Rutherford College, NC, Creates Barbecue Cookoff Tradition

Pork ribs prepared by the reserve champion, One-Eyed Pig BBQ Team. Photo: One-Eyed Pig BBQ Team via Facebook.

A small town in the foothills of western North Carolina is developing a positive reputation for hosting an important barbecue cookoff. It is Rutherford College, NC, which carries the name of the college that had been located in the community and was closed in 1933. Its population is fewer than 1,500 residents.

Trophies are ready to be awarded to the winning teams.

BBQ Contest In Rutherford College

Although Rutherford College is small, its annual contest sanctioned by the Kansas City Barbeque Society is huge for judges and cooking teams. Known as the Pigmasters BBQ Challenge, it attracted 33 cooking teams this year that wanted to showcase their talents for cooking chicken, pork ribs, pork butt, and beef brisket. 

 Caption: Smokin’ Skullies BBQ took top honors. Photo: Pigmasters BBQ Challenge via Facebook.

Smokin' Skullies BBQ Wins

The winning team was Smokin’ Skullies BBQ, which took home a check for $2,000 as the grand champion. The runner-up was One-Eyed Pig BBQ Team, which missed first place by just 1.1316 points. A total of $9,580 was available in prize money plus trophies. 

Chicken by One-Eyed Pig BBQ Team usually scores very high. Photo: One-Eyed Pig PPQ Team via Facebook.

Pigmasters BBQ Challenge Attracts Top Teams

Begun in 2020, Pigmasters BBQ Challenge has survived the social isolation challenges of the coronavirus pandemic and continues as a major event in the fall for teams looking to boost their resumes. The cookoff will continue to attract top cooking teams to a small town in the foothills of western North Carolina.

Barbecue Brings Community Together In King, NC

Brisket by Optimus Swine is always a winner. Photo: Optimus Swine via Facebook.

 
Fire in the Foothills in King, NC, was begun last year by the city’s Chamber of Commerce and several local service organizations to celebrate community spirit and have a fun event that everyone could enjoy with barbecue being the main attraction. As cooking teams compete in a contest sanctioned by the Kansas City Barbeque Society, other festival events attract a sizable crowd.

Cooking teams set up around the festival grounds.

In the second year of the cookoff, 42 teams competed: 28 in the Master Series and 14 in the Backyard Series. Top prizes and money are awarded to winners in the Master Series. However, the Backyard Series gives aspiring teams the opportunity to participate in the contest, learn how to prepare for the top series, and also compete for cash prizes. The Master teams competed in all four meat categories—chicken, ribs, pork, and brisket; the Backyard teams were not required to submit brisket entries and prepared just three.

The HalaQyah BBQ team had problems controlling its cooker.

Swig-N-Pig was the overall champion. Its top score was significantly influenced by earning a perfect score and first place in the chicken category. It also placed second in the pork category. Optimus Swine placed first in both ribs and brisket; however, a really low score (24th place out of 28) in pork knocked them out of contention for top honors overall.

The kids zone is a popular area of the festival.

Wolf’s Revenge BBQ was the reserve champion and finished just 0.0232 points—the narrowest of margins—behind Swig-N-Pig in total points. Its 10th-place finish in pork had a dampening effect on the high scores that it received in the three other categories. Incidentally, Wolf’s Revenge was the grand champion at the New Holland (Pa.) Summer Fest, a similar KCBS-sanctioned contest, held the previous weekend.

Pork ribs by Wolf's Revenge BBQ team typically earn a high score from the judges. Photo: Wolf's Revenge via Facebook.

Significantly more cooking teams participated in the second annual Fire in the Foothills. In its first year, just 21 teams competed in the Master Series and 11 in the Backyard. This year Poor Boys BBQ moved up to the Master Series, and the experience gained in 2023 was clearly helpful; they placed seventh overall out of the 28 teams.

More than 100 vendors contribute to the festive atmosphere.

The festival also expanded significantly in its second year with more than 100 vendors. Music, a people’s choice category, kids zone, and other entertainment helped to bring in a larger crowd this year too. The overcast sky which kept temperatures from hitting typical August highs provided the perfect weather for the day.

Entries for the People's Choice contest are brought from the cooking teams.

With $15,000 in cash and prizes this year, Fire in the Foothills has become a major community event. Of course, having barbecue as the main attraction helps to guarantee success.

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.  

Cookoff in Apex, NC, Features Top Barbecue Teams Again

Finishing third overall was Blue & Gray BBQ, which placed first in the ribs category. Photo: Blue & Gray BBQ via Facebook.

Peak City Pig Fest continues to earn accolades for featuring some of the best barbecue cooking teams that compete in contests sanctioned by the Kansas City Barbecue Society. In addition to being a fun event each year for the town of Apex, NC, the Pig Fest has a long history of supporting its community. 

The chicken entry by Swine ‘N’ Roses looks wonderful; however, the team managed just an eleventh-place finish in that meat category. Photo: Swine 'N' Roses via Facebook.

