“I’d never really thought of lamb as much of a sandwich meat, outside the context of the Basque food or in a gyro. This one, though, is full American style, on a hero roll with mayo, lettuce, tomatoes and onions.”

The Memphis in May World Championship Barbecue Cooking Contest is officially underway, with 129 teams from 22 states and four foreign countries vying for the crown.

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A first look at SmokeSlam on the river

Battle of the Barbecue: Where to eat Memphis barbecue

Barbecue teams, food vendors and cooking demos are set up in Tom Lee Park ahead of the inaugural festival’s opening day.

The Economic Development Growth Engine approved a loan to Chef Christopher Beavers, who is reopening his restaurant The Grilled Asparagus. 

“I didn’t want to leave,” said owner David Acklin. “That building is beautiful to me, the best in Memphis. I’ve had it for 20 years. I ran with it for as long as I could. I’ve fought and done everything I could to stay there.” 

On this week’s Sound Bites, Chris Herrington and Holly Whitfield go through a big list of local food news, complete with some Memphis restaurant history and annotations.

After 13 years in business and more than 1,000 flavors, Hugh Balthrop finally feels confident in the trajectory of his company, Sweet Magnolia Gelato, and he’s ready to create even more.

While teams at the World Championship Barbecue Cooking Contest and SmokeSlam are setting up for their respective competitions, here’s a broad look at the Memphis barbecue scene.

Red Lobster mulls bankruptcy while closing 48 locations, including the one on Winchester Road. 

Land that has been in Marshall Bartlett’s family for more than 150 years used to grow cotton, corn and soybeans. But about a decade ago, the farmer decided to raise grass-fed beef and pasture-raised pigs using regenerative farming. 

How do hundreds of judges choose the best smoked pork barbecue (and more!) from more than 120 teams at Memphis in May? Barbecue judge chairs Michelle and Brandon O’Guin sit down with Holly on this week’s podcast to discuss.

The new Second Street Tacos and Tequila is a little bit of the old and a little bit of the new. 

Ramblin’ Joe’s is opening more locations, New Orleans-based coffee roasters to serve Hustle & Dough and Chicken Salad Chick to be built in Millington. 

Kinfolk is breakfast food for people who are into food, but it’s far from pretentious. It’s blue-collar-baller, if you will. Truck-stop-gourmet.

Mack Weaver, the new president and CEO of Memphis in May, was asked about “the competition” in BBQ contests this year. “There’s another contest going on?” he deadpanned. Yes, Memphis, there certainly is.

Diane Kauker began working at Folk’s Folly in 1984 while a student at the University of Memphis. Since then, she met her husband there and now both her adult son and his wife also work there, too. 

The Memphis in May World Championship Barbecue Cooking Contest is back for the 46th year. We’ve got your guide to the food, tent etiquette, entertainment and more for this year’s event in Liberty Park. 

 Nashoba, meaning wolf in Choctaw, is a live entertainment venue, sports bar and restaurant opening in Carriage Crossing in June.

While Memphis’ Old Dominick Distillery makes some staff changes, it looks to the future.

Tennessee’s first-ever Playa Bowls opens in Memphis, Itta Bena and B.B. King’s Blues Club are renovated, and Central Station Memphis adds a Conductor’s Club.

It might sound boring to spend too much time talking up a chicken sandwich, but Belltower’s is a sleeper hit.

An Asian restaurant food tour, a Laotian happy hour and dinner, a night market and two art exhibitions are on the calendar for Asian American and Pacific Islander Heritage Month in Memphis.

While the Memphis in May World Championship Barbecue Cooking Contest and SmokeSlam dominate Memphis’ May food-event lineup, there are other things to eat this month, too, from food-truck fare to high tea.

Suffice it to say that Aldar Cafe owner Hassan Alwadi takes his coffee seriously: He used to watch his grandmother pick coffee cherries from the family garden, dry them, crush them and roast them.