Members of the Fatback Collective, an all-star team of Southern chefs and pitmasters, competed in their second Memphis in May Barbecue World Championship last weekend. The eclectic team brought together a wealth of culinary knowledge and a healthy respect for American barbecue traditions, including the heritage-breed pigs raised by small-scale farms. The members gathered in Memphis to smoke three pigs for competition in the "whole hog" category.
The hogs spent about 24 hours over smoldering hickory, leaving plenty of time for the team members to consider the sauce that would be served alongside their contest entry. Each member concocted his own version for consideration. The chef Sean Brock of Husk and McCrady's restaurants in Charleston, S.C., fine-tuned his sauce before the team tasting on Friday afternoon.
'Postcard: Memphis' presents slice of barbecue festival on New York Times
On The New York Times' In Transit travel blog, New Orleans-based photojournalist Pableaux Johnson sends a "Postcard: Memphis" from this past weekend's Memphis in May World Championship Barbecue Cooking Contest. His subject, the Fatback Collective, a culinary "dream team" that made the finals last year in the whole-hog division, was competing in its second MIM contest.