What a riotous event!
Sheer gluttony! A weekend
dedicated entirely to … BARBECUE!
After work on Friday, I quickly headed to the Mississippi River in search of myoglobin-outlined perfection. After a 10-minute
weaving search for free parking, I stepped out of my car… into what seemed like
a meat smoker of goodness. ALL of
Downtown Memphis: Smelled. Like. Barbecue.
WOW!! I am not kidding.
You should know that I only eat meat a few times a week for
health and ethical reasons– but when I do eat meat, it is often barbecue
driven. I love barbecue. (I also love pattied sausage, but that is for
another post.) This new downtown aroma
smelled like heaven!
When it comes to barbecue, I have always been a lover, but I
have my preferences. I have never been a
huge fan of ribs; they just haven’t had the right taste and texture for me; I
am more of a pulled pork kind of girl.
Well all of this changed on Friday & Saturday...
Welcome to Memphis
in May 2013 World Championship Barbecue Competition!
 |
| Creative BBQ team names! |
Thousands of competitors are on ‘teams’ that complete for
various BBQ categories from ribs to whole hog to best tent (see categories and
winners here
). Each team has a ‘tent’ for cooking
and, most importantly, for partying.
Team sizes range from 5 to 50, and tent sizes are up to 2 stories tall!
