Come join us in Memphis for an extraordinary weekend of barbecue. Highlights include:
For the full itinerary, see below.
Memphis is widely renowned as one of the world’s great barbecue cities, with a long, rich barbecue history, more barbecue restaurants per capita than any major American city, and its own signature barbecue style. It’s the home of dry-rubbed ribs, barbecue spaghetti, barbecue bologna, and much, much more. What better place to meat-up with fellow barbecue lovers, enjoy some world-class ribs and whole hog, and learn from Meathead and the entire team at AmazingRibs.com—plus a slate of special guests!
The Meat-Up in Memphis will be based in the grand and historic Peabody Hotel, just around the corner from the world-famous Beale Street. You have probably heard about their famous “duck march.” Watch a video about its history here.
The ticket price for the Meat-Up in Memphis is only $727 and includes all events and meals except Friday lunch and adult beverages. Hotel rooms and parking are extra. We expect to sell out, so buy your ticket now to guarantee your spot.
If you are buying more than one ticket you will need to fill out the form for each person. Please enter the other party’s email address so we can communicate with them directly. Alas, there is no room for non-ticketed guests at any meals or events, but they can explore Memphis and re-group with you in the evenings.
Don’t forget to reserve a room at the Peabody. You don’t have to stay at the Peabody, but that’s where the action is!
The Peabody is offering us a deeply discounted rate (nearly 50% off) on the first 200 rooms booked through February 24, 2022, but we urge you to please book your room ASAP. We are confident that the 200 room limit will be reached quickly.
Single or double occupancy is $251.27 per night including all taxes (subject to change), fees, internet, and a newspaper. Rates for rooms for 3 to 4 people are $20 additional. Use the button below to book online or call 1-800-PEABODY and tell them you are booking for the AmazingRibs.com Meat-Up.
If you plan to come in early or stay after (and you should) the hotel will extend the special rate, but you must call on the phone for your reservation. Self parking is $12 per night, which is 50% off the usual price. The hotel will accept cancellations up to 72 hours before your first night’s reservation without penalty. After that you will be charged for one night.
One of the highlights of the Meat-Up in Memphis is our Product Expo, which features some of the top brands of barbecue grills and smokers, quality meats, and cooking accessories. The list of exhibitors include the following: Slow ‘N Sear Grills, BBQGuys, Hasty Bake, Green Mountain Grills, Gunter Wilhelm, National Pork Board, Compart Duroc, BBQr’s Delight, Malcom Reed’s Killer Hogs rubs and sauces, Sweet Swine O’ Mine Distributing, and Meathead’s Amazing Seasonings & Dry Brines.
At present, we have a few spaces remaining for more exhibitors, so click below to receive more information.
If you have already booked but can no longer make it to Memphis this March, please let us know ASAP. We will maintain a waiting list of those who are unable to buy tickets and will issue a full refund if (and only if) we have somebody on the waiting list to replace you or if you find a replacement. If we cannot find a replacement we will refund only 50% of the total price. If we find a replacement we will promptly refund the other 50%. You will also need to notify the hotel separately at 1-800-PEABODY to cancel your room reservation.
(Details are subject to change)
6:00 a.m. Complimentary coffee or tea in the hotel’s Deli. Explore some of Memphis’ top attractions while out on the town by visiting here.
10 a.m. Registration opens. Pick up your gift bag. If you have a copy of the book “Meathead, The Science Of Great Barbecue And Grilling” bring it and Meathead will personalize and sign it!
11:30 a.m. Lunch on your own. Corky’s BBQ food truck will be out front of the hotel.
1:00-3:00 p.m. Official start of the event: “Whole Hog Demo” sponsored by BBQGuys.com. Watch Mark Lambert prepare three whole hogs for the pit—and our dinner on Saturday night. He will butterfly/spatchcock two and do one “running style” (standing upright like it is running). Mark is a Memphis in May Champion and former president of the National Barbecue and Grilling Association, and he is justly famous for his hogs. Mark also owns Sweet Swine ‘O Mine, producer of award winning rubs and sauces and will have them on hand along with his Red Box Smoker.
3:00-10:00 p.m. Conference Registration, Product Expo, and cash bar in Grand Ballroom. The Product Expo will feature things you can’t find at your local hardware store. Cash bar. Here is a list of exhibitors at this time:
5:00-6:30 p.m. Dinner at Rendezvous sponsored by Hasty Bake. We kick things off in style with the first of two seatings for a welcome dinner at the the world-famous Charlie Vergos Rendezvous. A Memphis landmark since 1948, it is just a few steps from the hotel.
