City & State or ZIP Tonight, this weekend, May 5th...
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Atlanta chefs win Cochon Heritage BBQ competition in Memphis



The inaugural Cochon Heritage BBQ festival, a three day celebration of all things pork, was held this past weekend in Memphis. The festival culminated in the main event – the Heritage BBQ competition where a dozen teams compete in a whole hog cook off. And a crew of Atlanta chefs brought the title home.

The team of Todd Mussman (Muss & Turners/Local Three), Jay Swift of 4th and Swift, Nick Melvin, and Tommy Searcy of Gum Creek Farms claimed the top overall prize. Each team was responsible for presenting four meats – broken into the categories of Pull, Muscle, Bone, and Stew – and two sides, one mayonnaise based and another mustard-based.

Some of the team’s winning dishes included the “Memphis State Fair Sandwich”, a Hawaiian-roll grilled pork loin slider with lard aioli and broccoli chow-chow, and a Szechuan style bone-broth with smoked mushrooms, chile lard, and cilantro. The Pig Head Gumbo served with dirty rice calas (Cajun deep fried rice balls) also won big marks from the judges.

Congrats to the team!

Now, how do we go about getting a taste of Pig Head Gumbo?

- By Jon Watson, Food & More blog

4 comments Add your comment

Steak Shapiro

September 5th, 2012
6:31 am

FIRST — your prime Pig Head aficionado. thats right cha cha


September 5th, 2012
7:45 am

Use lard and canola together in a 1-4 proportion. You get the flavor, but reduce the damage.


September 6th, 2012
12:40 pm

And this is BBQ? Remind me to stay away from Cochon Heritgage BBQ ans spend my time at the real Memphis BBQ eateries like Rendezvous, Interstate BBQ, Corky’s, and Cozy Corner.

Lisa V

September 8th, 2012
1:36 pm

Don’t knock it til you’ve tried it. This amazing team makes it look easy.