From May 12-14, over 100,000 barbecue fans will descend on the banks of the Mississippi river for the 39th Annual Memphis in May World Championship Barbecue Cooking Contest, the world’s largest all-pork barbecue contest.

In addition to the heated contest, Men's Journal magazine and GoRVing, the leading authorities on all things RVing, will feature extensive BBQ and grilling demos from Grillocracy's own grilling guru Clint Cantwell.

If you are planning on making it to this year's contest, be sure to stop by the demo site located next to the main Memphis in May merchandise tent!  Here's a complete schedule of what you can expect during the various free classes:

GORVing & MEN'S JOURNAL MAGAZINE PRESENT MEMPHIS IN MAY GRILLING DEMOS WITH CLINT CANTWELL

THURSDAY, MAY 12th (Demos at 1-2pm, 3:30-4:30, 5-6)

Basics of Low-and-Slow BBQ

·      BBQ vs. grilling

·      How to cook low-and-slow on a grill

·      Balancing meat, spice, and smoke

·      Competition cooking versus home cooking

·      Demo: The perfect Memphis-style Pulled Pork Sandwich

o   Prepping and smoking pork butt

§  Injecting meats

§  Wrapping meats

o   Grilled coleslaw

o   Making a signature BBQ sauce

o   Knowing when the pork is done

o   Assembly (pulled pork sliders with grilled coleslaw and signature BBQ sauce)

·      Grilled pizza on using the KettlePizza insert that create a cost effective means of creating brick oven style pizza on a kettle style grills! 

 

FRIDAY, MAY 13th (1-2pm, 3:30-4:30, 5-6)

·      Grilled appetizers

o   Grilled and chilled gazpacho soup

·      Intro to grilling steaks

o   Grading beef

o   Dry aged vs. wet aged

o   Choosing the right cut

o   Alternative steak cuts (butcher’s cuts)

o   Cutting costs: Trimming your own steaks

§  Freezing meat – makeshift cryovac

o   Pre-salting steaks

o   Seasoning steaks (coffee and shitake dry rub)

o   Grilling a frozen steak

o   Reverse sear grilling

o   Completing the perfect steak (compound butters)

§  Grilled coffee-shitake rubbed fillets with roasted garlic butter

o   Marinating, grilling, and slicing flank steak

·      Demo: Grilled Desserts (grilled peach crumbles)

 

SATURDAY, MAY 14th (11-12, 1-2, 3-4pm)

·      Grilled appetizers

o   Bacon wrapped “pig balls”

·      Simple Sides

o   Grilled corn salsa

o   Grilled guacamole

·      The basics of grilling burgers

o   Selecting the perfect beef blend

o   Grinding your own meat at home

o   Overworking the meat

o   Forming the perfect patty to fit the bun

o   Adding an indention

o   Seasoning

o   2 zone cooking

o   Pressing burgers with a spatula

o   Cooking to the correct temp

o   Selecting the right bun including Clint's all bacon bun and mac-and-cheese bun

o   Customizing burgers and burger bars

o   Pimento cheeseburger sliders

·      Demo: Smoking whole chickens (moving beyond beer can chicken)

o   How to spatchcock a chicken

o   Rub: creating an herb salt rub

o   Smoking to perfection, resting meat, and slicing

·      Demo: Desserts (red, white and blue grilled poundcake)