Payne’s BBQ

A Memphis Legend

It’s been a beacon of casual culinary excellence for over 50 years. Right there on the corner of McLean Blvd and Lamar Avenue in South Midtown Memphis sets the stuff of Memphis BBQ legends…a pit set into a recessed wall burning hickory coals nearly 24 hours a day, a no frills cement building, and a bare bones menu that only serves the best of all categories: ribs, pulled pork, fried bologna, and their famed coleslaw. Payne’s BBQ has stood the test of time because it specializes in what Memphis does best…bbq that cooks slowly and is served with love.

The Beginning

Payne’s humble beginnings reach way back to 1972, where it was originally housed in an old gas station further down Lamar Avenue and run by homegrown chef Horton Payne. Payne’s cousin had owned a bbq establishment in North Memphis’ Smokey City and it was there that he learned and began to perfect his distinctive “low and slow” method for producing the perfect pulled and chopped pork. In 1972, Horton Payne decided to start his own restaurant and with the help of his mother, Emily Payne, he ran a successful bbq joint for 14 years until he passed away in 1984. The family came to a crossroads with Horton’s death, but it soon became evident there was only one thing to do. Emily Payne along with Horton’s widow, Flora, would take over the restaurant and keep it moving forward. It wasn’t what Flora had pictured doing with her life. She’s since remarked that “it wasn’t her thing”. But cooking up bbq arguably became very much “her thing”. 

Generations of Service

The business is now multi-generational, with Flora’s son and daughter cooking alongside her and at the helm of marketing. But Flora still shows up everyday. She says she prays over the food as it cooks, blessing it before it gets served up. And it’s obvious. The families’ distinctive menu has become foundational to the bbq culture of the city. Their trademark sandwich tastes like no other, their family recipe coleslaw is both tangy and creamy, and their restaurant is continually being recognized globally by food publications and media personalities. Just last year, Flora Payne was inducted into the national BBQ Hall of Fame.

What to Order

There’s not a lot to choose from on the menu at Payne’s, but that only means that what’s there is very very good. The ribs fall off the bone, the hot dog is special, but it’s that pulled pork sandwich that can’t be missed. Get the coleslaw on top; a side of baked beans and a bag of Lay’s complete the trifecta. Make sure you greet the Payne family when you arrive…they’ll be happy to see you and you’ll be glad you got to taste a little bit of Memphis history and hospitality. The blessings will be evident.