Monday, 10 March, 2014 21:03 Written by Neil
Today at 6:18pm we received word from the Memphis in May World Championship Barbecue Cooking Contest that we are officially in the contest.
If you are interested in joining us for the contest we still have spots left on the team, click “Join Us” in the menu to the right to get more info…
Thursday, 06 March, 2014 20:37 Written by Neil
A few of us from Too Sauced To Pork are teaming up with other Barbecue Teams to cook for our troops.
Take a soldier fishing day will be held on April 26, 2014 and is an event for the soldiers of Fort Drum and is held on Oneida Lake in NY. Members of the NY BASS Federation take soldiers fishing for the day. Afterward, the soldiers are prepared meals by professional competition barbecue teams. Teams from New York, Pennsylvania, New Jersey and Canada will be participating. The teams are donating their time and equipment to make the dinner a success, but we are raising funds to purchase the food necessary to feed our men and women in uniform as well as other expenses associated with this event.
Check out the website, and help if you can.
Thursday, 06 March, 2014 06:57 Written by Neil
We have received many inquiries over the last couple years on the subject of past Memphis in May World Championship Barbecue Cooking Contest winners. No one could find a full complete list anywhere on the Internet. Fear not friends, we researched and now we bring you the list of Grand Champions; broken down by year, name, and category cooked…Enjoy!
1978 Bessie Lou Cathey Ribs
1979 Don Burdison Ribs
1980 John Wills Ribs
1981 John Wills Ribs
1982 Martec Coaters Ribs
1983 Willingham’s River City Rooters Ribs
1984 Willingham’s River City Rooters Ribs
1985 Holy Smokers Too Whole Hog
1986 Pig Iron Porkers Whole Hog
1987 Cajun Country Cookers Whole Hog
1988 Holy Smokers Too Whole Hog
1989 Super Swine Sizzlers Whole Hog
1990 Apple City Barbecue Ribs
1991 David Cox Barbecue Team Ribs
1992 Apple City Barbecue Ribs
1993 The Other Side Shoulder
1994 Apple City Barbecue Ribs
1995 Rebel Roaster Revue Shoulder
1996 PyroPigmaniacs Ribs
1997 Wildfire Gourmet Cooking Team Ribs
1998 The Other Team Ribs
1999 Custom Cookers Whole Hog
2000 Big Bob Gibson Bar-B-Q Shoulder
2001 Jack’s Old South Whole Hog
2002 PyroPigmaniacs Ribs
2003 Big Bob Gibson Bar-B-Q Shoulder
2004 Jack’s Old South Whole Hog
2005 Gwatney Championship BBQ Whole Hog
2006 Red Hot Smokers Shoulder
2007 Jack’s Old South Whole Hog
2008 Natural Born Grillers Whole Hog
2009 Sweet Swine O’Mine Shoulder
2010 Yazoo’s Delta Q Whole Hog
2011 Big Bob Gibson Bar-B-Q Shoulder
2012 Yazoo’s Delta Q Whole Hog
2013 Sweet Swine O’Mine Shoulder
Tuesday, 11 February, 2014 09:55 Written by Neil
We had a few First Time teams email us and ask for some tips about competing at Memphis in May…
Here’s the “Crap they don’t tell you about Competing in Memphis in May” list…
Let’s start with the planning, since they are still accepting applications til March 3rd
1. At this time you need only sign up for the entry fee and cleaning deposit, this includes
We choose riverside for the view…but MOSTLY for the Breeze.
2. The $350 clean up deposit. Of which $150 is returned to you upon site clean up
3. On the application it asks about wristbands, ancillaries, Big Hog, and Wednesday night tickets.
1. Cooks meeting – first timers – go if you can…great way to network
You can add ancillaries, wed. night tickets, and 3 day wristbands up until cooks meeting in April
2. Patio Porkers get 5 – 24 hour bands
3. Regular Teams get 15-24 Hour bands
4. 3 day wristbands are only for gate hours 11AM-12AM Thurs and Fri – 11am-10pm Sat
5. Big hog package can be a waste of money for a small team…check if you really need it
6. Cattleman’s offers free sauce to teams…sign up for it, get the maximum amount…free stuff is good stuff, and if you sign up for the max, that’s like 200 dollars worth of free bbq supplies. It includes French’s Mustard, Katsup, Worstershire, 5 kinds of Franks, and 6 kinds of Cattleman’s.
