Ty's Smokehouse

Reviews about Ty's Smokehouse

• 4 / 5

  By Chris Brakke
  Very tender and juicy BBQ. Nice presentation on the table good sides and clean store. Will come back for sure.
  November 16, 2016
• 4 / 5

  By Jason Slater
  Who fired the cook? This place went from epic to pathetic in the course of about 3 months. The must have item here are the BBQ beans. Hands down they have great flavor and a hint of heat that work together in a savory blend. At least that's what I would have told you a while ago. Now they kind of just taste sweet with no heat at all, also someone added some filler white beans to the recipe to stretch out the portions. Not good. With beans so good, you would expect that the BBQ spaghetti would be fantastic! You would be mistaken. It has the texture of a mop that has been sitting in a bucket of old mop water for a week and the flavor to match. Smoked turkey used to be served in these juicy chunks and a good portion. Someone came along and decided to use these razor thin slices instead, which only further highlights the saltiness of the season they put on the turkey. Rib tips are good but sometimes wildly inconsistent, sometimes tough but most times tender and delicious. Their ribs are respectfully done and delicious. You will get a consistently well butchered slab of ribs with the silver skin removed. Some of the better dishes include, pulled pork sandwich, brisket, Iowa tenderloin, pick 2 combo platter, smokehouse burger, and a stellar sauce selection that should please 99% of people. Sadly, sauces do you no good when your portions start to suffer and the food quality isn't good enough for you to put the sauce on. It's sad to see because I once considered this the best BBQ in the Memphis area.
  
  Update: Quality is coming back, turkey isn't nearly as salty as it was and for the price you get a decent portion again. My friends and I are on the edge of our seats biting our nails that this recent trend isn't a fluke and someone has cracked the whip to bring this place back to the top.
  September 18, 2016