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.

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.

A Third Contest in Lakeland, Florida

Going to Lakeland, Florida, for a third consecutive year to judge at a barbecue cookoff must mean that I think the location, contest, and competition are top-notch. They are. The Lakeland Pigfest is a superior event that attracts a huge number of cooking teams and an overflowing crowd at a scenic site.

The crowds show up in droves on both Friday and Saturday.

For the first time in its 21 years, the Pigfest was held away from its usual location, Joker Merchant Stadium, the winter home of the Detroit Tigers because it was being renovated. This year the event was held on the Sun ‘N’ Fun campus at Lakeland Linder Regional Airport. Although the scenic atmosphere of the stadium was missed, the temporary home has more space for cooking teams and vendors, and the huge crowd could move easily and enjoy the largest event in Florida sanctioned by the Kansas City Barbeque Society.

Musical groups play continuously on the main stage.

I again was assigned as a judge in the “pro” division, which means judging teams that are a cut above. The ribs were so superior that one judge commented, “These are as good as it gets. Each one is perfect.” The briskets that we judged were also excellent. With prize money of $20,000, the Pigfest always attracts outstanding teams.

Judges assemble in the hanger in advance of the first meat turn-in.

In the “pro” division, 60 teams competed. Another 57 participated in the less competitive division known as “backyard,” although this division does include many excellent teams. For such a huge field of teams, Pigfest organizers assembled 22 tables of certified judges (7 at each table). All judging was conducted in an enormous hangar, which seemed cavernous when we entered but soon seemed just right once the 150 judges and volunteers inside were engaged with their duties.

The turn-in table is ready to receive the first meat category, chicken.

Immediately before the “adult” contest, the Pigfest conducts a “Kids Q,” a competition to nurture an interest in preparing barbecue for kids in two age groups: 11 to 15, and 10 and under. The children are provided grills by the Pigfest and then are responsible for the preparation, cooking, and presentation of their entries, although a parent or guardian is present during their cooking process. Watching the young cooks parade in with their entries is one of the highlights of being a judge at the festival, and I enjoyed serving also as a judge for this contest.

Cooking teams are well prepared and stocked with wood.

Being at the Pigfest in 2017 was a rewarding experience and as much fun as the festivals in 2015 and 2016. Because the Pigfest has now generated more than $2 million in charitable donations for local charities, it’s a significant part of the spirit in the Lakeland community.

Cookers at the Pigfest literally come in all shapes and sizes.

Returning to Lakeland, Florida

The Lakeland Pigfest has been held for 20 years.

When the opportunity to return to Lakeland, Florida, for a barbecue contest became available, I jumped at the chance. Being in Florida in January to enjoy warm temperatures and combining the travel with judging barbecue is a great combination.

Pig In or Pig Out competed in the pro division of Pigfest.

Although Lakeland is a nine-hour drive from my home, the destination makes the journey more than worthwhile. I decided to stay a week more than last year in Florida after I was notified by contest organizers that I would be a judge. The extra time gave me and my family time to explore the panhandle of the state, visit Gulf Coast beaches, and spend several days at Walt Disney World – and miss a snow and ice storm in my home area.

Judges mingle before the competition begins.

Another change this year is that I was able to judge in the “pro” division, which is for the highly competitive teams (last year I judged in the “backyard” division of the Lakeland Pigfest). Participating as a judge in the “pro” division was phenomenal. The meats were exceptional, particularly the briskets.

Fired & Wired was one of the teams competing in the backyard division.

The Pigfest is one of only four events in January sanctioned by the Kansas City Barbecue Society. Two are in foreign countries (Italy and Australia). If a cooking team wants to compete in January in the United States, it has to choose the Pigfest or a BBQ throwdown in Denver. Quite a few choose the Pigfest, which has been the host to more than 200 teams from 17 states since it began in 1997.

The Smoke Shack team had the tallest signs but placed low (57 out of 58 teams) in the pro division.

The pro event attracted 58 cooking teams from all over the country, and the backyard competition attracted an equally large number of teams -- requiring the organizers to field a huge number of certified judges: six judges and a table captain are needed for each increment of six cooking teams. 

The perfect way -- homemade ice cream -- to end a day of judging barbecue.

The 2016 Pigfest was the 20th annual occurrence. All the past experiences have given the organizers an excellent foundation for planning and conducting the next event. It remains one of the top events that I’ve been able to attend as a judge. The nine-hour drive is a small concession to make to start a new year in Florida with a premier contest.

Judging in a Kids Contest

When I had the opportunity to judge in a barbecue contest involving only children, I wasn’t too sure what to expect. However, when I saw the competition for kids under the age of 16 at the Pigfest last year in Lakeland, Florida, I was impressed with the enthusiasm that children bring to an event and the joy that they express when they receive prizes and trophies.

