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Memphis in May WCBCC 2021: Barbecue fest kicks off at Tom Lee Park


“Memphis Mike” Brown, the team lead cook for Grandmasters of Cooking Disasters, was busy prepping a shoulder for his first cook of the week. Like many teams short on members due to COVID-19 concerns, Brown recruited a few extra hands to help. 
Rick Williams, whose team VooDoo Q decided not to participate this year, said he was happy to be there to support his friend and help with the cook. The group in the tent enjoyed the chance to catch up before the weekend festivities were fully underway.
Outside of Pork Illustrated s booth, a group gathered around a makeshift putting green, taking turns hitting golf balls into the Mississippi River. It’s a tradition that occurs in front of their team booth annually. ....

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A Super Bowl Snack Tradition


1:53
I asked the guys behind the New Wing Order food truck - Cole Forrest and Jesse McDonald – for tips on how to cook and serve hot wings.
An issue Cole and Jesse often see with home cooked wings is lack of tenderness due to them not being cooked long enough.
They recommend brining your wings. Brining the wings for at least four hours ahead of time makes it almost impossible to overcook them and gives them great tenderness. Their go-to brine is 1 quart water, 1/4 cup kosher salt and 1/4 cup brown sugar.
Of course Cole and Jesse recommend picking up a bottle of their award-winning Memphis Buffalo sauce, but if you’re making your own, they offer this tip. Always think about balancing the flavors in your recipe. Even if you’re going for heat, you’d be surprised what just a pinch of sugar can do for the overall taste. ....

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