Memphis In May 2010 – “Too Sauced To Pork”

My father and I had the opportunity to join a real competition BBQ team for the Memphis In May World BBQ Championship, and, hands down, it was one of the best experiences I have ever had. Neil Gallagher, gracious team leader of “Swine Bucks BBQ aka- Too Sauced To Pork” showed us how it’s done at this BBQ competition of all competitions. Here’s a photo recap of some of the experiences I had and people I met along the way. I can’t wait to go back next year and enter my coleslaw recipe in the contest! I think I have a shot!!

The name says it all.

The name says it all.

One of the best parts of the contest are the fun names of the teams. Some of my favorite include: “Natural Born Grillers,” “Slab Yo Mamma”, “The Conquistaboars” and “Ribbed For Your Pleasure”. There is even a “Best Tent” category to the festival which takes the event to another level. Some teams have spent some serious dough on their tent preparation and it shows.

Clearly, this guy needs a "pick me up".

Clearly, this guy needs a "pick me up".

One of the many funny team names you'll find at MIM.

One of the many funny team names you'll find at MIM.

Major categories in Memphis In May include: Whole Hog, Pork Shoulder, and Ribs. Ancillary categories include: coleslaw, beans, tomato sauce, vinegar sauce, mustard sauce, beef brisket, chicken, exotic entry, and seafood.

The makings of a "bacon explosion" include a good basting of a Jim Beam/Maple Syrup mixture.

The makings of a "bacon explosion" include a good basting of a Jim Beam/Maple Syrup mixture.

Ready to go in the smoker!

Ready to go in the smoker!

Of the many different things I tried during Memphis in May, the “Bacon Explosion” was one of my favorites. Essentially, you weave bacon together, put crumbled sausage and jalapenos inside, baste it with a bourbon/maple syrup sauce and put it into the smoker! Yum!! Honorable mentions include BBQ Baloney and “Moink Balls”. Moink Balls are meat balls covered in dry rub, bbq sauce and bacon! “Moink!”

Holy Brisket!!

Holy Brisket!!

Too Sauced To Pork team inspects the ribs.

Too Sauced To Pork team inspects the ribs.

Blake Marcum gives his best pitch to the judge.

Blake Marcum gives his best pitch to the judge.

Has anyone seen my smoker?

Has anyone seen my smoker?

Hanging out with the Pork Barrel BBQ Team.

Hanging out with the Pork Barrel BBQ Team.

Got my photo with the infamous Myron Dixon of Jack's Old South.

Got my photo with the infamous Myron Mixon of Jack's Old South.

Beale Street at Night.

Beale Street at Night.

Much thanks to the “Too Sauced to Pork Team” for graciously letting me join their team and see what competition BBQ is all about. I learned a lot about the hard work and determination it takes to put together a team and respect the time and energy it involves to compete. Competing in the World Champion BBQ Contest is an endurance challenge or sorts and I hope I can rise to the challenge again next year with all the new friends I made during this adventure.

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5 Responses to Memphis In May 2010 – “Too Sauced To Pork”

  1. Chris May 26, 2010 at 10:46 pm #

    Hey, there’s a familiar face – Rex of SavoryReviews.com in the Pork Barrel BBQ picture.

  2. Matthew mmWine Horbund May 27, 2010 at 5:49 am #

    Robyn – that looks like SO much fun! Thank you for sharing your experience with us. I can’t wait to see how your next competition goes!! Love the photos!! And the team tee-shirts for Too Sauced rock!

  3. Robyn May 27, 2010 at 10:41 am #

    Thanks for the feedback Matt! Maybe we need some wine pairings for Memphis In May next year!!

  4. Fatimah Simeona June 4, 2010 at 12:37 pm #

    Hey,nice post,thanks for your share! and I wonder if i can this post in my blog if I place a link back to yours? Waiting for your reply!

  5. design work at home June 13, 2010 at 3:02 am #

    Good Day from LA! I found that extremely interesting. Thanks for the comment. I will be back to look for more info as soon as I get the chance.

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