A couple of years ago Jack Silverman reviewed The Slick Pig in Murfreesboro. For research purposes, a bunch of us piled in his car and headed out there to nosh on lots and lots of meat. This was one of those times when I realized just how cool my job was--but that's not the only thing that stuck with me from that beautiful Middle Tennessee afternoon: the smoked wings. I. Was. Obsessed.
Yup, they smoke wings there (alongside killer ribs, pulled pork and chicken) which, it seems, is the perfect preparation for these little flavor bundles. By the time they arrive at the table, the meat practically falls off the bone and any tough bits have been gloriously mellowed by the low and slow cooking. They're salty and smoky and, though delish on their own, are improved by a small dab of tangy blue cheese.
I've been trying to convince my intensely carnivorous boyfriend that we needed to make the trip. He was incredulous, not having the magical Murfreesboro memories that I do (rock shows at the Temptation Club, late nights at Grand Palace, watching my buddy play live jazz at Liquid Smoke, oh, and those wings). But, this weekend, he had a Yankee friend in town. This friend wanted ribs. I saw my opening.
We ordered 20 wings, a rack of ribs and some pulled pork to share. I also ordered--and hoarded--a serving of their excellent banana pudding. My memory had not deceived me: The wings were just as I remembered them, and the ribs were fall-off-the-bone-extra-special as well.
We closed out our 'Boro adventure with a trip to Stones River Battlefield. Meat + history = quite the nice little Saturday.