The FedEx St. Jude Championship took place August 8-14, 2022, where thousands of golf fans enjoyed entertaining golf competition and delicious POP eats all while contributing to great causes. Taking place at the TPC Southwind in Memphis, TN, the Proof S&E Golf Team set up 30 premium hospitality venues along with six concession locations.

Our culinary team is considered to be smoked meat experts. Being that this event took place in Memphis, we were ready to take it up a notch! We smoked 2,200 pounds of brisket—13,692 total pounds for our premium locations—and another 5,210 pounds for concessions. Some of our smoked selections included:

Concession Options:

  • Chopped Smoked Beef Rib Tacos
  • Smoked Beef Rib Cheesesteak
  • Smoked Chicken Tinga Tacos

Premium Location Options:

  • Smoked Brisket
  • Smoked Turkey Sliders

Sustainability is a top priority for both Proof of the Pudding and the PGA Tour. An impressive 20,000 aluminum cups replaced all plastic cups across the course. These cups not only served as a sustainable vehicle for refreshing drinks, but they also work as great souvenirs to take home and reuse!

Partnering with local communities is another perk of travelling golf tournaments. At FESJ, our concessions program partnered with four area nonprofits for a fundraising opportunity. We proudly donate. Groups receive a percentage of overall concessions sales and tips while working in the stands!

What can we say? The entire event turned out to be a hole-in-one success! Take a look below for mouth-watering photos and the full menu.

Multi-Day Event Menus

Everyday Menu Items

  • Grilled Burgers & All-Beef Hot Dogs
    • Cheddar, American, Jack Cheeses
    • Lettuce, Tomato, Pickles
    • Traditional Condiments and Buns
  • Kettle Chips (V/GF)
  • Green Onion Dip/Garlic Parmesan Dip


Day 1: Wednesday Purple Eagle Event


  • Turkey Wrap
    • Smoked Turkey, Provolone, Lettuce, Cherry Tomatoes
    • Cherry Pepper Aioli, Spinach Tortilla
  • Peanut Butter and Jelly Sandwich
    • Peanut Butter, Strawberry & Grape Jelly
    • White & Wheat Bread
  • Veggie Wrap (V)
    • Balsamic Mushrooms, Red Onions, Oven-Roasted Tomatoes, Avocado Puree
    • Wheat Tortilla
  • Garden Salad (V/GF)
    • Carrots, Cucumbers, Tomatoes, Radishes, Greens
    • Honey-Dijon Vinaigrette, Ranch Dressing
  • Kettle Chips
  • Double Chocolate Brownies


Day 2: Thursday Menu


  • Dry Rub Pork Ribs (GF)
    • Smoked Pork Spare Ribs
    • Pickles
    • Southern-Style Green Beans
  • Sauce Bar
    • Mild, Mustard, Vinegar
  • Buttermilk Fried Chicken
    • Hot Sauce, Pickles
  • Smoked Baked Beans (GF)
    • Molasses, Mustard, Onions, Bacon, Brown Sugar
  • Southern Potato Salad (GF)
    • Celery, Bacon, Egg, Pickles, Mustard Dressing
  • Garden Salad (V/GF)
    • Carrots, Cucumbers, Tomatoes, Radishes, Greens
    • Honey-Dijon Vinaigrette/Ranch Dressing
  • Lemon Bars (V)


  • Loaded Tots
    • Tater Tots, Fried Pork Belly, Cheddar, Scallions, Shishitos
    • Sour Cream
  • Spinach and Artichoke Dip (V)
    • Roasted Red Peppers, Artichokes, Spinach, Parmesan
    • Tortilla Chips
  • Market Vegetables (V/GF)
    • Green Goddess
  • Beer Cheese (V/GF)
    • Pretzel Twists
  • Chocolate Chunk Blondies (V)


Day 3: Friday Menu


  • Red Chile Chicken Tacos (GF)
    • Pickled Red Onions, Queso Fresco
  • Braised Angus Beef Barbacoa Tacos (GF)
    • Salsa Verde, Onions, Cilantro
    • Flour Tortillas
  • Grilled Elote Off the Cob(V/GF)
    • Grilled Corn, Chipotle Aioli, Aleppo, Pepper, Cotija, Lime
  • Garden Salad (V/GF)
    • Carrots, Cucumbers, Tomatoes, Radishes, Greens
    • Honey-Dijon Vinaigrette, Ranch Dressing
  • Petite Key Lime Pies (V)


  • Frito Pie Station
    • Corn Chips, Beef Chili, Cheddar Cheese, Sour Cream
  • Black Bean and Corn Empanadas (V)
    • Mojo Rojo, Herb Aioli
  • Shitake Mushroom Quesadilla (V)
    • Jalapenos, Onions, Jack Cheese, Nacho Spice
  • Black Bean and Chipotle Hummus (V/GF)
    • Sour Cream, Pepita, Pita Chips
  • Snack Mix (V)
  • S’more Cookies


Day 4: Saturday Menu


  • Grilled Beef Strip Loin (GF)
    • Togarashi Green Beans, Bourbon Demi
  • Memphis Made Brewery Red Handed Ale Brined Chicken Tenderloin (GF)
    • Honey-Mustard Jus
  • Fried Potato Wedges (V/GF)
    • Herbs, Onions
  • Garden Salad (V/GF)
    • Carrot, Cucumbers, Tomatoes, Radishes, Greens
    • Honey-Dijon Vinaigrette/Ranch Dressing
  • Elvis Shooters
    • Chocolate Cookie, Banana Pudding, Chocolate
    • Ganache, Peanut Butter Mousse


  • Smoked Turkey Sliders
    • White BBQ Sauce, Pickled Green Tomatoes, Slaw
    • Martin’s Potato Sliders
  • Fried Chicken Legs (GF)
    • Memphis Dry Rub, Charred Scallion Ranch
  • Kettle Chips (V/GF)
    • Green Onion Dip
  • Seasonal Fruit Platter (V/GF)
  • Petite Pecan Pies (V)


Day 5: Sunday Menu


  • Smoked Brisket (GF)
    • Martin’s Potato Sliders, Pickles, Charred Onions
  • Memphis Dry Rub Smoked Pork (GF)
    • Martin’s Potato Sliders, Pickled Red Onions
  • Sauce Bar (V/GF)
    • Mild, Mustard, Vinegar
  • Smoked Gouda Mac and Cheese (V)
    • Shells, Smoked Gouda, Jack
  • Garden Salad (V/GF)
    • Carrots, Cucumbers, Tomatoes, Radishes, Greens
    • Honey-Dijon Vinaigrette, Ranch Dressing
  • Double Chocolate Brownie (V)


  • Hot Rub Chicken Sliders
    • Fried Chicken Breast, Hot Rub, Pickle Aioli, Pickles
    • Iceberg Lettuce/Slider Rolls
  • Jalapeno Cheddar Sausage
    • Bacon-Caramelized Onions, Mustard, Rolls
  • Vegetable Crudites (V/GF)
    • Ranch Dip
  • Trail Mix (V)
  • FedEx St. Jude Cookies (V)






by Dina Biondo in Event