I spent last weekend on one of the Georgia Sea Islands. Our meeting was catered by a chef out of Savanah. Did a Southern cuisine. Shrimp and grits for breakfast, for example. Said he grew up in Mississippi. Said he was once part of a BBQ competition team. "We won the Memphis-in-May cookoff twice," he said.
Said he only did pork, never briskets. Just whole hog, butts and ribs. And he always injected his pork. Always. That's how he won, he said.
Said his rubs and injectibles were the intellectual property of the grandfather of one of his team mates. Old-time Mississippi concoction.
Won MIM twice!
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