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According to the Memphis in May World Championship Barbecue Cooking Contest judges manual, the two requirements to be a judge are: “You’re passionate about perfectly prepared pork barbecue” and “You’re not a vegan.”
That said, being a judge at the Memphis in May World Championship Barbecue Cooking Contest is a serious affair. This is the “world championship,” of course.
Judges must be certified in a day-long class before being allowed to participate. It’s a coveted position within the event treated with respect and reverence.
Like everything at the WCBCC, judging will look a little differently this year due to the COVID-19 pandemic but it will remain one of the most important parts of the competition.
I called Melissa Cookston, the owner of Memphis BBQ Company and the winningest woman in competition barbecue, for her tips on how to cook award-winning ribs.
Start with quality meat.
Look for marbling in the meat, and no large pockets of fat. Look for an appealing pink color.
Plan your cook.
This means knowing the seasonings and rubs you’ll use, knowing which fuel you’ll use and which smoker or grill. Pick a good hardwood such as apple wood, cherry, or even pecan, but stay away from harsher woods like hickory unless used in small quantities.
Set your fire.
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Good Tuesday morning Memphis, where we re remembering the 10-year anniversary today of the Great Flood of 2011 and the Grizzlies have clinched at least a spot in the play-in game of the NBA playoffs.
But, first, we re talking barbecue as we get ready to welcome the Memphis in May World Championship Barbecue Cooking Contest, which starts Wednesday.
Jacks Woods has competed in the Memphis in May World Championship Barbecue Cooking Contest for well over a decade including the past 11 years as the lead cook of the various teams he has been on.
Woods competes in both the whole hog and shoulder divisions. He has a list of wins: two seconds, two thirds, three fourths, a fifth place and a ninth place.
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Fresh juices, plant-based salads, soups and entrees, gluten-free-baked goods and espresso drinks are just a handful of the items you will find at the new Raw Girls café in Downtown Memphis.
Founded in 2011, Raw Girls has been serving fresh juices and plant-based fare at its food trucks in Midtown and East Memphis. On May 10, owners Amy and Hannah Pickle opened their first café concept at 150 Peabody Place, Suite 118.
Amy said she and her wife, Hannah, are excited to be able to offer a better customer experience. “We are excited people can come in, sit down and get to know us,” she said, adding that the 800-square-foot café will have both indoor and outdoor seating.