What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis? On the latest Gravy, new host (and old SFA director) John T Edge reports from DWJ Korean BBQ in Memphis, Tennessee, where kalbi (grilled beef short ribs) is the money dish.

Looking back to his grad school days, when he wrote a paper about the Italian-inspired Memphis dishes barbecue pizza and barbecue spaghetti, Edge argues that this traditional-seeming barbecue town has long been a hotbed of multicultural experimentation and innovation.

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