Photo by Jon W. Sparks, Special to The Commercial Appeal
The fearsome guardian at the gate of the Red Dawg Porkers team at the barbecue contest.
Rains came, rains went. Rainbow appeared.
The 2010 Memphis in May World Championship Barbecue Cooking Contest smoked along just fine, with a bit of a delay in the awards and inconveniencing some bands. Well, nothing new there!
Over at the Crosstown Neighborhood BBQ Team, pitmaster Bill Scudder said he was doing what they'd done for years, keeping the shoulder moist and tender.
Photo by Jon W. Sparks, Special to The Commercial Appeal
The fearsome guardian at the gate of the Red Dawg Porkers team at the barbecue contest.
He was also quite pleased with his cookers, aging but perfectly capable 55-gallon drums converted to the cause. Although Scudder did say there was no point in ignoring good technology, so he had BBQ Guru temperature controllers installed.
In the Whole Hog area, Quincy Scott was supervising Big Q's Grillers from Olive Branch. His enormous porker was sitting in the grill getting regular baths of apple juice and stewing in other citrus products.
Asked what his secret ingredient was, he leaned over and whispered, "Sawdust!"
Really?
"Hey, I'm not gonna tell you my secret ingredient," he said. "But the smaller wood means you get more smoke in the meat — you get a good smoke ring in it."
Over at Hog Wild, Amy D. Howell of Howell Marketing was tweeting away.. Maybe she is on to something: When the music is too loud to talk, you can always use Twitter. Plus, you can stay in touch with your buds all over Tom Lee Park.
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Comments » 1
techjas#219395 writes:
we had to listen to HOURS of local tv blabbing on and on and ON about the rain and all we needed was about 15 minutes of " it's raining ". Apparently the CA either saw the rain differently - as in " no big deal " or is trying not to spook the crowds in Memphis with wads of dollar bills. Either way, I prefer the brief entry. CA, thanks for keeping your head.
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