One of the Go Carnivore contributors is also a member of a BBQ team that competes in the Memphis in May World Championship BBQ Cooking Competition. The festival starts on Wednesday night and runs through the weekend. As far as being a local “hanging out”, Wednesday and Thursday nights are the best nights to go. We even cooked up some Go Carnivore procured venison.
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- Berkshire Pork Leg and Tail.
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- Berkshire Pig Head which was donated to Go Carnivore for Headcheese purposes 🙂
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- Venison Chorizo Sausages.
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- Pork Ribs and a Venison Shank.
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