Barbecue Competition Returns to Pinehurst, NC, Area

Ribs prepared by Wolf's Revenge are ready for the judges to evaluate. Photo: Wolf's Revenge via Facebook.

Smokin' in the Pines

Smokin’ in the Pines returned to the barbecue scene after taking a year off last year. First held in 2023, the event raises funds for First Tee—Sandhills, a youth development organization that supports kids and teens through the game of golf. The contest also features some of the top cooking teams on the East Coast because it offered $5,000 in prize money.

Wolf's Revenge celebrate their first-place prizes. Photo: Wolf's Revenge via Facebook.

Wolf's Revenge Is Grand Champion

The top team was Wolf’s Revenge, which was crowned as the grand champion. It outpaced the runner-up (known as the reserve champions), Smokin Skullies, by the thinnest of margins—0.0004 points. Wolf’s Revenge placed very high in all four meat categories: chicken, ribs, pork, and brisket.

The Wolf's Revenge team assembles its chicken entry. Photo: Wolf's Revenge via Facebook.

 

Contest Held On Airport Tarmac 

George DeMartz, the contest organizer, told the judges that more than 70 cooking teams had expressed interest in competing in the contest, which is sanctioned by the Kansas City Barbecue Society. However, he could only accept 22 because the space at the Moore County Airport, where the event is held, could not accommodate more. About the venue, Wolf’s Revenge commented on Facebook: “Cooking BBQ and serving samples on an airport tarmac with helicopters and private jets whirling around was nothing short of impressive.”

Unperturbed by the airport traffic, BBQ teams set up on the tarmac.

The contest was not held last year because the local area was engaged with the extensive preparations for the U.S. Open, the annual tournament conducted by the U.S. Golf Association, which was held at Pinehurst Country Club just six miles away.

A team member of Wolf's Revenge prepares the pork entry for judging. Photo: Wolf's Revenge via Facebook.

Activities For Local Community

Smokin’ in the Pines was also a festival for the local community. Afternoon activities included live music, kids activities, local vendors, and other entertainment. Of course, the most popular activities were touring the area where the competition teams were cooking and sampling BBQ that the teams had prepared for the People’s Choice contest. It’s a great event, and I hope to return again as a judge.

Brisket smoked by Wolf's Revenge is ready for slicing. Photo: Wolf's Revenge via Facebook.

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.

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.

Another Cookoff in Asheboro, NC

In 2014, leaders and planners of Asheboro, NC, which has 25,000 residents, organized the inaugural Pigs and Pedals BBQ Cookoff, and the first event surpassed their highest expectations. Now in its sixth year, the contest has annually set records as it brings visitors to the city’s historic downtown district.

Mayor David Smith of Asheboro welcomes judges to the city.

I was fortunate to have been selected in its inaugural year of being sanctioned by the Kansas City Barbeque Society, and I have judged in Asheboro at this contest on more occasions than any other cookoff. The only time that I couldn’t attend is 2015. Each year the event seems to grow with more activities and larger crowds.

Judges are sworn in before judging activities begin.

Located in the heart of North Carolina, Asheboro is an easy drive for many judges and teams. For me, it’s a short drive from home. The cookoff is one of my favorites not because it’s so close but because the organizers treat the judges so generously with door prizes and gift bags. Literally every judge takes home a prize. In fact, half of the judges’ meeting is taken up by giving out gifts during the door-prize drawing.

I won the cooler bag that every judge wants.

Contagious Q, the defending champion, set up early and was only a few steps away from the turn-in table. This year four other teams scored higher overall than it did, but it did win third place in the ribs category. The new defending champion now is Smoke Central BBQ, who also won the pork category.

Contagious Q set up early and hoped to repeat as grand champion.

The two-day signature event of the local chamber of commerce, area visitors bureau, and the city continues to impress. This year 40 teams vied for a share of the $12,000 in prize money. Most of the teams set up around Bicentennial Park, but several were located farther away and had about a five-minute walk to the turn-in area.

Cooking teams set up around Bicentennial Park in the historic downtown district.

