Sam Jones Knows Eastern Carolina BBQ

The chopped pork sandwich is served with slaw on a potato bun. Photo: Sam Jones BBQ.

Any barbecue fan who visits Raleigh, NC, usually asks about Sam Jones BBQ because the owner/pitmaster is so well known in food circles. Jones descends from a family that has prepared whole-hog BBQ the right way — cooked slow over a wood-fueled pit – since grandfather Pete Jones opened a restaurant in 1947 at age 17.

Chopped—not pulled—is the Jones family way. Photo: Sam Jones BBQ.

The grandson of the founder of the legendary Skylight Inn in Ayden, NC, Sam Jones has not fallen far from the family tree, although he has taken his family’s barbecue skills into two other cities — first to Whiteville in 2015 and next to Raleigh in 2021. Even before venturing into these two locations, Jones was named “one of the top pitmasters in the South” by Southern Living magazine back in 2012.

An old auto body shop was transformed into a BBQ destination. Photo: Sam Jones BBQ.

In Raleigh, Jones converted an old auto body shop into a smokehouse and dining room. His team cooks 180-pound hogs in a wood-fired pit for 16 hours every day. The BBQ is seasoned just right, not overly sauced, and chopped (not pulled) with crunchy bits of skin. In addition to chopped pork BBQ, Jones also serves smoked spare ribs, turkey, and chicken.

A traditional Jones family tray of chopped BBQ also comes with a side (here sweet slaw) and cornbread. Photo: Visit Raleigh Insider.

One family tradition that often meets with mixed reviews from first-time customers is the cornbread, which follows the original recipe that dates to 1830 from Skylight Inn. (Some diners skip it and order the sweet potato muffin instead.) Long-term diners consider it an essential part of the full Jones family experience. The cornbread, unsweetened and dense, is made with little more than cornmeal mix and water. A thin slab with crisp edges and a chewy texture, it is a marked contrast to sweeter Southern cornbread that is fluffy or cakey.

The cornbread is unsweetened and dense.

The sides are as good as the BBQ. Sweet slaw, mac ‘n’ cheese, collard greens, and baked beans are popular choices. The best advice is not to leave without trying the banana pudding. Alone, it makes a trip to Sam Jones BBQ worthwhile.

Don't leave without a serving of banana pudding.

A third-generation pitmaster, Jones knows how to serve eastern N.C.-style BBQ. His perfectly smoked, chopped whole hog barbecue continues a time-honored family tradition. chopped pork with slaw on a potato bun.

Sam Jones is a third-generation pitmaster. Photo: Sam Jones BBQ.

Returning To Mission Farm To Start Another BBQ Year

Brisket by Fred Vegas Smokers always scores high points. Photo: Fred Vegas Smokers via Facebook.

Mission Farm’s King of the Farm

The New Year begins slowly for BBQ contests. Very few are available before April; however, Mission Farm’s King of the Farm jumps to the start of the schedule with an event before spring arrives.

The top team is crowned King of the Farm. Photo: Mission Farm via Facebook.

Kansas City Barbecue Society

Sanctioned by the Kansas City Barbecue Society, this event is the first contest of the year for many cooking teams and judges, and it attracts many competitors from neighboring states that are looking to match their cooking skills with those of the best teams.

Cooking teams set up on the spacious grounds of Mission Farm.

Fred Vegas Smokers

Because I had been a judge at this event last year, I expected several top teams to participate such as Fred Vegas Smokers of Ravenel, SC, which earned top honors as the grand champion. They often place very high in contests and had been the reserve grand champion (runner-up) at the last KCBS contest where I judged in 2024, which was the Eastern Carolina BBQ Throwdown in Rocky Mount, NC.

Fred Vegas Smokers shows off the Reserve Grand Champion trophy won last year in Rocky Mount, NC. Photo: Eastern Carolina BBQ Throwdown.

Brother-in-Law BBQ Team

Fred Vegas Smokers won the contest by outscoring the other 25 teams that were competing for the $6,520 in prize money. One of the top-scoring teams was the Brother-in-Law BBQ team from Fletcher, NC, which was the top-scoring team in the ribs category. They earned a very difficult, perfect score of 180 points and easily outdistanced the other teams in this category.

Ribs prepared by the Brother-in-Law BBQ Team are usually exceptional; sometimes they are even perfect. Photo: Brother-in-Law BBQ Team via Facebook.

Mission Farm In Iron Station

King of the Farm is held in the small, rural community of Iron Station (about 40 miles northwest of Charlotte) on the 90-acre property of Mission Farm, which is a wedding and event venue. The weather for the contest was again perfect. The top cooking teams seem to enjoy competing in this event because it’s a great way to start a new year of competition.

The turn-in table is quiet before the first entries begin to arrive.

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.

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.

Iron Station, NC: First BBQ Contest of the New Year

Ribs prepared by Off The Rack BBQ team look almost perfect. Photo: Off The Rack BBQ/Facebook.

The barbecue contest in Iron Station, NC, is relatively new. It was first held in 2022. This year was my first opportunity to attend as a judge. 

