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Meat Fight Tickets Go On Sale Wednesday, and You'd Best Be Quick

Last year tickets for the annual meatstravaganza sold out in a whopping six minutes.

Trophies from a previous Meat Fight.
Trophies from a previous Meat Fight.
Nicholas McWhirter

Without a doubt one of the most anticipated food events of the year, the next installment of Meat Fight goes down Sunday, November 16 at Trinity Groves. This year's event will feature a "Meat Carnival" theme and as always, a mighty impressive lineup of chefs — think David Uygur, Graham Dodds, Eric Dreyer and Danyele McPherson, to name a few. Four teams will battle it out for glory (and, if previous years' events are any indication, some pretty weird/awesome trophies) in a meat with four categories: brisket, pulled pork, sausage and a "wild card." The competition will be judged by a panel of barbecue lords Aaron Franklin, Daniel Vaughn, Justin Fourton and Jack Perkins.

Per a press release, this year's event will also feature The Grape's Brian Luscher in a "Feat of Length" — he'll be attempting to make "The Longest Texas Smoked Sausage In Texas," which will then be feasted on by attendees. Besides getting to taste all the competition meats, Meat Fight will also feature "a ridiculous spread of additional food, like Hypnotic Donuts bacon doughnuts, smoked salmon from TJ's Seafood, Pop Star popsicles, Noble Coyote coffee, Swiss Pastry Shop pastries and more." Folks can also expect meat-themed Midway games, which frankly sounds pretty amazing. Best of all, this meat orgy is for a good cause: 100 percent of the ticket sales go to the National MS Society. Anyone hoping to get their hot little hands on tickets better get their clicking finger ready, though, because last year tickets sold out in a whopping six minutes. Tickets go on sale at 10 a.m. sharp on Wednesday, October 1 at meatfight.com; they're $95 for regular admission or $175 for VIP, which gets you early admission and access to a "special roped-off section with exclusive VIP perks, including vegetables by Chef Matt McCallister" — just in case you need something green to balance out all that meat.

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