The honey-sweet glaze on this tenderloin is a match for Ashunta, a favorite Corky’s server whose sweet smile and bubbly personality are a treat for guests and co-workers alike. If you happen to have leftovers (you won’t), slice the tenderloin and serve it on hot Sweet Potato Biscuits (page 42) for day-after finger sandwiches.
Fraser Brumell says he first learned about Corky’s when watching a show with friends on the best Bar-B-Q places in America. When Corky’s made the cut, one of his friends shouted, “CORKY’S!!” and carried on about how much he’d loved it since his time in Memphis. “I had to see what all the fuss was about, so I ordered some Corky’s products online. The results were amazing, especially the combination of my homemade rub and their sauce,” says Fraser. “Now I’m not allowed into any of my friends’ parties without at least one rack of these ribs. The secret flavor that keeps everyone guessing? The cinnamon in my rub. I hope you enjoy making, eating, and sharing them as much as I do.”
Larry Eason has been with Corky’s since the doors opened. He started as a busser and is now a manager. He is a hard worker and will work any shift, almost any day of the year. The one exception? Super Bowl Sunday.
For a faster meal, use packaged pizza crust or a refrigerated dough. Top the finished pie with frizzled onions or thinly sliced deep-fried onion rings if you’re feeling particularly decadent. Don’t want to fire up the grill? The pizzas can instead be baked in your oven at 400°F for 10 minutes.