2nd Annual

Suds and Swine

BBQ Festival

April 12th & 13th 2024

Cooking Teams Information - Whole Hog Cooking Competition

Please read the following Rules and Regulations for the Whole Hog Cooking Competition and Core Cooking Rules.

By submitting an entry form you agree to them.


Note: Cooking Team Entry Fee is Waived


Backyard / Local Category


Who has the best Butts?  12 Local teams will compete.  Sign up now!!
Prize Money for local competition: 1st - $400, 2nd: $200, 3rd: $100

The Following Rules are for the Backyard/Local Competition.


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 refund of entry fees unless approved by the organizing committee.


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 aminimum 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:
a. There is anything foreign other than meat/sauce in container submitted for judging.
b. The entry is turned in after the officially designated time.
c. Gloves are not used while handling food products.
d. Not cooking the meat that was provided.
e. There is not a minimum of six (6) separate and identifiable containers for each categoryentered.
f. There is evidence of blood such that the meat is uncooked.


12. TURN-IN TIMES – per competition item as follows:
a. Boston Butt – 9:30 AM EST


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 violationsas 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.





The Following Rules are for the NC Whole Hog Competition



2023 Official Rules and Regulations
NC Whole Hog Cooking Competition
Suds & Swine in Laurinburg
April 14-15, 2023


PRIZE MONEY -  Professional Category 1st $750.00 & Prize 2nd $500.00 & Prize 3rd $250.00



1. All cooking spaces will be numbered and pre-assigned by the Contest Director. No changes will be allowed. Space is very limited, sign up early.

2. A Contest official will direct you to your site. Each team is required to be checked in no later than 5:30 p.m. on Friday, April 14th, 2023.

3. Teams will be permitted to begin setting up their equipment any time after 12:00 noon, April 14, 2023. Neither the Suds & Swine BBQ Festival Committee nor the City of Laurinburg shall be responsible for any cookers or equipment brought to the grounds before this time.

4. Each cooking space will be limited to a 20’ x 24’ area. For each 20’ x 24’ area one pig must be cooked.

5. Chief Cook’s meeting will begin at 5:30 p.m., Friday evening April 14th, and will be led by our Head Judge, location will be announced upon registration. Attendance is mandatory.

6. Each cooking team shall have one person designated as Chief Cook. The Chief Cook shall be the only person permitted to present the pig during the judging process.

7. The Contest will provide a 125-135 lb. Pig. Pigs will be distributed on Friday, April 14th, 2023 between 7:00 pm and 8:00 pm and the contest will officially begin at that time.

8. All pigs must be cooked in an above ground cooker. Should a gas cooker be used, it must meet the safety standards such as proper regulator, tanks must be secured to prevent accidentally being overturned and any other requirements the Festival Director deems for safety precautions. Cook Teams must display a Fire Extinguisher.


9. The USE OF GASOLINE FOR ANY REASON IS STRICTLY PROHIBITED.


10. Cooking teams are requested to keep their cooking area free of trash. Please use the trash containers provided at various locations. Each team is responsible for site cleanup at the end of the contest. Please pay special attention to the containment of grease, as you will be cooking on a paved surface!!


11. All cooking teams are requested to be discrete with any alcoholic beverages consumed on the contest premises. Law Enforcement Officers will be present.


12. All cooking teams are requested to respect the rights of others in attendance for the contest and event, with special emphasis from each team member relating to loud music, loud or profane language or infringement on adjoining sites with any equipment, cookers, cars, campers, vans, pickups, etc. Curfew for quiet time will be midnight. Security will be provided throughout the evening.


13. Food, beverages, and entertainment will be available on Friday night and Saturday.


14. Gloves are not mandatory, but a basin of water and soap is mandatory for cleanliness purposes.


15. A Contest official will be assigned to accompany the judges while the pigs are being
judged. The staff person will collect score sheets. The score sheets will contain no
information that will in any manner identify the cooks or sponsors. The Festival
staff or secured CPA, not the judges, will total and grand total the score sheets.


16. Pigs should not be sauced inside or out. Those pigs that have been sauced will
be disqualified. (Please refer to the Core Rules).


17. 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.


18. 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.


19. Following the judging for On Site Judging, all pigs, except for the ribs, must be chopped. A pre-determined amount (will be announced no later than February 15) will be sauced and turned into the Anonymous People’s Choice Tent and the remaining pork will be turned in not sauced, and ready for packaging to the Event Tent.


20. In the event of a tie, Contest Staff will refer back to the judging sheets and the winner
will be awarded by the highest points in category, meat taste, if still a tie, then skin crispiness,
then moisture.


21. Contest officials maintain the decision to distribute or mail the score sheets, following the announcement of winners. Score Sheets will be given or mailed to the Chief Cooks.


22. Contest winners will be announced at approximately noon on Saturday, April 15th, 2023. (or as soon as judging is completed and results are calculated).


24. All checks for product quality and showmanship will be given to the Chief Cook the day
of the Contest. Prizes will be presented to the Chief Cook on Saturday, April 15th, 2023.


25. Each team will receive six complimentary BBQ sandwich tickets.


26. All cookers and equipment must be removed no later than 5:00 p.m., April 15th, 2023. unless special permission is granted. The Town of Laurinburg shall not be responsible for any cookers or equipment left on the premises after 5:00 p.m., April 15th, 2023.


For more information contact, Cory Hughes, Chair, Suds & Swine
(704)-900-9504
chughes@hmgresults.com