Official UTBT 2009 Thread

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FJ60Cam

FJ60Cam

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Under the Bridge Tour 2009
Memphis, TN
Labor Day Weekend, September 5th-6th​


Get yer beer hats and bail money ready, it's that time of year again! We've got a full weekend of action and adventure planned. Actually, we ain't planned sh!t, we just make it up as we go... but at some point we're gonna drink some beer, eat some ribs, drink some ber, ride some trails, drink more beer, hit Beale Street, more ber, eat some greasy food, and much much more...

As usual, there's no registration fee and we don't enforce any TLCA rules or requirements. Lodging is DIY, or you can camp in my yard. I can also point you to a nice RV park.

HERE is a link to last year's 'Tour

Holla if you have any questions...

:beer:








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I love red x's, can't wait.
 
Julie & Linea just sent me a PM saying they'll be there:grinpimp:
NBA_Dancers_Grizzly_Girls.webp
 
Are Julie & Linea the ones to the right? or left?
 
BillRiley said:
fer all you crack salad fans: Playboy's A-List (work friendly)

local article: Clothes -- er, hats -- off to Germantown Commissary

:pig: :pig: :pig:
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cool. I would love some right now.
I'm gonna make sure that one night at the SCC in Oct I go to McClard's after Nolen has bragged about it and now reading this in the same Playboy article.


When it comes to true barbecue legend, nothing tops the story of the McClard family’s barbecue dynasty. Back in the 1920s, Alex and Gladys McClard ran a roadside tourist court near the entrance to Hot Springs National Park. When a deadbeat guest couldn’t come up with the $10 he owed for his two-month stay, Alex wasn’t about to let him off the hook. In exchange, the traveler offered to help him build a barbecue pit and give him "the world’s greatest" barbecue sauce recipe. Eighty years later, everything on the menu is still handmade daily, including the famous sauce that draws locals and celebrities, including Bill Clinton, who feasted on McClard's chopped beef sandwiches during his childhood. Scott McClard, a fourth-generation pit master, cooks more than 7,000 pounds of ribs, pork and beef each week in two pits housed in a back room covered with iron meat hooks, a well-worn axe and thick remnants of real hickory smoke on the walls. “Most of these places selling so-called real barbecue are using ovens to cook their meat,” says McClard. “They rub ‘secret’ spice on a brisket, toss it into some factory-made contraption that looks like a refrigerator, add a few wood chips, press a button and walk away. Ovens are for baking :censor: pies!”
 
How bout we let them know that one night, about umpteen toyotas will show up with the feedbags on... that would be awesome.... Thursday night? has dinner plans been made yet for the evenings?
 
Land Speeder said:
How bout we let them know that one night, about umpteen toyotas will show up with the feedbags on... that would be awesome.... Thursday night? has dinner plans been made yet for the evenings?
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Umpteen is my favorite number...

Thursday sounds like a winner, unless there are other plans?? You just can't pass up places like McClard's when you are close. Lookin forward to it.
 
'sweet nothings' whispered into my ear.... "psss, gonna eat those last tamales?... lemme get'em.... I'll request toto for ya...."
 
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