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WEBER GRILLS AND REHAB DO MEMPHIS IN MAY
Ok. You take a green pepper, slice it up and grill it. Then you take a little cream cheese, throw it on the pepper add some grilled venison then a jalapeno and then wrap the whole thing up in fire-grilled bacon. Heart attack? Maybe. But down on the banks of the Mississippi during Memphis in May, this is a timeless hors d'oeuvre for pitmasters as they work over half-ton smokers.
The great thing about going to a BBQ world championship with Weber, aside from all the taste testing, is that they are a universally loved product that afforded us VIP treatment at all the competing BBQ tents. In Memphis with Rabble + Rouser, Weber’s interactive agency, Rehab captured the underbelly of the world of swine and exposed how deep Weber’s loyalty goes. Each pitmaster we approached was happy to wax poetic about their first Weber grill and how it shaped their career. We even discovered a Dutch team that arrived in Tennessee with 14 Weber smokers and a Television crew in tow.
And that’s not where the unspeakable madness ended. Three story high scaffolding booths, backstage passes, DJ’s, full functioning bars assembled within the booths, and an endless parade of whole hogs being rubbed up for the smoker. Rehab has been to the south and we are forever changed.
We will be cutting a series of vignettes from the content that reveals some myths, recipes, the social aspect of the event and ultimately, the intricate role that Weber has played in BBQ for over half a century. Posted by Sam Miller, Director |
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