Organized by the Sunrise Rotary Club of Apex, the Pig Fest has contributed more than $500,000 to local charities; the primary one this year is Western Wake Crisis Ministries. 

Smokin Skullies BBQ won first place in the brisket category with a perfect score of 180

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At the start of the judges’ meeting, organizer Graham Wilson announced that 25 teams were competing — a few new ones but most were elite teams that had been competitors before. They were vying for the $10,800 in prize money.

The judges get organized before their meeting begins.

To judge the entries of all the cooking teams, four tables of judges with a table captain were needed. The table where I was assigned included judges with a wide range of experiences, including one who was participating in just his third cookoff.

In addition to the barbecue cookoff, the Pig Fest includes a two-day street scene with live entertainment, food trucks, beer garden, sponsor displays, and vendors.

Before the contest began, the favorite team to win was Mcadoo Heights, which had been the grand champion in the previous two years. However, this year they slipped to 10th place overall, although they did win first place in the pork category.

Mcadoo Heights won first prize in the brisket category. Photo: Mcadoo Heights via Facebook.

The winning team was Optimus Swine from Williamsburg, Va. Although they did not win in any meat category, they placed second in both ribs and chicken. Their lowest finish was fifth place in brisket, and overall they accumulated more points than any other team. 

Optimus Swine went home with the top cash prize, trophies as Grand Champion and winner of the People's Choice contest, and awards for three meat categories.

Apex has always been one of my favorite contest sites. Now that I live just 15 minutes away, it’s even more enjoyable to be a judge at the Pig Fest. I hope to be able to continue to participate in this event. It’s a worthwhile event for the local community.

Cooking teams set up in off-street locations in downtown Apex.

Weather Dampens BBQ Enthusiasm in Rocky Mount, NC

The rib entry from Swine 'N' Roses, the grand champion, which placed third in the rib category. Photo: Swine 'n' Roses/Facebook.

Rocky Mount, NC, is known for many things, although barbecue may not be one of them. However, the Eastern Carolina BBQ Throwdown, which is sanctioned by the Kansas City Barbecue Society, has been pushing barbecue to the forefront for several years. I first judged at this event in 2017, returned again in 2018, but had not been able to attend again until this year. 

Judges assemble for the start of their meeting.

Eastern Carolina BBQ Throwdown

For many years it has been a major event for cooking teams as well as judges. This year, however, the weather — steady, hard rain with high winds — significantly dampened everyone’s enthusiasm and kept the usual large crowd of observers away. 

The rainy weather made the contest less enjoyable for the cooking teams..

What had been a popular street scene was barely attended. The cooking teams, nevertheless, rose to the occasion and provided what the judges were looking for: excellent barbecue. 

Entries are ready to be taken to the judges.

Swine 'n' Roses Wins

This year 27 teams competed for the $18,900 in cash prizes. As usual, the contest consisted of the four KCBS categories (chicken, pork ribs, pork, and beef brisket) which are required entries in order to qualify for the Grand Championship, which was won by Swine 'N' Roses BBQ. 

Swine 'n' Roses was not only the grand champion, but they also won trophies for each of the four meat categories plus a trophy for scoring more than 700 points. Photo: Swine 'n' Roses/Facebook.

Prizes are also awarded in individual categories, and an optional category is the People’s Choice. 

The poor weather limited how many voted in the People's Choice contest. 

Although the poor weather reduced how many spectators attended, the event still upheld the best traditions of barbecue competitions. The teams vied for the prizes, and the best one won.

The chicken entry prepared by Swine 'n' Roses, the grand champion. Photo: Swine 'n' Roses/Facebook.

The pork entry prepared by Swine 'n' Roses, the grand champion. Photo: Swine 'n' Roses/Facebook.

The brisket entry prepared by Swine 'n' Roses, the grand champion. Photo: Swine 'n' Roses/Facebook.

Holy Barbecue On a Plate at Barbecue Church

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A big pot of chopped barbecue is ready to be served.

If you find a place with “barbecue” as its first name, you probably think you are close to Heaven, particularly if you are in a church. Barbecue Church, now Barbecue Presbyterian Church, knows a thing or two about barbecue. Founded in 1757, it has long been central to community life near Sanford, NC, and a place where great barbecue is served at its fall harvest celebration. 

Barbecue Presbyterian Church celebrates a rich tradition.

Barbecue: A Church, A Community, A Township 

When I moved to the N.C. Sandhills, one of my surprising discoveries was finding “barbecue” as a place name. A church on a road in a community in a township all have “barbecue” as a part of their names. What a coincidence, I thought. Not really. 

The church, founded in 1757, gets its name not from pork but from a legacy story. According to the church historian, a new settler to the area before the church was founded saw steam rising from a nearby creek. It reminded him of meat-cooking pits that he had seen in the Caribbean, and he named the creek Barbecue Creek.

 

An annual harvest festival is celebrated each September.

The name Barbecue was adopted for the community when new settlers began arriving during the early 1750s. It still represents the unincorporated community in the Barbecue Township of Harnett County. The township has a population of 17,000. 