During the weekend, other barbecue competitions include a people’s choice contest and a kids’ que (a contest for ages 6 to 15). In addition to an antique car show on the downtown streets, a food and beer garden with entertainment is very popular. Several food, craft, and merchandise vendors also offer something of interest for almost everyone.

The car show, limited to 200 vehicles, continues to grow in popularity.

Pigs and Pedals will continue to be a popular event each August for the public, judges, and cooking teams. Being located in the heart of North Carolina helps to make it well-attended, but more important is how well the competition is organized. It’s a superior cookoff.

Children ages 6 to 15 compete in the kids' que contest.

Barbecue with Blues in a Small South Carolina City

In Upstate South Carolina, Greenwood holds several events each year to attract locals and visitors to its Uptown area. The premier event is the three-day S.C. Festival of Discovery that combines barbecue (and other food), blues music, arts and crafts, history, and a dynamic street scene.

Judges await the start of their meeting in the Arts Center.

Now in its 19th year, the festival continues to impress and attract top barbecue cooking teams for a major regional cookoff. Because 93 had registered (although only 83 competed), 16 tables of judging officials — each table with six judges and a table captain — were organized. Even though a lot of judges are needed, registration usually ends on the day in January that it opens. Lindsay Burns, the organizer, recommended to the judges at their meeting that they apply immediately for the contest next year when registration begins because the contest is so popular.

Cooking teams set up along Main Street in Uptown Greenwood.

In addition to the standard meat categories — chicken, ribs, pork, and beef brisket — of a barbecue cookoff sanctioned by the Kansas City Barbecue Society, the festival holds contests for hash, “anything goes,” and dessert. For this contest, hash is made with potatoes, onions, spices and other seasonings with beef or pork, or both. Entries in the “anything goes” category include at least two products (sausage, ham, beef franks) of Carolina Pride, the primary festival sponsor.

All judging activities were held in the Arts Center.

So many teams were inspired to compete because the sizable prize fund is usually large for a BBQ contest. The festival awarded more than $23,000 in prizes — $1,200 in the hash, anything goes, and dessert contests each — with the remainder presented to the successful barbecue teams. The top prize of $3,000 with a trophy for being grand champion was awarded to Smokin’ Gringo’s BBQ, which aced out Palmetto Pitmasters, the reserve champion, by less than one point.

The center stage featured entertainment on each day of the festival.

The festival also includes a people’s choice contest with the winning team being the one that receives the most votes. In addition, young people from ages six to 15 show off their grilling skills in a Kids Que contest that requires them to use ground beef and bacon in dishes that they prepare.

The Blues Doctors entertain on Friday night, one of their three gigs at the festival.

A popular component of the festival is the blues cruise, with regional performers as well as others from as far away as Indiana, Mississippi, and Washington, D.C. It included 21 ensembles (solos to quartets) performing on the main stage as well as at 12 locations, such as the Arts Center, where judging activities were held on Saturday.

I found Adam Gussow playing as part of The Blue Doctors — I had used his materials in a class that I taught.

One month before the cookoff, Greenwood hosts another major event known as the S.C. Festival of Flowers. The entire city that has slightly more than 22,000 residents dresses up for the occasion, several homes and gardens are open for tours, and more than 40 topiaries decorate the Uptown area. Fortunately for barbecue and blues fans, the topiaries are still on display during the second weekend in July, when the Festival of Discovery is held.

A topiary of a Jeep anchors one corner of an intersection.

I’ve made a note to apply as a judge as soon as registration begins next January. The Festival of Discovery is a delightful event to attend, and I hope to return.

Look closely to see the alligator topiary in the foreground on Main Street.

Judging in Kannapolis Again

Jiggy with the Piggy in Kannapolis, NC, is a preeminent cookoff each May for both barbecue cooks and judges because the organizers are such professionals, which shouldn’t be a surprise: they are employees of the city. Every detail of the contest is planned and executed superbly, and every year the event builds on the knowledge learned and experience gained from past contests.

City employees help judges as they arrive.

