The Z Machine
Footballguy
Yup. That's him.
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MEMPHIS BBQFest > 2023 > 1 Month Away - $100,000 budget due to inflation! (1 Viewer)
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Insoxicated
HAHA! Yeah he's not on the team. He came by the tent and I work with him but he's a guest of ours. Good guy. Didn't know our companies might be working together. Small world. My name IRL is matt so I'm guessing he dropped that one.
Binky The Doormat
Footballguy
Icon/Krista/Tipsey - congrats on the finishes. Very impressive - gotta get over there one of these years.
The Z Machine
Footballguy
Are you in sporting goods? I thought you were in marketing / advertising? When I was discussing the Memphis Connect last week I had trouble describing how I know you... especially since I didn't know your first name.Also congrats on the great finishes and a baddass time.
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[icon]
Insoxicated
I'm in Marketing/Advertising for a sporting goods company. We branch out into a host of industries under that umbrella but I'm "in house". Thanks for the congrats! Tis a good time. This was actually Ryan's first BBQfest and the first thing he said when he ducked into my office was "holy #### you weren't kidding... bbqfest is unreal".
I'll have to bust his balls about claiming to be on the team. 
[icon]
Insoxicated
The Z Machine
Footballguy
I'm in Marketing/Advertising for a sporting goods company. We branch out into a host of industries under that umbrella but I'm "in house". Thanks for the congrats! Tis a good time. This was actually Ryan's first BBQfest and the first thing he said when he ducked into my office was "holy #### you weren't kidding... bbqfest is unreal".
Ryan's a good dude, I went out with him the night that he was in town here in BMore.
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[icon]
Insoxicated
Oh ####... shoot me a PM with your name. That dude does not have an off switch... if he gets goin he can be a ####### machineI'm in Marketing/Advertising for a sporting goods company. We branch out into a host of industries under that umbrella but I'm "in house". Thanks for the congrats! Tis a good time. This was actually Ryan's first BBQfest and the first thing he said when he ducked into my office was "holy #### you weren't kidding... bbqfest is unreal".
krista4
Footballguy
Yeah, our tent location was insanely good this year. Big yard on each side with a tree...this was not where we've been before. Movin' on up, I guess. We desperately needed the space as it was jam-packed in the evenings on Thursday and Friday, uncomfortably so even with the extra space. But it was definitely a sweet, sweet spot.I didn't hear any specific judge feedback but was not there. I didn't go on Saturday at all. Did go by Sunday for my load-out shift, but by the time we got there it was done. Always choose the latest shift!'tipsy mcstagger said:27th. The 1st judge we had came back to let us know how we did with him and let us know then the team next on his list got 1 more point in their overall than us from him. He was the only judge I was worried about...the other two walked out kinda giddy. Said team that got one more point ended up in 2nd place i think...so put us in another grouping and we coulda..shoulda...woulda.... Still, 27th is in the top 15% ...which puts yall in the top 5%.Do you guys know where you finished in Ribs yet? Also huge props on the beef finish. I'm envious of the trophy!!!
I stopped by this morning on my walk out ...but no K4. Just wanted to say bye and thanks for the food love!....did you notice what came in 1st for seafood? (i gave you one that was reportedly better by a mile...might have to enter that next year
You'll have to compete in seafood next year. We're considering a coup as, despite our incredible showing in ribs, our team doesn't take much care in the ancillary categories. For exotic this year we did lamb sliders.
Sliders seem about three years ago to me. Unsurprisingly, it wasn't a huge hit with the judges (top third I think but that's not good enough any more!).Next year we'll have to coordinate better so that you can spend some time with us and we with you. We really didn't have time this year for anyone else's tent--just wandered by the one night on our way to do our bartending shifts.
I just saw you guys placed 8th in tomato sauce, too, which is also awesome. I think we were 5th or 6th last year but plummeted this year. No worries on not coming by as it was crazed around our booth as well. I might be getting too old for all this.'[icon] said:
Yeah I definitely get a little absorbed in the "attention to detail" and let it distract from my enjoyment. Wednesday was a ton of work. Thursday I finally got to really kick back and enjoy myself. Friday I did VERY little in the way of work (aside from early AM cleanup) and really focused on enjoying myself, which I did, immensely. Saturday was a good time as I always enjoy the ritual of the judging, and getting to snack on some ribs off the turn-in batches to see how we did.
Krista, very sorry I didn't make it by. I honestly only left our booth twice over the course of the festival... once was to go pick up extra 24hr bands and wed passes for some freinds, and then once was just to get OUT of there on wed (or was it thurs) night to relax a bit. Headed over to my buddies at Deez Butts (first time patio porkers) and then Pork Stars (Who took 5th in Ribs this year after taking 7th last year!) who are also a pretty fun (though much smaller) party tent.
For those who didn't make it... YET AGAIN I'll throw out the suggestion to start looking into hotels in December or January.... and make plans to come out for this event. It's something that you really need to see to understand. Granted, a lot of the experience is in the "behind the scenes" team stuff (which I'm glad Tipsy was able to experience), but in either case you will have one hell of a good time.... I can promise you that.
I tried uploading videos of the band last night but it wasn't working properly and frankly I was too tired to mess with it. I will try to get something online tonight before/after my softball game. They played a mix of originals and covers. One cover in particular had tipsy pretty stoked ("Jolene" by Ray LaMontagne).... which they flat out NAILED (like pretty much everything they played. Actually with all due respect to Ray, I think Patrick's voice is superior. Like many other things, you just really had to be there to get it... Truly was something special.
[icon]
Insoxicated
We do all the work and cooking so our guests don't have to. You show up at any tent and it's open bar and you're served a caliber of BBQ at lunch and dinner that is light years ahead of anything you'll eat in damn near any restaurant in the country. Basically you can walk in anytime after noon and can proceed to pound drinks and chow down until midnight, which is when you're forced to take the very short walk to Beale Street where there is no open container policy and bars pretty much never close.
If you really wanted to, you could party 24hrs a day for 3 straight days. However it's not advised. 
[icon]
Insoxicated
Oh yeah Krista... I forgot about some other finishes i guess
BEEF: 3rd out of 105 entries (97th Percentile)
TOMATO SAUCE: 8th out of 121 (94th Percentile) (beating big bob gibson, yazoo delta q, cool smoke, 10 bones...)
HOT WINGS: 14th out of 121 (89th Percentile) (beat yazoo q, voodoo q, natural born grillers, 10 bones, the shed...)
RIBS : 27th out of 112 (76th Percentile) :
SEAFOOD: 32nd out of 102 (69th Percentile)
VINEGAR SAUCE: 36th out of 74
(still beat big bob gibson, the shed, Willinghams, and 10 bones)
MUSTARD SAUCE: 40th out of 74 :
(Same exact recipe that has taken 3rd)
Not sure on the total rib final tally as they haven't listed it. I know we finished 27th out of a hundred and something teams but I don't know where to find the list...
BEEF: 3rd out of 105 entries (97th Percentile)
TOMATO SAUCE: 8th out of 121 (94th Percentile)
(beating big bob gibson, yazoo delta q, cool smoke, 10 bones...)HOT WINGS: 14th out of 121 (89th Percentile)
(beat yazoo q, voodoo q, natural born grillers, 10 bones, the shed...)RIBS : 27th out of 112 (76th Percentile) :
SEAFOOD: 32nd out of 102 (69th Percentile)
VINEGAR SAUCE: 36th out of 74
(still beat big bob gibson, the shed, Willinghams, and 10 bones)MUSTARD SAUCE: 40th out of 74 :
(Same exact recipe that has taken 3rd)Not sure on the total rib final tally as they haven't listed it. I know we finished 27th out of a hundred and something teams but I don't know where to find the list...
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Guster
Footballguy
Note to self to look into hotels in December. Is there one hotel that is better than the others? If I book early, might as well book best'[icon] said:
Yeah I definitely get a little absorbed in the "attention to detail" and let it distract from my enjoyment. Wednesday was a ton of work. Thursday I finally got to really kick back and enjoy myself. Friday I did VERY little in the way of work (aside from early AM cleanup) and really focused on enjoying myself, which I did, immensely. Saturday was a good time as I always enjoy the ritual of the judging, and getting to snack on some ribs off the turn-in batches to see how we did.
Krista, very sorry I didn't make it by. I honestly only left our booth twice over the course of the festival... once was to go pick up extra 24hr bands and wed passes for some freinds, and then once was just to get OUT of there on wed (or was it thurs) night to relax a bit. Headed over to my buddies at Deez Butts (first time patio porkers) and then Pork Stars (Who took 5th in Ribs this year after taking 7th last year!) who are also a pretty fun (though much smaller) party tent.
For those who didn't make it... YET AGAIN I'll throw out the suggestion to start looking into hotels in December or January.... and make plans to come out for this event. It's something that you really need to see to understand. Granted, a lot of the experience is in the "behind the scenes" team stuff (which I'm glad Tipsy was able to experience), but in either case you will have one hell of a good time.... I can promise you that.
I tried uploading videos of the band last night but it wasn't working properly and frankly I was too tired to mess with it. I will try to get something online tonight before/after my softball game. They played a mix of originals and covers. One cover in particular had tipsy pretty stoked ("Jolene" by Ray LaMontagne).... which they flat out NAILED (like pretty much everything they played. Actually with all due respect to Ray, I think Patrick's voice is superior. Like many other things, you just really had to be there to get it... Truly was something special.
[icon]
Insoxicated
I would say: Westin >> Peabody >>> everyone else. Just make sure it's in downtown proper.Note to self to look into hotels in December. Is there one hotel that is better than the others? If I book early, might as well book best
I'm sure Krista will get ya covered.
The Z Machine
Footballguy
I think we need to find a way to mess with him. PM coming.Oh ####... shoot me a PM with your name. That dude does not have an off switch... if he gets goin he can be a ####### machineI'm in Marketing/Advertising for a sporting goods company. We branch out into a host of industries under that umbrella but I'm "in house". Thanks for the congrats! Tis a good time. This was actually Ryan's first BBQfest and the first thing he said when he ducked into my office was "holy #### you weren't kidding... bbqfest is unreal".
tipsy mcstagger
Footballguy
Tipsy wants hotel closest to the Beale st entrance for the lowest price....go. Even thinking of borrowing my dads RV...but am I right in that I didn't see any on site? Not allowed?
I should have used that street car & cabs more...my feet are done from all the walking back and forth + the crappy shoes. I'm still in recovery mode. I cannot believe how bad my entire body is still sore.
I should have used that street car & cabs more...my feet are done from all the walking back and forth + the crappy shoes. I'm still in recovery mode. I cannot believe how bad my entire body is still sore.
[icon]
Insoxicated
Yeah one downside to the hotel we got was it's a good mile+ from the park entrance. The streetcar is a good deal at $1 ride or $6 for a 3 day pass (I think). Runs right from the head of beale to our hotel (Crowne Plaza) so it works out nicely. Cab was only $6-7 as well. Still... it adds up quickly. I traditionally start looking at hotwire around Nov or Dec and can usually tell which hotel it is since there aren't many in the downtown proper area (maybe 10). Two years ago we got the Westin for $120/night (nicest hotel down there). This year we got the Crowne Plaza for $109/night (3.5 Star). For comparison, a room at anything downtown a month before the event was 300-400/night. The key is to start looking at booking as soon as the dates are announced. RV's are allowed onsite but they must fit in your small allotted space. One team from texas had a sweet old horse trailer that had a nice sleeping quarters/kitchen/shower in one half then the cooker in the back half. Good stuff. You could always park the RV in a lot downtown and stay there if needed but you'd lack hookups. As far as closest to the park at a value price... Id' have to look. Spring Hill Suites comes to mind.
[icon]
Insoxicated
Sadly no XXL's left GB sorry. They run on the "Fitted" side or I'd shoot ya an XL. Odds are good Tipsy will be back next year. Ya should really try to make it up. Seriously some good times.
The Z Machine
Footballguy
I'm gonna try and work out a business trip out to Memphis for this next year.'[icon] said:Sadly no XXL's left GB sorry. They run on the "Fitted" side or I'd shoot ya an XL. Odds are good Tipsy will be back next year. Ya should really try to make it up. Seriously some good times.'Tat said:
[icon]
Insoxicated
I'm gonna try and work out a business trip out to Memphis for this next year.'[icon] said:Sadly no XXL's left GB sorry. They run on the "Fitted" side or I'd shoot ya an XL. Odds are good Tipsy will be back next year. Ya should really try to make it up. Seriously some good times.'Tat said:
Schedule a meeting with Ryan.
krista4
Footballguy
Seriously, it will be no problem!
Guster
Footballguy
[icon]
Insoxicated
Depends on your budget. IF money is no object then Peabody/Westin are likely your best spots. Killer locations (westin is the best) and top shelf hotels. Expect to pay 300+ per night here.If you're looking to save some cash then look into the holiday inn, spring hill suites, etc... They'll be less fancy/nice of a hotel, but will likely run close to half the price. Both are still close to the head of Beale wehre the festival entrance is. There are others in this mold as well. Generally speaking you're looking at 150-200/night for these spots. To save more cash, look into the Mariott / Crowne Plaza. both are 3.5 star hotels that are about a mile from the head of the park but are still downtown. They're on the trolley line so $1 gets you pretty much to the head of the park and then back to your hotel. Prefer a cab? $5-6 will get you each way. I personally start looking at Hotwire in December and book a 3.5 to 4 star room for 100-120 per night every year. Always end up a crowne plaza or the Westin (once) Best bet is to look at travelocity.com and search based on proximity to address of 1 Beale Street. That's where the entrance to the park is. Cover charge for the festival is $9. That gets you into the park.As far as getting into tents.... Any FBGs are welcome in my and (most likely) Kristas tents for free. Tents can't charge to get in. You're either on the list or you're not. Once you're in, everything is free. Booze, BBQ, etc. All provided gratis by the team. Tips/Donations are always appreciated but aren't necessary. Most teams do sell shirts as well. Great souvenirs as most are pretty cool/entertaining shirts.
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[icon]
Insoxicated
Dates aren't set but are fairly consistent. I'd wager 90pct chance it will be may 16-18 next year. You will want to fly in on wed night or Thursday am. The best part of the festival for partying is Thursday from 2pm till Friday at midnight. Saturday is still fun to see (judging, awards, Etc) but you will have to stay outside tents until 2pm or so on Saturday.... And the crowds will be much smaller and not much "partying" will go on that night in most tents. Sunday is breakdown.
[icon]
Insoxicated
That I don't know to be honest. I think dates are generally announced in the fall / early winter but I'm not sure. I don't think there is any reason you couldn't block off a wed through the following sunday stretch to cover two weeks and see how it shakes out. Then just keep an eye on prices and call and take an adjustment any time they go down.
Guster
Footballguy
Right now it's $179/night for the Westin for the dates you mentioned and anything the week before or after
[icon]
Insoxicated
2013 PLANNING STARTS HERE
Hello there BBQ Junkies... the dates for the 2013 Memphis in May World Championship of BBQ have been announced:
MAY 16-18th, 2013
This thread, as usual, will be kept up to date with planning, travel tips, results, pics, and whatnot. Slab Yo Mama BBQ Will be in the mix yet again... this year we're looking at moving to a jumbo lot (40x40) and building a 3-story scaffolding structure. As usual it's going to be bigger and better than ever... with the possibility of a prettty MAJOR musical guest/surprise for Friday afternoon. We will also hopefully have FFA BBQ Legend Tipsy McStagger on board again this year, pending the opening of McClure's BBQ down in New Orleans. :fingerscrossed:
first team meeting coming up next week.