Electric – NONE is provided
You will need to buy Electric hookups PRIOR to the Contest. If done before April, there is usually a good discount.
Classic Party Rentals rents tents and floor…and they have a contract with Memphis in May. No other tent rental companies are allowed in the park.
Rent tents and floor BEFORE April and there is a discount
1. If you have a large trailer you want in your team booth get there the Saturday before the contest starts because once the fences go up it is dang near impossible to get that hoss into a muddy rutted out spot.
2. Put up your fence as soon as you get there – If you do not, then your empty spot will be used as a parking lot, a turn around, and a way to put a trailer into the spot behind yours. THIS SUCKS. The booth gets all rutted out and very nasty with mud. So prevention is the best policy
3. BRING some kind of floor. You will thank me for this. They don’t call it Memphis in Mud for nothing. It has to sit above the ground. No wood chips, plywood directly on the ground, etc. We use pallets then hammer plywood over em…cheap and easy. I say bring b/c the rental company charges 48 bucks per 4ftx4ft square of flooring.
4. Get the Fire Marshall permit tag as soon as you can on Monday or Tues…DO NOT FORGET…it will be absolute HELL trying to track these guys down come Wednesday
5. Bring your own grounding wire kit for your tent, if you don’t the electricians will charge you for a kit..AND INSTALLATION…if you bring your own they will hook you in no charge
6. WATCH your team boundaries…there are some teams that will move paint and stakes to get a bigger area. I won’t name names, but it is rude and sh**ty to do. Measure your spot, then drive BIG stakes into the ground at the corners…
7. Count on electric to not be hooked up until Tuesday…it usually gets hooked up before, but there have been snafu’s in the past. Make sure you have an
alternative plan for meat, tools, light, etc
8. RENT A PORT-O-JOHN, and put it in the BACK of your booth. You can thank me later for this. If your crapper is in the front people will just walk into your booth and use it without permission…not cool. If you don’t have one you will regret it when you go to relive yourself only to find overflowing crappers from the 100,000 people that used them before you. Plus all the drunks= PUKE in the public ones…NASTY
9. Team Beer sales end early by 9pm everyday…PLAN FOR THIS. Wed is like 6pm and Sat is 7 pm…Remember to stock up or you will be SOL…
10. Wednesday is the last day to load in…7am – NOON Vehicles must leave by 3pm…those of you driving in from points unknown This is the ABSOLUTE LAST time to load big stuff in…otherwise you will be hoofing it in from ½ a mile away…that is no exaggeration…½ a mile at least carrying stuff.
11. GET A WAGON – this will save you LOTS of heartache. From kegs to meat, to the 2 kids you can haul everything you need in them. A must for MIM.
12. You will need to have Blockers and runners for your entries. The crowds are thick and you will need 2 or 3 person teams to get your stuff to the judging quickly and safely.
13. You need to bring a fire extinguisher with a CURRENT INSPECTION TAG ATTACHED. They will not give you a fire permit without one.
14. All propane tanks must have a holder…a milk crate is perfect for this, without a holder…no permit
15. Bring PLENTY of bottled water. The Sams Club on site runs out…
AND THE BIGGEST RULE
If things go wrong with your pork entry put the beautiful portions in the blind box. (remember pork entries can have NO garnish) You have to learn to B.S. and sell your onsite judge on your product. You can talk your way out of a burnt looking rib or shoulder to an onsite judge, you can’t explain anything to the blind judges….
If any visitors or first timers need tips, don’t be afraid to ask.
Monday, 10 February, 2014 21:12 Written by Neil
It is less than 90 days to the load in for the Memphis in May BBQ Festival,
We still have 12 membership spots available for new members. As we have posted before, we at Too Sauced To Pork believe in inclusion vs exclusion. Every year we open up 20 Team Memberships to BBQ Lovers both near and far. We give tours of our booth to passers by because we beleive in being hospitable and love to educate visitors about our team, the contest and Barbecue in general.
If you are interested in joining our BBQ Family, please look to the main menu on the right of this page and click “Join Us”
In other News:
Memphis in May has released the link to sign up as a judge for the contest…
Here it is: