MEMPHIS, Tenn., May 23, 2013 /PRNewswire via COMTEX/ — The Shed Barbeque & Blues Joint competition barbecue and grilling team prevailed victorious in both whole hog and poultry at the 36th Annual Memphis in May World Championship Barbecue Cooking Contest held May 16-18 at Memphis’s Tom Lee Park. The contest Grand champion was Sweet Swine O’ Mine in the pork category, with Highlife on the Hog taking the rib division.
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The competition in the hog category was as intense as always. Three time World Champion Yazoo’s Delta Q, also from Mississippi, and Carolina Travelers were named alongside The Shed as this year’s category finalists. In the end, Carolina Travelers took third place, Yazoo’s Delta Q finished in second place and The Shed Barbeque and Blues Joint took first (and their place in barbecue history).
Deemed the Superbowl of Swine, the Memphis is May cooking contest is the premier international contest for whole hog, pork shoulder and pork rib competitors. Over 250 championship teams from all over the world, including 48 US states, Canada, Sweden, Denmark and Norway compete each year for in excess of $110,000 in total prize money as well as supreme bragging rights on the circuit’s biggest stage.
Commenting on the highly coveted win, Head ShedHed Brad Orrison and sister Brooke Orrison Lewis stated jointly, “We can’t express how proud The Shed team is of the hard work, love and passion that went in to claiming our first world championship title. Walking the stage at Memphis in May is special each and every time but hoisting that Whole Hog trophy and being there to congratulate those teams that pushed us to greatness will remain as among our top accomplishments as a team and as a family.”
“Our sauces and marinades weren’t half bad either,” joked Linda “MaMa Shed” Orrison, referring to the team’s use of its nationally distributed Southern Sweet ShedSpred and Spicy Vinegar BBQ Sauce in the whole hog contest and their Fowl Play Marinade in the poultry division.
The Shed team won this prestigious title with its use of “the black angus of Pork,” DUROC Hog, provided by Compart Family Farms, through the sponsorship of Hospitality Control Solutions and Back Forty Beer, and a whole lot of Kingsford charcoal. Last year’s Kingsford Tour of Champions Brooke Orrison Lewis and Brad Orrison presented this year’s title to Red Hot Smokers.
The Memphis in May Memphis BBQ Network (“MBN”) and all contests feature a blind box (i.e. absent a team name, only a random number) turn-in on Saturday that is then rated on taste, tenderness and overall impression by a table of six MBN certified judges followed by individual on-site presentations to three judges. The top three teams in each category are then informed that they will present to four finals judges during a 15-minute session.
About The Shed Barbeque & Blues JointOver The Shed Barbeque & Blues Joint’s first decade, The Shed and the Shed’s owners, Brad Orrison and Brooke Orrison Lewis, have become internationally known for their unique blend of flavorful barbecue and ground-shaking blues.
Born from Brad’s bounty of found materials as a dumpster diving youth at Ole Miss, The Shed has been featured on many national television shows, documentaries, blogs and print outlets worldwide, including Diners, Drive-Ins and Dives; Food Network’s Best in Smoke; Live! With Regis and Kelly; Travel Channel’s Man vs. Food and others. Today The Shed includes not only three BBQ & Blues Joints in Ocean Springs, MS, Gulfport, MS and Mobile, AL but also a line of barbecue sauces and marinades available at select retailers nationwide and online at http://store.theshedbbq.com.
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