First off, y’all have got to know how to pronounce Southern fare. Take it low and slow; “I” is not “EYE”, it’s “AH” (as if the Doc’s just wedged your mouth open with a tongue depressor); say everything as if you're asking a question, and you’re sure to be taken as a native on the streets of MEMfuss, TENsee... If you’re not sure what we are talking about here are a few terms that might help!

Types of Ribs

Baby Back Ribs

A true baby back rib is 1 3/4lb or lighter per slab. They contain meat between the ribs called finger meat and are very tender and flavorful.

St. Louis Ribs

Steve’s signature ribs. They have minimal fat content. They are the meatiest rib.

Bar-B-Que Sauces

Dixie Kiss

A sweet, tomato-molasses bastin’ sauce with a chili-red pepper kick; it’s been the judges’ top pick everywhere — and came in first at the National BBQ Cookoffs!

North Carolina Sauce

A vinegar and red pepper based BBQ sauce.

South Carolina Sauce

A mustard based sauce with a hint of molasses and vinegar.

Memphis Sauce

A sweet tomato based BBQ sauce with brown sugar molasses and chocolate. Our version has won 20 national awards.

Beelzebar Sauce

This Scovie Award Winner is a spicier version of our Memphis sauce.

Texas Sauce

A chipotle (smoked jalapeno pepper) tomato BBQ sauce with a hint of sweet vidalia onions and black tar molasses.

Bar-B-Que Secrets

Dry Rub

A combination of dried spices massaged into food prior to cooking. Originally developed long ago for preservation, rubs in barbecuing help seal in flavor. Salt and sugar appear more than any other ingredient.

Mop Sauce

These sauces are applied to meat during the cooking process and are an old and honored way of keeping food moist while adding extra flavor. Can be as simple as beer or meat stock. Applied with an instrument that resembles a miniature floor mop.

Po’ Boys

What makes a po’ boy special is the bread. It’s not a po’ boy unless it’s made with fresh french bread. The word “po’ boy” is a shortened version of “poor boy.” The name stems from the fact that a po’ boy used to be a very inexpensive way to get a very solid meal.

Pulled Pork

Smoked pork shoulder pulled off the bone and blended with BBQ sauce.

Cracklins

These tasty bits of pork are left over from rendering lard. They sink to the bottom of the pot and get real crisp.

Southern-style Vegetables

Black Eye Peas

This pea has been around for over 300 years and is very prominent in the South. They are associated with good luck and traditionally eaten on New Year’s Day in the South.

Collard Greens

A mainstay of southern menus, these strong flavored greens are chopped and cooked with salty bacon and ham hocks.

Sweet Potato Pudding

A blend of roasted sweet potato with coconut, brown sugar, vanilla and toasted pecans.

Southern Slang

Bread Basket

Stomach (what gets full at Firefly’s).

Fixin’

To get set: be on the verge of eatin’ some of that delicious Firefly’s cuisine.

Fixins

Customary accompaniments like sauce, pickles, bread.

Hankerin’

A strong or persistent desire or yearning for Firefly’s Bodacious Bar-B-Que.

Heap

A large quantity, like the amount of food you get at Firefly’s.

Hunky Dory

Everything is great, especially after eating at Firefly’s.

Y’all

Ye all or you all, as in“Y’all come on back now!”