Hello there BBQ Junkies... the dates for the 2013 Memphis in May World Championship of BBQ have been announced:
MAY 16-18th, 2013
This thread, as usual, will be kept up to date with planning, travel tips, results, pics, and whatnot. Slab Yo Mama BBQ Will be in the mix yet again... this year we're looking at moving to a jumbo lot (40x40) and building a 3-story scaffolding structure. As usual it's going to be bigger and better than ever... with the possibility of a prettty MAJOR musical guest/surprise for Friday afternoon. We will also hopefully have FFA BBQ Legend Tipsy McStagger on board again this year, pending the opening of McClure's BBQ down in New Orleans. :fingerscrossed:
first team meeting coming up next week.
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Guster
Footballguy
Alright, I really want to make it this year. I know it's been mentioned a bunch in this thread already, but where is the best place to stay?2013 PLANNING STARTS HERE
Hello there BBQ Junkies... the dates for the 2013 Memphis in May World Championship of BBQ have been announced:
MAY 16-18th, 2013
This thread, as usual, will be kept up to date with planning, travel tips, results, pics, and whatnot. Slab Yo Mama BBQ Will be in the mix yet again... this year we're looking at moving to a jumbo lot (40x40) and building a 3-story scaffolding structure. As usual it's going to be bigger and better than ever... with the possibility of a prettty MAJOR musical guest/surprise for Friday afternoon. We will also hopefully have FFA BBQ Legend Tipsy McStagger on board again this year, pending the opening of McClure's BBQ down in New Orleans. :fingerscrossed:
Guster
Footballguy
looks like 3 posts previous the Westin had been mentioned...
BassNBrew
Footballguy
Surprised you guys pull off something of this scope in less than 6 months.2013 PLANNING STARTS HERE
Hello there BBQ Junkies... the dates for the 2013 Memphis in May World Championship of BBQ have been announced:
MAY 16-18th, 2013
This thread, as usual, will be kept up to date with planning, travel tips, results, pics, and whatnot. Slab Yo Mama BBQ Will be in the mix yet again... this year we're looking at moving to a jumbo lot (40x40) and building a 3-story scaffolding structure. As usual it's going to be bigger and better than ever... with the possibility of a prettty MAJOR musical guest/surprise for Friday afternoon. We will also hopefully have FFA BBQ Legend Tipsy McStagger on board again this year, pending the opening of McClure's BBQ down in New Orleans. :fingerscrossed:
The Z Machine
Footballguy
icon, I'm not sure who you have to talk to over at there (Maybe Neil? Dayson?) but we need to work this on both ends so that I can combine a work trip out to Memphis with this.
Guster
Footballguy
Just booked at the Westin... checking in on Wednesday, May 15th, checking out on Sunday, May 19th
Figured I'd book end it just to make sure I'm there for all the fun. Is that too long considering I will just be a spectator?
Looks like it's an 8 hour car ride or $350 direct flight.
Figured I'd book end it just to make sure I'm there for all the fun. Is that too long considering I will just be a spectator?
Looks like it's an 8 hour car ride or $350 direct flight.
[icon]
Insoxicated
Let me see what I can do. PM Me your details again (cleaned out my inbox) and I'll see about getting wheels in motion.
[icon]
Insoxicated
It's a LOT of work but assuming everyone pulls their weight, a team of 20+ guys with solid resources to outsource labor have little trouble. One of the trickiest things is landing sufficient sponsorship cash. Our operating budget is a little over $20,000 annually and that doesnt include a LOT of stuff that's donated.Surprised you guys pull off something of this scope in less than 6 months.2013 PLANNING STARTS HERE
Hello there BBQ Junkies... the dates for the 2013 Memphis in May World Championship of BBQ have been announced:
MAY 16-18th, 2013
This thread, as usual, will be kept up to date with planning, travel tips, results, pics, and whatnot. Slab Yo Mama BBQ Will be in the mix yet again... this year we're looking at moving to a jumbo lot (40x40) and building a 3-story scaffolding structure. As usual it's going to be bigger and better than ever... with the possibility of a prettty MAJOR musical guest/surprise for Friday afternoon. We will also hopefully have FFA BBQ Legend Tipsy McStagger on board again this year, pending the opening of McClure's BBQ down in New Orleans. :fingerscrossed:
Westin is a great spot. 50/50 I end up staying there as well. Wednesday is generally "team-only" but sometimes i can get another pass. Probably plan on just hanging on beale that night though.
