During Memphis in May 2012, we saw many different BBQ personalities. One of those personalities was Darryl Mast of BBQSuperStars.com, quite possibly the hardest working man in BBQ today. Darryl is also the driving force behind the weekly online radio show Gettin’ Sauced with Draper’s BBQ. Darryl and Shane came up with the crazy idea to not only do the weekly podcast from Memphis in May, but to also video it.
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Day 3… the day of reckoning. This is the day when the gloves come off, and teams get down to the business of preparing turn-ins for their respective categories. I arrived on-site around 8:00 am, and I must say our hog was looking really, really good!
With day 1 of Memphis in May in the books, it’s time to move on to day 2. The arrival this morning brought the delivery of the hogs to use for the whole hog cooking contest as well as the finishing of brisket for the beef turn-in.
I thought I was prepared for Memphis in May. I thought I had done enough research, talked to enough people, and planned enough to thoroughly prepare myself for what would occur. Plain and simple: I lied to myself.
For the last five years, over 46,000 people have come out to visit the Beer, Bourbon, and BBQ Festival here in Charlotte, NC. This year’s event proved to be just as much of a hit.
I’m super-excited this year to be invited to be a part of the Tucker Cooker team for the 2012 Memphis in May World Championship Barbecue Cooking Contest! This will be my first time attending in Memphis in May in any sort of capacity. I know that this is a massive event, so I asked Ron Worby, pitmaster of Susquehanna Blue Smoke and member of the Tucker Cooker team, if he would come up with a guide to what fans need to know for Memphis in May. He was gracious enough to do so. So without further delay, here is Ron’s guide to what fan’s need to know for Memphis in May!
I just got information on this contest via email and thought you may be interested…