{"id":17744,"date":"2016-03-20T10:40:40","date_gmt":"2016-03-20T15:40:40","guid":{"rendered":"http:\/\/www.paulryburn.com\/blog\/?p=17744"},"modified":"2016-03-20T10:47:12","modified_gmt":"2016-03-20T15:47:12","slug":"unofficial-recap-moody-ques-2016-spring-meat-greet","status":"publish","type":"post","link":"http:\/\/www.paulryburn.com\/blog\/2016\/03\/20\/unofficial-recap-moody-ques-2016-spring-meat-greet\/","title":{"rendered":"Unofficial recap: Moody Ques 2016 Spring MEAT & Greet"},"content":{"rendered":"

My BBQ team The Moody Ques had our 2016 spring mixer at Holliday Flowers in The Edge yesterday evening. We had shoulder, butts, ribs and beer, and team leaders caught everyone up on the news and our plans for Atoka, other regional competitions, and of course BBQ Fest at Memphis in May. I have written an official recap<\/a> of the event on the team website. If you are a team member or\u00a0someone who otherwise has an interest in the Moody Ques, it is a must-read. My recommendation is that you go read that post and then come back here, for my “unofficial” take on the event.<\/p>\n

First of all, what a beautiful, elegant event space Holliday has at 444 Monroe! It looks like an old motor lodge on the outside, but check out the lobby and meeting rooms!<\/p>\n

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Note: Event space rental does not include Otto sleeping on the couch.<\/p>\n

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Nice to see Otto woke up from his nap.<\/p>\n

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How many 55-year-old motor lodges have a digital media board? I would think not many.<\/p>\n

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This image was on the wall of the men’s room.<\/p>\n

In the meeting part of our MEAT and Greet, team president Clay and pitmaster Frank talked about the practice cook and presentation we did for three BBQ Fest and Memphis Barbecue Network judges that between them have about 50 years experience. The judges told us to keep doing what we’re doing, and in a year or two after this year we are going to be running with the big dogs. Hopefully so. We already run with the little dogs.<\/p>\n

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I love the seafoam green motif of the motor lodge\/warehouse\/event space:<\/p>\n

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Thanks to Chicken Fried Steak Rodger (in the middle below) for supplying us with the keg for yesterday’s event. BTW thanks to High Cotton next door for loaning us a tap.<\/p>\n

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Of course, the main event of the evening was the MEAT part of the MEAT & Greet. Let’s have a look at what the team had for dinner.<\/p>\n

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Dining tip: Always sit next to the guy who has March Madness on his smartphone.<\/p>\n

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Let me tell you about these two lovely ladies:<\/p>\n

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Some people say that you know you have a truly great BBQ team when vegetarians want to join. Aaron (left), a Wheeling, West Virginia native, is ours. That’s her husband Jamie in the background along with Chicken Fried Steak Rodger. Vegetarians love the Moody Ques!<\/p>\n

On the right is Sarah, one of the most fabulously creative people I know. Sarah’s talents have led to at least one of our first-place Best Booth finishes, and she is involved with logo design and all things creative on the Moody Ques.<\/p>\n

I didn’t get a photo of him, but I want to extend the team’s thanks to Chef Patrick Reilly of the Majestic Grille<\/a>. His advice and demonstration have been invaluable to Frank and Erik’s cooking education. If you love steak and haven’t had one at the Majestic, you must go. Personally I favor the filet but I know Patrick cooks a mean ribeye as well.<\/p>\n

After dinner we had our team meeting.<\/p>\n

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The details of the meeting have been recapped on the official team site<\/a>, so I will let you go there to read them. Now I will offer my personal thoughts and reactions.<\/p>\n

First of all, I cannot say enough about the hard work this guy<\/p>\n

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and this guy<\/p>\n

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have put in the past 10 months to hone their skills at competition cooking. From two fundraisers for the Memphis Farmers Market, to numerous practice cooks at Frank’s house, to the presentation to experienced judges, to shadowing other teams competing in regionals, Frank and Erik have come a long, long way. We are so proud to have them behind the smoker.<\/p>\n

Clay stressed that we are shifting our focus as a team. Previously we could be counted on for a good “kegger,” but no one really expected us to produce shoulders that could seriously place in the top 10. This year the team’s focus is competition first. To that end, if team members see any way they can help make Frank and Erik’s lives easier the week of BBQ Fest, please do so.<\/p>\n

When treasurer Misty spoke, she made a point that I want to reiterate here. This is not a choice where we can have top-quality competition cooking OR a big party; it is an AND. We are not taking anything away from the party experience in our booth, but rather adding to it. We will still be dancing. We will still have Jello shots and gummy worms (this was brought up at the meeting). We will still have DJ Cody from the Silly Goose selecting the tunes to put on our iPod. The Moody Ques will not be any less of a party than we were in 2015. I personally guarantee that and am working with one of our sponsors on some plans related to that promise.<\/p>\n

Earlier in the day before the MEAT & Greet started, I was at a Downtown bar talking to a female bartender who has been mentioned on this blog in the past. She told me about her 2015 BBQ Fest experience: “I had a list of teams I planned to visit,” she said. “But I didn’t make it to most of them. Once I got to the Moody Ques, I didn’t want to leave. I just wanted to stay there and dance all night.” We intend to make sure she has that same experience in 2016, just with better food.<\/p>\n

After the meeting we got a tour of the cooler where Holliday stores its flowers, trees and plants used at events:<\/p>\n

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Misty was completely in love and wanted to move in. That warehouse is so much bigger than it appears from the street.<\/p>\n

Meanwhile, Nick made some new friends.<\/p>\n

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After the MEAT & Greet, some of the team leaders blew off steam with some shenanigans at Silly Goose and Blind Bear.<\/p>\n

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What a fun, fun, fun night. Team member interest and involvement is at an all-time high, and we are sailing into BBQ Fest ready to compete. Thanks to everyone who participated last night, and thanks especially to those who handed Misty their 2016 dues.<\/p>\n

Wow, this post has taken two hours, soaking up every bit of my morning. Time to put some clothes on and head to D-RANKS with B-RAD at the Blind Bear. It has been two weeks since we have seen Brad and there is much news to share with him. Happy Sunday Fun Day!<\/p>\n","protected":false},"excerpt":{"rendered":"

My BBQ team The Moody Ques had our 2016 spring mixer at Holliday Flowers in The Edge yesterday evening. We had shoulder, butts, ribs and beer, and team leaders caught everyone up on the news and our plans for Atoka, other regional competitions, and of course BBQ Fest at Memphis in May. I have written … Continue reading “Unofficial recap: Moody Ques 2016 Spring MEAT & Greet”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/17744"}],"collection":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/comments?post=17744"}],"version-history":[{"count":2,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/17744\/revisions"}],"predecessor-version":[{"id":17781,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/posts\/17744\/revisions\/17781"}],"wp:attachment":[{"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/media?parent=17744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/categories?post=17744"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.paulryburn.com\/blog\/wp-json\/wp\/v2\/tags?post=17744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}