Thursday is a nice chill thing in afternoon and a wild party at night
Same with Friday
Saturday is judging so smaller scale party that starts after judges come through (2pmish) and doesn't run super late.
Sunday is breakdown / load out.... good day to fly out if you want to see judging.
Westin is pretty much ON beale street so you'll have plenty of entertainment options outside the festival as well.
Flying in, you'll have to account for a $25-30 cab ride from airport each way. Parking is generally $20/day but if you park on wednesday and "lose" the token (at a specific garage I will tell you about) then you'll be able to roll out sunday with a "lost chip" fee of $25 for the 4-5 days.
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[icon]
Insoxicated
Yep. You'll need a 3 day wristband if you can get one (allows re-entry) or just get a GA ticket for each day ($8/day i think?) to get into the park. They never sell out to my knowledge so it's not something you have to stress over. You definitely will have access to my tent.... I can't speak for Krista but if she's involved again this year I'd imagine you'd be good to go there as well.
Guster
Footballguy
[icon]
Insoxicated
We are working on the initial Flooring Layouts for the Slab Yo Mama Booth for next year. As many of you know we went with a Scaffolding setup or 2012 to accommodate a Red Bull Sponsor Dinner for 50. Not sure if I've covered it but we've since lined up a great relationship with the Scaffolding company and the head guy is now on our team This means he's planning on going all out for our setup this year and everything will be built at cost.
2012 LAYOUT PICS:
Everything starts with the Slab Yo mama Trailer
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/554671_10150943834895250_1668033552_n.jpgThen we built scaffold next to the trailer so they operate as one unit (unfinished image).
The view from the trailer stage looking out into the scaffold (for reference)
ISSUES WITH 2012's LAYOUT: While Tipsy will tell ya the setup was amazing, he will also agree we had some traffic flow issue and were not prepared to handle the crowds we received. The "problem" is this thing is growing exponentially every year.
• Bar was up front : Traffic Bottleneck Issues
• Despite adding a second floor, we were simply TOO crowded. Closed Booth Entry at 6pm Friday (!) and limited to one-in / one-out for night.
•Porta-Potty Traffic caused bottlenecks and limited space for the cooks.
2013 LAYOUT CONCEPTS:
For this year we're looking at increasing our footprint from a standard 24x40 sized lot, to a "double lot" at 40x40. These are limited, and very expensive... but we feel we need one. This will enable us to go from a 14x35 scaffold structure to a 30x30 structure. The added width will GREATLY increase stability and will open us up to move to a 3 story structure...yes... 3 stories.
ROUGH birds-eye view floorplan (to scale) of the scaffolding (3 levels) for 2013.
• FIRST LEVEL Bottom is the river-side(front) of the booth with separate entrance/exit. The bar is moved to the back. Porta-Potties are INSIDE in the top left corner. There is a door in hte top right that exits back to a "PIT" area for cooks/team only. This will triple the cook's space from last year.
• SECOND LEVEL: As you come up the stairs you will see a New Orleans inspired "Balcony Level" that will be a 10' wide walkway around the perimeter of the scaffold. This area will look out over the Mississippi river as well as look down into the first level of the structure (dance floor and such).
• THIRD LEVEL: GO up one more flight of stairs and you come to a landing that goes left (to team only "Chill Zone" or right (to a large uncovered upper level WAY above the crowds and overlooking the mighty mississippi river.
Overall this structure provides (not including the trailer space):
• 450 sqft "Pit Area" for cooks to operate in (in addition to an on-trailer kitchen area)
• 510 sqft of Private "Team/Family Only" space for wives to take the kids and get away from the crowds
• 3100 sqft of total Scaffolding floors space (not including pit area)... upgrade from 980sqft last year.
This structure will allow us to let everyone in that we had to turn away last year, while at the same time, greatly decreasing our crowd density..making for a much better party for all involved.
