Memphis - Day One

First thing off the bat, lemme just say how impressed I am with Memphis. Really. I had some assumptions about the home of Elvis driving down here and let me just say how the city has exceeded them mightily. This is a city trying very hard to be its best, a cross of Charlotte, North Carolina and New Orleans. And that, friends, isn't bad at all.

So what was Day One like? Hundreds of competitors from across the nation and some, around the world. I got to meet Britain's newest Barbeque Champ, Dylan Rogers and got to speak to him for few moments (congratulations again, Dylan, I'm sure it's well deserved). Saw literally over 100 competitors' booths, some two and three stories high, theme decorated and hard core dedicated. And saw people prepping their meat in everything from a second-hand Weber cooker to a $100K smoker.

I even got to take in a free judging seminar and here are the keys they told us:

1. Cook it low and slow. Rule #1. 225° on the heat for 4-6 hours.

2. Smoke the meat for two hours max. After that you're not doing the meat any good. The pores seal shut and you can dry the meat out.

3. No lighter fluid ever. If a judge tastes lighter fluid, there's no way you'll score well.

4. Charcoal is king. And champs know where to get specialized charcoal with hardwoods injected into them.

5. Indirect heat is a must. Hardwoods for flavor. Charcoal to keep the heat going.

6. The best meat generally comes from meat specialists, but if you know what you're looking for, Costco and Sam's club has good meat. If...you know what you're looking for.

7. Make sure the meat is done. Honestly. They said they run into more entries than you can imagine where the meat isn't even done. Smoke it for two hours max, slow cook it for 4-6 more. That's a good general rule of thumb for making some excellent barbecue whether it's for the world championship or trying to one-up your brother in law at home

Now, as far as ribs go, they told us the meat should pull off the bone, but not come completely off. That's a sign it's been overcooked. When looking at meat, they look at it across the whole slab (generally, the "Ten Ribs") looking for consistency in color, texture, that no bones are poking out (the side is ok...the ends, that's a "no, no") and when they pull up the slab, that the slab stays together. Tricky, huh? Tender, but not too tender. Done, but not too done.

They also look for the telltale smoke ring, that pink ring that proves it's been well smoked and it worthy of consideration to be "World Championship Caliber". They also talked about the point system (if you score lower than a 9, you'd better go back to the drawing board), cuts of meat, different classes, different sauces and how anyone, with some time and some expert instruction, can become a qualified barbeque judge worthy of determining the "World's Best".

But...they did warn. Once you know what real barbeque tastes like, chances are the corner barbeque joint just won't cut it anymore. Hey, I'm just warning you ahead of time.

Hello to all my new friends from Kansas City, Minnesota, Memphis and of course, Texas. Ya'll at Cowboy's (check out cowboysbbq.com) make a killer ribless barbecue sandwich. Hats off to you all in Fort Worth.

Tomorrow, it's an early wake up call. Will be helping out the Cincy team prep for ribs competition. And the work starts at 4:30 am – sharp! Be a short night on Beale Street tonight, kids.