6 Tennessee Food Sayings That Outsiders Never Understand (But Locals Live By)
Growing up in Tennessee, I learned pretty quickly that food isn’t just fuel—it’s a whole language.
My grandma used to holler phrases that made my out-of-state cousins look at her like she’d lost her mind.
But to locals, these sayings are as essential as sweet tea at Sunday supper.
If you want to truly understand Tennessee’s food culture, you’ve got to crack the code on these quirky expressions that outsiders just don’t get.
1. “Knock A Tater In The Head”
My uncle used this phrase every single Sunday before lunch, and it confused me for years until I realized he wasn’t actually attacking potatoes. Locals use this colorful expression when they’re ready to sit down and eat a meal, usually with some urgency because hunger’s kicking in hard.
You’ll hear it most often in rural Tennessee kitchens when someone’s stomach is growling louder than the conversation. It’s got that playful, rustic charm that makes Tennessee speech so memorable.
Next time you’re invited to a Tennessee table and someone hollers this phrase, just grab your fork and get ready. The translation is simple: food’s on, and it’s time to dig in before everything gets cold.
2. “Larrupin’ Good” (Or “Larppin’ Good”)
First time I heard my neighbor describe her pecan pie as larrupin’ good, I thought she’d made up a word. Turns out, this Appalachian gem has been around forever, and it means something tastes so ridiculously delicious you might just lose your composure.
It’s the ultimate Tennessee compliment for food that exceeds all expectations. When someone calls your cooking larrupin’ good, you’ve officially earned your place at the Southern table.
This phrase carries weight because Tennesseans don’t throw it around lightly—it’s reserved for dishes that genuinely blow your taste buds away. You won’t hear it about mediocre casseroles or bland biscuits, only the stuff worth bragging about for weeks.
3. “Cathead Biscuits”
No actual cats were harmed in the making of these biscuits, I promise. The name comes from their impressive size—these fluffy giants are literally as big as a cat’s head, and they’re a Tennessee breakfast staple that puts store-bought biscuits to shame.
Every authentic Southern diner worth its salt knows how to make these behemoths. They’re buttery, flaky, and substantial enough to keep you full until dinner if you pile on enough sausage gravy.
I remember my first cathead biscuit at a Nashville breakfast spot, and I couldn’t believe one biscuit could take up half my plate. That’s Tennessee hospitality in carb form—big, generous, and absolutely unforgettable for anyone lucky enough to try one.
4. “Meat And Three”
Walk into any Tennessee diner during lunch hour and you’ll see this phrase plastered on chalkboards and menus everywhere. It’s not complicated—pick one meat and three side dishes, and you’ve got yourself the quintessential Southern plate that locals have been ordering for generations.
The beauty lies in the endless combinations: fried chicken with mac and cheese, green beans, and cornbread, or maybe meatloaf with mashed potatoes, collards, and fried okra. Every choice feels like home.
I’ve ordered meat and three at least a hundred times, and it never gets old because the options rotate with the seasons. It’s comfort food democracy at its finest, letting you build your perfect Southern meal every single time.
5. “I’m Fixin’ To”
This phrase confused my college roommate from New York for months because she thought I was literally fixing something. In Tennessee, fixin’ to means you’re about to do something, and it’s used constantly in food contexts—especially when someone’s preparing to cook.
You’ll hear it in kitchens across the state: “I’m fixin’ to make biscuits” or “I’m fixin’ to fry up some chicken.” It signals that action is imminent, though Southern time means imminent could be five minutes or an hour.
My grandma used this phrase before every meal she cooked, and it became the signal for everyone to start gathering around. It’s part promise, part announcement, and completely essential to Tennessee food vocabulary.
6. “Which BBQ You Like — Memphis Or East Tennessee?”
Ask a Tennessean this question and watch them get passionate real quick. This isn’t just small talk—it’s a declaration of loyalty in a state divided by barbecue philosophy, with Memphis doing sweet and smoky pork while East Tennessee goes vinegary and tangy.
Memphis barbecue means pulled pork with tomato-based sauce, slow-cooked to perfection. East Tennessee prefers a thinner, tangier sauce that lets the smoke flavor shine through. Both sides will defend their choice fiercely at family reunions.
I grew up in Middle Tennessee, so I’ve learned to diplomatically appreciate both styles depending on who’s asking. But locals know there’s no neutral ground here—you pick a side, and that choice says everything about your Tennessee roots.