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5 Things to Know About Meat Fight

Inside the smoking hot culinary showdown
September 30, 2014
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by Farah Fleurima

Meat Fight, Dallas’ ultimate smoked-meat showdown, returns to Trinity Groves on Nov. 16, pitting four teams of the city’s best chefs against each other in four categories: pulled pork, brisket, sausage and a wild card. Tickets go on sale at 10 AM tomorrow — here are some vitals to bone up on beforehand.

1. The chef roster is formidable.
From Andrew Dilda (Barter) to Brian Zenner (Oak), some of the most respected chefs in Dallas will be fighting for glory and pig-topped trophies. The judges' panel boasts considerable talent, too, including pitmasters Aaron Franklin (Franklin Barbecue), Tim Byres (Smoke), Justin Fourton (Pecan Lodge), professional barbecue snob Daniel Vaughn and more.

2. Team names are fun. 
Monikers like QTang, Meat the Cleavers, Fearsome Fourcemeat Fighters and Notorious P.I.G. should give you a sense of the event's whimsy.

3. Tickets will sell out in less than 10 minutes.
That is, if last year’s six-minute sale was any indication. Let’s face it — people want meat and beer! A $95 ticket gets you whiskey tastings and Four Corners beer, samples of the 16 competing meats and additional food. The $175 VIP ticket includes all that plus early entry, “meat merch” and access to a cordoned-off area with even more perks.

4. Proceeds go toward a good cause.
Behind Meat Fight is a nonprofit, and outside of service fees, every dime from ticket sales goes to the National Multiple Sclerosis Society. Last year, the event raised $50,000 (way up from $20,000 the year before).

5. Meat Fight serves much more than meat. 
If a meat coma starts to set in, switch things up with bacon doughnuts from Hypnotic Donuts, sweets from Swiss Pastry Shop, Pop Star popsicles and more. Then beer, more meat, rinse and repeat.

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