Today we’d like to introduce you to Tarrance Pollard.
Hi Tarrance, we’d love for you to start by introducing yourself.
Pollard’s Bar-B-Q started 30 years ago, on October 7th, 1995, as a mobile food trailer. But to truly understand our story, you must go back further!
Owner Tarrance Pollard is a third-generation Pollard who learned how to grill from his grandfather, Alonzo Pollard II. He, along with the majority of the Pollard men, developed their knowledge of meat processing from working at the John Morrell meat plant. As time went on, Tarrance began to study the ins and outs of the business with his father and uncle, who founded Memphis’ A&R BBQ. He also refined his craft by working several years at another Memphis staple, Gridley’s.
After some years, it was time for him to branch out on his own. With the great support of his family, the business officially started on October 7, 1995. The sweat equity, coupled with the overwhelming response, allowed him to move from a trailer to a carryout storefront on Boeingshire Drive in the Whitehaven community (what is now Trap Fusion). For 15 years, the business thrived. Then, on September 26, 2011, Pollard’s answered the overwhelming demands of its growing customer base by moving to the Elvis Presley Strip and becoming a dine-in restaurant. With this new expansion came bigger and better things, such as an expanded menu and an upscale renovation by Food Network’s own Chef, Robert Irvine, from Restaurant Impossible. While positive, the era before the break of social media and this transition was a challenge, as many long-time customers did not know we had moved up the road. While the number stayed the same, the notice sharing the new location was removed to make room for new tenants.
Nevertheless, the family helped Tarrance get things started and has continued to take it further into the three decades of business. It was not until a few years later that new and returning patrons began to hear more about Pollard’s as the little cashier who once took their orders was making a name for himself in college football at the University of Memphis. Tony Pollard, Tarrance’s son, sparked a revitalized interest in the business. As many wanted to find out more about him, the story of hard work and determination was in the BBQ sauce! Aside from being a close eatery to Graceland, sports fans and networks would begin to travel to Pollards. In 2019, Pollards was the host of Tony’s NFL Draft celebration for the Dallas Cowboys. Since then, Pollard’s has been a necessary local stop for sports goers and people who like good, slow-smoked, Memphis BBQ. It was even requested by the Dallas Cowboys organization.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Struggles:
1. Starting a business in a place where there is a place, similar to yours on every block
2. Continuously refining your craft while no one is looking and continuing even after you’ve ‘made it’
3. Modernizing while also staying true to what makes you
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I come from a family of cooks, so I get to do what I love every day as the pit-master. Before you enter the building, you can always smell the smoke coming from our large charcoal-powered smoking pits. No propane or fancy gimmicks, just charcoal and wood. Of which, this style of grilling is less common and can be considered gourmet, as BBQ has gone to a more commercialized trend.
We all have a different way of looking at and defining success. How do you define success?
Longevity.
I have been able to raise my family on the sole factor that customers have enjoyed my craft – one sandwich or rib bone – for what is now 30 years.
Pricing:
- Pork Sandwhich $9
- Slab of Ribs $27
Contact Info:
- Website: https://www.pollardsbbq.com
- Instagram: @pollardsbbq
- Facebook: https://www.facebook.com/pollardsbbq/
- Twitter: @pollardsbbq
- Yelp: https://www.yelp.com/biz/pollard-s-bbq-memphis
