Killer Hogs at Memphis In May

Killer Hogs at Memphis In May 2018 For the past 13 years we’ve competed at the World Championship Barbecue Cooking Contest in downtown Memphis. And it’s always one of the hardest and most fun weeks of our year. This year, we managed to collect a little footage and Rachelle put together our first Memphis In May video… Over the past …

Watch My Interview With “Grilling with Rich”

On Friday at Memphis in May this past weekend, Rich stopped by for an interview and got a tour of our set-up on Tiger Lane this year. You can watch this great interview at: http://www.ustream.tv/recorded/14675835 Check it out! It’s a great interview! And make sure you check-out the Grilling with Rich website. He got a lot of great interviews this …

Memphis In May Results

We had a great year this year… our lunch catering went great. We meet a lot of new people and a lot of our friends finaled. We finished 14th in shoulder, and we were pretty happy about that. Don’t get me wrong… we wanted to grand the whole thing (and we won’t keep trying until we do). But out of …

Extreme Times Call For Extreme Measures

With Memphis in May Bbq fest only 3 weeks away the contest lies in peril. As you probably know the contest is held on the banks of the Mighty Mississippi River. Memphis is recording record high river levels not seen in over 80 years, and the park is in danger of flooding. Towns north of Memphis are being evacuated and …

Familiar Faces at Memphis In May

I ran into a few familiar faces at Memphis and May… Ran into Myron Mixon of Jack’s Old South and took a picture with him. You might recognize him from TLC’s Pitmasters. Check out the Jack’s Old South website. I also talked with Brad Orrison of The Shed BBQ Team and Restaurant. The Shed even made finals this year at …

Caught The BBQ Bug

We went into Memphis in May this year expecting to make Finals… but we didn’t even make top 10. (10 Bones BBQ, Yazoo Delta Q and The Shed are the 3 teams that made finals). We had high hopes because we had switched to whole hog this year, we had spent the entire summer getting the method down just right …