High Waters did not stop the grilling in Memphis this weekend at the annual Memphis In May International Festival and World Championship Barbecue Cooking Contest. Chefs Donald Link, Stephen Stryjewski, and Ryan Prewitt, distinguished members of “The Fatback Collective” grilling team, took 3rd place in the category of Whole Hog.
The Fatback Collective was created by Jim ‘N Nick’s BBQ Founder, Nick Pihakis (Birmingham, AL), and was joined by an all-star team including Jim ‘N Nick’s Chef Drew Robinson (Birmingham, AL), Chef Donald Link of Link Restaurant Group (New Orleans), Chef Stephen Stryjewski of Cochon (New Orleans), Chef Ryan Prewitt of Herbsaint (New Orleans), Chef John Currence of City Grocery (Oxford, MS), Chef Sean Brock of Husk (Charleston, SC), Sam Jones of Skylight Inn Barbecue (Aden, NC), Pat Martin of Martin’s Barbeque Joint (Nolensville, TN) and Rodney Scott of Scott’s BBQ (Hemingway, SC). The team chose an Iowa-bred Swallow-Belly Mangalitsa hog that was bred at the Heath Putnam Farms in Washington State.
The celebration was forced to change locations due to the rising Mississippi and was held at the Mid-South Fairgrounds in Memphis. Hundreds of grilling teams from around the country competed for supreme bragging rights... but our guys prevailed in pork!
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