Bon Appetit and Peg Leg Porker

Well, after much waiting and not knowing how or if it would be published. The July BBQ Issue of Bon Appetit magazine is here. The best thing about it is that Peg Leg Porker Memphis Wet Sauce is named as their #2 pick for BBQ Sauce..........This is quite an honor.

It is humbling to be alongside some of the greats in the BBQ world Big Bob Gibson's (Chris Lily and Don McLemore), Britt's BBQ (James Britt), Wee Willy's and Memphis Championship BBQ (Mike "The Legend" Mills).

Bon Appetit is the #1 culinary magazine in the country. To say that I am excited is an understatement.....Thank you Bon Appetit.

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Franklin Food and Spirits Festival

This last weekend, my good friend Pat Martin of Martins BBQ Joint in Nolensville, asked me if I would like to help him cook a whole hog for the Franklin Food and Spirits Festival. The festival organizers built him a pit at the Carnton Plantation just for this event. I knew that we would have a great time and so naturally I said yes.

I was on my way back from a business trip in Memphis on Wednesday so in order to save Pat some time, I picked up the Hog at Hayes Meats in Lexington, TN. It was a 220 lb hog. Thursday we went out to the Plantation and got the Hog on. I believe that it went on about 7 PM. The guys from Jim and Nick's were there. They had put the festival together and Dave Story was helping to cook the hog as well. Folks came and went most of the night but we were there until about 3 AM when we let Bo take over. The pit was built so tight that it only had to be fired about 3 times during the whole cook. Pretty impressive.....

Pat and Dave Story came back early Friday morning and kept it going all day. I had to work so I didn't get back out there until around 5:00. We served the hog along with 2 others cooked by Legendary Pit Master Ed Mitchell out of the Carolina's and the crowd seemed to love it. I think that the dinner was a big hit. Pat did a great job.

On Saturday, I took the family to the festival and we hung out all day. It was a great weekend and I got to meet some great folks. I think that this festival will continue to grow and become a major showcase for Southern food.....BBQ in particular.

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Memphis in May

Well we had a great time at Memphis in May this year. We met some new friends and just generally had a great time. Additions to the booth this year included a jumbo-tron projector screen in the top of the tent and wireless microphones. We spent countless hours in front of the tent commenting on passers-by through our PA system and the live video feed of the ice luge on a ten foot screen in the middle of the tent was spectacular.

The judging didn't go so well but that happens sometimes. Last year Memphis in May decided that they would not be sanctioning contests anymore and the MBN was formed to take that network over. For some reason, the MBN and Memphis in May could not reach an agreement on working together and so the MBN was not involved in the judging at all this year. There are a lot of folks that hope they get that worked out next year.

This year we had some new guests and sponsors. We picked up Yazoo Brewing as a sponsor and that was great. We also had the guys from Jim and Nick's BBQ out of Birmingham join us. They were great to meet and seemed to have a great time.

There were however some things missing. Dave Johnson for one. Dave had to leave on Wednesday because his mother was very sick. He was not able to come back and I tell you, it was tough not having him there. Dave and I have not missed a year together at Memphis in May for about 12 years.

We were also missing our competition rig because I burned it down. We are in the process of deciding how we will replace it and with what. I have taken my fair share of ribbing about the fire. Dudney even bought me a "Smokey the Bear" apron. I take it all with a grain of salt. After all, what would a BBQ team be without great stories and good friends. We are truly blessed to have on of the best groups of guys around. Each one brings something unique to the table.

Me..........well obviously, I bring the heat.

John, Pat and Dresch thanks for working so hard all week.

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