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TooSaucedToPork
12-28-2012, 01:19 PM
That's right folks its time for another long play by play thread of MIM planning...Too Sauced To Pork style.

We got full membership spots on the team until February 28th
After that we can't guarantee wristbands.

Come one come all to one of the greatest shows on earth!

Just Pulin' Pork
12-28-2012, 01:37 PM
I love following this thread!

dmprantz
12-28-2012, 03:50 PM
Neil, is this going to be the first of many three generation events? If I make it down I'll buy you a drink for what you did after the storms.

dmp

TooSaucedToPork
12-28-2012, 05:37 PM
Four generations if my granny comes again!
Thanks man! I was just doin my job. I got a heap of stories to tell you over that beer

TooSaucedToPork
01-09-2013, 08:47 PM
Well...

Our first team meeting is done.

We have decided on a 26ft by 50ft spot - same size as last year

We are entering all food categories - Ribs, Hot Wings, Beef, Poultry, Seafood, Exotic, Mustard Sauce, Vinegar Sauce, and Tomato Sauce. Also probably entering the Ms. Piggie Idol competition...Its a hoot!

We are continuing the tradition of a Brethren Mixer. It will be at 5pm on Thursday May 16th. All Brethren are welcome! Food and Drinks provided, but if you want to bring something to pass, please do.

We are currently accepting new members for MIM 2013. If interested shoot me a PM or respond here. As with any MIM Team, Membership has its privleges...Full Bar, All you can eat and drink for 3 days, and good company.

smokinit
01-10-2013, 04:21 PM
See ya all there took last year off. Entering Whole Hog ,Tomato Sauce,Mustard Sauce,Beef and Seafood. Darn good time.

TooSaucedToPork
01-16-2013, 10:41 PM
The Travel Channel was filming in our booth last year at Memphis in May and featured Too Sauced To Pork in their EXPOSED! Series.

As far as we can tell the show airs Sunday January 27th at 4pm

http://www.travelchannel.com/tv-shows/exposed-cooking-competitions

TooSaucedToPork
01-24-2013, 10:34 AM
So a few people messaged me asking what Memphis in May is like. This is an article I wrote last year that explains it all...

Picture this: You arrive in Memphis, Tennessee on a Thursday morning in May. In the airport you see a few quick service BBQ restaurants; Neely’s, Corky’s, and Interstate. Even though you are quite famished after your 6am flight, you of course pass these stale airport outlets in favor of the fresh smoked love that Memphis has to offer.
Hailing a cab, you tell your driver to high-tail it downtown. Stepping out of the cab at your hotel, your sinuses are assaulted by the smell of roast pork, spices, and sweet smoke. You walk through the revolving door of the Peabody, taking notice of the ducks splashing around in the center fountain, and the tux clad jazz pianist in the bar.

Checking in at your hotel, you can’t help but notice the hazy blue fog drifting and dancing about the alleys and byways of downtown. You drop your luggage and proceed to relive your own version of “Walking in Memphis”, pretending those Nike’s are blue suede, you are walking with your feet 10 feet off of Beale. You grab a “Big Ass Beer” from a vendor on Beale Street, watch the Beale Street Flippers do 27 continuous backward handsprings down the middle of the road; then follow the crowds, and your nose, towards the Mississippi River. Walking down the long brick-clad street, Ole Man River comes into view and so does the crowd. There are about a thousand or so people here, all calmly walking to the gates of what many consider to be the World Championship of Swine.

It is an amazing sight to behold. As you walk through the huge gate of the contest, the sweet smell of hickory hangs thick in the air. Over 250 BBQ Team booths (some 3 levels tall) line the over one mile long park. Over 100,000 people flock to this Mecca of BBQ every year to eat, drink, and worship at the altar of swine. This is the Memphis in May World Championship BBQ Cooking Contest. Held every year on the third weekend in May, Thursday thru Saturday, it is certified by Guinness as the “World’s Largest Pork BBQ Contest”. Believe it or not, over the course of three days, over 84 tons of pork are cooked and consumed.

My name is Neil Gallagher, and before starting my own team, Too Sauced To Pork, I cooked on a few different teams in the contest. I was a guest of barbecue teams for many years before that. I have been a part of this amazing contest in one form or another for 21 of my 33 years of life. But alas, for the Average Joe there is a huge drawback to the festival, teams are not allowed to sell or give out samples to the general public. Due to Memphis Health Department regulations the teams can only give food and beverages to “invited guests”. “Invited Guests” are defined in MIM rules as anyone inside the fence of your team booth. The best way to experience the contest is on a team, or at least in a team booth, otherwise you will be on the outside looking in. You can join a team; there are many that offer people just like you a chance to experience this swinetastic soiree. Google Join a Memphis in May BBQ Team and you will see 4 or 5 teams that accept new members.

The days are full of contests, 16 different categories over 3 days. The nights are full of raging parties, many of which have huge buffet dinners, DJ’s, light shows, dance floors and multiple bars on multiple stories of a BBQ booth. When I say booth, I know you picture a ten foot by ten foot EZ-up with a table and some smokers. NOPE! These monstrosities are larger than most people’s houses. Many are 26ft wide by 50ft deep. That is 1300 square feet, before you start adding levels to them… That’s right MULTIPLE STORY booths. Some of these scaffolding-boned portable structures are 3 stories tall, that’s 3900 square feet of Pure Porkin’ Party.

Thursday is the Best Booth, Best T-shirt, and the Ms. Piggie Idol contest. First two are self-explanatory, the third is well….more complicated. Performers wear elaborate costumes, many featuring full-figured men in Pig Drag, singing porked up versions of popular songs. An absolute MUST SEE! Winners have included “Rib in a Box”, “Grills, Grills, Grills”, “Sweet Swine O’ Mine”, and the “Swine Warp.” The best time to connect with teams is on this day. Go around and ask about their cookers, no team can resist showing off. Awards are in the early evening and then a band is called in to finish out the night…

Friday is chocked full of competition cooking with the ancillary division contests. Categories include Tomato, Mustard and Vinegar Sauces; meat categories which include Beef, Poultry, Exotic, and Seafood, as well as the Hot Wings contest. A band plays before the awards, and then another after. Many cooking teams throw down the party on Thursday but are very much reserved on Friday night in anticipation for Saturday’s turn-ins. Of course that is just the cooking crew (about 5 people), the REST of the team, which on some teams include up to 200 members, live high on the hog and party till the cops shut them down for quiet time at midnight.

Saturday is held in the reverence of a Sunday morning Baptist church. There are no loud stereos, no parties, and no sign of the Carnival like atmosphere of the previous days. This is the Church of Cochon. Today we celebrate and piously reflect upon the main pork categories of Ribs, Shoulder, and Whole Hog. Every team has a blind box to turn in, and three onsite judges to schmooze. Booths are dolled up prettier than a 5th Avenue fine dining restaurant. Silver platters hold racks of ribs, exotic lettuces and fruits ornately decorate grilles and smokers, and you could even spot a team or two wearing tuxes, and greeting judges with a maitre d’. After all is said and done the long wait begins…only 3 teams from each category make the finals. We all wait for a smiling guy in a golf cart to attach a sign to your fence, signaling you are a finalist. When this happens, and HUGE cheer erupts, then you go into panic mode. That sign means 4 judges are coming to your booth to judge your pork. Fast forward to 6:30pm, everyone gathers at the main stage for the awards. The MC comes on and announces 10th through 1st place. If you didn’t final you pray for 4th-10th a HUGE honor in a field of 250.

I LOVE this contest; it is one of the highlights of my year. Why you ask? Excitement, pure and simple. Where else in the world can you find a BBQ contest two football fields wide and a full mile long with the majestic Mississippi as a backdrop. Where else in the World can you meet BBQ enthusiasts from across the globe, like the Danish National BBQ Team, The Norwegian National BBQ Team, or the Black Pig from Canada. Where else can you rub hoofs with some of the best in BBQ, people like Myron Mixon, Tuffy Stone, Moe Cason, The Orrisons, and Chris Lilly just to name a few. Every year as that warm orange sun sinks into the Big Muddy, casting its amber hues over 100,000 swine worshippers, we competitors reflect upon its beauty with true reverence. Dreams are realized and shattered here, blood and tears are spilt, deep friendships are cemented, and lifelong dreams are granted…there is NO place on earth like Memphis in May.

Do yourself a favor, plan a trip to attend.

dmprantz
01-24-2013, 10:53 AM
That's a lot of typing from some one I'd expect to be sleep deprived and changing diapers....

dmp

TooSaucedToPork
01-24-2013, 11:30 AM
That's a lot of typing from some one I'd expect to be sleep deprived and changing diapers....

dmp

I cut and pasted it from the Kingsford Grilling.com website...as I am sleep deprived and changing diapers :-)

wingpirate
01-24-2013, 11:51 AM
Hooray for Brethren Mixer on Thursday! I had a lot of fun at the last one, however I don't remember a single person's name. Heh. This time I'll bring a notepad. :biggrin1:

Bourbon Barrel BBQ
01-24-2013, 11:55 AM
I really wanted to go and cook hog this year. I just can't swing that amount of cash. I need some sponsors haha.

gaspipe1
01-24-2013, 12:35 PM
what a great thread!! TY for sharing this info. Tell ya what if I was going down to MIM I would be joining your team 100%. Seems that's the only way to do it and have fun. What's it run to join the team or be a guest?

TooSaucedToPork
01-24-2013, 08:03 PM
what a great thread!! TY for sharing this info. Tell ya what if I was going down to MIM I would be joining your team 100%. Seems that's the only way to do it and have fun. What's it run to join the team or be a guest?

We hold a Brethren Mixer/Happy Hour on Thursday that is free to all BBQ Brethren. As far as being a member of the team, we have different memberships for different wants and needs.

Some people just want to eat, drink, cook, and party so we have a membership for that.

Some people want to do a few of the above AND invite their friends, wives, girlfriends or families to do it with them, so we have a membership that reflects those extra costs.

Some people want to party 24/7 and in order to do that we have to buy extra 24 hour bands as MIM only gives teams 15 twenty four hour wristbands (and the category heads and cooks get those)

Gate admission is 11am-midnight...the cops line up at one side of the park at midnight and push everyone without a 24 hour band from the South gate to the Beale Street gate. Going down the entire mile of Team Booths, they check tent to tent for wristbands and people hiding. This becomes a wave of 10's of thousands of people with the cops behind them...kind of like midnight of Fat Tuesday on Bourbon Street.

So, if you like, pm me and I will send you a team info sheet, team application, and membership list. We always love having Brethren on the team!

Neil

Iamarealbigdog
01-25-2013, 10:42 AM
The only way to enjoy MiM is to be on a team, if you are not your just looking in.

The event starts Wednesday afternoon and carries through straight to Saturday night. Prep and setup up starts Sunday and you have to be out of the park by 10:00, and only two team members are allowed to stay onsite and that is strictly enforced

From experience it is a wonderful feeling sitting our front of your tent having a beer and you hold up your arm with your 24/7 wrist band on and the cops walk right by you. It turns into an exclusive club of hardcore BBQ enthusiast.

24/7 bands are the way to go and Too Sauced to Pork is the team to get on...

brownkw
01-26-2013, 07:49 PM
I concur -- the only way to roll is to be on a team!!

lcbateman3
01-26-2013, 09:13 PM
I'll make it one year....

TooSaucedToPork
02-27-2013, 12:44 PM
UPDATE.

We have gone ahead and purchased the largest booth space available, 34 feet by 54 feet.

This will allow a large kitchen to be set up, allowing for a larger party space as well.

We have entered the Miss Piggy contest this year...pray for us.

Below are the cooks for the different Categories

Head cooks of each Category

Ribs -
Neil Gallagher - Pitmaster - Too Sauced To Pork BBQ Team - New York & Tennessee

Poultry -
Adam McCollum, Tennessee

Beef -
Shane Greer - Pitmaster - Smokey Bottom Boys BBQ - Tennessee
Mike Dawoud - Too Sauced To Pork CIO - Tennessee

Seafood -
Dave Mundis - Co-Pitmaster - Bonedaddy's BBQ - Seattle, Washington

Exotic -
Brad Kennedy - Chef, Memphis TN
Eric Chester - Too Sauced To Pork CTO - Tennessee

Hot Wings -
Danny Zellers - Team Captain - Pirates of Capsacin Hot Wing Team, Tennessee

Mustard Sauce -
Eddie Medlin - Pitmaster North South BBQ - North Carolina
Robyn Medlin - Grill Grrrl - Florida

Vinegar Sauce -
Frank Sanjeski - Co-Pitmaster - Bonedaddy's BBQ - New Hampshire

Tomato Sauce -
Johnny MacBride - Too Sauced To Pork - Tennessee

Still bringing new people on to the team, if interested in joining drop us a line...

Neil

SmokeInDaEye
02-28-2013, 10:06 AM
I'll be there again this year but cooking whole hog with Purple Pork Masters and Mr. Bobo

smokinit
02-28-2013, 10:08 AM
I'll be there again this year but cooking whole hog with Purple Pork Masters and Mr. Bobo

Ya baby it will be a hoot:clap2:

mjl
02-28-2013, 07:56 PM
Forgive me for taking this thread sideways for a second. Do most teams that enter get accepted? Are your chances better being accepted as Patio Porker? Can Patio Porkers enter wings, sauce etc? This thread has me intrigued enough to start thinking about 2014.

Thanks
Matt

TooSaucedToPork
03-01-2013, 07:30 AM
Forgive me for taking this thread sideways for a second. Do most teams that enter get accepted? Are your chances better being accepted as Patio Porker? Can Patio Porkers enter wings, sauce etc? This thread has me intrigued enough to start thinking about 2014.

Thanks
Matt

I know a few teams that have not been accepted. The top 10 of each Pork Category and the winners of each ancillary are auto-accepted, as is the winner of Ms. Piggie Idol.

Patio has alot of the same teams year after year, but there is a lottery for available spots. If you win you have to move up to the main contest. And the person listed as the head cook can not have cooked in contests before. So 40 Patio Teams total every year.

Patio can enter all ancillaries

Hoss
03-01-2013, 06:14 PM
I am trying to pm TSTP( Neil )but having trouble getting the message to send so I will post here.I live close to Memphis and would be interested in participating.Please contact me.mhawksatmaildotcom.Thanks.

TooSaucedToPork
03-08-2013, 07:28 AM
Kingsford Charcoal and Memphis in May International Festival officials announced today an offer that will allow greater access to judging of championship barbecue at the Festival’s annual World Championship Barbecue Cooking Contest. The Kingsford Tour of Champions Judging offers non-trained judges an opportunity to judge world class competitive barbecue on-site with select teams and determine who goes home with bragging rights and $2500 in prize money for being the consumer’s favorite.
 
four shifts: Thursday 2-4 PM or 4-6 PM, Friday 2-4 PM or 4-6 PM. You can sign up for multiple tastings if you want.

Get tix early via MIM website...it will sell out

vexter1
03-08-2013, 09:12 AM
I'll be there with Norwegians again - looking forward to it!

TooSaucedToPork
03-09-2013, 09:21 AM
Acceptance Letter received, Snafu avoided, we are now in a spot on the river!

Now it's time to pay for:
Porto John's - 2
5 - 110 v electric boxes
Tent permit
Fire extinguisher yearly check
T-shirts

We are setting up 4 10ftx20ft tents
One a dedicated kitchen
One a serving and prep area
One a dining area
One a party area w dance floor

We will have a full wooden floor
We will have a full bar w bartenders.
We will have a DJ on Thursday and Friday Night
We will have a blast.

Cant wait til May!

Neil

MikeMSD
03-10-2013, 11:17 AM
May is right around the corner and I can't wait. Going to be another great year!

TooSaucedToPork
04-08-2013, 09:27 AM
Memphis in May Teams for 2013

GWATNEY CHMAPIONSHIP BBQ TEAM | 10 BONES | REDNECK BAR-B-G EXPRESS | JACKS OLD SOUTH | NOTORIOUS P.I.G. | PURPLE PORK MASTERS | BRYCE BOAR BLAZERS | VICTORY LANE BBQ, LLC | CRISPY CRITTERS | SALTY RINSE | MAC'S SMOKE SHOP | WILD BOAR SMOKERS | WILL-BE-QUE BBQ TEAM | TONY CHACHERE'S CREOLE CRUSADERS | BARBEQUE REPUBLIC | YAZOO'S DELTA Q | WHOLE HOG CAFÉ | CAROLINA TRAVELER | SUAGARFIRE SMOKEHOUSE/SAUSAGEFEST | FIREMAN JOHN'S BBQ | HOG NEBULA | HOGAPALOOZA PIG DIAMONDS | TEAM MANWAGON | PARTY Q | the SHED BBQ &BLUES JOINT | BOARS NIGHT OUT | DOC'S PAINLESS PULLED PORK | BLACK PIG BBQ | COTTON PICKIN PORKERS | SMOKEMASTERS | SLAPJO MAMA BBQ HOG COOKING TEAM | HAWG WILD | COTTON PATCH COOKING CREW | ANNESDALE PORK | PORKSPANKERS | BIG AL AND THE BUTTRUBBERS | NO PORK IN THE CHAMPAGNE ROOM | SUSPICIOUS RINDS | CIGAR CITY SMOKERS | UNCLE RICHIES HILLBILLY BBQ | the TUCKER FAMILY | SYNGERY SMOKERS/ PORK IN THE ROAD | SOUTHAVEN MEATHOGS | SWEET CHEEKS | SPOTLIGHT SMOKERS | SKILLET SHOT | RUB ME TENDER | PROFESSOR PORK & THE RIB RAIDERS | PRIME TYME GRILLERS | BARBECUE JOE | the COUNT BASTIE PORKESTRA | PIG-A-LICIOUS | the BASTEY BOYS | LIP SMACKIN' QUE | HOGWEISER | HALL PASS BBQ | DIRTY HOGS | DEEEZ BUTTS | BUSH HOGS | BROLUMNI BBQ | BOARS R US BBQ TEAM | 4UWEQUE | 225 REDEYE Qs | MOONLIGHT SMOKERS | SMOKIN SPIDERS | PIGS GONE WILD | PBR (PERFECT BUTTS AND RACKS) | SWIGGIN N PIGGIN | MID-SOUTH MAYHAM | SQUEAL STREET BBQ | HOG HEAVEN | HERE FOR THE BEER | AUTO BE GRILLIN | CADILLAC GRILLZ | SLABS A' SMOKIN | SILKY O'SULLIVAN'S | THE SWINOS | SLAB YO' MAMA BBQ | POT BELLIE COOKERS | the OTHER TEAM | THE MED | CENTRAL SMOKERS | PIG COOKERS OF AMERICA | BOSS PIT | TOO SAUCED TO PORK | ALL STAR TEN PIN PORKERS | BIG RIVER BBQ | HIGH LIFE ON THE HOG | TOTALLY BOAR'D | PORK "O" SAURUS BBQ TEAM | CAN DO BBQ TEAM | SYSCO'S CAJUN COOKERS TOO | SSG RIBBERS | NUVA SWINE AND SPINE | RED DAWG PORKERS | CASTLE COOKERS | SMOKE 'EM IF YOU GOT 'EM | SOUTH PORK | EMILY'S TENNESSEE PRIME | HOGEXPRESS | CONTEMPT OF PORK | ADRIBBERS | MPT SMOKERS | GIVE THE DEVIL HIS QUE | BBQ TEAM | PORK FICTION | HENDRICKS BBQ | PORKSTARS | FERRELL BBQ W/INSPECTOR HOG | DELTA BONES | PIGS IN GIN | 4 PORK HARMONY | GNARLY WINE & SWINE | FIRE HOUSE 5 | SHARP SMOKERS | the DANISH NATIONAL BBQ TEAM | TRANSPORKERS | INTERNATIONAL TEAM | SWINEFELD | FIELD OF PIGS | BIG BUBBA'S BAR-B-Q-N CREW | PARADISE PORKERS | BARN STORMERS BBQ | TANGLED UP IN QUE | BUTT CASSIDY AND THE PORK DANCE KIDS | GRILL AND GRIND | Q-WIGGLY | WILLINGHAM | LVOB | MEAT, DRINK AND BE MERRY | PEYTON PLACE | MOTLEY QUE | the BEEF N' THE CHICKEN | OINKING ON THE RIVER | PERFORMANCE SMOKERS | THREE ALARM SMOKERS | SMOKER'S ANONYMOUS | PIGS IN SPACE | POKER PORKERS | SMOKIN' WITH AN ATTITUDE | LOVE MEAT TENDER | FAT SIDE UP | APORKALYPSE NOW | GREASELAND PORKERS | DON'T BURN THE PIG | CURLY TAIL SMOKERS | LAZY PIG SMOKERS | ZUCKERMANS FAMOUS Q | SMOKIN' ON THE RIVER | P FUNK AND THE FAT BACK ALL-STARS | SERIAL GRILLERS | PIGS O WAR | GETTING PIGGY WITH IT | MEAT MAKERS | SLAB TECHS | the FABULOUS FAULTLINERS | MAGICALLY PIGLICIOUS | PORK QUE | PIG PANDEMONIUM | BORN IN THE QUE S.A. | PIG NATION | BAD BOBS BBQ | DTS "HARLEM XPRESS" BBQ TEAM | PURE PLEASURE PORKERS | PORK & BEAN COUNTERS | SICILAIN SMOKERS | RIBMASTERS | APPLE CITY BARBECUE | DIXIE SWINE | SMOKING DIAMONDS | PRIME TIME BBQ | CASE OF RIBS | FULL METAL PORK | RICKERTY RACK | SMOKE N' BEERS | BABY BACK GRILLER ALLSTARS | the GOOD, THE BAD & THE SWINE | RIBDICULOUS BAR-B-KREWE | BAD PIG BBQ | BRAIZIN' ASSESTS | SMOKIN RAZORBACKS | WORLD FAMOUS LARRY WILLIAMS | NATURAL BORN GRILLERS | RIBERTY | SLOPPY CHOPS | REFINED SWINE | ASDA BUTCHERS SELECTION TEAM | TWYFORD BBQ & CATERING | CAMO COOKERS | LORD OF THE SWINE | RESERVOIR HOGS | HALF-PORKED | MACDADDY MEAT | VOO DOO Q | REBEL ROASTER REVUE | PARROTHEAD PORKERS OF HOGARITAVILLE | SWINE & DINE | RED HOT SMOKERS | YEAH-I-DO COOK'N CREW | PEG LEG PORKERS | PEOPLE'S REPUBLIC OF SWINA | PLANET BARBEQUE, INC | NORWEGIAN NATIONAL BARBECUE TEAM | HOG WILD COMPETITION TEAM | BABY BACK STABBERS | the BEST LITTLE BOARHOUSE IN MEMPHIS | SOW LUAU | PAGES PIG PEN | KILL'EM AND GRILL'EM | BUCKEYE BBQ GRILLERS | BIG BOB GIBSON BAR-B-Q | LILLIE'S Q | PORK ME TENDER | FOSSIL FUELED PORKERS | CROSSTOWN NEIGHBORHOOD ASSC. | MARTEN TRANSPORT | KILLER HOGS | UBONS BBQ OF YAZOO | the FLYING PIGS | QUALITY FINE SWINE | BLACKJACK BARBECUE | CITY HOGS | the GRANDMASTERS OF COOKING DISASTERS | the PORK UNIVERSITY | the CHI-TOWN COOKERS | SHOATS & SKINS | the MOODY QUES | BROWN CHICKEN BROWN COW | BOARDDELLO'S | SWEET SWINE O'MINE | BIG HATT | the SMOKIN SULTANS | PIG STARS | the HOGFATHER | the NOT READY FOR SWINE TIME PORKERS | SNOUTKAST | RIGHT ON Q | BUSHWOOD COUNTRY CLUB | HOGGYSTYLE | the PIT & THE PIGULUM II | the BARBECUE EXPERIMENT | BARE BONES | RANUCCI'S BIG BUTT BBQ | ASAP | CAPTAIN JACK | BOAR HOUSE SMOKERS | HEAVY HOG SMOKERS | UNCLE SWAMPY'S BBQ | WEEKEND AT PORKY'S

TooSaucedToPork
04-08-2013, 09:28 AM
If Brethren on teams want to chime in with their Team Names and Booth numbers I will create a map for all of us showing each others booths.

4uweque
04-08-2013, 09:51 AM
4UWEQUE, we will be in P-277, come on by for a visit.

Iamarealbigdog
04-08-2013, 11:08 AM
Black Pig BBQ

Hog 161:clap2:

TooSaucedToPork
04-09-2013, 03:41 PM
We are in R018 ON THE RIVER! Woot!

TooSaucedToPork
04-12-2013, 06:01 PM
For those of you teams that have not been in MIM before...

The “Crap they don’t tell you about Competing in Memphis in May” list…

Let’s start with the planning, since getting in is a matter of turning in the application…and I assume that has already happened
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

Larger teams (like mine) will buy your extra 24 hour bands…(good way to recoup some costs or to get your kegs or a case of pork paid for)

4. 3 day wristbands are only for gate hours Thurs-Sat
5. Big hog package is a waste of money for a small team…
6. Cattlemans offers free sauce to teams…sign up for it, get the maximium amount…free stuff is good stuff, and if you sign up for the max, that’s like 200 dollars worth of free bbq supplies.

The Contest

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 SUX. 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 28 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. 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 exageration…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
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….

I think that’s all my tips…anyone else got anything?

Big Butt BBQ
04-12-2013, 07:11 PM
Ranucci's Big Butt BBQ Shoulder S-231

Iamarealbigdog
04-15-2013, 09:11 AM
I think that’s all my tips…anyone else got anything?


Good job Neil...


Another reminder, Sam's Club ran out of bottled water on site and then at every wharehouse in the region... get your stock early

Captain P.J.
04-15-2013, 08:15 PM
My wife and I are going to be hanging out with PLANET BARBEQUE, INC. This will be our first time and we can't wait!

Butt Rubb'n BBQ
04-15-2013, 08:49 PM
Do you have to win your way in or just pay a lot of money?

esselle
04-16-2013, 06:26 AM
Can anyone tell me turn in times including beef/ancillaries please? I am helping a friend to prepare a corporate team from the U.K. Thanks.

068
04-16-2013, 01:42 PM
My wife and I will be in the crowd this year. Definitely going to write down team names and lot numbers so we can come by and visit for a moment.

Cack
04-17-2013, 11:16 AM
My fiancee and soon to be mother in law and myself had a BLAST last year hanging out with everyone. It was about a bazillion degrees but it was still an awesome time.

Unfortuantly, we won't be able to make it this year since we're getting married on the 11th and will be in Jamaica.

Therefore, yes, I hate to inform you all ... there will be NO cream colored ash grey Brethren shirt at MIM this year :tsk:

Good luck to all the teams.

QN
04-17-2013, 02:42 PM
My fiancee and soon to be mother in law and myself had a BLAST last year hanging out with everyone. It was about a bazillion degrees but it was still an awesome time.

Unfortuantly, we won't be able to make it this year since we're getting married on the 11th and will be in Jamaica.

Therefore, yes, I hate to inform you all ... there will be NO cream colored ash grey Brethren shirt at MIM this year :tsk:

Good luck to all the teams.

you could buy a new, real ash gray T shirt and wear it in Jamaica :becky:

TooSaucedToPork
04-18-2013, 11:57 AM
Do you have to win your way in or just pay a lot of money?

Team application has to be accepted, I was told over 500 teams applied this year, 250 got in

Neil

TooSaucedToPork
04-18-2013, 11:59 AM
Can anyone tell me turn in times including beef/ancillaries please? I am helping a friend to prepare a corporate team from the U.K. Thanks.

1245pm - Exotic Turn in
1245pm - Tomato Sauce Turn in
115pm - Seafood Turn in
115pm - Mustard Sauce Turn in
145pm - Poultry Turn in
145pm - Vinegar Sauced Turn in
215pm - Beef Turn in
245pm - Hot Wings Turn in

If they need anything, Please have them contact us, we try to help all the first timers out as much as possible

Send me your email...I'll send you the complete team manual as a pdf

Neil

TooSaucedToPork
04-18-2013, 12:00 PM
My wife and I will be in the crowd this year. Definitely going to write down team names and lot numbers so we can come by and visit for a moment.

Thursday in our tent R-018, BBQ Brethren Mixer, All Brethren are invited...

TooSaucedToPork
04-18-2013, 12:05 PM
My wife and I are going to be hanging out with PLANET BARBEQUE, INC. This will be our first time and we can't wait!

Awesome, Remember to come by and say hi...Especially Thursday at 5pm for the mixer...Trying to get a Big Brethren photo taken.

E Mellow
04-18-2013, 12:11 PM
I just stumbled upon this thread, Team name and Booth Number are as follows:

ASAP, S-232

Cack
04-18-2013, 02:34 PM
you could buy a new, real ash gray T shirt and wear it in Jamaica :becky:


Hhmmm now there's a thought :laugh:

Swinebuck
04-30-2013, 10:06 AM
Another sign that Memphis In May is getting very close. Yesterday I was at the school where my wife works. While there I always check on Slab Yo Mama's 40 foot, two story, Mega party trailer which is stored across the street. I saw the trailer had been moved out of the storage area and set up in the final prep - ready to launch area. They had a couple of guys working on it but it looked like it was ready for Tom Lee Park. Only 2 weeks until load in. I can't wait!

Iamarealbigdog
04-30-2013, 10:20 AM
Awesome, Remember to come by and say hi...Especially Thursday at 5pm for the mixer...Trying to get a Big Brethren photo taken.


Will try to make it but will be tough, we are hosting the Kingsford Tour of Champions Thursday from 4:00PM to 6:00PM:wacko:

I will try to send one of the Girls down to at least represent the team...


Cheers

TooSaucedToPork
04-30-2013, 01:25 PM
Mike, Did you see there is another Canadian team there from Toronto.

Uncle Ritchie's Hillbilly BBQ - Patio Team

TooSaucedToPork
04-30-2013, 02:33 PM
http://www.toosaucedtopork.com/wp-content/gallery/memphis-in-may-2013/brethren-map.jpg

vexter1
04-30-2013, 03:52 PM
The Norwegian National BBQ Team - S189

Ranucci's Big Butt BBQ
04-30-2013, 08:46 PM
Can't wait, getting ready to paint the jedmaster next week.

ASAP, we are right next to you in S231. Stop over and give me all your tips, we need help!

Swinebucks/TooSauced, see you guys in a few.

Iamarealbigdog
05-01-2013, 08:54 AM
Mike, Did you see there is another Canadian team there from Toronto.

Uncle Ritchie's Hillbilly BBQ - Patio Team

Yep they are with us for the first few days, they are an Amateur team that did very well in the Canadian Southern BBQ Association circuit. The association put their name forward to MiM and covered the entry fees for them once accepted. Our team has been "Paying it Forward"; coaching them on the event as we were coached three years ago by TSTP. Both of them are very excited as so far and I hope their experience is as great as ours was.

You will get to meet Sean and Tabithia hopefully at the mixer, we will ensure that they get the full tour.


The Canadians are coming.....

E Mellow
05-01-2013, 10:01 AM
Can't wait, getting ready to paint the jedmaster next week.

ASAP, we are right next to you in S231. Stop over and give me all your tips, we need help!

Swinebucks/TooSauced, see you guys in a few.

We are looking forward to this year!

This will be our first time in the shoulder division.

It looks like we will be rolling into town either Tuesday night or Wednesday morning (we travel light compared to most of the teams).

Vampire33
05-01-2013, 05:07 PM
This will be my first visit to MiM also. My buddy and I are bringing our wives down to visit Memphis and to the festival. I cannot wait.

Swinebuck
05-03-2013, 08:44 AM
Wanted to give a team up date on the brethren who have accepted our invitation to join our team for MIM.
We now have:
Members from these US States - TN, NY, TX, NH, WA, GA, FL, SC, WI, CA, MS, OH, AR, PA, NC, AZ, AL, LA


And Members from these foreign Countries - Canada, Australia, Guam, Spain, Belgium, England

We also just received our Brethren custom members 3' X 5' Banner to display proudly for all our guest members. Thanks to all at the site for a great job.

Swinebuck
05-06-2013, 08:39 AM
We spent all day Saturday getting the flooring ready for load in next weekend. We have a 50% chance of rain both days. That is why we have flooring. It is not Memphis In May without a few showers. I hope it clears up for the rest of the week. We will keep you posted.

Iamarealbigdog
05-06-2013, 09:38 AM
We have a 50% chance of rain both days. That is why we have flooring. It is not Memphis In May without a few showers. I hope it clears up for the rest of the week.


Memphis in Mud you mean...:doh:


Can't complain over the last few years though, 4 days till we depart

msavard
05-07-2013, 11:11 AM
HEY GUYS!

Sorry I've been absent... been a crazy several weeks with weddings in Boston, Destin, and then guests in from Knoxville, TN for MusicFest on back to back to back weekends. I'm just now getting my legs back under me in time for Load in!

Slab Yo Mama BBQ will once again be in the house over at R10.

Unfortunately due to various overcrowding issues in the past we've severely limited invites for Thursday and Friday Nights (peak times 5p-12a), however any Bretheren that wish to come by ANYTIME outside that are more than welcome to stop in. Tell them you know Matt Savard from the BBQ Brethren forums and I invited ya!

This year we've added Lagunitas Brewing as a contributor and have about 10 kegs of their delicious IPA being shipped over from Nashville on Wednesday. I will be walking around with some reps from Lagunitas periodically so we'll likely be dropping in at a few of the tents on the map above as well to say hi!

So much to do... so little time!

Iamarealbigdog
05-07-2013, 11:59 AM
trade, 40 Creek Canadian Whiskey and Canadian Beer

(not the imported Canadian beer crap, its different what is exported, something about Americans like watered down unflavored beer upon the masses)


:boxing:heh heh heh

msavard
05-07-2013, 12:16 PM
trade, 40 Creek Canadian Whiskey and Canadian Beer

(not the imported Canadian beer crap, its different what is exported, something about Americans like watered down unflavored beer upon the masses)


:boxing:heh heh heh

I'm assuming this was directed at me per the Lagunitas IPA?

We've only got Kegs (nothing too portable) but I might be able to drag a couple pitchers or something over to you guys to sample at some point if you want to try some. I'm always down to try out some good real canadian beer! :thumb:

If you wanna inbox me with your cell I'll drop you a line at the fest and we can plan to meet up. I'm definitely planning on stopping by you guys booth with these guys at some point.

QN
05-07-2013, 01:09 PM
mmmmm... beer!

Cheech
05-07-2013, 07:26 PM
Ok never been to MIM before and going as a backyard griller spectator. We are planning on being there Friday and Saturday. Is it naïve of me to think that we will be able to visit some sites and see how things are done? Is Saturday too busy for the cooks to chat with us? I am so excited to be able to go and just want to learn from the masters.

TooSaucedToPork
05-08-2013, 07:13 AM
Ok never been to MIM before and going as a backyard griller spectator. We are planning on being there Friday and Saturday. Is it naïve of me to think that we will be able to visit some sites and see how things are done? Is Saturday too busy for the cooks to chat with us? I am so excited to be able to go and just want to learn from the masters.

First timers and non team members read this...

http://www.toosaucedtopork.com/2013/05/memphis-in-may-bbq-contest-tips-for-visitors-not-on-a-bbq-team/

Brethren are welcome to come by and chat with us at any time, save onsite judging 12-230 Saturday

There is a Brethren Happy Hour in the Too Sauced To Pork Tent on Thursday at 5pm. R18, riverside, near Beale Street gate. For your amusement, Food, Booze, and Pleasurable Company are provided .

Ranucci's Big Butt BBQ
05-08-2013, 07:38 AM
Yeah, stop on by at anytime. We are at S231. If you want to see any judging are table is pretty close to our fence so you can pretty much hear and watch our whole presentation. There may be a few samples left as well.

Sun finally got to Charlotte today, time to finally go give the big boy a paint job.

msavard
05-08-2013, 11:57 AM
Vodka Fairy hath arrived:

https://dl.dropboxusercontent.com/u/108936453/slabvodka2013.jpg

2013 Slab Yo Mama BBQ Shirts are in printing now and will be for sale at the tent:

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc1/p480x480/575463_10151422777846623_940725383_n.jpg

msavard
05-08-2013, 12:22 PM
First timers and non team members read this...

http://www.toosaucedtopork.com/2013/05/memphis-in-may-bbq-contest-tips-for-visitors-not-on-a-bbq-team/

Brethren are welcome to come by and chat with us at any time, save onsite judging 12-230 Saturday

There is a Brethren Happy Hour in the Too Sauced To Pork Tent on Thursday at 5pm. R18, riverside, near Beale Street gate. For your amusement, Food, Booze, and Pleasurable Company are provided .

Apparently you guys pissed off some script kiddies in malaysia :biggrin1:

CYBER SWAT has hacked you! Damn kids. May want to repost your page again.

068
05-08-2013, 01:35 PM
2013 Slab Yo Mama BBQ Shirts are in printing now and will be for sale at the tent:

Did your team compete in the Roast 'N' Boast BBQ Cooking Contest in Columbus, MS?

msavard
05-08-2013, 01:51 PM
Did your team compete in the Roast 'N' Boast BBQ Cooking Contest in Columbus, MS?

No we did not unfortunately.

Cheech
05-09-2013, 06:04 PM
Yeah, stop on by at anytime. We are at S231. If you want to see any judging are table is pretty close to our fence so you can pretty much hear and watch our whole presentation. There may be a few samples left as well.

Sun finally got to Charlotte today, time to finally go give the big boy a paint job.


We will definitely look you up. So excited to be able to attend this year.
See you soon

4uweque
05-10-2013, 09:29 AM
Cheech you can stop by my camp anytime, it's just my wife and I so we may be busy Saturday morning and might make you work. Otherwise it's all about fun.

imperfectutopia
05-10-2013, 03:16 PM
Hey all, I'm with the BBQ Experiment in S-229. Come say hi! Ask for Kane.

Ranucci's Big Butt BBQ
05-10-2013, 03:20 PM
Kane, we are 2 down from ya, S231.
Packing has begun, shoulders getting picked up tomorrow and headin out on Sunday.

imperfectutopia
05-10-2013, 03:21 PM
Oh yea, Another team "ASAP" posted they are S-232. We got the block on lockdown!! We're loading in tomorrow. See ya soon!

moonpie
05-11-2013, 10:17 AM
We will be arriving in Memphis late Friday night. So to anybody who will be there as competitor or spectator, if you see a well rounded, four eyed, middle aged man with a well used Texas A&M ball cap on...say hello. I really would like to put some faces to some names.

