Q-Fest Funanza! Cheers, Everyone!

Thanks to everyone for making Magically Piglicious 6 another great year of food and fun! From start to finish, everyone really chipped in and made everything work. Special thanks to the Jack/Ashley/Mekeel cooking contingent, Jen and Richard for all coordinating efforts, Jeremy for the delicious home brew, and all who helped the crews: setup, tear down, Wednesday, keg delivery, etc. This is a stellar team to be a part of...thanks, y'all!

It's on like Donkey Kong!

The food from the grill tonight is as follows:

1. Beer soaked Brats, these are done Wisconsin style, butter, red onion, and kraut. Angioplasty is a serious possibility.
2. I will also be grilling a salad, yes I will make salad on a grill and unhealthy.
3. What time do we want to eat? I was thinking @7ish. Let me know opinions.

Viva,

John Stephany

Wednesday Crew

Folks, first off I wanted to report that we do have visual confirmation of a tent in place. Since it took until Monday evening, there's a lot of work to be done.

Following last night's meeting, here's a few tasks for today:
1. Secure carpet for the flooring - Jeremy
2. Ensure we have a receiver for music all weekend

For Wednesday load-in:
I will be making 2 or 3 trips in to the park starting at 8am. My goal is to get everything I have in (yes, that includes my brew) and have the pass available for anyone that needs to drop items off tomorrow. Tasks for Wednesday:

1. Put down carpet
2. Put up all fencing along sides and temporary fencing in back if permanent fencing is not up
3. String lights and speaker wire throughout the tent
4. Mount speakers in tent corners
5. Unpack and get items organized
6. Ensure electricity is running and get the cooler operational
7. Obtain initial kegs and ice so Wednesday guests have cold beer
8. Get food into cooler
9. Get all supplies onsite

We could probably use some basic tools and a hammer for the fence posts.

If you need the load-in pass, please call me and we can arrange to swap it out. Look forward to seeing the crew for tomorrow.

Jeremy
901-569-1530

Introduction/Philly Meat

Hey just wanted to introduce myself. I am Zach from Philadelphia (friend of Josh Wilson) and my friend and I are driving down tomorrow at 5am to do the Bourbon trail and then make it to memphis on Tuesday. Really looking forward to meeting everyone and enjoying the festivities. As for the food situation I am going to bring down a pork butt, 2 12-lb briskets and about 10 lbs of sausage. I don't know if you need to factor that into anything or not but the more meat the better I suppose. If there is anything that is needed please don't hesitate to contact me at (215)806-2216. We are willing to help out in any way.

Kroch

Get excited, sez Jackie

Cornhole tourney

This is what my sister has created for this weekend. She has dreams of maybe starting an annual MP cornhole tournament. Just think of the possibilities...

V la C,
J

Game Program

If you will please send me an email, john.stephany@gmail.com, that has at least:

Name
Photo
"Nickname"
when you joined MP and/or years on the team
"Skills"

Note if you are a couple send info for both

if you like send this also

preferred phone Contact info
a brief blurb, normal or ridiculous.

I will be making a game program so that everyone knows who is who on the team and can recognize names and faces and can contact each other as soon as possible.

Viva la cooler!!

John Stephany
I would like to have this ready by Wednesday, so the sooner the better.

From our load-in captain

Gentlemen-

Thank you all for volunteering to perform the heavy lifting for load in. The entire team appreciates your help.

We will plan to meet at the home of Joel Smith, the illustrious "E" (270 N. Rose Road, 38117, near the intersection of Goodlett and Graham) at 9am Saturday morning. We will need people to move items out of the attic E has so graciously allowed us to use for storage, and we will need several strapping lads to load all of this onto a flatbed trailer and make sure it's all properly secured for transportation downtown.

Our official load in time at the park begins at 11. Vehicles without a load-in pass are not allowed into the park, so plan to get as close as possible and walk in. Those of you with cordless drills and/or handy portable tool kits may want to bring them along.

Assuming the tent and flooring have been set, load in and set up in the park shouldn't take more than a couple of hours. You needn't stay the entire time, but as long as we can have you will be appreciated.

My cell is 901.496.0317 - call if you have questions, problems, bright ideas, etc. Else, I'll see you tomorrow. Pray for good weather.

R

From our Sous Chef/Meat Captain

I ordered 35 racks of ribs to be picked up next Tuesday. I also plan on picking up 7 racks from McNeil. Rachael said we could store the meat in her freezer, but will need someone to pick it up to bring to the fest.

For Thursday: I was not planning on picking up any of the Butts, because Tom? said he was going to pick those to smoke with John over the weekend. I will contact Chris to see if he needs me to pick up the chicken, but I believe he was going to pick this up himself.

I was going to post the sides schedule on the blog, but wasn't able to start my own blog. Jen, can you post this?

Wednesday:

- Jen O: Buffalo Mac and Cheese

- Rachael: Brownies

- Jeremy: Miss Cordelia's Special

- Richard: Cookies

-Johnny and Mega: Potato Salad

Thursday (Remember to make enough for 15 extra people):

- Danny: Chips

- Ben: Asian Slaw

- Jen O: Funeral Potatoes

- Chris N: Mac & Cheese

- Richard: Cookies

Friday:

- Mekeel: Beans (competition style)

- Michael B: Potato Salad

- Patrick C: Chips

- Rachael: Grilled Vegies

- Susan Mekeel: Mac & Cheese

Also, the sales training group said that they are going to be closer to 15 for Thursday night and will give me a final number today. Each of the 15 guys will be wearing white Smith & Nephew T-Shirts. Because of the increase in the number of people, I have asked him to pay $30 instead of $25. John S, can you guys throw on an extra butt for them?

I am prepared on doing both Beans and BBQ sauce for competition, as we entered both. However, Jack if you are planning on entering your sauce, I am totally cool with that. Mine is tomato based with a strong vinegar and honey flavor.

I hope that helps.

Thanks,

Dave

PS - If anyone wants author privileges, email me and I will add you. I sent invites to everyone from the list last year, but I guess most/all of them expired.

Viva la Coola,
J