Cochon Heritage Barbecue Returns to Memphis Next Weekend

Posted by Holly Whitfield | August 21st 2013 1438 0

Last year, Brady Lowe (the creative force behind Cochon 555) launched a very Memphis-specific event: a high-end barbecue festival featuring local and national chef teams cooking heritage breed pigs on Labor Day weekend.

Cochon Heritage BBQ returns this year with a new schedule, a new venue, and the same insane amount of pork.

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This year, the festival has been scaled back from a weekend of intense eating, drinking, running and bus riding to a single night event that's more like a Cochon 555 party.

At the festival, cooking teams headed by local and national chefs will prepare more than 1,200 pounds of heritage pork in six categories: bone, muscle, pull, stew, mayo and mustard. Unlike at Memphis in May, guests get to try everything.

If past Cochon events are any indication, the party will be a lot of fun, the cocktails will be quality (and strong), and the food will be incredible.

Tickets are a little pricey – $125 for general admission and $200 for V.I.P – but they include tastings and drinks (many of which will be made to celebrate National Bourbon Month). VIP ticket holders get in an hour early, have access to the judges and chefs and get a special local barbecue tasting.

This year, the chefs heading Cochon Heritage BBQ include Ryan Trimm (Sweet Grass, Southward), Jackson Kramer (Interim), Craig Blondis (Central Barbecue) and Rick Farmer and Miles McMath (St. Jude) from Memphis as well as Travis Grimes (Husk, Charleston, S.C.) and Chad Clevenger and Nick McCormack (Alma Cocina / Tap A Gastropub in Atlanta).

Advance tickets are on sale now.

Go there:

What: Cochon Heritage Barbecue

When: August 30, 2013, 5 p.m. for VIP, 5:55 p.m. general admission

Where: Beale St. Landing

How much: $200 VIP, $125 general admission

You should probably be: 21 or older.


Author: Holly Whitfield

I write about what’s going on with Memphis music, food, arts, events, sports, people, and culture. Memphians love Elvis and barbeque with a passion that must be seen to be believed, but there is so much more to this place.

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