In previous years, 75 or more cooking teams had completed, but only 60 teams were selected to compete this year. The reduction in teams provided more area for vendors and extra space to move teams in case of inclement weather. However, that number of cooking teams still required a lot of judges – all seated at ten tables – and several were from out-of-state. At least one was a first-time judge and some had participated in more than 50 contests. I was glad to return because I had enjoyed last year’s contest. 

Judges meet in the city hall of Kannapolis.

For this year’s contest that was again sanctioned by the Kansas City Barbeque Society, teams from six states competed for cash prizes valued at $16,225, an increase in the amount won last year. Receiving a check for $1,500 for placing first as the grand champion was the Muttley Crew BBQ team from Apex, NC.

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

The North Carolina Research Campus, where the festival is held, is home to research activities that advance health, nutrition, and agriculture. The impressive buildings of the campus enclose a park-like greenspace where the barbecue teams set up and the other festival activities are held.

Old Colony Smokehouse from Edenton, NC, placed first in the pork category and won second place in the people's choice contest.

In addition to cookoff activities, the three-day festival this year featured more than 100 arts and craft vendors. The entertainment schedule included concerts, fireworks, movies, a 5K run/walk, and children’s events such as the Zucchini 600, a contest for children to build a racecar out of zucchini and compete for prizes.

Jiggy with the Piggy includes many children's activities.

A popular event that entertains the Kannapolis community, Jiggy with the Piggy will also continue to be popular with cooking teams and judges because it is so well organized and executed.

City employees offer banana pudding to judges after all entries have been judged.

The grand champion's check was awarded to the Muttley Crew BBQ team. Photo by City of Kannapolis.

Starting Another Year of Whole Hog Barbecue Contests in Goldsboro

Pig in the Park is one of the early events in the Whole Hog Barbecue Series sponsored by the N.C. Pork Council. The series leads to the selection of the Pitmaster of the Year as well as concludes at the state cookoff for contest winners to determine the Whole Hog Barbecue Champion at the end of each year.

Judging started at 8 o'clock. Photo by Goldsboro Daily News.

One of Goldsboro’s largest festivals, Pig in the Park is the biggest fundraiser for the Boys and Girls Clubs of Wayne County. The clubs serve more than 660 children with programs to achieve academic and leadership goals. In addition to the barbecue contest, the event includes a special “Kiss the Pig” contest (which itself raised more than $6,000), a kids’ zone, live entertainment, and vendors. Barbecue cooked by the competing pitmasters is also sold to the public, and, for the first time in the ten years of the event, all the barbecue was sold this year. The 4,000 festival-goers who attended could probably have eaten more.

Musical groups add to the festivities at Pig in the Park.

I enjoyed being a judge at the cookoff because it was held at picturesque Old Waynesborough Park where the former town of Waynesborough was located. It served as the initial county seat from 1787 until 1847, when the seat of government was moved to nearby Goldsboro that was growing as railroads expanded into the area. At the park are nine historic buildings such as a school, lawyer’s office, and Quaker Meeting House that were brought from other locations in Wayne County to replicate a village setting during the era that Waynesborough was thriving.

Old Waynesborough Park preserves the area where the former town of Waynesborough was located.

The park includes more than 150 acres along the Neuse and Little rivers and is a popular spot for canoeing, fishing, hiking, birding, and special events such as weddings. More than 150 species of birds have been identified at the park, which is a site on the North Carolina Birding Trail.

Pigs for the contest were provided by Goldsboro Milling Compay.

Trophies are ready for the award ceremony.

The pigs for the contest were provided by Goldsboro Milling Company, a festival sponsor that was founded in 1916 as a feed milling business and expanded over the decades into turkey, swine, and blueberry operations. The top three pitmasters, who qualify to advance and compete in the state championship in Raleigh this fall, were Richie Fulghum, first place; D.J. Stox, second; and Lewis McDonald, third. In addition to trophies, first place received $500; second place, $300; and third place, $200. A People’s Choice award, a new feature this year, and a cash prize of $150 were won by Big Belly’s Cooking Team, led by Robert Radford.

In April each year the park is known for the excellent barbecue prepared by some of the state’s top pitmasters. Pig in the Park is even more important for how it supports the children of Wayne County.

The gift to each judge was a contest cleaver.