The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.




Memphis Style BBQ


1 (5 pound) pork butt roast

1 cup dry rub, your favorite

2 cups water

Rub pork butt with dry rub, and place in shallow roasting pan on a rack. Add water to the bottom of pan. Cover with tightly plastic wrap then with aluminum foil. Cook for 4 to 5 hours, at 325, or until the roast is fork tender. Carefully remove the roast to a cutting board, let cool briefly. Pull the meat off the bone, remove fat, and coarsely chop.

SHoney's Fresh Corn Souffle

2 lbs fresh sweet corn, cut off cob

2 tbs sugar

2 tbs honey

1 cup all-purpose flour

1 cup whole milk

4 eggs

Pinch of salt and pepper

Preheat oven to 350 degrees. Combine the sugar, honey, milk and eggs. Mix corn, flour, salt and pepper. Add the wet mix to the corn mix, stir to fully incorporate. Pour the mixture into greased small cast iron skillets. Bake for 15 to 20 minutes.

Shoneys Memphis Style Barbeque Skillet

4 each corn souffles, in cast iron skillets

1.25 lbs pulled pork BBQ

2 cups BBQ sauce, your favorite

Green onions, sliced on a diagonal, for garnish


Heat BBQ in oven, covered with foil, until it reaches 165 degrees when tested with a meat thermometer. Add BBQ sauce to hot BBQ mix well. Place sauced BBQ on top of corn soufflé, drizzle honey around BBQ. Add green onion garnish on top. Eat and enjoy.

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