Another Whole Hog Cookoff in Fuquay-Varina, NC

A whole hog cooked just before the judges inspected it.

Like many small towns in North Carolina, Fuquay-Varina began as a center for tobacco trade and agriculture. As early as 1990, its population was just 4,500. Since then, the population has doubled every decade. It seems that how much Fuquay-Varina appreciates barbecue has grown just as fast.  

The hog after the judges had inspected it.

One of its main community organizations has been the American Legion post, which was founded more than 100 years ago.  Although it took almost that much time for it to organize its first whole hog cookoff, the post has been quite successful in having one annually since 2019.

Teams set up at the American Legion post in Fuquay-Varina.

I was fortunate to return again this year as a judge at the American Legion Whole Hog Cookoff where 11 teams competed for top honors (first-place trophy and $500) as well as the opportunity to be eligible to compete in the Whole Hog Barbecue Championship held at the end of the competition season. 

The winning team takes home the biggest trophy. Photo: American Legion Post 116 via Facebook.

For each site, each judge completed a culinary scoresheet. The criteria include appearance, color, skin crispness, moisture, meat and sauce taste, and completeness of the cooking site. In addition, the judges verify that each pig is fully cooked and the meat can be served to the public.

Some teams added Halloween decorations to their tables.

The cookoff was sanctioned by the N.C. Pork Council and is part of the Whole Hog Barbecue Series. Each year more than 130,000 people attend cooking contests in the series and enjoy the barbecue prepared by the cooking teams. At the Fuquay-Varina cookoff, plates of chopped barbecue were sold to the public for $10 each as a fundraiser after all the judging activities had been completed. Proceeds from the sale are used to fund scholarships for children, aid and assistance to local needy veterans and their families, and financial support for community programs and projects.

Teams chop their barbecue for sale to the public.

Returning to the Fuquay-Varina cookoff was a special privilege. I appreciate being a judge in the Whole Hog Barbecue Series, and seeing the teams in action as they show off their cooking talents is a great way to spend a Saturday morning.

N.C. Companies Cook Barbecue To Raise Money For Charities

A table of trophies is ready for the awards ceremony.

The general contracting company Brasfield & Gorrie does amazing work as they envision, build, and manage construction projects. It also does amazing work with rallying interest by corporate teams in cooking barbecue to benefit local charities.

Cooking teams stay busy for hours preparing their entries.

Pork Ribs and Pork Barbecue

For the sixth consecutive year, Brasfield & Gorrie held its annual charity cookoff known as Brew-B-Q that included two meat categories: pork ribs and pork barbecue. Boston butts and ribs were provided to each cooking team for the judging, and extra butts were cooked as well for a people’s choice contest. In addition to the BBQ cookoff, the charity event included a chicken wing competition. Additional events added for this year included a ribeye cooking competition and poker tournament.

A full schedule of activities.

Cooking Teams

Brew-B-Q has increased in popularity as a successful charity fundraiser, and about 40 teams participated. Subcontractors, business contacts, and other companies and friends in Brasfield & Gorrie’s professional network sponsored the cooking teams. The cookoff was held in three divisions: Boss Hog, Hog, and Piglet. Cooking teams contribute $5,000, $4,000, and $2,000, respectively, to register in a division.

The High Caliber Cue team, which won second place in the pork category of the 10 teams in the Boss Hog Division, unwraps and cuts ribs for their entry. Photo: Chad Farmer via Facebook.

Although the entry fees are high, impressive trophies awaited winners of each division plus a winner in each meat category for each division, and proceeds of the event—expected to be about $100,000—are contributed to The Salvation Army and The Leukemia & Lymphoma Society.

Blind Judging

Although the event wasn’t sanctioned by the N.C. Pork Council, the judges used its blind judging rules and scoresheets of its Whole Hog Barbecue Series. The judges didn’t know which teams had cooked the samples that they were evaluating. Each judge received a single sample box from each team in the division. Each box contained a Boston butt pork sample and a pork rib sample, and a separate scoresheet was used for each sample.

Scoresheets are ready for the judges.

Brasfield & Gorrie has created a great tradition of raising money while having a great time as cooking teams showcase their best talents for preparing pork ribs and pork barbecue. The cooking teams obviously enjoyed each other’s company as they seriously competed for top honors. For the judges, it was an honor to participate in this event.

Rocky Mount, NC, Recovers From Tornado To Host Barbecue Competition

The Twisted Pair BBQ team earned a perfect score of 180 points for their beef brisket entry. Photo: Twisted Pair BBQ via Facebook. 

Imagine planning to hold a barbecue cookoff on a pleasant fall weekend when an EF3 tornado arrives just days before the competition is to be held. As final planning for the Eastern Carolina BBQ Throwdown was underway, Rocky Mount, NC, received significant damage from a tornado that rolled through the city with winds of 140 mph.

