Team, we have finalized the details for our upcoming MEAT & Greet team mixer for the spring. Here is the information.
Where: The Holliday Flowers warehouse at 444 Monroe. This is in The Edge district just east of the Downtown core. For those not familiar with the area, the warehouse is a converted 1960s motor lodge on Monroe Avenue between Lauderdale Street and Marshall Avenue. The warehouse is down the street from High Cotton Brewery and across the street from some newly-built townhouses. There is plenty of parking in the area.
When: Saturday, March 19; drinks at 4:30 PM, dinner at 6:00 PM. We will have a whole shoulder, cooked according to the tips Frank and the cookteam received at judging school and from certified BBQ judges at a practice presentation back in January. If you plan to come, we ask that you RSVP to moodyques@gmail.com so we can get an accurate headcount and plan the amount of meat we need to prepare.
Why: This is your chance to hear from Frank and the cookteam what they have learned in the offseason, and how they have improved the quality of our product with each practice cook. You’ll be able to get a gander at our new cooker, which is as of yet unnamed so if you have a name suggestion give it to Frank. Brent and his team will let you in on design plans for the booth this year, to honor Canada, the 2016 Memphis in May honored country. This is also a good chance for you to offer valuable feedback about what you loved about last year, as well as what you think could be improved.
If you would prefer to pay your dues by check, therefore avoiding the PayPal service fee that is charged if you use this website to renew, treasurer Misty will be on hand to accept your payment. We will get team members who pay added to the team roster on this website (on the sidebar on a screen, at the bottom if on mobile) within 24-72 hours.
We will have a sign-up sheet for those who want to let Travis know they will be available any days, and what times, for load-in and build happening Saturday, Sunday, Monday, and Tuesday May 7-10.
Feed the Pig: We are hoping you will consider throwing in a nominal donation at the event, to help offset the cost of the MEAT for the MEAT & Greet.
That’s the scoop! If you have any questions, email moodyques@gmail.com.
