As a child (or a yoot), I was never too pleased when summer started winding down. I had to change when I woke up, I had to get my haircut, and I had to start cramming in all of that summer reading that I dilly-dallied on all summer. But now, as an adult who does not have a 12 week vacation, then end of summer brings a different set of feelings. As we move through August, we can all look forward to football and the return of the Cochon Heritage BBQ event on August 30.
First Memphis was treated to a Cochon 555 event, won by Kelly English. Then we hosted the first ever Heritage BBQ event, which was a feast of epic proportions. Now, Heritage BBQ is back in Memphis on August 30 for another demonstration on what can happen when fine chefs mix excellent technique with the highly-flavorful heritage breed pork that will be on display.
The Cochon events are the brainchild of Brady Lowe. He puts on events across the country to showcase heritage breed pork and the chefs that can take it to the next level. Here’s what he says about the event:
“My goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is my best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus unwanted animal parts during any part of our competition. The events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right and develop a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people.”
Last year, we gathered on the rooftop of the Peabody for an opening night kick-off party. This year’s festivities will take place at Beale Street Landing. I’m pumped about the new location, because I think it has a lot of potential. I imagine that this will my first official visit to the Landing, so I am excited to get some great use out of a project that has really taken a long time to get of the ground/river.
Last year the food was insane, as chefs from across America descended on Memphis to bring their take on whole-hog utilization with interesting takes on classic barbecue styling. Each team is responsible for six dishes that represent bone, muscle, pull, stew, mayo, and mustard.
This year Memphis will be represented by Ryan Trimm (Southward, Sweet Grass, Next Door), Jackson Kramer (Interim), Rick Farmer & Miles McGrath (St. Jude), and Craig Blondis (Central BBQ). They’ll compete for the title along with Travis Grimes (Husk, Charleston, SC), Michael Scelfo (Alden & Harlow, Boston), and Chad Clevenger & Nick McCormick (Alma Cocina/Tap A Gastropub, Atlanta). So, as it should be, there will be plenty of Memphis faces representing our barbecue traditions, as some fine chefs come in from across the country to show of their skills.
This is sure to be a feast of epic proportions. I highly recommend not missing out. Also, wear comfortable pants…
See you there!
Click below for all of the details and to order tickets!