The Memphis In May International Festival is a month long celebration of music, food, and culture. It's a big deal featuring:
But of course, the part that I am always most excited about is the Memphis In May World Championship BBQ Cooking Contest.
- Memphis In May is one of the four "majors" when it comes to the world of BBQ contests.
- Each year there are about 250 teams and 100,000 visitors that come to Tom Lee Park on the banks of the Mississippi River for the smoke showdown.
- It's not the biggest it terms of number of teams but it certainly has the most grandeur and the most excess. Compared to other contests, Memphis in May is just bigger, crazier, and bolder.
- It's a World. Freaking. Championship.
I am fortunate enough to be a cook on the Grilla Grills Pro Team. Here is an inside look back of our crazy week at the 2017 Memphis In May World Championship BBQ Cooking Contest.
Monday and Tuesday - Load In and Set Up
The first days are what most people never see. It is chaotic and hectic but it is a vital part of getting the job done.
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| It's an almost 6 hour drive plus we had a smaller site, so we didn't take our trailer. We fit our Grilla Grill, hot boxes, coolers, and gear into our truck and headed due West. |
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| Due West on I-40 until we hit the Mississippi then we're basically there. Battery Park and the Hernando de Soto bridge viewed from Tom Lee Park where MIM is held. |
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| Getting through the park on these days can take a long time. Traffic is one way but the narrow path is blocked routinely as trucks have to back in smokers, scaffolding, tents, and equipment. Vehicles just have to sit and wait for that to clear. |
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| Pick ups as far as the eye can see in either direction. It's like the first day at a freshman college dorm, everyone is trying to get loaded in at the same time. |
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| Some over achievers are fully set up by Tuesday, like Pork Illustrated. You're making the rest of us look bad, guys. Mix in a break or two! ;) |