Damaged by a tornado only days earlier, the city of Rocky Mount, NC, recovered to have another successful BBQ cookoff. Photo: Fox Weather.

Tornado In Rocky Mount

The tornado was on the ground in the city for the length of about five football fields. It was associated with the remnants of Hurricane Helene, which had made landfall along Florida’s Big Bend two days earlier as a Category 4. It was the strongest tornado from the hurricane.

High winds associated with the hurricane caused extensive damage in Rocky Mount. Image: Fox Weather.

Barbecue Competition After Tornado

Nevertheless, Rocky Mount overcame the shock from having the tornado, and several days later the city again hosted Eastern Carolina BBQ Throwdown, which has been a superior barbecue competition for many years. I was first a judge in this cookoff in 2017 and have returned several times. It continues to be one of the best events of the year. The huge cheesecake (that has 12 slices) that each judge receives for participating clearly has not prejudiced my view. 

Chicken by Smokin’ Skullies, which was the grand champion at the last event that I judged, scored a perfect 180. Photo: Smokin’ Skullies via Facebook. 

Previously the competition had been held in the Rocky Mount Senior Center. This year brought about a change in the venue. For the first time, judges met in the Rocky Mount Event Center on Main Street. The new location provided more space for the judges as well as the cooking teams, which set up in the parking lot next to the center.

 

Smoke Central BBQ uses Heath Riles Rub for its chicken entry. Is that their secret? Photo: Smoke Central BBQ via Facebook.

Smoke Central BBQ Takes Top Honors

With $18,900 in prize money this year, the cookoff attracted many top times that compete in events sanctioned by the Kansas City Barbeque Society. This year 26 teams competed. The top team was Smoke Central BBQ from Lake City, SC. It also won first place in the chicken and pork ribs categories. In fact, it got a perfect score (180 points) for both entries—a rare achievement.

Smoke Central BBQ took for more than the grand championship honors. Photo: Smoke Central BBQ via Facebook. 

Entertainment At Cookoff

Because the event includes live music, inflatables, food trucks, and other entertainment, it's as popular for the community as the cooking teams and judges. Hopefully Rocky Mount will be spared from any more tornado damage in the future. However, the city will always be ready to host a superior barbecue cookoff.

The Rocky Mount Fire Department was on hand just to make sure that no flameups got out of hand.

Jiggy with the Piggy Expands With More Teams and Entertainment

The winning ribs entry was prepared by Bowman's Butt & BBQ. Photo: Bowman’s Butt & BBQ via Facebook.  

Jiggy with the Piggy Cookoff

For 10 years, the city of Kannapolis, NC, has been the place for top barbecue cooking teams to compete as it conducts its annual cookoff Jiggy with the Pig. Fortunately, I’d been able to be a judge in this event twice before—in 2018 and 2019. 

Cooking teams set up on the lawn of the North Carolina Research Campus.

For this year’s event, the contest had two full days of competition—with winners on each day. The cooking teams were divided into two series: Master and Backyard. As its name implies, the Master group features the area’s top teams that regularly place high in barbecue cookoffs. The Backyard category encourages new teams to compete as they learn the rigors of barbecue cookoffs before competing against the top teams. 

Judges assemble in the Laureate Center of Town Hall.

Being a judge again this year was another special experience. The table where I was seated judged entries by Master teams. The cookoff required 11 tables of judges, each with a table captain, on each day to be able to score all entries according to the contest rules of the Kansas City Barbecue Society. 

Prizes await the winners at the awards ceremony.

Winning Teams: Bowman's Butt & BBQ and Chunky BBQ

The big winners on this day were Bowman’s Butt & BBQ from Virginia, which finished as the grand champion, and in second place as the Reserve Champion was Chunky BBQ from Pennsylvania. Bowman’s also took first place in both the ribs and brisket categories, and Chunky took first place in the two other meat categories (chicken and pork). In the Master Series, the two teams clearly outpaced the 43 other teams—unlike the less-than-a-nose finish of the 150th Kentucky Derby which was held five hours after the cookoff results were known. 

 The grand champion was Bowman's Butt & BBQ. Photo: Bowman’s Butt & BBQ via Facebook. 

The Master teams were competing for a share of the more than $20,000 in prize money. In the Backyard Series, the 24 teams were competing primarily for bragging rights. They prepared just two (chicken and ribs) of the four meat categories of a sanctioned contest. All 69 teams competed in the People’s Choice contest. In spite of the rainy day, 400 festival attendees participated in the community judging event which was won by Chubby Boys BBQ of Charlotte, NC. 

Chubby Boys BBQ won the People's Choice contest. Photo: City of Kannapolis via Facebook.

