Team Rules

 

WHO CAN HAVE A TEAM?
BIG PIG is open to all skill levels!  Participating teams will need one person designated as their Head Chef that will interact with production staff and judges. Teams can have as many assistants on their team as they need or want.  All team members must be over 21 years of age.  Limited to 30 teams.

REGISTRATION AND ENTRY FEE
Early bird registration before January 31, 2024 is $600 for each 20′ x 20′ booth.  The 2024 competition is maxed at 30 teams and teams will be allowed to participate on a first-come, first-served basis … so sign up early!  Registration deadline is April 19, 2024.  To register, teams must complete the registration form with payment.

INCLEMENT WEATHER POLICY
The event will be held rain or shine.  If there is lightening or severe weather, the event will be evacuated.  No refunds.

BOOTH SPACES
Each team will be assigned a 20 x 20’ booth space.  Teams will be allowed to pick their booth location in order of registration date, so the earlier you register your team the better chance you have of picking your preferred spot.  Team equipment and other supplies must be contained within your assigned booth.  

WHAT TO BRING
Basically each team will receive space and you bring everything else …  food, grills, tents, trailer, chairs, coolers, tables, game, etc, as long as it fits in your booth.  Alcohol is allowed for those of drinking age but do not bring glass bottles.

WHAT NOT TO BRING
DO NOT BRING pets, glass bottles, overly amplified music, illegal substances, bad attitudes, or anything that could be annoying to other teams.  If the organizers determine that you’re being abundantly obnoxious or a bad sport, you’ll be asked to leave without a refund.
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MEAT INSPECTION
Teams will be required to provide at least 2 Boston butts that are more than 5 lbs each.   All meats must be USDA or state DA inspected. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. 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 145 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 Team’s site until turned in for judging. After inspection the meat may be marinated, salted, seasoned or cooked.

SANITATION
Teams 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 required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.

THE COMPETITION

  • Teams should bring one pork butt that is at least 5 lbs each for the judges’ panel competition.  Teams will be provided with 2 butts for the People’s Choice Competition and can bring more if desired.
  • Teams can bring any type of grill or cooking device other than gas.
  • Teams may not pre-cook any meat before the competition actually starts (marinating or dry rub application is allowed before cooking).
  • Cooking may start at but not before 7 pm on the day of the event. All meats must be cooked on site.

JUDGE’S PANEL BUTT CONTEST

  • This is a blind judging panel.
  • Each team will submit one plate promptly for each category at 12 pm for judging.
  • Entries will be submitted in the containers supplied to each Team at check in.  No garnish please.
  • Each entry will be judged on APPEARANCE, TASTE / FLAVOR, TENDERNESS and TEXTURE.  Meat must be submitted to the judges unsauced.  
  • Scoring ranges from a low of 1 to a high of 10. 
  • Judges will select a first, second and third place winner.
  • Winners will be announced at the Awards Ceremony at 3:30 pm on the evening of the event.

ANYTHING BUT BUTT CONTEST

  • Teams have the option in competing in this blind judging panel contest to show off their creative grilling skills for the judges.
  • Any meat may be used for this event.
  • Each team will submit five plates promptly for each category at 12:30 pm for judging.
  • Participants can grill whatever they want and entries will be judged on flavor profile.
  • Judges will select one winner for this contest.

PEOPLE’S CHOICE CONTEST

  • The public attending the event will be voting in the People’s Choice Contest.  
  • Teams will be provided with 2 butts for this competition which takes place from 11:30 am – 2:30 pm.
  • Teams will provide a small sample of their BBQ for attendees.  Teams should anticipate around 500 guests.
  • Meat should be served unsauced (participants can add sauce if they want).
  • Voters will vote online with ballots due by 2:30 pm.  
  • The winner with the highest score will be announced at the Awards Ceremony.

DISQUALIFICATION
An entry can be disqualified by the event organizer for any of the following reasons:

  • There is anything foreign other than meat/sauce in container submitted for judging
  • The entry is turned in after the officially designated time
  • Gloves are not used while handling food products
  • Cooking meat that wasn’t inspected

AWARDS
Isn’t the glory of winning enough?  If not, we’ll have a little cash for the winners, and the coveted GOLDEN PIG trophies for the following:

JUDGES PANEL BUTT COMPETITION:
First Place: $1,000
Second Place: $750
Third Place: $500
JUDGES PANEL ANYTHING BUT BUTT: $750
PEOPLE’S CHOICE AWARD: $750

TEAM REGISTRATION