Memphis In May: 2010 World Championship Barbecue Cooking Contest

For some, grilling and barbecuing IS an addiction.

For some, grilling and barbecuing IS an addiction.

As a Southern Girl, I have grown up eating Bar-B-Que. Until I moved out of the South, it never really occurred to me that this food was not something that everyone in the US ate on a regular basis. These days, BBQ has caught on all over the country and you can find decent BBQ joints in places like NYC! When I refer to BBQ, I am referring to the Pork kind, though Spare ribs and brisket fall into the BBQ category as well. Growing up, I was accustomed to “Lexington Style” NC BBQ sauce which is a Vinegar and tomato based tangy sauce. There is an invisible line drawn in the middle of the state that divides the sauces- Western NC and the Piedmont region do the Lexington Style sauce. Eastern style sauce is a purely vinegar based sauce with no tomatos included. This sauce usually consists of cider vinegar, sugar, red pepper flakes, salt and pepper. It is pungent! Local South Floridian’s can find Eastern NC Style sauce at our own Dixie Pig. Go to SC and find a mustard based sauce. Texas does “Brisket”, which is in another category all to itself. Memphis style sauce is a sweet, tangy tomato based sauce. BBQ joints all over are usually a mixture of these type sauces though I believe most fall under the Memphis style category…

Pork Ribs on the Green Egg- true perfection!!

Pork Ribs on the Green Egg- true perfection!!

My father is an avid griller and BBQ-er and we are going to “Memphis in May” this year which hosts the truly infamous “World Championship Barbecue Cooking Contest” on May 13th-15th. This is the END-ALL-BE-ALL of BBQ competitions. We plan to travel in an entourage of a few of his good ol’ boy friends who are “good eaters”.

The competition is divided into different pork categories: Whole hog, pork shoulder and ribs. There is no gas allowed- only wood and charcoal. For the newbies, there is the “Patio Porkers” category for those wanting to whet there Championship appetite. I see myself competing there in the future, just to get a feeling for the competition. I have not grown up in a BBQ team or with a PitMaster but that should not deter us from trying one day!

Basting your ribs regularly will make them extra juicy!

Basting your ribs regularly will make them extra juicy!

My father, also known as “Tropical Storm Eddie” for reasons I won’t disclose, have decided that we are going to go this year and see what we can learn. He is a wonderful griller and has his own green egg, the “Cadillac” of Grills/Smokers. He has been working on his own dry rub recipe and wants to get ideas. I believe he has aspirations of one day entering the “Ribs” category. We shall see! I’m coming prepared with my elastic waistband pants, plenty of beer and a good appetite. Looking forward to some good eating and learning some new coleslaw recipes!!


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11 Responses to Memphis In May: 2010 World Championship Barbecue Cooking Contest

  1. jaden February 22, 2010 at 10:46 pm #

    oooh those ribs!
    we have an Egg too – after seeing this pic, just shouted out to my husb that we MUST have ribs this week sometime….

  2. Robyn February 22, 2010 at 11:23 pm #

    Hi Jaden! Thanks for checking out my blog! :) I’ve been contemplating getting an egg for a while now. My father wants the xlarge so I could take his but hard to ship from SC! Look for new green egg recipes soon! I esp. have a hankering to make South Florida Smoked Fish dip on the green egg. Once I master that trips out on the boat will be so much better!

    Warm regards,

    Robyn

  3. Neil Gallagher March 7, 2010 at 10:07 pm #

    Teams can’t give out samples to the public, you have to be invited into their booth. If you don’t know anyone on a team that will let you into their tent, you definitely want to look into the Cooker Caravan. It is a tour of different teams, their rigs, and cooking methods. Look us up when ya’ll are down there, we’ll let you in for a beer and some Que

    Neil Gallagher
    Pit Boss – Swinebucks BBQ – Memphis, TN
    Head Poomba – Too Sauced To Pork BBQ – Buffalo, NY

  4. Robyn March 8, 2010 at 7:42 am #

    Neal,

    I’d love to swing by! thanks for the invite! Perhaps I could take some photos and highlight you on my blog!! :) That would sure help my viewership! I have been thinking of doing a query to write an article for a magazine, maybe you could be the subject. I’ll work on this and get back to you!

    PS I’m taking my first BBQ judging class in May through through the Florida BBQ association. Very excited!

    Warm regards,

    Robyn

  5. Kim March 16, 2010 at 2:09 pm #

    Robyn,

    I just found your blog today through Tasty Kitchen. I really like this site. Especially since I see your Dad is an Egger. I am a full blown Egghead with 3 BGE’s. You really need to get an Egg. I have a friend in Tampa and her speciality is smoked fish dip on the BGE…LOL

    Kim Y.

  6. Natisha Gedo May 22, 2010 at 3:05 am #

    Very intereresting reading. thx

  7. Eddie Medlin May 22, 2010 at 8:55 pm #

    Hi Kim,

    (Robyn’s Dad here)

    I am sure I could learn alot from you about the BGE. PLease Email me at eddiemedlin@gmail.com and let’s share recipes.

    Thanks,
    Eddie

  8. Samuel Beneduce May 23, 2010 at 5:24 pm #

    Thanks for sharing, I will bookmark and be back again

  9. Dustin Longbrake June 9, 2010 at 5:44 am #

    Just wanted to say you have a great site and thanks for posting!

  10. Burl Tsasie July 20, 2010 at 2:49 am #

    Thanks so much for the article post.Much thanks again. Cool.

  11. Bennie Tuder July 29, 2010 at 12:41 pm #

    Excellent stuff.

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