Meathead, Malcom Reed, and entire AmazingRibs.com team will be there, and we will be greeted by a member of the Vergos family who will explain their their restaurant’s novel cooking methods and its fascinating history. Because seating is limited, we will have to split into two groups, the first seating at 5:30, second at 7:30.
Conference registration will be available at the restaurant for those who didn’t register earlier at the Peabody. Cash bar.
7:00-8:30 p.m. Second seating at Rendezvous.
10:00 p.m. Last call. Product Expo closes for the night.
10:00 p.m. – Whenever. Hang around the hotel bar or walk a block to Beale Street and the many famous night clubs and juke joints (BB King’s is right on the corner).
6:00 a.m. Complimentary coffee or tea in the hotel’s Deli.
8:00 a.m. – 10:00 p.m. Product Expo.
8:00 a.m. Breakfast buffet, Conference Registration, Grand Ballroom.
9:00-9:30 a.m. “Welcome” from Meathead.
10:45-11:00 a.m. “The New KCBS” with Candy Sue Weaver.
11:00-11:45 a.m. Break with refreshments in the Product Expo.
11:45 a.m.-12:30 p.m. “All About Non-Commodity Hog Breeds” with Jim Compart from Compart Family Farms.
12:30-1:45 p.m. Buffet lunch with Compart Duroc Pork chops served in the Product Expo. Cash bar.
1:45-2:30 p.m. “The Future of Pork and the Future of Cooking” with Chef James Murray of the National Pork Board. Chef Murray is is a Certified Executive Chef by the World Association of Chefs Societies (WACS) in Paris and the American Culinary Federation. He will talk about new breeds of hogs, heritage hogs, and how temperature controlled cooking will change how we cook.
2:30-3:00 p.m. Break with refreshments in the Product Expo. Cash bar.
4:30-7 p.m. Reception with refreshments in the Product Expo. Cash bar.
5:00-5:15 p.m. The Peabody is famous for their ducks who, every morning at 11, march from the elevator to the fountain in the lobby, hang out in the fountain all day and head back to the roof at 5 p.m. where they overnight in the penthouse. Today, Huskee will serve as Honorary Duck Master.
6:00-7:00 p.m. Reception in the Product Expo. Cash bar.
7:00-10:00 p.m. Dinner featuring Compart whole hogs cooked for us by Mark Lambert. Served buffet-style in the Product Expo. Cash bar.
10:00 p.m. Last Call. Product Expo closes.
10:00 p.m. – Whenever. At liberty on Beale Street or in the hotel bar.
6:00 a.m. Complimentary coffee or tea in the hotel’s Deli.
8:00 – 9:00 a.m. Breakfast buffet served in the Parisian Room.
10:00 a.m. Expo opens.
12:00 – 2:00 p.m. Taste of Memphis BBQ. Stroll around the Grand Ballroom and enjoy samples of the signature dishes from about 10 of the best BBQ joints in Memphis. A complete list will be announced soon.
NOTE: We had originally announced that we would take buses to see four barbecue joints, but we changed our minds. This way you can taste more of the specialties of the best places and get to “visit” twice as many in the comfort of the Ballroom. They will have their rub, sauce, book, hats, aprons for sale. Pick your favorites and stay over Monday and visit them on your own!
12:00 – 4:30 p.m. Expo and cash bar or hang out and shoot the breeze or go see Memphis or take a nap.
5:00 p.m. Duck March with Meathead as honorary Duck Master.
5:15 – 7:00 p.m. Go see Memphis or take a nap.
7:00 – 10:00 p.m. Beale Street Bash. Party at Silky O’Sullivan’s on Beale Street. They have live music, but bring your instruments and let’s have a jam session when the band is on break! It is a very short walk from the hotel, but bring an umbrella just in case! Cash bar.
6:00 a.m. Complimentary coffee or tea in the Deli.
11:00 a.m. Visit Memphis and the BBQ joints you liked best Sunday on your own or checkout and head home.
MEATHEAD. Founder and publisher of AmazingRibs.com, author of the New York Times bestseller “Meathead, The Science of Great Barbecue and Grilling” called “One of the 100 Best Cookbooks of All Time” by Southern Living.
