When an old university buddy told me he was part of a BBQ Cooking Team participating in the Memphis in May's "Super Bowl of Swine," the journalist in me kicked into gear. How I wondered did my Canadian pal, a PhD in Marine Biology end up elbow-deep in pork product preparation for one of the biggest BBQ competitions in the United States? Knowing Jasper- it's all for the fun.
He passed me onto Team Leader Mike Armstrong of the "Swine & Dine" troop to discuss the finer points of the group and the competition which happens every May (this year May 18-20). The group gathered forces in 1978 to enter their first Memphis in May BBQ experience. Approximately 250 teams compete every year for hog glory- from ALL over the world. Australians, Russians, Canadians, Thais and Kiwis make up the 90,000 competitors and feasters, many of whom compete for the over $61,000 in prize money.
I remember seeing Al Roker traipse through the self-proclaimed "Largest Pork Barbecue Cooking Contest on the Planet," sampling shoulder, ribs, beans and everything else under the proverbial BBQ sun on the Food Network. It looked like one heck of a southern good time.
The Swine & Dine group lives up to the revel-fuelled reputation, working hard and playing hard at every competition. Mike tells me some recipes are a team effort, while others are team member specialties. This particular group has 85 members divided into committees such as: cooking, set-up, judge serving, Jello shooters and clean up (it's most certainly not all work!). Members live as far away as Daytona, Austin and New Orleans and descend upon the city for the big event. The team's efforts have been well-served, their specialty is the BBQ shoulder which has won 1st place several times, although their Hog Calling and Best Area awards haven't gone unnoticed either.
Mike tells me Swine & Dine is a privately funded group with no corporate sponsors whose budget is approaching $ 20,000. "Our main objective is to have FUN! We know how important Memphis in May is as a world class cultural festival. We strive to be Ambassadors of Goodwill for Memphis in May and for the city of Memphis," says Mike.
I try my luck given that I'll be BBQ'ing at home this summer and sampling a host of fantastic grilling sauces and marinades for your reading pleasure amigos, so I ask the coveted question: What makes a great barbeque? I smile when Mike says, "If we told you what makes a killer BBQ we would have to kill you." No surprise there. Good luck next year Swine& Dine, may the hoof be with you!
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
