msavard
Full Fledged Farker
- Joined
- Jan 3, 2011
- Location
- Memphis, TN
How's everyone doin out there?
My name is Matt Savard and I'm a member of Slab Yo Mama Competition BBQ Team proudly based out of Memphis, TN. We've been slowly gaining steam since kicking off in 2003 at the Memphis in May World Championship of BBQ. Up until now that has been our only event that we compete in (though we host several social events throughout the year)... though I suspect that will be changing soon.
Our head pitmaster currently resides in South Carolina and makes the trek in for events. We've got a handful of other folks like myself who also spend a good pit of time bathed in blue smoke who pitch in given the size and scope of the event in which we participate.
Our primary cooker is a Tucker tow-behind, though we also use a 40' Fully Custom 5th Wheel Double-Decker Trailer that has a large pit on it as well. The Tucker is fairly standard. The Trailer features a 2nd level, Full kitchen w/ stainless prep surfaces, sinks, full electrical. Slide out Awning/Floor for when it gets a little muddy (or we need a little extra space). THe trailer is actually undergoing a full overhaul as we speak...sandblasting, repairs/enhancements, and a fresh coat of high-end paint (used on barges).
Our trailer "Naked"
THe Trailer dressed for a party:
We are what you would call a hybrid team. We are there to both cook AND party. I know some frown upon those who throw down, but we feel you can do both with a little practice.
We've landed some decent finishes at Memphis in May including: 2nd Place Hot Wings, 3rd Place Mustard Sauce, 4th Place Tomato Sauce (2x), 5th Place Vinegar Sauce and, most recently, 10th Place Ribs.
Party wise, we tend to be among the more popular tents (Voted Best Team Tent in our Rookie Year) at the festival typically featuring all the elements of a good day on the banks of the Mississippi with friends. Our sponsorship with Bardog affords us copious amounts of beer (20 kegs to be exact). Another sponsorship with Fox & Hound takes care of the liquor.
Daytime at Slab Yo Mama usually consists of Dominos or Poker on the upper deck with a great view of the mississippi:
Down on the lower level the taps flow, food prep goes on, families mix and mingle, and we have a cornhole tournament on our custom team boards:
You can see a news crew here filming a game and interviewing a team member:
On Friday afternoon we started a new tradition last year, featuring a trio of the best blues musicians from Beale Street playing acoustic set on our "Back Porch (Lower level of the trailer)" for our guests:
At night, when the sun goes down, the lights and volume go up as our DJ plugs into the PJ, the lights kick up, and the Taps are locked into the "full open" position.
On Saturday morning (judging day) things are all business. The team, regardless of the party the night before, is required to be on hand to make the tent spotless and ready for the on site judging that MBN is loved/hated for. Something as simple as a visible cigarette butt or beer can will cost you a point and throw you out of contention for calls.
Here's a quick shot of us being judged last year (straight 10's from this guy). I am the only other team member inside the tent and I use hand signals to convey remaining time to our lead cook so he knows where he stands in his presentation.
That about covers the basics... I guess I need to throw a picture of myself up here too. This is a shot of me filthy after a day in the pit. Left to Right: My good friend Kerryn, Myself, and my Girl Ruthe.
I'll be around a bit and offering some perspective from the perspective of an MBN participant, judge, and a POV from a team that might party a little harder than some of the folks here. :-D
My name is Matt Savard and I'm a member of Slab Yo Mama Competition BBQ Team proudly based out of Memphis, TN. We've been slowly gaining steam since kicking off in 2003 at the Memphis in May World Championship of BBQ. Up until now that has been our only event that we compete in (though we host several social events throughout the year)... though I suspect that will be changing soon.
Our head pitmaster currently resides in South Carolina and makes the trek in for events. We've got a handful of other folks like myself who also spend a good pit of time bathed in blue smoke who pitch in given the size and scope of the event in which we participate.
Our primary cooker is a Tucker tow-behind, though we also use a 40' Fully Custom 5th Wheel Double-Decker Trailer that has a large pit on it as well. The Tucker is fairly standard. The Trailer features a 2nd level, Full kitchen w/ stainless prep surfaces, sinks, full electrical. Slide out Awning/Floor for when it gets a little muddy (or we need a little extra space). THe trailer is actually undergoing a full overhaul as we speak...sandblasting, repairs/enhancements, and a fresh coat of high-end paint (used on barges).
Our trailer "Naked"
THe Trailer dressed for a party:
We are what you would call a hybrid team. We are there to both cook AND party. I know some frown upon those who throw down, but we feel you can do both with a little practice.
We've landed some decent finishes at Memphis in May including: 2nd Place Hot Wings, 3rd Place Mustard Sauce, 4th Place Tomato Sauce (2x), 5th Place Vinegar Sauce and, most recently, 10th Place Ribs.
Party wise, we tend to be among the more popular tents (Voted Best Team Tent in our Rookie Year) at the festival typically featuring all the elements of a good day on the banks of the Mississippi with friends. Our sponsorship with Bardog affords us copious amounts of beer (20 kegs to be exact). Another sponsorship with Fox & Hound takes care of the liquor.
Daytime at Slab Yo Mama usually consists of Dominos or Poker on the upper deck with a great view of the mississippi:
Down on the lower level the taps flow, food prep goes on, families mix and mingle, and we have a cornhole tournament on our custom team boards:
You can see a news crew here filming a game and interviewing a team member:
On Friday afternoon we started a new tradition last year, featuring a trio of the best blues musicians from Beale Street playing acoustic set on our "Back Porch (Lower level of the trailer)" for our guests:
At night, when the sun goes down, the lights and volume go up as our DJ plugs into the PJ, the lights kick up, and the Taps are locked into the "full open" position.
On Saturday morning (judging day) things are all business. The team, regardless of the party the night before, is required to be on hand to make the tent spotless and ready for the on site judging that MBN is loved/hated for. Something as simple as a visible cigarette butt or beer can will cost you a point and throw you out of contention for calls.
Here's a quick shot of us being judged last year (straight 10's from this guy). I am the only other team member inside the tent and I use hand signals to convey remaining time to our lead cook so he knows where he stands in his presentation.
That about covers the basics... I guess I need to throw a picture of myself up here too. This is a shot of me filthy after a day in the pit. Left to Right: My good friend Kerryn, Myself, and my Girl Ruthe.
I'll be around a bit and offering some perspective from the perspective of an MBN participant, judge, and a POV from a team that might party a little harder than some of the folks here. :-D
