Memphis in May World Championship Barbecue Cooking competition fun as ever though …
May 12, 2015 - bbq set
Some things we can count on. Smoke will billow. Beer will flow. Men will dress in drag and wear pig faces. Thursday and Friday will be furious and raucous, though Saturday morning will be gloomy as judges make their approach around Tom Lee Park and figure out who will win this year’s Memphis in May World Championship Barbecue Cooking Contest.
But now and again something new comes along, too. Who would consider that grill fest would flog off with a race, of all things?
Welcome a Big Hog Fun Run.
“Barbecue is a such a rival thing,” pronounced Memphis in May boss and CEO Jim Holt. “Why not a race? We’re billing this as America’s premier .2K.”
Because using 656 feet though interlude can be grueling, a Memphis in May folks have set adult a course, that starts during Beale and Main and ends during Beale and Riverside, with a hydration station.
“We don’t wish anyone removing overheated,” Holt said. “They can stop for water, Gatorade or beer, afterwards finish a downhill partial of a course.
“There’s a lady in Texas who has been training for weeks,” he said. “And we have half a dozen or so 300-pounders registered.”
That’s how a furious weekend will start this year, Wednesday during 4 p.m. You can register on-site — and a initial place esteem is $1,000 — though we have to be a decider or a contestant. And there’s a smallest weight of 175 pounds for group and 150 pounds for women.
Also mostly new this year is something festivalgoers have been seeking for years: Barbecue sales.
Three teams, including dual Memphis in May grand champions, will sell grill from concessions set adult subsequent to their foe tents. One of those is Willingham’s River City Rooters, that also sole grill during Memphis in May in 2013.
“That was a year my father-in-law upheld away, and he was really vehement about it,” pronounced Clay Templeton of John Willingham. “He’d pushed for a sale of grill for years.”
In 2013, on a Wednesday when a grill festival began for teams and their invited guests, Willingham and Don Pelts, owner of Corky’s BBQ, both died.
Templeton pronounced final year a group recovered and sorted out a group though their patriarch, though they’re blissful to be partial of a sales this year. They’ll offer ribs, pig shoulder sandwiches and plates, brisket sliders and grill nachos. They contest in ribs and a benefaction tent will be subsequent to their foe tent during R-11.
Melissa Cookston, also a grand champion with Yazoo’s Delta Q, will contest in whole hog, though will sell ribs and pulled pig sandwiches, along with sides like beans and slaw from her benefaction opposite from her tent during H-214.
“The thing we hear all a time is that people come to barbecue, they smell it and they wish it,” she said.
And, in fact, that’s a reason it’s being sold, Holt said.
“This is something that congregation who attend a event, quite those from out of town, have always wanted,” he said. “They wish to representation championship barbecue.”
Prices were usually accessible for River City Rooters’ equipment during press time, though Memphis in May orator Patrick Collins pronounced $7 to $20 is a operation for all vendors. The Rooters’ ribs operation are $7 for 3, $12 for six, and $20 for a rack; pig shoulder sandwich is $8; a pig image is $10 and all come with sides. Barbecue nachos are $10.
Victory Lane BBQ, H-210-211, is a third seller. Team personality Heath Riles pronounced a benefaction will be only down from their tents and “you can’t skip it. We’ll have flags up.”
They’ll sell pulled pork, grill nachos, sausage and cheese boats, grill bologna sandwiches and pig tacos.
And while he hasn’t won a grand championship during Memphis in May, he has copiousness of large trophies to display, too. Last year, Victory Lane was a Memphis Barbecue Network group of a year and they’ve won that pretension in specific categories several times.
There’s this, too:
“This year so far, we’ve won 5 championships and we’ve competed 5 times,” he said.