Judges settle into the new barn of Mission Farm before their meeting begins.

Named for its history as an iron mining town with a train station, Iron Station is a small, rural community about 40 miles northwest of Charlotte. One of the local attractions is Mission Farm, a 90-acre property with breathtaking views. A main feature is a 1923 farmhouse that has been turned into a forever home by the Shank family, who have transformed the sprawling acreage into a wedding and event venue. 

Nothing makes a view more breathtaking than a rustic, well-used farm truck.

Known as Mission Farm’s King of the Farm, the contest is popular because it is now an early contest sanctioned by the Kansas City Barbecue Society and not too far for many cooking teams in several states to travel to.

Cooking teams stake out their spaces early at Mission Farm. Swine 'N' Roses BBQ, in the photo, placed high in the pork category.

For this year’s event, 26 teams competed for the $6,520 in prize money. The first-place winner, known as grand champion, was Casual Smokers. In second place as the reserve champion was Off The Rack BBQ, which posted on Facebook that this event is one that it will never miss because it is so well organized. 

In the covered pavilion area of the new barn, members of the Off The Rack BBQ show off their overall trophy plus trophies for each meat category: chicken, ribs, pork, and brisket.

The weather for the contest was perfect. The cooking teams upheld the best traditions of barbecue competition. As the first event of the year for many teams and judges, the King of the Farm contest was a remarkable success.

   

The beginnings of the contest winner in the brisket category. Photo: Off The Rack BBQ/Facebook.

Returning to Greenwood, SC, for BBQ

Ari the Lion is one of the distinctive topiaries in Greenwood.

When barbecue is smoking on Main Street and the musicians at the center stage are playing the blues, Greenwood, SC, must be the scene. The city has played host to the BBQ and Blues Festival of Discovery every July since it began in 2000 (except when canceled by the coronavirus pandemic). 

BBQ and Blues Festival of Discovery 

The festival has a lively street scene throughout the weekend as the region celebrates culture, history, food, arts, crafts, and music. The downtown area vibrates with the sounds of the blues as musicians perform on stages and at other restaurants. To recognize the region’s food traditions, a barbecue cookoff sanctioned by the Kansas City Barbecue Society is also held. In addition, the festival holds a separate contest for hash, a South Carolina specialty. 

Blues music is continually played at several locations during the festival.

Perhaps the total of $19,850 in prize money attracted so many cooking teams to compete—92 teams vied for top honors. The prize money is the largest amount of any tournament that I’ve participated in recently and almost double that of the last event where I judged. Because so many teams were competing, about 100 judges were needed. 

A long line of judges forms as they wait on the start time to sign in.

A part of the prize money was reserved for the people’s choice contest. Rather than certified judges picking the winners, the festival attendees were in charge, and their tastebuds determined the best BBQ. More than 20 teams competed. 

This team was ready to smoke its meats.

Barbecue Cookoff Judging 

The five other judges at the table where I was sitting were the most light-hearted group that I’ve been associated with. Perhaps being at a cookoff again after the pandemic has mostly ended has improved everyone’s spirits and the comradery is appreciated even more. In addition to South Carolina, these judges were from Georgia and Florida. 

Judges mingle in the Arts Center before the judging activities begin.

One of the big surprises at the table where I was judging is that we had to disqualify an entry for pork. At KCBS contests, one reason to disqualify an entry is “incorrect meat.” After we had judged ribs, the second category scored, we received entries for the next category, which is pork. To our amazement, in the box of one entry was … ribs. Although ribs are obviously from a hog, at a sanctioned contest they don’t constitute “pork,” which is defined as “Boston butt, Boston roast, picnic, collar (aka cellar), or whole shoulder.” How disappointing for the team because the ribs looked wonderful. 

Teams set up along Main Street in downtown Greenwood.

Later I learned that five entries had been disqualified – three ribs and two pork. I have observed disqualifications before, but five at one event is very surprising. However, some teams may have been participating in their first competitive event. Being disqualified has to be very upsetting for a team, but each contest is a learning experience. 

The center stage is on Main Street among the cooking teams.

Greenwood, SC, As Contest Venue 

Greenwood continues to be a superior contest venue, and the city’s extensive support of the cookoff makes sure that everything happens on time and perfectly. After judging pork, the judges were treated to small servings of lemon sherbet to cleanse our palates. Such a simple touch is typical of the extra effort that the Greenwood organizers make. 

Greenwood is a fun place to be during its festivals.

The downtown area of Greenwood was adorned with 30 topiary displays. Although they were initially designed as the centerpiece attraction of the Festival of Flowers, an event held a month earlier, they still are still show-quality and are very much admired by the BBQ and Blues Festival attendees. My favorite is Barbie-Q the Pig, but so many others are also very creative.

Barbie-Q the Pig is one of the creative topiaries.

This year’s contest is the first one that I was able to attend since 2019, when I judged in Greenwood for the first time. The Festival of Discovery is such a great event that I hope to attend again.