Our Story

Boo and Henry’s Memphis Pit BBQ celebrates the legacy of BBQ Pitmasters and the flavors of the South, inspired by my parents. Born in Memphis, Tennessee, during the Great Depression, Jeanne “Boo” and my stepfather Henry Varnell dedicated their lives to Family, Faith, Charity, and Community. In the South, BBQ wasn’t just food—it was part of every celebration, from church socials to fundraisers and family events. Bringing people together with BBQ was a way of life for us. Even today, that same spirit continues, with BBQ keeping our family and community connected.

Daly Thompson
Executive Pit Master,
Boo and Henry’s BBQ®

Our History

1948 - Originated

Handcrafting Flavors for Generations

Charlie Vergos, the founder of the iconic restaurant "The Rendezvous" in Memphis, is credited with popularizing the Memphis-style dry rub ribs. His unique approach to ribs, which involves seasoning them with a dry spice rub rather than a wet sauce, has become a hallmark of Memphis barbecue. The Rendezvous, opened in 1948, quickly gained fame for these flavorful, tender ribs, attracting visitors from all over the world. Charlie's innovation helped solidify Memphis as a key player in the American barbecue scene.

1970's - Introduced

Memphis BBQ Culture

DalyThompson's mentor was Legendary Pitmaster John Willingham. He invented the "Wham Turbo Cooker", which was the first pellet-fire smoker. The original cooker resides in the Smithsonian Institute. Willingham's River City Rooters went on to win multiple World Championships and Awards from the early 80's until his death in 2013. John Willingham was inducted into the "Barbecue Hall of Fame" in 2009.

1980's - Paying Your Dues

Most Creative Restaurant Decade Ever

ChefDalyThompson honed his culinary skills first in Memphis at "Sciara's Palazzino", studied at "Memphis Culinary Academy", and went onto work for "The Peabody Hotel"and Master Chef Jose Gutierrez at "Chez Philippe", the 5-Star French Restaurant. He moved to Los Angeles in 1989 and went to UCLA for Hospitality Management and Professional Chef Certification.

1990's - 5 Stars

Culinary Excellence and BBQ Awards

In 1992, DalyThompson landed a position at "Checkers Hotel" in Downtown L.A., and worked for World Class Chefs Thomas Keller, William Valentine and Andreas Kisler. He continued in fine dining and partnered in the critically acclaimed West Hollywood eatery "Victor Hodd's". Chef Thompson enjoyed the high end culinary world, but eventually returned back to his Memphis BBQ roots, and created a competition team named the "L.A. Porkers", which participated in many competitions Worldwide, including the "Memphis in May World Championship" from 1995-1999. The team garnered many awards, including 1st Place Ribs in Bangkok, Thailand, 1st Place Ribs in Lisdoonvarna, Ireland and World Champion status in 1998 in Memphis for the " Sweet Mustard BBQ Sauce". The stage was set for the new millennial.

2000's - "The Pig"

Memphis Comes to L.A.

On May 12, 2000, "The Pig" Memphis-Style BBQ Restaurant opens in Los Angeles in the trendy La Brea/Melrose area. A second location opened in 2003 at Universal Citywalk.Both restaurants received much praise, press and lines around the block for it's authentic Southern experience. Catering really took off with the Hollywood Studios and celebrities alike. Many famous stars from the entertainment industry graced the walls of "The Pig".Named Best BBQ 4 years by Los Angeles Magazine

  • Rated Best BBQ in L.A. - Daily News
  • Named Best BBQ in California by Chile Pepper Magazine
  • Rated Best BBQ in L.A. - KABC-7 News
  • Rated Best BBQ in L.A. - KTLA-5 News
  • New York Times, Newsweek, Bon Apetit, Gourmet, L.A. Times, Memphis Commercial Appeal and more

2010's - Asian Influences

L.A. Became Food Truck Central

PitmasterDalyThompson jumped on the food truck bandwagon with John Bowler's "Barbie's Q", and then came back to the fine dining world as Executive Catering Chef for "House of An Catering" and Corporate Chef in Beverly Hills at "The District" by Hannah An, a 5-Star Modern Vietnamese Restaurant. He opened up a quick serve "Slaw Dogs" in Woodland Hills and returned to Fine Italian as Executive Chef at Pasadena's "Avanti Ristorante".

2020's - Manufacturing Sauces 'N' Rubs

Boo and Henry's Products and Covid

As a Tribute to DalyThompson's parents, the product line was a re-launch of the original 4 BBQ Sauces and 1 Dry Rub from "The Pig". They went into production in 2019 with the plan to open the first "Boo and Henry's" BBQ Restaurant in North Hollywood. Then, COVID HIT! Enough Said! In 2022, both a new dry rub, "Burnin' Hot Love", and a new sauce, "Carolina Red-Hot Mustard", were launched.

2024 - The Flagship

Boo and Henry’s Memphis Pit BBQ® Restaurant

Now Openin North Scottsdale, Arizona! - We proudly held our Grand Opening on June 12, 2024 introducing our first location of many to come. Boo and Henry's Memphis Pit BBQ is our Flagship Eatery and Bar in Scottsdale. We will continue to work hard everyday to become "The Best BBQ in Arizona!" Come join us for the "TRUE MEMPHIS" Experience!

“If I only had 24 hours left to live..., one of my stops would be The Pig for Memphis-style BBQ ... with Daly Thompson, owner and BBQ chef from Memphis. Daly makes and bottles different kinds of bbq sauce. Take your pick. But, for something really different, try adding all sauces at the same time.... The folks who come here really dig BBQ - Jay Leno, Lou Rawls... And you can add me to that long list, too. As a famous general once said, 'I will return!"

Elmer Dills, Legendary Restaurant Critic

Boo and Henry’s BBQ is honored to be a supporter of The National Civil Rights History Museum and its educational programs.