BONUS PICS:
Tipsy Shucking Fresh Louisiana Oysters for random passersby as we're setting up the booth on Wednesday
Wednesday Night Dinner : Tipsy making a bad ### Jambalaya in his new Cauldron purchased for this event.
2012 LAYOUT PICS:
Everything starts with the Slab Yo mama Trailer
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/554671_10150943834895250_1668033552_n.jpgThen we built scaffold next to the trailer so they operate as one unit (unfinished image).
The view from the trailer stage looking out into the scaffold (for reference)
ISSUES WITH 2012's LAYOUT: While Tipsy will tell ya the setup was amazing, he will also agree we had some traffic flow issue and were not prepared to handle the crowds we received. The "problem" is this thing is growing exponentially every year.
• Bar was up front : Traffic Bottleneck Issues
• Despite adding a second floor, we were simply TOO crowded. Closed Booth Entry at 6pm Friday (!) and limited to one-in / one-out for night.
•Porta-Potty Traffic caused bottlenecks and limited space for the cooks.
2013 LAYOUT CONCEPTS:
For this year we're looking at increasing our footprint from a standard 24x40 sized lot, to a "double lot" at 40x40. These are limited, and very expensive... but we feel we need one. This will enable us to go from a 14x35 scaffold structure to a 30x30 structure. The added width will GREATLY increase stability and will open us up to move to a 3 story structure...yes... 3 stories.
ROUGH birds-eye view floorplan (to scale) of the scaffolding (3 levels) for 2013.
• FIRST LEVEL Bottom is the river-side(front) of the booth with separate entrance/exit. The bar is moved to the back. Porta-Potties are INSIDE in the top left corner. There is a door in hte top right that exits back to a "PIT" area for cooks/team only. This will triple the cook's space from last year.
• SECOND LEVEL: As you come up the stairs you will see a New Orleans inspired "Balcony Level" that will be a 10' wide walkway around the perimeter of the scaffold. This area will look out over the Mississippi river as well as look down into the first level of the structure (dance floor and such).
• THIRD LEVEL: GO up one more flight of stairs and you come to a landing that goes left (to team only "Chill Zone" or right (to a large uncovered upper level WAY above the crowds and overlooking the mighty mississippi river.
Overall this structure provides (not including the trailer space):
• 450 sqft "Pit Area" for cooks to operate in (in addition to an on-trailer kitchen area)
• 510 sqft of Private "Team/Family Only" space for wives to take the kids and get away from the crowds
• 3100 sqft of total Scaffolding floors space (not including pit area)... upgrade from 980sqft last year.
This structure will allow us to let everyone in that we had to turn away last year, while at the same time, greatly decreasing our crowd density..making for a much better party for all involved.
BONUS PICS:
Tipsy Shucking Fresh Louisiana Oysters for random passersby as we're setting up the booth on Wednesday
Wednesday Night Dinner : Tipsy making a bad ### Jambalaya in his new Cauldron purchased for this event.
[icon]
Insoxicated
Soooo GB... this the year?
[icon]
Insoxicated
Ahhh memories...
Josh's solo is just nasty.... starts off kinda chill and then picks up nicely. Gotta say having guys like this sitting on a bucket and amp and playing for an intimate little venue like this on the banks of the Mississippi River is one of those things that really really makes me love living in Memphis. Mississippi.
I still remember TIpsy's face when these guys were jamming...
Praying they're going to be able to play again this year.... there are some developments that might hinder that, though.
Josh's solo is just nasty.... starts off kinda chill and then picks up nicely. Gotta say having guys like this sitting on a bucket and amp and playing for an intimate little venue like this on the banks of the Mississippi River is one of those things that really really makes me love living in Memphis. Mississippi.
I still remember TIpsy's face when these guys were jamming...
Praying they're going to be able to play again this year.... there are some developments that might hinder that, though.
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Insoxicated
There are several teams down there that go 3 stories tall. Assuming it's built properly it's actually quite stable. Having actually been at our booth last year the guy who engineers it all knows to overbuild it this year. This is all industrial scaffolding though that they use to build high-rises and such. it's rather stout once it's all built/braced.
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