Unearth The Voyage
Growing up in Tennessee during the 1980s meant more than just big hair and neon colors. It meant experiencing flavors that shaped childhoods and created memories around every kitchen table. From spicy fried chicken to sweet treats wrapped in foil, these foods became part of who we were. If you grew up eating these dishes, you know they’re worth defending against anyone who says otherwise.
Nashville Hot Chicken
Fiery, bold, and unapologetically spicy, this dish became a legend in its own right. Fried chicken gets dunked in a cayenne-laced paste that lights up your taste buds in the best way possible.
Served on plain white bread with crunchy pickle slices, it’s a combination that somehow just works. The bread soaks up the spicy oil while the pickles cool things down between bites.
Kids in the ’80s who could handle the heat wore it like a badge of honor. This wasn’t just food; it was a test of courage at the dinner table.
Memphis-Style Barbecue Ribs
Forget drowning your ribs in sauce before they hit the table. Memphis does things differently, starting with a bold dry rub packed with paprika, garlic powder, cayenne, and brown sugar.
Slow-smoked over hickory wood, these ribs develop a dark, flavorful bark that seals in juicy, tender meat. Sauce comes on the side, letting the rub shine through with every bite.
For ’80s kids, weekend barbecues meant watching Dad tend the smoker for hours. The smell alone could make your mouth water from blocks away, and the taste never disappointed.
Country Ham with Red-Eye Gravy
Salt-cured ham gets fried until the edges crisp up perfectly, releasing flavors that fill the whole kitchen. Then comes the gravy, made right in the same pan with coffee and drippings.
Red-eye gravy gets its name from the way it looks in the pan—dark, rich, and slightly mysterious. The coffee adds a bitter edge that balances the salty ham beautifully.
Rural Tennessee families served this for breakfast long before brunch became trendy. ’80s kids remember sopping up that gravy with biscuits until every drop disappeared from their plates.
Meat and Three
Cafeteria lines in Tennessee offered a simple choice that felt like endless possibilities. Pick your protein—fried chicken, meatloaf, pork chops—then grab three sides from the steam table.
Collard greens, mashed potatoes, mac and cheese, fried okra, and butter beans all competed for attention. Every combination told a different story about what comfort meant that day.
This wasn’t fancy dining; it was honest, filling food that reminded you of home. Kids loved the freedom to build their own plates, even if they always ended up choosing the same favorites.
Biscuits and Gravy
Flaky buttermilk biscuits split down the middle become the perfect vessel for something magical. Creamy sausage gravy, loaded with black pepper and crumbled pork, blankets every crevice.
This breakfast dish sticks to your ribs and powers you through the morning. Simple ingredients transform into something that feels like a warm hug on a plate.
Saturday mornings in the ’80s often started with this combination, especially after sleepovers. Moms knew it could feed a crowd without breaking the bank, and kids never complained about seconds or thirds.
Fried Catfish
Cornmeal coating gives catfish an incredible crunch that shatters with the first bite. Inside, the fish stays tender and mild, soaking up flavors from the seasoned breading.
Hushpuppies arrive as the perfect sidekick—little fried cornmeal balls that are crispy outside and soft within. Coleslaw adds crunch and tang, while tartar sauce brings everything together.
Friday night fish fries brought communities together throughout Tennessee. Kids learned to pick bones carefully while adults swapped stories, and everyone left with full bellies and happy memories.
MoonPie
Two graham cracker cookies sandwich a thick layer of marshmallow, then the whole thing gets dipped in chocolate, banana, or vanilla coating. Born in Chattanooga, this snack became a Tennessee icon.
Lunch boxes across the state featured these treats throughout the ’80s. Kids traded flavors like baseball cards, debating which coating reigned supreme.
Something about that marshmallow texture made every bite feel special, almost ceremonial. Whether paired with an RC Cola or eaten solo, MoonPies represented pure childhood joy wrapped in foil.
Barbecue Spaghetti
Memphis took two beloved foods and mashed them together in the most wonderful way. Spaghetti noodles get tossed with pulled pork, tangy barbecue sauce, sautéed peppers, and onions.
This dish sounds wild until you taste it, then everything makes perfect sense. The pasta soaks up smoky sauce while the pork adds meaty satisfaction to every forkful.
Kids in the ’80s either loved this combination immediately or needed convincing, but once converted, they became fierce defenders. It proved that Tennessee cooks weren’t afraid to break rules and create something uniquely delicious.
Hot Slaw
Forget creamy coleslaw; Cleveland, Tennessee, does it differently with mustard taking center stage. This tangy, spicy version brings heat and brightness that cuts through rich barbecue perfectly.
The mustard base gives it a distinctive yellow color and sharp flavor that wakes up your palate. Locals loved it so much they campaigned to make it an official state food.
’80s kids either embraced the bold taste or stuck with traditional slaw, creating friendly rivalries at picnics. Those who grew up eating hot slaw wouldn’t dream of switching sides now.
Stack Cake
Appalachian tradition meets patience in this impressive dessert. Thin layers of spiced cake stack high with fruit preserves—usually apple butter—spread between each one.
Making this cake required time and skill, with each layer rolled thin and baked separately. The preserves soften the layers overnight, melding everything into one cohesive, moist dessert.
Grandmothers across eastern Tennessee passed down recipes and techniques through generations. Kids watched the process with fascination, knowing the wait would be worth it when they finally got their slice at Sunday dinner.
Cornbread and Greens
Golden cornbread baked in a cast-iron skillet develops crispy edges that contrast with its tender crumb. Alongside come collard or turnip greens, cooked low and slow with smoky seasonings.
The cornbread serves multiple purposes—soaking up the flavorful pot liquor from the greens and providing a slightly sweet counterpoint to their earthy bitterness. Every bite balances textures and flavors perfectly.
Sunday tables across Tennessee featured this pairing without fail. Kids learned to appreciate greens early, especially when they had buttery cornbread to help them along the way.