JIM COMPART. Compart Family Farms is on its fourth generation of pork producers. What initially started as a 4-H project, has now grown to one of the largest family-owned swine genetics businesses in nation. Jim heads the family effort and he will share his experiences with breeding for improved flavor.
CLINT CANTWELL. Senior VP, named one of the “10 Faces of Memphis Barbecue” by Memphis Magazine, winner of Travel Channel’s “American Grilled: Memphis.”
MAX GOOD. VP of Product Reviews & Keeper of the Flame. Max is the man in charge of finding the best products for our readers.
DAVE JOACHIM. VP and Editorial Director, author and collaborator on more than 50 cookbooks, four of them on barbecue and grilling, his Food Science column has appeared in “Fine Cooking” magazine since 2011.
MARK LAMBERT. Mark is the pitmaster for the Memphis in May World Champion Team “Sweet Swine O’ Mine” and operates a BBQ products business, Sweet Swine O’ Mine Distributing. With Malcom Reed, he runs one of the premier competition BBQ classes in the country, barbecuelive.com.
CHEF JIM MURRAY. Chef Murray is the chef for The National Pork Board, he is a Certified Executive Chef by the World Association of Chefs Societies (WACS) in Paris and the American Culinary Federation. He will discuss the future of pork and the culinary arts.
MALCOM REED. Malcom is one of the most respected men in barbecue and a genuine YouTube Star. He is also pitmaster of the Killer Hogs BBQ team and producer of Killer Hogs Rubs and Sauces.
CANDY SUE WEAVER. Candy Sue is one of the best known and most respected people in the world of barbecue. She is President Emeritus of the Kansas City Barbeque Society and is President of BBQr’s Delight, maker of food grade wood pellets.
AARON “HUSKEE” LYONS. Huskee is the manager of our Pitmaster Club and Moderato answering reader questions. A KCBS Certified Barbeque Judge (CBJ), he experimented for a few years with a cheap Brinkmann cabinet charcoal smoker before graduating to a Yoder Wichita offset smoker. His arsenal has since expanded to nine cookers and counting.
JOHN “SPINAKER” BOWLSBY. Spinaker serves as a Moderator and answers a lot of reader questions. Spinaker grew up in the BBQ starved state of Minnesota where people are more likely to be eating lutefisk than brisket. In addition to his love of outdoor cooking, Spinaker is also an expert on cast iron cookware and how to restore it.
More to come…
If you want to bring family or friends there is plenty for them to do in Memphis. Heck you might want to come in early or stick around a few days and visit Elvis’ Graceland mansion, the National Civil Rights Museum at the Lorraine Motel where Martin Luther King was shot, the Stax Museum of American Soul Music, Sun Studio, Bass Pro at the Pyramid of Memphis, Mississippi riverboat tours, and so much more that can be found on the Memphis Travel website here.
Read more about Memphis in this article from National Geographic.
Thrillist ranked Memphis as one of the best cities for bar hopping:
“Memphis is Tennessee’s most vibrant and diverse hub for culture. A huge part of that culture is wrapped around the three Bs: beer, BBQ, and the blues The city hums with live music and clanking glasses, and if you don’t like what you’re hearing or drinking, your next unforgettable (or, more likely, very hazily remembered) bar experience is probably just down the street. For real. That old Marc Cohn song ‘Walking in Memphis’ probably wasn’t intended as a rallying cry for bar hoppers, but it definitely works as one.
“The best neighborhood for bar hopping: Beale Street. The liberal open-container policy isn’t the only reason Beale boasts a rep as the most visited strip in all of Tennessee. Music lovers can pay tribute at B.B. King’s Blues Club or at the Jerry Lee Lewis’ Cafe, but at any given time you’re just as likely to hear a revelatory solo at a hole-in-the-wall bar or even a makeshift alley stage. Admittedly, you might end up with the same replaceable cover band, but the pours are strong enough and the history deep enough to forgive a half-baked rendition of ‘Ain’t No Sunshine.’ It’s the type of street you want to roll deep on, especially when confronting massive challenges like Silky O’Sullivan’s rum-fueled Diver Bucket or a neon daiquiri from Wet Willie’s. But since we are adults after all, we suggest ending the evening with a civilized absinthe cocktail at the King’s Palace Cafe’s Absinthe Room or trekking a block north to the Blind Bear.”
Published On: 5/13/2021 Last Modified: 5/21/2022