Four-Day Festival in Kannapolis

Since its simple beginning in 2015, Jiggy with the Piggy has morphed into a four-day festival for the Kannapolis area. A country music concert preceded a light show with 200 drones. Arts and crafts vendors, carnival rides, and a kids zone were also attractions in the grassy center of the North Carolina Research Campus where the cooking teams set up. 

The drone light show at night was very popular. Photo: City of Kannapolis via Facebook.

As one of the largest KCBS-sanctioned events and usually hosting more than 70 barbeque competition teams, Jiggy with the Piggy has established an excellent reputation, and it will continue to attract judges and cooking teams.

Still in the smoker, the winning brisket entry before being sliced. Photo: Bowman’s Butt & BBQ via Facebook.  

Revisiting Shelby, NC, For A Two-Day BBQ Cookoff

Few events have cookoffs for two days. Most contests begin with team arrivals on Friday and a serious day of competition on Saturday. However, the Shelby (N.C.) BBQ Extravaganza took the opportunity to have two cookoffs on successive days after the teams had arrived on Friday — the first on Saturday and the second on Sunday. Both events crowned winners and awarded points for the very important annual team championship.

Teams set up for two days of competition.

Shelby BBQ Extravaganza

The Extravaganza was the first cookoff sanctioned by the Kansas City Barbecue Society in Shelby that I had attended since 2015, a very long time for a judge. Hog Happenin’, the previous contest, ended when the organizers ran out of energy. A new energetic, younger team is heading up the current event, and they have a lot of enthusiasm.

Judges relax in a fairground building before the first entries are turned in.

Hog Happenin’ had been held for 25 years. Its end saddened more than a few faces. The inaugural Extravaganza was held last year, and the event this year continued to build interest in holding an annual cookoff in Shelby, the home of the legendary Red Bridges Barbecue Lodge.

Artistic prizes for the winning teams await the judging results.

Two Days of Winners

Held at the Cleveland County Fairgrounds, the event actually produced winners on both days. Fortunately, I was able to judge each day. The entries that we judged were superior — indicative of the many quality teams participating in the competition.

Several historic buildings are part of the fairgrounds scene.

Many top cooks in KCBS were competing because the event occurs on the last weekend that teams can earn points for the annual KCBS team championship. Because each day produced winners, teams could double the points they typically can earn in a competition on a weekend. In fact, points earned on both days of the contest could determine the number-one team in KCBS for the year. The top team for day one was Rooter-N-Tooters; on day two, the top team was Off the Rack BBQ.

The turn-in table gets ready for the first samples.

Judging in Shelby was even more rewarding than you might expect. On the way home, I stopped at Tony’s Ice Cream on Gastonia. What a way to end a BBQ weekend!

Rooters-N-Tooters won the competition on the first day.

Whole Hog Cookoff in Fuquay-Varina, NC

A perfectly cooked whole hog is in shambles after the judges complete their evaluations.

A small whole hog cookoff sometimes can be a great format. Judges can allocate all the time needed to fully evaluate each site and not be in a rush, and each team knows that their participation is vital. With just seven teams competing, the American Legion Whole Hog Cookoff in Fuquay-Varina, NC, was the smallest event where I have judged.

The site of a cooking team waits for the judges to arrive.

American Legion Cookoff 

The cookoff was the fourth competition conducted by American Legion Post 166. Its previous events had a few more competitors, but this one still was helpful for building community interest in the event and supporting local programs. After judging activities were completed, plates of chopped barbecue plates were sold to the public for $10 each as a fundraiser. With music playing throughout the afternoon, the scene was quite festive.

Because the cookoff was only days before Halloween, spooky decorations decorate several cooking sites.

Sanctioned by N.C. Pork Council, the event is part of the Whole Hog Barbecue Series that celebrates the history and artistry of whole hog cooking and supports communities and nonprofits. Each year more than 130,000 people attend cooking contests in the series and enjoy the barbecue prepared by the cooking teams. 

After the judging is over, each team prepares their barbecue for the fundraiser. 

Judging at Whole Hog Cookoffs

For each site, each judge completed a culinary scoresheet. The criteria include appearance, color, skin crispness, moisture, meat and sauce taste, and completeness of the cooking site. In addition, the judges verify that each pig is fully cooked and the meat can be served to the public. Although at some contests a team is often disqualified for undercooked meat, at this contest all teams successfully met this requirement. 

Scoresheets are prepared before the judging activities begin.

Unfortunately for the teams, at least 10 cooks need to participate for the winner in the contest to be eligible to compete in the Whole Hog Barbecue Championship held in Raleigh at the end of the competition season. If the minimum participates, then the winner qualifies for the next state championship. 

Cooking teams set up the night before the day of the contest.

