Smithfield Firefighters Association - Whole Hog Competition

Get ready for some smokin’ hot competition at the 40th Annual Ham & Yam Festival, proudly presented by the Smithfield Firefighters Association! The Whole Hog BBQ Cook-Off is back, and this year we’re expecting more than 15,000 festival visitors to fill Downtown Smithfield, making it the perfect stage to showcase your skills and flavor.

Registration is open until April 15th and limited to 15 teams, so don’t wait to secure your spot! Teams will begin load-in at 12:00 PM on Friday, May 1st, and meat will be distributed at 6:00 PM, marking the start of the competition.

Judging will begin at 8:00 AM on Saturday morning, with the order of judging determined the night before. This event is sanctioned by the NC Pork Council, ensuring a professional and exciting competition.

Once judging is complete, teams must have their unseasoned pork chopped and placed in the designated area by 10:30 AM. Pans will be provided.

Bring your best recipes, fire up your pits, and get ready to impress thousands of festival-goers in this ultimate celebration of Carolina barbecue!

BASIC INFORMATION:

Registration for the event is $100.00 per team
This is a whole hog NCPC sanctioned cooking event.
Set up will begin at 12pm on Friday, May 2nd.  Cooking sites will be available first come, first serve.
Chief Cook's Meeting and meat distribution will be held at 6pm on Friday, May 2nd.
Quiet time will begin at 11pm and extend to 6am the following morning.
Judging will begin at 8am on Saturday, May 3rd.  Your team will be judged in the order determined on Friday night.
Awards presentation will take place between 11 - 11:30am Saturday or after the judging is complete.  Breakdown and cleanup will ensue AFTER the awards ceremony.
After judging is complete all teams must have their unseasoned pork chopped and turned into the designated areaby 10:30am.  Pans will be provided for you to put your chopped BBQ in.
AWARDS

NC Pork Council Judging

1st Place: $500.00 and a trophy

2nd Place: $400.00 and a trophy

3rd Place: $300.00 and a trophy

CORE RULES

Each team must have Chief Cook with a minimum of one assistant, but no more than three assistants.  Chief Cook must be at least 15 years old.  The Chief Cook will be responsible for the conduct of the team and guests.
Each team must comply with all applicable rules and regulations of the Johnston County Health Department and Town of Smithfield Fire Inspector.
Teams must have documentation or labels on tents indicating they are fireproof and should also have a fire extinguisher.
Drip pans must be used to catch grease and should be disposed of in the designated area.
If there is a tie, the winner will be determined based on the team with the highest score on "Meat & Sauce Taste".  If there is a tie in that category as well, the tie will be broken based on the team with the highest score on "Skin Crispiness".
Contestants may not sell or give food or beverages to the general public.  Under NO circumstances are alcoholic beverages to be distributed to the general public by contestants.
It is the responsibility of the judges to determine if a pig is cooked fully and ready for public consumption. While each pig is required to have two thermometers inserted prior to judging, the temperature reading of the thermometers shall be used by judges as guides only in determining doneness.  The final determination of a pig's suitability for public consumption will be based on visual inspection by the judges and the judges' decision will be final and not subject to appeal.
In the event of a disqualification due to temperature, a team should remain on site to complete the cooking of the pig so as not to waste the pig or the opportunity for the host organization to sell the meat, unless otherwise determined by the judges to be unsafe.
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.
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.
OTHER RULES

Each team shall be assigned a cooking space of 10' x 20'.  Cookers, coolers, props, trailers, vehicles, tents, and any other equipment (including generators) shall not exceed the boundaries of the team's assigned cooking space.
All meat prepping shall be done within the assigned cooking space.
Teams shall not share an assigned cooking space or cooking device.  All cooking spaces will be numbered.
There will be no refund of entry fees for any reason.
CAUSES FOR DISQUALIFICATION & EVICTION OF A TEAM, IT'S MEMBERS AND/OR GUESTS:

Serving alcohol to the general public.
Use of illegal controlled substances.
Foul, abusive, or unacceptable language or any language causing a disturbance.
Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TV's, public address systems, or any other amplifying equipment.
Fighting and/or disorderly conduct.
Theft, dishonesty, cheating, use of prohibited meats, or any immoral act.