WHO CAN HAVE A TEAM?
BIG PIG is open to all skill levels. Participating teams will need one person designated as their Head Chef. Teams can have as many assistants on their team as they need or want. All team members must be over 21 years of age.
REGISTRATION AND ENTRY FEE
The cost for team entry is $400 per team. The 2020 competition is maxed at 20 teams and teams will be allowed to participate on a first-come, first-served basis ... so sign up early! Registration deadline will be announced. To register, teams must complete the registration form and submit with payment.
BOOTHS AND TEAM PARKING
Each team will be assigned a 30 x 15’ booth space. All of the team’s equipment and other supplies must be contained within their booth. Each team will receive 2 parking passes that will allow for onsite vehicle parking outside of their booth. That’s 2 parking passes per TEAM, not team member.
WHAT TO BRING
Basically each team will receive space and you bring everything else ... food, grills, tents, trailer, chairs, coolers, tables, 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.
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.
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.
JUDGE’S PANEL CONTEST:
PEOPLE’S CHOICE CONTEST:
An entry can be disqualified by the event organizer only. An entry can be disqualified for any of the following reasons: