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Old 02-27-2013, 01:44 PM   #18
is one Smokin' Farker

TooSaucedToPork's Avatar
Join Date: 09-23-09
Location: Buffalo NY


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...

KCBS, MBN, NEBS, and MIM cook

Stumps OS223, Stumps GF223, Grilla Pellet Cooker, Traeger Tex, HM Offset Barrel, 18,5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers

"We're a drinking team...with a BBQ problem"
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