This was a historic Memphis in May, the Super Bowl of Swine dramatically tossed from its happy home on the banks of the Mississippi River. The feedback proclaimed the move a huge success. Teams were thrilled with the easy load-in, spectators cheered the expansive space to move. The weather was cool, so overheated asphalt wasn't a factor. There were no parking or traffic issues, though the residents of Cooper-Young might disagree. It was all good.

I spent a fair amount of time hanging around The Fatback Collective, watching and listening, trying to get a handle on the game plan of this group of superstar chefs and seasoned whole hog pitmasters. This was a team full of ringers and that included the heritage pig the group sourced from a breeder based in Seattle. Heath Putnam is the sole purveyor in the U.S. of Hungarian Mangalitsa pigs, known for its rich flavor and thick fat cap. 

While I have a barrel of respect for these incredible chefs, I was skeptical about their chances of cracking the Top 10 on their first outing on the barbecue circuit. I was dead-sure last year's champ -- Yazoo Delta Q -- would repeat. And when I voiced that to one of the team members, he unleashed a rant about how barbecue competitions were absurd. He asked: Why should teams cook to please the palates of the judges? Wouldn't it be better if everybody just put forth their best effort?

Yes, absolutely. Go for it.

I asked a veteran judge what she thought of the teams' chances: "Bless their hearts," she said. In other words,

On Saturday, the Collective seemed calm and confident, especially after the initial on-site visit by the judge. And, hang fire, the team made it into the top three, the finals. That's a huge, big deal, especially on an initial outing. But after trying a bite of that succulent, perfectly seasoned pig, I had not a shred of doubt they deserved to be there. That just might be the best barbecue I've ever tasted and I've tasted a whole lot of barbecue.

The Fatback Collective came in third when the trophies were handed out on Saturday evening, Patrick Martin telling the crowd: "We respect the hell out of what you do!"

I cannot wait to hear about the next chapter for this crew now that they've had a taste of competition barbecue. Sure do hope it means a repeat appearance at next year's Memphis in May. I'll be back for sure!