted with fatback (crispy chunks of smoked slab bacon). Here, pigs in a blanket is no kiddie dish; pancakes are wrapped around smoked country sausage links. And another cup of coffee will be mandatory to match deep-fried bread pudding with warm praline sauce and sliced bananas. Nothing wrong with having dessert as your first meal of the day.

I’m sold, Mr. Pitmaster. I may be inviting more delicious feedback here, but it’s hard to imagine a better country breakfast at any local restaurant, barbecue or otherwise.