Memphis In May BBQ Contest - Defender Source
Defender Source  

Go Back   Defender Source > Non-Technical Discussions > Cooking Corner

Join the Defender Source Community Today

Thread Tools
Old February 20th, 2014, 11:58 AM
101stAirborne's Avatar
Status: Offline
Battle Ewing
1997 D90 LE 255/300
Join Date: Jul 2010
Location: Hernando, MS, USA
Posts: 1,193
Memphis In May BBQ Contest

So all of my college buddies and I have decided to enter the Memphis in May BBQ Festival competition. We inherited a tent from a group of guys who decided to retire. The problem is that, we are only weekend grillers. We don't have any killer recipes. Hell, we'd probably get drunk and screw up a recipe anyway.

We are now in the experimental phase before the competition in May. There is a category for almost every type of BBQ.

I would appreciate any recipes if anyone is willing to part with them. I can't use any of mine because they are all spices and recipes from previous competition winners. You will be given full credit for your recipe.

The best part, anyone that wants to come down for the competition is welcome to party with us. Having a tent at this festival is a big deal, especially because beer is expensive from the vendors but tents can byob (provided by us). Free food and beer is a win in my category.

Reply With Quote
Old February 20th, 2014, 12:14 PM
hunterjah's Avatar
Status: Offline
Jesse Hardin
Past: '97 D90 LE #135
Join Date: Sep 2011
Location: Tyler, TX
Posts: 271
What are you cooking in comp? If Brisket, I have two words for you...Wagyu Beef. If you haven't smoked it, it smokes much faster than the traditional packer brisket. I've tried tons of different recipes. I use peach wood. Also smoke at 245 with a guru attached to my Stumps smoker. I don't get crazy on the rub. I do like to inject (use a beef broth marinade) and then use a off the shelf rub (called "Special Shit", no lie). I don't cook using timing, I simply will use internal temp to measure doneness. I've tried covering with a liquid pan vs. not. Both are good. In my opinion for what it's worth, a good cut of meat may be the most important piece to start with. I was always told a "good" brisket could be folded in half and you can poke your finger through once it's done. Also, on brisket you'll probably want to show slices and burnt-ends in your turn-in box. So make sure you have a burnt end recipe you like.

Current Stable:
2016 BMW M3 (Mineral Grey)
2013 Ford Raptor (Tuxedo Black)

Previous Rovers:
1997 LR D90 LE - #135
1997 LR D90 ST - #1185 (BRG)
2000 LR Discovery SII (Oxford Blue)
2008 LR LR3 HSE (Alaska White)
2012 LR LR4 Lux (Fuji White)
Reply With Quote
Old February 20th, 2014, 12:20 PM
rijosho's Avatar
Status: Offline
1995 Black ST - Rhinolined edition
Research Assistant/Eagle Eyes
Join Date: Apr 2009
Location: NYC
Posts: 16,610
Is it pig only? If cow, and you're allowed to be "adventurous" with your cuts, maybe go for a different cut like the "rib cap" or ribeye cap - it's pretty delicious.
Originally Posted by bjf View Post
I am talking purely from an aesthetics standpoint.
Reply With Quote
Old February 20th, 2014, 12:38 PM
o2batsea's Avatar
Status: Offline
Bill Adams
66 109 sw 94 lwb
Join Date: Jul 2009
Location: kensington md
Posts: 6,100
Out of curiosity I went to the website. They have categories for everything. If it were me, I would try to do something out of the ordinary like goat, ostrich, bison, moose or reindeer.
Bill Adams

1966 109 5 door wagon 300Tdi "spermaceti fueled"
1994 RRC LeWiB "ruining the air behind me"

All my troubles are Rover
Reply With Quote
Old February 21st, 2014, 10:31 AM
Status: Offline
Join Date: Feb 2014
Location: NY
Posts: 1
I have been cooking at MIM for a long time...In order to help I need to know a few things.
#1 what did you enter, patio, ribs, shoulder, or whole hog?
If you entered patio, you might not get in with a new team. Hundreds apply only 40 are chosen.
#2 what ancillary categories did you enter
#3 do you know all the costs that go into this contest? ie electricity rental, floor rental, permits, food costs, wristbands for team members...etc
#4 do you know that this is an onsite presentation and blind judging contest. Meaning judges come to your booth AND you have to turn in at least 6 samples into a central judging tent.

Our team has helped many first time teams...if y'all need anything, give me a shout.

Too Sauced To Pork Championship BBQ Team
Reply With Quote

Lower Navigation
Go Back   Defender Source > Non-Technical Discussions > Cooking Corner

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Defender Mechanic - Memphis 101stAirborne Misc. Chit-Chat 1 July 31st, 2013 01:30 PM
Christmas Eve BBQ lordhelemt Cooking Corner 9 December 25th, 2011 03:08 AM
New LRA articles & Haiku contest Fivespddisco Misc. Chit-Chat 6 December 14th, 2011 03:59 PM
94 D-90 for sale in Memphis walkinginmemphis For Sale - Vehicles 7 September 8th, 2006 04:17 PM
Memphis Area. mhansen Misc. Chit-Chat 0 April 24th, 2006 12:01 PM

All times are GMT -5. The time now is 04:20 AM.