The Barbecue community enjoys the annual harvest festival.

Barbecue Presbyterian Church: A Long History 

The early settlers were Highland Scots who brought the Presbyterian faith with them. They also brought their Gaelic worship traditions that had been outlawed by Parliament a few years earlier. Without a church or a preacher, they pooled 100 pounds and called James Campbell, a preacher from Philadelphia who had visited the area. He became the first Presbyterian minister in North Carolina and served Barbecue and two other churches (Long Street and Bluff) that were the “mother churches” to establish new churches in the N.C. Sandhills and gave up many members of their congregations for them to begin. He was the only minister to preach to the Scots in their Gaelic tongue until 1773.

A N.C. highway sign marks the history of the church and its founding in 1757.

The church was founded by Scottish Presbyterians who sailed to North Carolina after leaving Jura, Isle of Skye, in northern Scotland and the Presbytery of Inverary in 1739. Services initially were held in the back room of John Dobbins’s Ordinary (a tavern). In 1765 the first sanctuary, a one-room log building, was constructed. Ten years later a larger, wooden frame structure was completed. The third structure that still stands was built in 1895. 

Early settlers arrived from the Isle of Skye in northern Scotland.

The congregation has carried on its traditions for many years and celebrated its 250th anniversary just a few years ago. The annual harvest festival is a popular event for the congregation and local community. 

Many church members participate in chopping the barbecue. Photo: Barbecue Church via Facebook.

Traditional Barbecue at Barbecue Church 

The barbecue served during the harvest festival upholds the traditions of the church and the status of its name. However, rivaling the barbecue is chicken ‘n’ dumplings. What a combination. With them, cole slaw and mashed sweet potatoes with a roll are served on a plate. 

Sometimes chicken 'n' dumplings are just as good as barbecue.

The early Scots would be proud that the congregation has survived and continues to flourish. Enjoying barbecue with them is a great way to celebrate their heritage.

The annual event starts the day before with cooking pork shoulders. Photo: Barbecue Church via Facebook.

Newcomer to Barbecue Scene in Southern Pines, NC

My pulled pork platter with sides, sauce, and a corn muffin.

The birth of a new barbecue restaurant always creates excitement. When plans for Embers BBQ in downtown Southern Pines, NC, were announced, the local community couldn’t wait to know the official opening date. 

Opening of Embers BBQ 

After conducting a test run of its smoker in April 2022, Embers indicated that it would open in late May. Anticipation continued to build in the community. Then the opening day was delayed two weeks, and shelves with Embers merchandise for sale had to wait for buyers. 

Merchandise was ready for sale even before the restaurant opened.

When a new BBQ restaurant opens, you can’t delay going to sample its fare if you are a true barbecue fan. About a week after Embers had opened, the website was still proclaiming “Grand Opening Soon,” while I was at the counter and checking over the menu. 

Embers BBQ proclaims that it is open for business.

Menu Choices 

Platters include pulled pork, pulled pork nachos, ribs, pulled chicken, pulled chicken nachos, and brisket. Sandwiches of pulled pork, pulled chicken, and brisket are also on the menu along with several other options. The surprise of the pulled pork platter that I ordered was finding a couple of fried okra nestled next to the barbecue. The platter also came with slaw, one side (my choice was sweet potato fries), and a corn muffin.  I also added another side (mac and cheese).

The kitchen prep area continually is busy.

Although the pulled pork was excellent, I’m timing my next visit to be on Wednesday or Saturday when a rack of ribs is on the menu. (The availability of burnt ends is also limited; it’s ready only on Thursdays). Don’t wait until closing hours to go; they often run out of barbecue several hours before closing. Occasionally, they post on Facebook that only burgers and pulled chicken are available after a busy day. (Why order a hamburger at a barbecue restaurant?) 

Almost everything on the menu is also sold by the pound from barbecue to sides such as slaw, baked beans, and okra. The menu includes just about everything you would want (but it’s not as extensive as the restaurant’s online privacy policy — it’s amazing how much it covers. 

Many menu items are also sold by the pound.

Great Start So Far 

With a motto of “You Don’t Need a Silver Spoon to Eat Good Food,” Embers is where you might not even need anything more than an appetite and a very cold beverage. With the smoker in the basement, expect warm temperatures on the main level where customers order and most eat. On a nice day, plan to eat outside at one of the front-porch tables. 

Embers is decorated simply with effectively.

New barbecue restaurants are needed to replace the old, historic ones that are struggling and eventually close. While the traditional ones serve excellent barbecue at reasonable prices, their numbers seem to be gradually declining. New ones gauge the market better to determine what should be on the menu and what the prices should be. 

Signs in Embers create a nostalgic look.

Embers took over the location in downtown Southern Pines that had been occupied for decades by Broad Street Bakery. Although I will miss the bakery, nothing better than a barbecue restaurant could have taken its place. An unusual combo of a former golf pro and a restaurant chef, partners in the new venture, have launched a superior barbecue spot that may become the area’s favorite. Let’s hope the new restaurant continues to deliver superior results.