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Registration for the 2024 Suds & Swine Whole Hog Pro Team Cooking Competition is now open. This is a 25-team professional competition. The 25 teams that sign up will have the $125 entry fee waved. We appreciate the pro-teams are the foundation of our event. We expect this event to fill-up quickly, so please register early.
If you have any questions please call Cory Hughes at 704-900-9504
The Local / Backyard Competition is also now open!!Think you are good a cooking butts? Take on others in the community to see who has the best butt. Sign up below!!
We are are also excited to announce that Smithfield Foods is again sponsoring both the pro and local competitions. Thank you Smithfield!!!
This competition is for those pros competing on the Whole Hog North Carolina Circuit. - $125 Entry fee waived for the 25 teams that sign-up
This contest is an open competition and welcomes all levels of competitors. The entry fee has been waived for all 16 teams.
2nd Annual Suds and Swine BBQ Festival in Laurinburg, NC.
2024 Official Rules and Regulations - Whole Hog Sanctioned Competition
On Site Judging
1st - $800 & prize
2nd - $500 & prize
3rd - $300 & prize
Backyard / Local Competition
1st - $400 & prize
2nd - 200 & prize
3rd - $100 & prize
Local teams must check-in by 5:30. The Cooks Meeting for the Backyard Competition will take place at approximately 6:00 pm on Friday night. The pork butts will be distributed at 7:00. Judging will take place at 9:30 Saturday morning. Cooking teams MUST stay on the grounds and with their grills for the duration of the competition.
Rules for Suds & Swine Backyard BBQ Rules and Regulations 2024
1. CONTESTANT - A contestant is any individual or group (up to 4), that will prepare and cook an entry or entries for the purpose of being judged. Contestant and all team members must be amateur competitors. The contest organizer may not cook in any category in this contest. Contestant will be referred to as “Griller.”
2. INTERPRETATION of RULES - The interpretation of the rules and regulations are those of the contest organizer and his or her decisions are final.
3. REFUND OF ENTRY FEES – There will be no entry fee this year.
4. EQUIPMENT – Each Griller will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker. COOKER can ONLY be one of the following: Charcoal or wood (NO open/pit fires), or Propane. The health and safety of contestants and event goers should be a primary consideration when selecting appropriate cooking fuels.
5. MEAT INSPECTION – Pork Butts will be provided to Grillers by the event organizers. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 165 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the Griller’s site until turned in for judging. The pork butt may be marinated, salted, seasoned prior to being cooked by the Griller.
6. CONTESTANT’S SITE – Each Griller is required to keep all equipment including cooker, canopy, etc. contained within assigned space.
7. CLEANLINESS AND SANITATION – All Grillers are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking and judging process. The use of sanitary gloves is always required while handling food. Failure to use sanitary gloves may result in disqualification. Grillers are responsible for cleanup of their site once the competition has ended. All food safety rules and regulations must be always adhered to. A sanitation/water supply will be provided for all teams use during this event.
8. BOSTON BUTT – weighing a minimum of 8 lbs. or more must be cooked as a single piece of meat.
9. JUDGING – Entries will be submitted in the containers supplied by event organizer at check-in by the Griller. NO GARNISH. Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. Meat may be lightly sauced or un-sauced. A minimum of six (6) separate and identifiable portions per category in containers supplied to Griller at check-in must be submitted for judging.
10. SCORING – Each entry will be scored by six (6) judges in the areas of APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. Scoring ranges from a low of 2 to a high of 9 in increments of 1 point for each category. Any entry that is disqualified as per SECTION 11 will receive a score of zero for all four categories from all judges at the table.
11. DISQUALIFICATION – An entry can be disqualified by the event organizer only. An entry can be disqualified for any of the following reasons:
12. TURN-IN TIMES – per competition item as follows:
13. JUDGING PROCEDURE – The event organizer brings all approved containers to the table. He/She announces the number of containers to be judged, opens each container, and checks for rule violations as stated above. The containers will be passed around to the judges for sampling. The judge will then score each entry for APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. The event organizer makes sure that all scores for the containers are recorded in the proper place. This procedure is repeated for all containers. After each container has been scored the event organizer will return the container(s) to the designated area. The event organizer will then collect the judging slips.
14. WINNERS – Grillers will have the opportunity to win First (1st), Second (2nd), or Third (3rd) Place. The winners in each category will be determined by adding all the scores together for the following divisions – (A) BOSTON BUTT. In the event of a tie, the next lowest rank will be omitted, and the tied Grillers will be awarded the same rank. Prize monies will also be awarded.
15. GRILLERS may not sell any food items. Backyard teams are expected to chop the leftover meat and place into pans provided by the organizers. This meat will then be sold to the community for fundraising purposes.
Whole Hog Barbecue Series Rules
PREPARATION AND COOKING RULES
Pigs should NOT be sauced inside or out. Pigs that have been sauced will be disqualified. Salt and baking soda may be used to draw out blood in the cleanup phase.The ONLY ingredients allowed in the preparation and cooking in a sanctioned event are:
Salt (Only plain table salt or kosher salt may be used; no flavored salts allowed.)
ANY other ingredients will result in disqualification.
Injecting pigs will NOT be allowed. Some examples might include but are not limited to sauce and product drippings. Those injecting pigs will be disqualified.
You can use any portion of the pig that is cut away.
NO external heat source may be used other than the grill. Some examples might include but are not limited to heat guns and torches. Those using external heat sources will be disqualified.
Removing soft spots will be deducted under the appearance category on the score sheet.
Pigs should be inspected upon receipt and any abnormalities should be documented before the pig is put on the grill. Problems should be reported to the event organizer to be reported to the judges.
Each contest may also need to add rules specific to their venue such as set up time, space allotment, parking, consumption of alcohol, event schedule, etc.
REQUIREMENTS FOR LOCAL NC CONTESTSTO BE SANCTIONED BY THE NC PORK COUNCIL
The contest must have on-site judging AND use on-site judges from the NCPC’s approved on-site judges list, which may be obtained from the NCPC office. On-site judges that are not on the approved list must be pre-approved by the NCPC. Must use a minimum of 3 judges.
It is not required that local contests have blind taste judging, sauce, showmanship or people’s choice.
Do not combine culinary and blind taste scores to create an overall score if you are sending a winner to the state championship.
Due to the fact that on-site judges are trained on the basis of whole hog contests, contests sanctioned
by the NCPC must be whole hog contests.
The contest must use the official NCPC score sheets. Additionally, the score sheets MUST be tallied according to the numbers given on the score sheets.
If a local contest would like for its winners to be eligible to compete in the Whole Hog Barbecue Championship Cook-off., at least 10 cooks need to be participating in the contest.
Contest must be announced on Whole Hog Barbecue website at least 60 days before the contest and the reporting form must be filled out within 14 days after the event ends. Contest must be open to anyone.
Local events may offer a “People’s Choice” category, but it cannot be mandatory.
After the event is completed, event organizers MUST provide a reporting of the event, including judges’ names, winners and a full list of participants to determine if the event met qualifications for the winners being eligible for the championship. If the organizer does not provide this information, the qualifying individuals cannot participate in the championship. The full list of participants should be sent in in order of placement (first place through last place). We will update the website as soon as possible with the winners and everyone will be awarded points in the Pitmaster of the Year scoring. The reporting form can be found at the bottom of this page: www.wholehogbarbecue.com/series/.