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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-29-2012, 02:20 PM   #1
Cack
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Question Visiting, NOT COOKING, Memphis In May

How much is a 1 day pass? I've looked on their website, but can't find anything about a day pass. All I see is the VIP pass?
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Unread 03-29-2012, 02:22 PM   #2
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Ok so my g/f just sent me an email saying they're 8-9 bucks ... that works
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

Red Thermapen, Maverick ET73, Maverick ET72

Check out my all things food (and movies) blog One Nine 3 Blog or at my Facebook Page

If you're a fellow Carolina Brethren come join us and be a part of the region where BBQ was born in America.
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Unread 03-29-2012, 06:42 PM   #3
Redheart
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Contact me. I have passes, so you won't have to pay and you can have some fun with us at Too Sauced To Pork
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Unread 03-29-2012, 11:25 PM   #4
CivilWarBBQ
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Take that deal!
MIM is much less fun if you don't hook up with a team.
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Unread 03-30-2012, 07:01 AM   #5
Iamarealbigdog
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If your in with one team your in with the rest of the teams.

Talk to Neil from Too Sauced to Pork, they have a great program going and that is the best way to see MiM, from the inside out...

Hurry as his spots are filling fast as usual


Mike
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Unread 03-30-2012, 02:43 PM   #6
Cack
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Awesome, thanks everyone.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser

Red Thermapen, Maverick ET73, Maverick ET72

Check out my all things food (and movies) blog One Nine 3 Blog or at my Facebook Page

If you're a fellow Carolina Brethren come join us and be a part of the region where BBQ was born in America.
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