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Barbeque Briefing

Barbeque Briefing: Calhoun’s

In 1983 the brand-new and local-to-Knoxville Calhoun’s competed in the National Rib Cook-Off in Cleveland, Ohio, and brought home the Blue Ribbon for “Best Ribs in America.”

Our vote? 4 Ribs out of 4

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Barbeque Briefing: Dickey’s

Pit-smoked Texas barbeque since 1941. Yes, I wrote Texas and not Tennessee. 

Our verdict? 4 Ribs out of 4

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Barbeque Briefing: Dead End Barbeque

We now live in the South. Which means we eat barbeque so I might as well talk about it. At the recommendation of a soon-to-become colleague of Tony’s we tried Dead End on our first visit to Knoxville in July.

Dead End Barbeque was born at the end of a dead-end street where neighbors gathered to barbeque, and eventually became a standalone restaurant. Dead End has been recognized nationally, so the bar was set.

Our verdict? 4 Ribs out of 4. We’ve even returned once since moving here.

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