Results 1-6of 6 Reviews
September 7, 2005
From journal Cali to Philly '05
July 28, 2005
From journal Memphis: Music, BBQ, and Pandas
February 22, 2005
Start off with their amazing rolls, but leave some room for the rest of your meal. If there are two of you (or you can be evenly divided), I would suggest getting the ribs platter for two. This is the best bang for your buck, and there is more than enough food for two! The sauce for their ribs is what keeps people coming back. It is sweet, tangy, slightly hot, and put on everything. If you don’t think that there is enough on the ribs, there’s a bottle of it on the table--just keep slathering.
In addition to the ribs, the pulled-pork sandwich is wonderful. The meat is tender and the sauce well worth the trip. I have also had the BBQ shrimp, and they are a good alternative to anyone that doesn’t eat meat but may eat fish! Also, splurge on the fries; they are great dipped in the BBQ sauce.
If the line is too long, go through the drive-through, and you will have the same great food! Take your BBQ as a picnic lunch down to Mud Island, overlooking the Mississippi, and you will understand why people love Memphis. I have also used them for catering, and their food is just as good in mass quantities as it is coming to your table.
From journal Walking in Memphis
Bloomfield, New Jersey
October 28, 2004
From journal Miserable in Memphis
St. Paul, Minnesota
March 18, 2003
My favorite is the shredded pork sandwich with coleslaw on top. It's served with beans and thick yummy fries with a glass of lemonade. If you are going with a large group, try the onion loaf. This solid loaf of onion rings mooshed together is so large that even a half loaf would feed four. The best thing is to come hungry and be ready to get messy. Believe me, you won't mind the mess.
From journal Memphis: Hog Heaven
by Desiree Koh
March 20, 2001
The best thing about being in the south is that redemption is always around the corner for sinners. So, unleash those gluttonous cravings!
Succluent pork ribs slathered with great sauce -- you don't have to be a connoisseur to taste, to KNOW, that these ribs have been cookin' forever. At Corky's, patience is a virtune.
Note: Corky's does not accept reservations, so please try to feel lucky and pray for salvation.
From journal Memphis -- Graced by Elvis