Here piggy, piggy; it’s time for a perfect pig cooking cook off.
The atmosphere around E.J. Hayes Alumni Association will once again be filled with the aroma of special spices on Friday, Sept. 6 as the second annual Perfect Pig Cooking Contest begins.
E.J. Hayes 2023 Pig Cooking Contest winner Michael Horner will be returning to the barbecuing field to defend his Perfect Pig Cooking title.
On Friday, the parade of grills and smokers takes place as grill masters set up and begin firing up the grills at 6 p.m. The finished product will be available on Saturday, Sept. 7.
This is the second annual Perfect Pig Cooking Contest at the alumni center. Last year Horner smoked the competition and his pig to take home the winning cash prize.
Event coordinator Walter Whitfield expects at least five master grillers to participate in this year’s event.
“We are anticipating a large crowd this year. Last year’s crowd was big, but this year we know to expect more people,” said Whitfield, who is organizing the event as a yearly fundraiser for association.
Marcus Coffield finished in second place last year and Shaw’s BBQ owner Gary Manning chopped his way to a third place finish. Manning claims to be ready to participate this year and is looking forward to the intense competition. Manning plans on taking home the top prize. Mark Holliday of Porky’s BBQ also has eyes on the top spot.
“The rules of the event are simple. A whole hog is split in half and cooked on a large grill, usually with propane gas, however, wood or charcoal may be used. The hog is cooked with both the head and feet removed. All meat must be thoroughly cooked before being submitted to the judges,” explained Whitfield. “The meat is adorned with each cook’s secret sauce hoping to be judged the Perfect Pig Cooker.”
Last year’s event attracted crowds of people watching the grillers chop and sauce their slow roasted pork.
“The cooks will receive their hog Friday evening after the contest meeting, and it’s up to them as when to start cooking. The judging will begin Saturday morning, Sept. 7 at 8 am. The judges go to each tent site and have a list to follow as to what they are looking for in a cooked pig,” explained Whitfield. “They mark their score sheets and all are tallied and the winners are announced around 1 p.m.”
Once the pork is tasted and savored by the judges it is taken back to the chopping tent and chop assistants prepare it for barbecue plates that start selling Saturday at 11 a.m. The $12 per plate includes chopped pork BBQ, hushpuppies, baked beans, coleslaw and a soda. There are two serving lines and a drive-through at the front of the Alumni Building.
Whitfield explained the prize money is substantial. First, second and third place finishers receive $300, $200 and $100 respectively along with a trophy. All participants receive a certificate of appreciation.
There is still time to enter the competition. The association is also seeking corporate sponsors for the event. For more information contact Walter Whitfield at 252-799-8487 or wwhitfieldc@aol.com.
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