A grandfather offers advice to an aspiring barbecue cook.

The annual Pigfest has included a “Kids Q” contest as part of its activities since 2004. It begins early in the morning, and all judging is completed well before judges have to be ready for the adult competition. After watching the Kids Q in 2015, I wanted to be a judge for this event when I returned to Lakeland for another contest.

Kids prepare meats for their grills.

At Lakeland, the children cook on their own grills in a designated area. Although I enjoyed seeing them labor over their grills under the watchful eye of a grandparent or other mentor, the highlight is the awards ceremony at the main stage. Trophies and prizes are awarded to the winners, plus every child get to keep the grill used in the contest. Another special moment is when youthful contestants parade by the “seasoned” judges, who rise and applaud as they turn in their final entries.

A watchful parent guides a young barbecue competitor.

The contest is divided into two age groups: 11 to 15, and 10 and under. During the cooking process, a parent or guardian has to be present with each child. Although contestants can be helped with fires or slicing, each child had to do all the preparation, cooking, and presentation.

Kids Q competitors parade by the judges, who stand and applaud as chicken is brought for evaluation.

Judges use the KCBS evaluation forms of a regularly sanctioned event to rate the entries for appearance, taste, and tenderness. Although the contest complies with KCBS rules, the children compete in only two categories – steak and chicken (rather than the four – chicken, ribs, pork, and brisket – of a regularly sanctioned event). A local grocery store chain provides the meat to the children, so except for the registration fee, their expenses are limited.

Kids line up to turn in their chicken entries.

Lakeland officials are making sure that cooking barbecue in their area doesn’t become a lost art. By holding Kids Q, they are grooming a new generation of barbecue fans and helping older family members pass on a hobby to younger members. It’s a great event that should be adopted by more contest organizers.

A Kids Q judge thinks about a score to record.

Heading to Florida for Barbecue

Trophies await the successful cooking teams.

Where in a new year should the first barbecue contest be? Why not Florida? When I was considering the early contests of the year, the idea of being in Florida seemed like a winner. Regardless of the temperatures elsewhere, the climate in January in Florida usually is better. Although great-tasting barbecue is the best reason to be a judge in a contest, I confess that temperatures in January are a major consideration.

The best vehicle belongs to Swinos Competition BBQ Team, which also shows off its trophies.

For Christmas, I wrapped my wife a map of Florida. “What does this mean?” she asked as she opened it. “Barbecue, of course,” was my answer. The location was Lakeland, home of a barbecue competition since 1997. The Lakeland Pigfest is unusual in many respects – long-standing tradition of the event, the high number of cooking teams that compete (which also requires a lot of judges), and the organizers’ ability to raise money for charity.

Tigertown in Lakeland is the home of the Pigfest.

What began as a small festival has grown into a major regional event attended by more than 30,000. The crowd keeps growing each year in part because the pigfest has no admission charge (only a parking fee) and cooking teams are encouraged to sell their barbecue at the event. However, cash sales are not permitted. Instead Pig Bucks are the tender for the day. When the festival ends, the organizers keep 20 percent for charities and return the other 80 percent to the cooking teams.

Pig Bucks are the currency to buy anything at the festival,

So many cooking teams apply, the festival now has two divisions: “pro” for very competitive teams and early registrants, and “backyard” for all others. Because the number of teams in the pro division is limited, the backyard contest includes many excellent teams as well as local teams who are improving their competitive skills. Because both divisions follow the rules of the Kansas City Barbecue Society, each one is a sanctioned event.

More than 30,000 attend the Lakeland Pigfest.

At the 19th annual pigfest that I attended, more than 170 cooking teams turned in their best barbecue in the four KCBS-sanctioned categories: chicken, pork ribs, pork, and beef brisket. I was one of the judges for the backyard contest. At the table where I was assigned, other judges have been organizers of events in other states, long-term master judges who have been at more than 100 events, and novices who were judging for the first time.

Judges relax in Hanger #2 of Tigertown before cooking teams turn in their first entries.

Being at the Lakeland Pigfest showed me how a community can successfully use a barbecue contest to benefit its area. The festival has given more than $1 million to local charities, and its “pro” winner is the Florida state champion. In addition to the contests for adult cooking teams, a special competition for only children has been held since 2004 to nurture their interests in preparing barbecue.

The kids competition, a popular part of the Pigfest, guarantees young winners.

Being in Lakeland was a great way to enjoy barbecue festivities, participate as a judge, and appreciate the warm temperatures of Florida in January. It’s a plan that needs to be repeated.

The Swine Dynasty cooking team displays trophies won at past events.