OUR HERITAGE
With over 30 years of expertise, CATTLEMEN'S® is the #1 BBQ sauce used by restaurants. In addition, CATTLEMEN'S® has been the secret ingredient in the winning recipes of every Grand Champion at the World Championship BBQ Cooking Contest at Memphis in May* for the past 14 years. Great Ingredients = Great Taste.
CATTLEMEN'S® offers four distinct flavors:
Made with the finest ingredients:
Tomato Paste — CATTLEMEN'S® Barbecue Sauces use only rich, dense tomato paste with 26% tomato solids, unlike other brands that are made with tomato puree, which is watered down and contains as little as 8% tomato solids.
Quality Ingredients — Unlike most other brands, CATTLEMEN'S® contains no starches or fillers for naturally thick barbecue sauce that seals in the flavor and resists skinning over.
BBQ SAVINGS
*Memphis in May is a registered trademark of the Memphis in May International Festival, Inc.
Pit Stop Porkers BBQ Team
Team Members
Richard Floyd
Mike Kattawar Sr.
Bennie Wayne Smith
Greg McManic
Bob Phillips
Laurie Phillips
Vickie Rivers
Liza Mollahan
Team Bio
Our team consists of Friends and neighbors. I even have one cousin on the team who happens to be the Mayor of Butler Alabama. We have been cooking together for 8 years. We have won 1st place in the Memphis in May™ anything but category Seafood. We came in 5th with the anything but beef this year at Memphis in May™. We have placed 8th place in the Memphis in May™ whole Hog division. We usually are in the top 10 but have slipped a few times lower.
My son is responsible for me cooking in the Memphis in May™ contest. He owns Katt Worldwide Logistics and is mainly interested in the entertainment part of the project. He sponsors the cost of the project. Superior Coatings also helps us pull this off by supplying the rig and doing all the construction.
We order 1,000 Lbs of Boston butts and 800 lbs of Baby back ribs. The lunch and evening menu usually consist of BBQ Boston Butt, Baby Back Ribs, BBQ Ham, BBQ Bake Beans, BBQ sausage, Cold Slaw, and chips with your choice of beverage. Cooking starts at 10 o'clock Wednesday and goes through Saturday night. We will feed around 2,000 people over the 4 days. We also have the Cattlemen's corporate office come by to enjoy the view, fellowship and food. The view from the third floor is awesome. We started the trend of going up 3 floors high at the Memphis in May™ BBQ project. We figured the only way to accommodate the expected guess was to go up three floors. The Memphis city engineers inspected and approved our triple deck rig. We have a large party and then we get real serious when it's time for the competition. Whole hog is my specialty. I have been cooking Whole hog in Memphis in May™ for 22 years. When I was on another team we won 1st place in Memphis in May™ Whole Hog. Then I decided that I wanted my own team so I started the PIT-STOP PROKERS. I've been having fun ever since.
Awards
- 1st place anything but seafood Memphis In May™
