The big day is here. It’s Wednesday, and tonight marks the opening of the Memphis in May World Championship BBQ Cooking Contest. Wednesday is friends and family night. No public admission tonight. We get to feed our friends and family and get ready for the real big day tomorrow, which marks the first public open day of the festival. We spent the last few days getting things loaded in, and yesterday we got the rest of the tents set up:

Then we got a special delivery:

That one on the left is full of meat. Needless to say, that was a bit challenging getting unloaded. Many thanks to Shane for picking everything up and delivering it out to us. Finally, we got one of the most important bits set up in our tent… The bar:

We look forward to seeing everyone who is coming down to visit us. Not longer to go till we open. Now it’s time for me to get up, and head down to the park, so I can help with the last bits of set up.

After much work, the Too Sauced to Pork Memphis crew has completed Day 1 of Memphis in May BBQ Fest Load In. We’ve got a busy week of work ahead of us before our out-of-town members and guests arrive. Many of us started our day at 5 AM today, busily turning this:

Into this:

Much thanks to the rest of the hard-working Memphis crew, and especially the new members who came out today to work with us getting everything set up.

While it is too late to guarantee you a team t-shirt or park ticket, we are still taking memberships to the team. While we are taking memberships until May 6th, we urge you to hurry as membership slots are filling up fast. We will likely fill up before the May 6th deadline. You can find out how many slots we have left by looking to the right below our countdown to BBQ Fest.

Once we are full, we will start taking names for a waiting list if we have any cancellations, so even if there are no slots left, click Join Us to the right and submit your contact information. Don’t miss another great year with Too Sauced to Pork at the Memphis in May World Championship BBQ Cooking Contest. This year promises to be a great year, with a great river view booth. Contact us today!

Those who stopped by our booth last year at Memphis in May, may have noticed the camera crew hanging around. They were from the Travel Channel, filming us for a special on cooking competitions. Check out the Too Sauced to Pork crew on Travel Channel’s Exposed: Cooking Competitions, airing Sunday January 27th at 4pm Eastern, 3pm Central.

Congratulations to Too Sauced to Pork team member Liz for her first place win in the Anything Italian category while competing with the Pastafarians at the Memphis Italian Festival. Liz made some delicious cannolis that completely wowed the judges. Congrats Liz!