Salute To Vets

On Wednesday, May 15th, we deboned a 120 lb hog, stuffed it with three types of sausage, and smoked it in our Rec Tec smoker for 25 hours.

The next day, Thursday, May 16th, preparations began early at 6:00 AM for the feeding event. We prepped 300 lbs of tri-tip, 6 briskets, and made plenty of potato salad, coleslaw, and beans. Setting up the serving line was crucial to ensure everyone was fed promptly. Each meat and side dish was served by a team member, with the pork served directly from the rolled hog. By 6:00 PM, guests started arriving, and the event kicked off.

Upon arrival, we welcomed veterans with a special tumbler and a drawing ticket; half of which they kept, while the other half was entered into a bucket designated for each branch of the service. At 9:00 PM, we drew tickets from each bucket for custom flag boards generously donated by John “Buck” Anderson for this special occasion.

This event was made possible by our dedicated team of 19 members, each of whom took pride in honoring our heroes and serving the enthusiastic Memphis BBQ fans. Throughout the evening, we served over 60 veterans and more than 300 guests over a span of about four hours. The menu featured pulled pork straight from the hog, sliced brisket tacos, sliced tri-tip, beans, potato salad, and coleslaw.

We extend our heartfelt thanks to our volunteers and sponsors who made this event possible:

• Sponsored by 2 Gringos Chupacabra Meats
• Furnished by Black’s BBQ, Fully Cooked Brisket from Ye Old Butcher Shop, Tri-Tip from Pig and Leaf Farm
• Hog patriotic boards by John “Buck” Anderson”