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I flew to TN last week then drove back.

I did not have time to research TN CCW Laws but got a quick briefing over the phone from my FIL when I got off the plane and rearmed in the bathroom by the luggage carousel.

I almost got made at Vanderbilt Medical Center by the Metal detectors but the (unarmed) guard smiled at me when I said I had to go back to my car. Only the ER entrance had detectors and signs at VMC.

I saw no gunbuster signs in TN.

But, a friend of the family - deputy sheriff saw my 1911 when I got to my parents' house when the wind blew my shirt aside. His eyes went directly to the weapon, but he relaxed when my dad introduced us.

One of my brothers regularly rode ( armed ) with him during his night shifts.

AR was a different story. We went in a KFC on the AR side of Memphis. One door had no sign but the other side did - the latter I noticed as I left. Oh well.

I saw no other signs the rest of the trip.

Being from Memphis, TN...I had my original carry permit issued there. Unless it has changed within the last 7 years, TN was a "carry permit" state and not a "concealed permit" state. Of course the intructors recommended you carry concealed but it was not mandated by state law. I plan to travel there in August of this year and looking to see what changes have taken place. For the most part (again...7 yrs ago) TN is a very fire-arm friendly state. Not too many diff between here and there as far as the law goes. And you CANNOT beat the BBQ!!! Appologies to life long Texans, but the best brisket in the world can't touch a pulled pork shoulder

razoraggie wrote:Appologies to life long Texans, but the best brisket in the world can't touch a pulled pork shoulder

That's like saying you like oranges better than grapefruit, thus Florida has better citrus than Texas.

Even though pulled pork and brisket are both called "barbecue", they are two completely different things that happen to use the same word.

I like it both ways, myself. And both briskets and butts (pork shoulder) have their place on my smokers, as does chicken. Brisket is more of an art to perfect, because you have to understand the meat and the fire better. Pork is more forgiving, unless you just cook all the moisture right out of it.

Speaking of... on a gun collector's mailing list I subscribe to, some fellow today was all excited, because his wife had bought a bullet-style smoker at a garage sale, and he was smoking meat for the first time. He outlined the steps he had taken. First, he bought a roast ( ), then he sliced it up ( ), then marinated it (:shock: ) before putting it in the smoker.

I wished him luck. I bet that's going to be the driest, stringiest meat this side of jerky.

Kevin