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.