I was able to judge because I was the replacement for a judge who was recovering from COVID, another sign that the pandemic still has not subsided. I was eager to judge because my last whole hog cookoff had been more than three years ago; the pandemic caused the cancellation of several cookoffs and even one state championship.

Sauces are judged with the meat.

Cookoff Sponsor

Chartered in 1922, the post has a significant legacy that stretches over a century of being a supportive member of the community. With an energetic membership base, the post was already looking forward to a chili cookoff only a week away before the whole hog contest had ended. 

All the funds raised by the post are given back to the community. Its projects include scholarships for children, aid and assistance to local needy veterans and their families, and financial support for community programs and projects.

 

 A table of trophies is ready for the awards ceremony.

Because American Legion Post 166 contributes so much to its local community, being involved in one of its programs is an honor for me. I hope to return again.

Another Barbecue Cookoff in Apex, NC

A banner high over the historic downtown area welcomes visitors.

The Peak City Pigfest continues to attract top cooking teams, and when they compete you can find a room full of judges. With “Peak City” in the cookoff’s title, few people have to ask where it’s being held because Apex, NC, is known for being “The Peak of Good Living.” 

Live music plays continually during the festival.

Barbecue Traditions

The nickname derives from 1867 when a train depot was built on the highest point on the old Chatham Railroad. Just seven years later, the town (never a city as implied by the contest’s name) was incorporated and began waiting for its first barbecue cookoff. Although historical records shed little light on how barbecue traditions developed in Apex, we do know that the Peak City Pigfest now celebrates its 10th year of bringing teams together to compete. 

An early crowd on Saturday morning enjoys listening to music and eating food sold at the festival.

Prize Money

For a total of $12,000 in prize money, 35 teams competed, which was five more than at the cookout last year. The event, which is sanctioned by the Kansas City Barbeque Society, is organized by the Apex Sunrise Rotary Club, and proceeds from the event have provided $100,000 to local charities. 

Teams set up near the center of the historic downtown area.

Festival Activities

During the weekend, activities including a beer garden, live music, food trucks, and a kids' play zone make the event popular with the local community. The festival typically brings several thousand visitors to the downtown area. 

Food vendors started early and stayed late.

Cookoff Judging

For the event, out-of-state judges often attend, but several were as far away as Indiana and Florida. Many have judged extensively, and one judge was participating in his 100th cookoff. However, contests are always welcoming new judges, and the judge that I sat next to was at just her second cookoff. Judges usually wear an assortment of barbecue-related apparel. The best T-shirt worn by a judge says: “A chicken, pig, and cow walk into a KCBS contest…. The End.” 

Judges chat informally before their meeting begins. 

Next Year

The contest continues to be a favorite of the teams, judges, and local community. With a well-established tradition of being an outstanding festival and cookoff for 10 years, the Peak City Pigfest will be where the barbecue community will be next summer.

Another Juneteenth Cookoff

The winning team celebrates with their trophy.

The barbecue cookoff begun last year as a first-time contest at Sandhills Community College in Pinehurst, NC, was such a success, it’s now an annual event. 

Events to Commemorate Juneteenth

The competition was sponsored and planned by the Diversity, Equity, and Inclusion Committee at the college. Now officially known as the DEI Annual Barbecue Cookoff, the contest is one of several campus events to commemorate Juneteenth, which officially became a federal holiday last year on June 19 every year. It is now known as Juneteenth National Independence Day and celebrates the end of slavery on that date in 1865. 

The Diversity, Equity, and Inclusion Committee sponsored and planned the cookoff.

Although the Emancipation Proclamation had freed anyone enslaved in most areas of the Confederacy almost 2½ years earlier, the proclamation’s decree was not being upheld in Galveston, Texas, and other areas of the state. On June 19, 1865, Gen. Gordon Granger issued a general order that proclaimed freedom for the enslaved in Texas, and Union soldiers brought the news of freedom to the enslaved Blacks there. 

The cookoff has become a part of the annual celebration.

Cookoff as a Way to Celebrate

In addition to the cookoff, the college’s commemoration again included music, spoken word, and other activities. Of course, the campus cookoff was the main attraction. It embraces a long tradition of including food events as the commemoration of Juneteenth spread over the years even before last year when it officially became a federal holiday. 

The winning entry was a clear favorite among the judges.

Although this time the cookoff was limited to only pork ribs, the judges were more than pleased to judge that category. Each entry was judged for appearance, taste/flavor, tenderness, and texture by a group of four judges. I was again fortunate to judge with members of the college faculty and staff, and we were unanimous in our choice of the winning team. 

The judges took their responsibilities very seriously.

The campus barbecue cookoff is well on its way to becoming a tradition. It’s a great way to celebrate a special day with food and comradery.

Several activities were held in the student center to commemorate Juneteenth.