I've got MIM on my mind... and this year I am planning to video the whole “Memphis in May” experience to post on my website. It will just be a little behind-the-scenes look at the World Champion BBQ Contest. So be on the look-out for that.

Now, I know that there are a lot of BBQ contests across the country. And you could argue that the Royal has more BBQ teams and you can argue that the Jack is the most coveted BBQ contest to enter... but there is no other BBQ contest that comes close to Memphis In May.

It all got started back in 1978 over bragging right of who could cook the best BBQ in Memphis... and the entry fee for that first contest was $12.

Now it has become the most prestigious bbq contest in the entire world... a sight you really have to see to believe. I'm still amazed at how much time and money gets invested into the booths and the set-up of this event. The booth space at Memphis in May can be elaborate as you can imagine. Some teams spend thousands upon thousands of dollars on decorations, erecting multi-story structures, and transforming 1300 sq. ft. of park space into a full-blown dance club for one weekend. 



If you show-up at Memphis In May as a spectator you will find over 300 competitive bbq teams, vendors, cooking demonstrations, musical entertainment, and all sorts of events. But I got to warn you... unless you know someone on a BBQ team; it's unlikely that you are going to get invited into a booth.

One thing to understand about Memphis in May is that every separate booth is a private party. You can't come to the park and expect to hang out with a BBQ team unless you have an invitation, but there are tours that are given daily.  These “Cooker Caravans” are guided tours of team areas.  You'll learn about the contest, tour team sites, and here cooks give their take on the competition.  It's a great way to see what the BBQ contest is all about, and you may even be invited to come back and hang out with the team. Also, there is a People's Choice category where you can sample different entries for a set price.  This is an excellent way to try some real competition BBQ. 

Of course, there have been several times when we weren't busy cooking and some spectator has stopped by to ask questions... so we invited them in, gave them a tour and offered them a plate of BBQ. And I'm sure that most teams will tell you the same story.

For a cook at Memphis In May, the experience is like no other. After the acceptance letters go out usually in mid March, the excitement starts to build.  The reality of the contest sets in and preparations have to be made. I drop around $2000 for the entry alone into Memphis in May, but that's not the only money required to compete. 

I still have to rent flooring, tents, port-a-johns, electricity... the list goes on and on.  And my team doesn't get real elaborate. We really just go with the basics. A simple pop-up tent isn't going to cut-it here like it will at all other BBQ contests. Memphis in May also known as Memphis in Mud or simply “Mud Fest” and  you absolutely have to have some type of flooring to stay out of the mud.



Once I have all of the rentals and fees squared away, I can breathe a little easier.

Next on the calendar is the cooks meeting which occurs in late April several weeks before the contest. This is usually on a Sunday and it takes the whole afternoon. You listen to a short presentation about the contest then you get your booth assignments, purchase extra admission tickets and pick up parking passes.   After the cooks meeting it's time to plan load in.

While most BBQ contests do load-in the day or two before the contest starts, with Memphis In May you have to load-in the weekend before.  It's normally a nightmare getting over 300 teams (and multiple truckloads of equipment, seating and decorations) in and out of the park, but the past couple of years the organizers have came up with a plan that helps with the controlled chaos. Now teams have a designated time to arrive at the park and unload. This helps with traffic flow and prevents waiting in line for hours. After we drop out trailers and put-up our fencing, we spend the next week focused on nothing but this one contest.

The official first day is Wednesday evening. The park is open for “friends & family” night and teams have a laid back day of socializing and entertaining. The meat contest starts Friday with ancillaries, so you have plenty of time to hang out and enjoy the environment.

Many of the teams host lunch/dinner parties for private companies on Wednesday, Thursday and sometimes even Friday.  We've had the same group book a private competition BBQ catered lunch for the past 5 years. We do a full spread and stocked bar for these guys and we love putting this event together. I think it's just as much fun for us as it is for them. We just make sure we feed them the best BBQ and help them have the best time they possibly can.



Thursday night is team night at our booth. There aren't as many people in the park and it's usually when all our friends show up and hang out with us. We really get loose and host a good size party, but come Friday morning it's time for business.



Friday brings about meat inspection first thing in the morning. After the reps come around and give you the green light on your meat inspection, it's time to start trimming, rubbing and getting your meat ready to go on the smoker.  All the ancillary contests are turned-in on Friday afternoon. Over the years different team members have turned in hot wings, we've turned in our sauce and last year I entered the beef contest.

Then there is Saturday, and that is a whole other newsletter entirely!