Memphis Part III: More Museums and Barbecue
The rain from the remnants of hurricane Gustav had abated, but it was still a dreary day...a good day for another museum. We headed out to the Fire Museum of Memphis, which is located in the historic Engine House No. 1 in downtown Memphis.
There is a collaborative effort between the Memphis Fire Department and the museum to educate the public on fire safety, to commemorate the sacrifice and contribution of firefighters, and to preserve the rich history of firefighting.
There
is a sculpture in the courtyard before entering the museum. The caption
over the sculpture reads "The Bell Rang, and We Answered." Beside the sculpture are the names of Memphis firefighters who have lost their lives in the line of duty.
The
first thing Paul saw when we entered the museum was the display of old fire
helmets. Being a retiree of MSA (which now also owns Cairns), he
immediately scanned the display for examples of MSA and Cairns helmets.
The helmets on display are older and are not made anymore because standards have changed to provide improved protection. Today, MSA/Cairns Fire Helmets provide the best in up-to-date protection for all types of firefighting.
There were quite a few helmets in the group that were made by either
MSA or Cairns, but Paul wasn't familiar with most of those in the display made by Cairns because they were made long before MSA bought Cairns. The MSA Topgard, however, was still in production when Paul started working for MSA in 1977, and he worked on this product back in the day. In this closer view, #6, #7, #9 (partially visible), and
#20 are MSA Topgard Fire Helmets; #8 and #21 are Cairns
helmets; and #19 and #22 are Cairns aluminum helmets.
The Fire Museum also has quite a few pieces of old firefighting equipment. Water Tower No. 1 was purchased new by the Memphis Fire Department in 1897. The tower, which is on the trailer, raises to 60 feet and has a "crow's nest" and hose nozzles mounted at the top. The original tower was horse-drawn. The rig was updated several times, and the 1934 Pirsch tractor shown in the photo below replaced the previous tractor in 1956.
Another example of an early type of fire equipment at the museum is a 1910 Crump Steamer. A fire under the boiler creates steam, which in turn, drives a pump that draws water from a source such as a pond or cistern and delivers it to the fire hose.
There were also a number of old fire trucks that you could climb into and around. In the photo below, Paul is clowning around with a toy fire helmet in the driver's seat of a fire truck.
They also had some interactive displays about fire safety, smoke alarms, and an escape maze for kids to practice crawling out of various rooms.
After the Fire Museum, we stopped at the National Ornamental Metal Museum. The Metal Museum, which opened in 1979, is dedicated to the art and craft of fine metalwork. The museum has a permanent collection, a sculpture garden, special exhibits, and a metal-working shop. They not only display ornamental metal, but they create it and restore it as well.
Throughout the museum and grounds, there are examples decorative wrought iron such as the panel shown in the photo below.
Outside, there were several fences made up of sections with varying designs.
Check out this ornamental stairway to nowhere. The balusters all have different designs. There is a metal cow skull at the top.
The ironwork for the pavilion shown in the photo below was salvaged and restored from a building from the mid 1800s from historic Beale Street in Memphis.
Here is another view from the pavilion looking out over the Mississippi.
One of the sculptures in the garden was this truck complete with a barbecue grill on the back and a picnic table.
Finally, on the way out of the Ornamental Museum, we stopped to admire the gate. Metal artists from all over the world were invited to send ornamental rosettes to add to the huge wrought iron gates.
Memphis is another one of those special places that is known for barbecue. Memphis is probably best known for its dry-rub ribs, but they also have excellent ribs with wet sauce and pulled or chopped pork, too.
The dry rubs vary from cook to cook, but they generally contain paprika, garlic, onions, cumin, and other spices. As with barbecue everywhere, the best cooks have at least one "secret" ingredient. The dry spice mix is rubbed on the ribs, then the ribs are slow-smoked resulting in ribs that are deliciously tender inside with a crunchy crust outside. Dry rub ribs are typically served with sauce on the side.
Memphis barbecue sauce is made from tomatoes, vinegar, and spices. It usually isn't too thick and isn't as sweet as Kansas City sauce. The sauce is used on wet ribs, on pulled pork, and served along side dry ribs.
