That's Some Pig

7:11am-- my blackberry connection went down for a little while last night, but it's back again.

The delirium from last night's exhaustion has been replaced by the mania of another day of competition. Our pork is due to the judges tent by noon today. One shoulder, the one we'll likely pull and submit first, is about to be removed from the flames and wrapped in aluminum foil to hold for the remainder of the morning.

The other needs a bit more time.

We're up cleaning our site and setting up a table for the judges. In yesterday's Kansas City Barbecue Society (KCBS) contest, the judging was blind so we could afford to keep our site a little disorganized.

Today's Memphis in May (MIM) contest includes an on-site tasting by three judges, each at separate times throughout the afternoon.

As a footnote, our fantastic butcher and team sponsor, "Let's Meat on the Avenue" of Alexandria, VA, provided us with pork that should be the envy of the rest of the field. Our two full shoulders (52lbs of pork!) came from Petunia the Pig, slaughtered this week in a farm in Faquier County VA, delivered to out Butcher on Thursday, placed on our smoker covered in rub yesterday and served to our MIM judging panel 22 hours later.

Petunia, you've done us proud.

To quote EB White "That's some pig."
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