Mark Lambert of the Sweet Swine o' Mine Memphis in May BBQ team had this to say about their 5 Grand Championships:

"We have been competing since 1996 (1998 as SSOM).  The team started as a corporate team for Bellsouth.  Two years later the funding was pulled for MIM and we started SSOM.  There are only three of the original members left, but we have 12 current members that somehow seem to pull off a win year after year at MIM.  The teamwork really plays a big part in our success.  Everyone has been around long enough to have a specific roll in the whole process.  I think we could be competitive with a smaller team but I know we would not be near as consistent.
 
We started cooking on a Competitor in 2001.  Our first time out we won 2nd in ribs (our first rib trophy) and a month later grand champs with ribs.  It completely changed our focus.  We no longer had to worry about getting the meat done.  We simply focused on flavor and appearance. We have not changed our recipe since 2003.  
 
I honestly believe that without the help of the BWS we would not be where we are today.  Big thanks to Mike McGowan for all his help and guidance throughout the years."

Backwoods Smoker, used to smoke the competition at Memphis in May!