TooSaucedToPork
05-12-2013, 03:15 PM
We will be arriving in Memphis late Friday night. So to anybody who will be there as competitor or spectator, if you see a well rounded, four eyed, middle aged man with a well used Texas A&M ball cap on...say hello. I really would like to put some faces to some names.


You as well as all BBQ Brethren are welcome in Too Sauced To Pork's tent. We are the closest Brethren Team to the Beale Street Gate, that makes us the Official Refueling Station for the Brethren as they walk around the park.

We are on the River, R-18, come by and see us!!!

Don't forget BBQ Brethren Get-Together on Thursday at 5pm...all Brethren and their families are welcome:mrgreen:

Neil

4uweque
05-13-2013, 08:44 AM
Building camp today! Just look for the tiny U-Haul.

speedrcer1
05-13-2013, 09:46 AM
You as well as all BBQ Brethren are welcome in Too Sauced To Pork's tent. We are the closest Brethren Team to the Beale Street Gate, that makes us the Official Refueling Station for the Brethren as they walk around the park.

We are on the River, R-18, come by and see us!!!

Don't forget BBQ Brethren Get-Together on Thursday at 5pm...all Brethren and their families are welcome:mrgreen:

Neil

Thanks!
I will be sure to stop by!

4uweque
05-13-2013, 05:40 PM
Moved in today, should have brought flooring. Not cool.

BoneDaddy's
05-14-2013, 09:07 AM
Moved in today, should have brought flooring. Not cool.

Is it muddy down there? heading out tomorrow morning.

msavard
05-14-2013, 03:08 PM
Oh man... yeah, BBQFest 101: Rent/bring your own flooring :( Sorry 4uwque... hope it dries out for you guys!

Some updates on Slab..

Scaffold going up:
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash3/182755_10151614298500250_1012814080_n.jpg

Loading up the bar, kegerator, and backwoods competitor at my house at 6:30am today:
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/942152_10151619636135250_1601359436_n.jpg

View of the river from our second deck before they finished it out:
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc1/486772_10151619863620250_1263406024_n.jpg

The backseat of my jeep right now after my buddy (head redbull rep for the area) just dropped off another dozen or so cases to supplement the main drop at the booth earlier today:
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/923571_10151620273155250_1304286049_n.jpg

Tonight is like christmas eve, except I'm looking forward to pork and booze instead of presents. :)

Just Pulin' Pork
05-14-2013, 03:14 PM
Thanks for posting pictures. Hope you guys have fun!

CirclePitBBQ
05-14-2013, 08:36 PM
My wife and I will be leaving fort campbell sometime on Friday (army time is always TBD) getting there later on Friday . We are trying to eat as much BBQ as we can hold, Ive heard we wont be able to eat any of the teams BBQ (not happy about it), so what sort of vendors can we expect and has it been pretty good? We will be the late 20's tattooed couple with a 6 month old.
Looking forward to this weekend

msavard
05-15-2013, 08:25 AM
Heads up... looking like rain fri/saturday so I advise folks to bring rain gear just in case!

msavard
05-15-2013, 09:45 AM
The eagle has landed! Slab Yo Mama is proud to be the first bar/venue to introduce Lagunitas IPA to the Memphis Market.
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc3/971895_10151621661635250_1766420167_n.jpg

QN
05-15-2013, 10:43 AM
The eagle has landed! Slab Yo Mama is proud to be the first bar/venue to introduce Lagunitas IPA to the Memphis Market.
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc3/971895_10151621661635250_1766420167_n.jpg

Can I come byfor a taste tomorrow afternoon? That is good stuff!

msavard
05-15-2013, 11:16 AM
Can I come byfor a taste tomorrow afternoon? That is good stuff!

Of course! I'll be at the booth for most of the day but will likely wander a bit. More than welcome even if Im not there. Courtney our pitmaster will likely remember ya from last year too. If you have any issues shoot me a text 901.515.7296.

msavard
05-15-2013, 11:18 AM
Last minute Sams club run for some odds and ends before final load in

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/941856_10151621681305250_530173090_n.jpg

Vampire33
05-16-2013, 08:30 AM
My wife and I will be walking around today and will stop by and say Howdy. :). Can't wait.

Hoss
05-16-2013, 10:44 PM
Went last nite.Thanks Neil,Slaw and others,Had a blast.Hope to make it back but we are slammed at work.Fun place,make it if you can!!!!

Swinebuck
05-20-2013, 09:08 AM
WOW1 What a great MIM BBQ contest. Four days of great food, adult beverages, and fun. I really really liked being in the 7 foot tall Swedish Chef costume and taking photos with all the cute girls who said they just love the Chef. Thank you Muppet Show. " Hurka Durska Do. Memphis has the Bar be que." Only 358 days until 2014 load-in. Thanks to everyone who stopped by and say hi. We enjoyed having you with us. Remember we will have open memberships for our Brethren Brothers for next year. Start making your plans early and join a team that will make your MIM experience one you will remember for the rest of your life! Just be warned it could become a habit and you will want to come every year. Many on the first timers this year said they are coming back. It is like a family reunion every year to see friends that will always be your Too Sauced To Pork brothers and sisters. Thanks to everyone.

Mike G

Cack
05-28-2013, 01:24 PM
How did the mixer/competition/party go for everyone? Hate we missed it this year, but looks like I had better weather in Jamaica so it might not have been a lost cause.

Was anyone wearing a cream Breathern shirt in my honor? haha