I don't know anything about MBN stuff or Memphis in May, but how does Myron win Grand Champion winning whole hog, but evidently not scoring in anything else. Is GC just for the whole hog category?
Man, now we gotta listen to old MM jack his jaw 'bout how great he is again for another year...
Ed
I believe you only enter one main category also, so winning whole hog and the overall event is a pretty strong accomplishment.
It is not an invitational but I think they do have a limit on how many teams they accept due to limited space. Anybody can sign up but that may not guarantee you get a spot.How do teams get selected to compete at Memphis is May?
If you are interested in the details of competing at MIM, check out a fellow brethren's website, http://www.toosaucedtopork.com. They have a ton of details about the event, judging and even guides for people who just want to attend the public portion of the event. They also allow people to pay to join their team (not sure if they were able to do that this year), which helps fund the massive costs and to get more people a true experience of competing at the event.
To be the best you must beat the bestMan, now we gotta listen to old MM jack his jaw 'bout how great he is again for another year...
Ed
Memphis in May judging is different from KCBS. The finals judges are looking for the best barbecue of the day. There are 3 finalists in each category; hog, shoulder and ribs. Finals judges evaluate each of the 9 finalists to determine the winner. There is the overall winner and there is still a 1st place hog shoulder, and rib.
I read that Myron Mixon won GC due to his scoring differential from the other teams. Is that how it works and if so does that mean a 1st place in ribs with the largest score differential could be GC?
You can only enter one category at MIM.
The first round consists of a blind box and 3 on-site judge presentations. The top 3 in each category move on to the finals.
In the finals, the same 4 judges judge all 9 final teams (3 from each category) at the same time on-site (the judges are all on-site at the same time). They determine the winners in each category as well as the overall Grand Champion. So much more goes into this than just the food. The presentation and your pitch are a huge part of your score. Myron is an ace at delivering his food and message to those final judges and is on the shortlist of favorites anytime he can final.
Tim from Shake’N Bake and I teamed up as Blues Hog and were fortunate enough to win the world championship in pork shoulder. It was our 2nd MIM and first time cooking shoulders. No shame in losing to Myron. MIM judging and the competition are a very unique animal and Myron is one of the very best in the business at cooking and presenting whole hog. He has certainly earned his championships.
That being said, we plan on taking him down next year! We will have complete coverage on The BBQ League for those interested in learning more, including our winning shoulders start to finish.