Memphis In May 2012--Fatback Photo Essay

The Fatback Collective: Memphis In May 2012

A very special group of friends, chefs, writers, and pitmasters gathered, along with hundreds of other BBQ teams to compete in the 2012 Memphis in May BBQ competition.  The Fatback Collective returned for their second year in a row to set up "camp" (affectionately known as "Camp Fatback") on the banks of the Mississippi River.  The team smoked (pork and lamb, that is), cooked, drank, and shared ideas with each other and guests over the entire weekend while attempting to present the judges with the best tasting barbecue sourced from a sustainable farm in an honest way.  The team accomplished that and much more as their relationships strengthened and their commitment to flavor and sustainable farming increased.
Thank you Fatback Collective for the good work and the great times!

A pig roasts "asado style" on and iron cross over coals

L-R: Team Members, Ryan Prewitt, Steven Stryjewski,
Farmer Craig Rogers of Border Springs Farm,
Sean Brock and Donald Link look over the incredible
Border Springs Lamb just taken off of the iron cross.




Team member Sean Brock of McCrady's and Husk
in Charleston, SC

Team member and pitmaster, Sam Jones from Skylight Inn in Ayden, NC

Team member and chef Ryan Prewitt relaxing by the Mississippi River after the competition.

Team Member, Nicholas Pihakis of Jim N Nick's Bar-B-Q

L-R: Nick Pihakis, of Jim 'N Nick's Bar-B-Q, Ashley Christensen of Poole's Diner in Raleigh, NC and Donald Link of Herbsaint in New Orleans discuss sauce.

Team Member and ESPN writer, Wright Thompson

Team Member and pitmaster, Rodney Scott of Scott's Bar-B-Q in Hemingway, SC

Team member and chef, Steven Stryjewski of Cochon in New Orleans, LA models

his "non-standard issue" Camp Fatback attire.

Team Members, Nick Pihakis and Farmer Will Harris of White Oak Pastures in Bluffton, GA

Team Member and chef, Donald Link of Herbsaint and Cochon in New Orleans, LA

Team Member and chef Drew Robinson of Jim 'N Nick's Bar-B-Q

Team member and chef John Currence of City Grocery in Oxford, MS lays out a delicious lunch for the team and guests.

Chef Rob McDaniel of Springhouse Restaurant in Alexander City, AL

The good folks from Foggy Ridge Cider kept the refreshing cider flowing.  (It's great with BBQ, spicy crawfish and Beaufort Stew by the way...)

Tuck Beckstoffer from Beckstoffer Wines joined us and poured beautiful Hogwash Rose throughout the weekend.

Sean Brock roasted Rappahannock Oysters for the team and guests to enjoy along with the amazing "Beaufort Stew" he made with 100 lbs of fresh shrimp from South Carolina. (below)

Ashley Christensen and Patrick Martin of Martin's BBQ Joint in Nolensville, TN talk to one of the judges.

The littlest team member.

Jim N Nick's team member, Donna Smith sends the team a good message.

Our fantastic team bartenders, Jon Orchard and Adam Kirby kept us hydrated and in good spirits.

Team members relaxing in the Camp Fatback Clubhouse

Billy Link (Donald's cousin) is an accomplished crawfish farmer.  Billy and cousin Dwane Link brought up bags full of live crawfish for an incredible meal in the tent for team members and guests.

A toast to Camp Fatback, 2012!