Memphis has hundreds of barbecue joints. We could have easily had barbecue twice a day every day we were there, but our budget and waist-lines couldn't take it. Therefore, we researched barbecue reviews on Google and picked three that were consistently reviewed by diners at 5 stars.
The first barbecue restaurant we tried was the Bar B Q Shop Restaurant. The link will take you to the web site for their barbecue sauce and dry rub which are marketed under the Dancing Pigs name, but the restaurant itself is located at 1782 Madison Avenue just to the east of downtown.
The restaurant is much bigger than it looks from the outside. Service is friendly and prices were reasonable. We both opted for a chopped pork sandwich with fries and cole slaw. The sandwiches were served with cole slaw on top and just about the right amount of sauce (although there is a bottle on the table if you want more). The sauce was tart with just a hint of sweetness. It wasn't too thin, which means it didn't have a tendency to run off the sandwich. The meat had a smoky flavor. The fries were nice and crunchy and the cole slaw on the side was also good.
For our second barbecue stop, we went to Leonard's Pit Barbecue. Leonard's was featured on the Food Network program Diners, Drive-ins and Dives. In 1922, founder Leonard Heuberger traded a Model T for a 7-stool lunch stand in South Memphis. In 1932, he moved to Bellvue Avenue; and, over the years, he enlarged the restaurant several times. In the '40s and '50s, Leonard's was the world's largest drive-in barbecue restaurant with 20 carhops serving the patrons who parked under canopies.
Today, they have a sit-down restaurant at a new location. Gone are the canopies and carhops.
Leonard's serves a lunch buffet from 11:00 AM to 2:00 PM daily at a price of $9.75, except for Tuesdays and Thursdays when they have ribs on the buffet and the price is $12.00. We went on a Tuesday because Margery was hungry for ribs.
The
buffet was delicious and included wet and dry ribs, pulled pork,
barbecued chicken, fried catfish, several types of potatoes, cole slaw,
beans (green and barbecued), rolls, cornbread, and desserts. When we go for a big lunch like that,
we usually go later and make it supper as well (or "lupper" as we
sometimes call it).
This was the first time either of us had tried dry rub ribs, and we loved them. They aren't as messy to eat as wet ribs, even if you add sauce, and they are crunchy. The sauce was darker red than the Bar B Q Shop, but it was still somewhat tart and not too sweet. The catfish was light with a crunchy breaded crust. All the sides were also great, as was the chocolate cake and warm peach cobbler with ice cream for dessert.
For our third barbecue, we went to Tom's Bar B Q and Deli, which was also featured on Diners, Drive-ins and Dives. Paul liked the fact that it looked like a barbecue joint and you could smell smoke outside.
Tom's serves deli sandwiches in addition to barbecue and ribs, but we were after barbecue. We both had pork barbecue sandwiches, fries, and sweet tea. Unlike the Bar B Q Shop and Leonard's which are sit-down restaurants, Tom's is served more like fast food. You order at the counter, get your meal in a bag, pay at the register, and then find a table.
The pork was very tender, but not quite as smoky as what we had at the Bar B Q Shop. We both like plenty of sauce on our barbecue, but Paul thought there was a little too much at Tom's, which made the sandwiches very sloppy to eat. But that's the way barbecue is sometimes, and there are plenty of napkins available. The sauce was dark red, tart, thick, and a little sweeter than both the Bar B Q Shop and Leonard's; but it certainly wasn't too sweet. The fries, which are prepared ahead of time and kept under a warming light, weren't real hot; but they were still nice and crisp. In the South, sweet tea is just that - real sweet, and Tom's sweet tea certainly lived up to its name.
Afterward,
we tried to decide which restaurant we liked best; but we couldn't pick one that was best because we thought they
were all great. There were differences, but in our opinion, you
wouldn't go wrong with any of them.
We had a final day in West Memphis with nothing major planned before heading to our next destination. As usual, we did some chores and relaxed. The sun finally broke through later in the day and we spent a little time sitting and watching the boats on the river. Next stop is the Tiffin Plant in Red Bay, AL, to have some work done on the motor home.






































