Wednesday, May 30, 2007

Picture of Memphis In May



This picture was obviously taken before the crowds came in, probably on Thursday or Wednesday afternoon. The Memphis In May contest held in May (Dah!) is held at Tom Lee Park on the banks of the mighty Mississippi River just below the bluffs of Memphis.
If you have never been to compete, you need to. If you have never been to visit, you should -- I just recommend you do it on Friday afternoon and not Saturday, because the teams are competing on Saturday and won't be nearly as friendly in inviting you in.
Tip: Most all the tents are private team tents (private parties) and in all likelihood you are not invited in. Most people don't realize this as they are walking through the festivities.

Blogversations

We encourage "Blogversations" !

What in the world is a Blogversation? Well, it is basically a conversation through a blog on a particular subject. Feel free (and we encourage you to ) comment on articles and submissions with in our Blog.

Participate, learn, comment and contribute your ideas & thoughts.

Hurry before the price increases!

Due to an over whelming demand on becoming a member and the increasingly high cost of competing in sanctioned BBQ contests, we will be increasing our membership dues June 25, 2007. All members that have already signed up or sign up by that date will be locked in to the $250 a year dues for the first year guaranteed.

There are wonderful benefits to joining the team now. We will be planning on competing as soon as possible!

You will save money!

The BBQ Team benefits by acquiring funds for capital improvements (kick azz equipment) and registration fees.

The monthly payment plan is easy, convenient, affordable and beneficial.

You can have an input in the development and fine tuning of our Secret Teams Recipe's and Methods!

Bragging rights to being a "founding member" !

Twelve months of participation and fun instead of one weekend in May!

Attending the tasting cook outs for our practice sessions!

The list goes on-------------seriously, JOIN NOW!

Go to this post to use our easy pay plan through PayPal !

Do you have any famous recipes?

Do you have a non-secret recipe you would like to share with others? We would like to hear from you.

Dry Rub
Sauce
Marinade
Glaze

or just a tip and tricks to a good olé BBQ on:

Briskets
Whole Hog
Shoulder
Ribs
Hot Wings
Burgers
Sausage
Corn

or what ever lights your taste buds up !

What about your smoking methods? Favorite Wood to use?

EMAIL Address

You may contact us through our BBQ Team EMAIL address at BBQmemphis@yahoo.com
with any questions, comments or concerns. We would love to hear from you.

Team Business Card

Easy Pay Plan

We are offering something unique to the BBQ Team world. We are offering a payment plan through PayPal for our members. You may pay all at one time, with several payments or on a monthly payment plan that is right now a mere $25 a month. At $300 a year with the events and benefits we are going to offer, you can't beat the value. If you are on a team, or have been; you understand that $500 a year per person is pretty much the "norm".

If you can write a cehck for the full amount, it would be greatly appreciated, as it would help us to avoid a transaction fee from PayPal. You may make the check out to Todd Burriello and give the check to Ed or Kat Pierce, James Palmer or Todd.

You may make payments to bbqMemphis@yahoo.com through PayPal any time. We are really excited and need to get working on equipment, fees and so forth; so the sooner you can make your payment or start your monthly payments the better for the team.
To make a one time full payment of $250 use this link: One time PayPal payment HERE
To make a one time partial payment of say a $100 or $150, you can go to http://www.paypal.com/ and make a payment to bbqMemphis@yahoo.com , make sure to enter in the notes your name and information and that it is a partial payment toward your membership.

Welcome

Welcome to our Memphis BBQ Blog. We are an enthusiastic new BBQ Team that decided to spin off from our original, successful previous team. No hard feelings, just a desire to compete, contribute and feed the hungry urge to "Que".

We are in the process of deciding on a permanent name for the team and are open to suggestions from all members and pledged members.

We are about a team concept and encourage all to participate with the understanding that a certain number of folks would prefer to just relax and enjoy the events rather than get dirty or try to be a chef.

The team is spear headed by Ed Pierce, Todd Burriello and James Palmer with an open invitation to our friends and family to join and be apart of what will inevitably be something special.