I’ve been cooking in the MIM competition since I was 19 (1998), so this will be year 15. I’ve been on 3 teams and we started our own in 2005. Us and a few other teams are trying to change the stigma of the contest by opening up our booths for tours and accepting members from other parts of the country.
Yeah, health codes prevent teams from serving the public, plus money. We can’t sell to the public, but we can invite guests into our booths. Contrary to popular belief most of us teams are not corporate sponsored, so we do this on our own dime. We can only feed and water so many people before it hurts our pocketbook.
To answer the last question:
We’ve placed top ten 7 times at MIM since 2007
We won a first place in 2008
So the offer stands fellow Roadfooders…If you are in the neighborhood, drop by and ask for me, and I will give you a private tour of our BBQ Crib.
Too Sauced To Pork Championship BBQ Team