The time is now, I can almost smell the smoke. Contestants are preparing their cooking areas.
Let the smokin' begin.
Barbecue is defined by the Memphis Barbecue Network (MBN) and Memphis in May (MIM) as pork meat (Fresh or frozen and uncured) prepared only on a wood and/or charcoal fire, basted or not as the cook sees fit, with any consumable substances and sauces the cook believes necessary.
Whole Hog Entry
Defined by the MBN and MIM as the entire hog, whose dressed weight is 85 lbs. or more prior to removal of the head, feet and skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of the whole hog may be separated or removed and subsequently returned to the grill, prior to or during the cooking process.
Pork Shoulder Entry
Defined by the MBN and MIM as the portion containing the armbone, shank bone and a portion of the blade bone. The pork ham, considered a shoulder entry, contains the hind leg bone. Boston butts or picnic shoulder alone are not valid entries.
Pork Rib Entry
Defined by the MBN and MIM as the portion containing the ribsand further classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.
Patio Porkers
This pork division encourages teams to participate without competing with the "Big Pigs." Criteria for this division includes:
The team or its head cook must not have competed in a Memphis in May Sanctioned Barbecue Contest. This does not include competing previously in a Patio Porker Division.
Total grill cooking area is no larger than 15 sq. ft.
Teams must cook with charcoal and/or wood only. No gas cooking allowed.
Spare or loin ribs only. No country style ribs. See "Pork Rib Entry."
Location: Tom Lee Park, Memphis, TN on the Mighty Mississippi River
Come see and smell!
Rules courtesy of MBN, MIM and Smoke on the Mountain Galax, VA.
Let the smokin' begin.
Barbecue is defined by the Memphis Barbecue Network (MBN) and Memphis in May (MIM) as pork meat (Fresh or frozen and uncured) prepared only on a wood and/or charcoal fire, basted or not as the cook sees fit, with any consumable substances and sauces the cook believes necessary.
Whole Hog Entry
Defined by the MBN and MIM as the entire hog, whose dressed weight is 85 lbs. or more prior to removal of the head, feet and skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of the whole hog may be separated or removed and subsequently returned to the grill, prior to or during the cooking process.
Pork Shoulder Entry
Defined by the MBN and MIM as the portion containing the armbone, shank bone and a portion of the blade bone. The pork ham, considered a shoulder entry, contains the hind leg bone. Boston butts or picnic shoulder alone are not valid entries.
Pork Rib Entry
Defined by the MBN and MIM as the portion containing the ribsand further classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.
Patio Porkers
This pork division encourages teams to participate without competing with the "Big Pigs." Criteria for this division includes:
The team or its head cook must not have competed in a Memphis in May Sanctioned Barbecue Contest. This does not include competing previously in a Patio Porker Division.
Total grill cooking area is no larger than 15 sq. ft.
Teams must cook with charcoal and/or wood only. No gas cooking allowed.
Spare or loin ribs only. No country style ribs. See "Pork Rib Entry."
Location: Tom Lee Park, Memphis, TN on the Mighty Mississippi River
Come see and smell!
Rules courtesy of MBN, MIM and Smoke on the Mountain Galax, VA.
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