5 Responses to “My First Memphis in May”

  1. Mack Oates says:

    The funny thing is that Willingham’s BBQ Restaurant can’t stay in business in Memphis. I’ve had his ribs at the restaurant. They’re ok. But way better at Cosey Corner, Commissary, Corky’s, Central BBQ…Etc. They are all still in business and have been for a long time.. I’ve lived in Memphis for 50 years and had a lot of BBQ..

    • Andrew Beck says:


      That’s not really that surprising. Competition BBQ is an entirely different beast than restaurant or even home cooked BBQ. Food I would judge a 10 in a contest I wouldn’t be very happy with in a restaurant. It would simply be to overwhelming to eat a plate of it.

  2. CT says:

    I just completed my first MIM BBQ Contests as a full member of the Willingham Team. Unlike most teams competing, the Willingham team consisted of people from Oregon, Georgia, Seattle, and Connecticut. I was amazed that all these people had flown in to work in the heat for 18 hours. In addition, I was blown away by the number of people who came by the booth to meet or speak with Mr. Willingham. Weather it was to talk over BBQ or just some old stories, it was very entertaining. The experience of meeting so many unique individuals was one I will cherish forever. In my experience, the Willingham cookers, rubs, and techniques are hard to beat. We turned out multiple cuts of meat; ribs, prime rib, tenderloin, etc. that were outstanding. I will definitely be back next year to take a run at the championship.

  3. Jon says:

    Someday I’d like to meet you. My wife and I own 5 of my Uncle’s cookers.

  4. Jon says:

    I own 5 of JW’s cookers. Someday we should meet.

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