The Suspicious Rinds barbecue team recently made headlines when they brought the ashes of team leader John Richardson’s father to the Memphis SmokeSlam competition. John Harrell Richardson made the decision to participate in SmokeSlam rather than the traditional Memphis in May World Championship Barbecue Cooking Contest as a way to honor his father, who recently passed away. Richardson plans to spread some of his father’s ashes on the Mississippi River during the competition.
The decision to switch to SmokeSlam after nearly two decades with Memphis in May was difficult for the team, but ultimately the connection to the river was the deciding factor. SmokeSlam marks the first head-to-head barbecue competition in Memphis, and with 129 cooking teams from various states and countries participating, it offers a new and unique experience for barbecue enthusiasts. In contrast, Memphis in May has moved to a new location after disputes with the Memphis River Parks Partnership.
The inaugural SmokeSlam event took place in Tom Lee Park this weekend, with activities such as barbecue competitions, professional cooking demonstrations, and live music. For some long-time competitors like James Daniels and his All Star Ten Pin Porkers team, SmokeSlam was seen as an unnecessary provocation and an insult to the loyalty of teams participating in the Memphis in May competition. Despite this, SmokeSlam offered a different experience with a more relaxed atmosphere and additional attractions such as pickleball courts and carnival rides.
Overall, the decision to participate in SmokeSlam rather than Memphis in May showcased the team’s dedication to honoring Richardson’s father and their willingness to embrace new opportunities in the competitive barbecue world.
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