Memphis in May, an extremely expensive competition with a thing for sweet meats, is not a benchmark for the world, or even for Memphis-style barbecue, as a whole. Is it still fair, then, to call the victors of this year's competition "world champions"?
'Memphis in May 2010' on Serious Eats
I've seen just about everything over the past 48 hours here in Memphis, bouncing from booth to booth, subsisting only on a diet of smoked meats and taking photographs wherever I've ended up. I offer these photos to you as a taste of hog heaven.
"I have a barbecue prenup," explains pit cook Chris Mills when asked how many years lie ahead of him on the competitive barbecue circuit. "I told my wife that until I tell her otherwise, I will always be at the Memphis in May World Championship Barbecue Cooking Contest." Chris and I are sitting in the precious shade of a raised tarp in his team The Flying Pig's official contest booth, facing the Mississippi River with ice-cold cans of Bud Light and doing what he's done on the first day of the WCBCC for many years: relax.