On Saturday, March 19, the Moody Ques met at the Holliday Flowers warehouse for some BBQ, beer, team news, and camaraderie.
Thanks to sponsor Holliday Flowers, we had the perfect place to meet, and thanks to sponsor Tin Can, we had a keg of beer to drink. Pitmaster Frank and vice-president Erik arrived with a shoulder, butts, and ribs for us to try. The shoulders and butts had three different preparations, and team members were invited to provide feedback on which they liked best.
After dinner, we had a team meeting. Team president Clay let everyone know that this is an exciting time to be a part of the Moody Ques, for we are a team in transition. We have always been known as a party team, a team that throws a “kegger” every year at BBQ Fest. 2016 will be the year, however, that we become known for our cooking as much, if not more, than our party.
Pitmaster Frank took the floor next, and he said that the cooking is definitely not a one-man operation by any means. No one person could do it by themselves and he and vice-president Erik are in this together learning what they need to do in the kitchen.
Frank told the team about our practice presentation at his house to three very experienced BBQ Fest and Memphis Barbecue Network judges. They said, you can’t expect to win in 2016 because you have to get experience, “but keep on doing what you are doing. We predict that if you do that, in one to two years’ time after that you will be one of the big dogs in Tom Lee Park.”
Frank said that we are indebted to several other teams who have helped he and Erik grow and learn, mentioning The Rat Pack in particular. Frank was able to watch a championship team compete in a regional and watch their cooking process from start to finish. It was quite an education.
Treasurer Misty reminded everyone that dues are going up April 1, and that by paying in March you lock in the lower $350 individual/$500 couple rate. She also emphasized to everyone that although the focus is switching to being a cooking team, the Moody Ques will still be a party. Just because we are aiming at top 10 finishes and trophies for our food does not mean we are going to be all serious and no fun anymore. We know we have a reputation for being one of the best parties in Tom Lee Park and we assure you that is not going to change.
Win took the stage next, and mentioned the problems we had in the kitchen at times in the first four years of the Moody Ques. We brought in outsiders to cook for us, people who wanted to do well but who did not truly have a stake in the Moody Ques. That led us to being abandoned by cooks, leaving us with a poor product to turn in to the judges. By bringing the cooking in-house, we will never have that problem again. Win said that Frank has been a “bulldog” when it came to cooking. “He grabbed on to this and wouldn’t let go.” His hard work and Erik’s hard work are starting to pay off.
It was recognized that member communication has been a problem in the past. There was a sense that if you were a team member but not on the board of directors, and did not hang out at the same bars as the board of directors, you had no idea what was happening with the team. You’d just show up in May and be told, “This is what’s going on.” To address that issue, Paul Ryburn was named Director of Public Relations and has taken over the team website and email account. Website updates and email updates are now being done anytime there is news to share with the team. Team members are always welcome to email us at moodyques@gmail.com and leave feedback, positive or negative.
Clay then handed the floor over to Travis from Holliday Flowers. Clay explained that, having started a new job last month, he won’t be able to be at the park all the time the week of BBQ Fest. Therefore, Travis will be the point man this year. He needs volunteers for load-in and build, Saturday, May 7 through Tuesday, May 10, as well as volunteers for load-out Sunday, May 15. If you can possibly come to the park and help, even for just an hour or two, please let us know at moodyques@gmail.com. People were asking if there was a sign-up sheet and we will get one started. Travis shared with the team some of his ideas for booth design. Canada is a bit more of a challenge than previous honored countries, but if anyone can get it done, it is Brent and Travis from Holliday.
Please take a couple of minutes to look through the photos, and in particular notice the elegant event space Holliday has at 444 Monroe. If you need to hold an event, their space is the perfect place to do it; or, if you already have an event space and need it decorated, these are the people to talk to. Have a look at their website: Holliday Flowers
Thanks to everyone who came out. This is shaping up to be the most exciting year in Moody Ques history and we are grateful for each and every team member we have.
