A NC Pork Council Sanctioned Contest

2018 Big Pig Shindig

A NC Pork Council Sanctioned Contest

March 3rd / Wilson County Fairgrounds

Team Name:

Address:

Phone:

Email:

Chief Cook:

Assistant Cook:

Registration information

A non-refundable $200.00 entry fee is due with your registration form.

Please check one:

I or a sponsor am paying for my team registration.

I am in need of a sponsor and would like to put on the waiting list.

Sponsor name:

Schedule of events- subject to change

Friday

1:00pm- Team registration and set-up

7:00pm- Mandatory Cook’s meeting

7:30pm- Pig delivery

Saturday

8:00am- Judging begins

10:30am-Winners announced

11am-1pm- BBQ sale

Contest Rules

1.  This event is sanctioned by the NCPC and all of their Core Rules must be followed.

2.  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. The chief cook must be at least 18 years old, and must have at least one assistant, but is not permitted more than three assistants.

3.  Each team will be equipped with a fully-dressed pig and a cook site of not less than 20’x20’.

4.  Non-potable water will be supplied in select locations. Electricity will not be provided.

5.  All teams must supply all of their own cooking ingredients, cooking devices, utensils, preparation tables, etc.

6.  It is the responsibility of each contestant to know and adhere to all public health, safety, electrical, and fire requirements (including, but not limited to, the attached guidelines). Failure to adhere to these requirements will result in immediate disqualification and forfeiture of the registration fee. Public health and safety officials may inspect cook sites at any time and have the authority to disqualify a team for any violation.

7.  Drip pans must be used to catch grease.

8.  The chief cook will be required to attend a mandatory cook’s meeting as indicated on the registration form. This representative shall be responsible for the conduct of its team at all times, ensuring its full compliance with these rules.

9.  Set up must be completed by 8:00am on Saturday. For safety reasons, no vehicles will be allowed to enter or exit the cook sites between 8:00am and when winners are announced on Saturday.

10.  All pigs must be cooked in an above-ground cooker. Should a gas cooker be used, it must meet all necessary safety standards, such as proper regulator, and tanks must be secured to prevent accidentally being overturned.

11.  This use of gasoline for any reason is strictly prohibited.

12.  Amplified noise should be kept to a minimum, and any violations of the City of Wilson noise ordinances may be grounds for disqualification.

13.  Do not leave anything of value unattended.

14.  No live animals/pets are allowed in the cooking area.

15.  Teams may not sell meat or any other product. All product sales shall be the responsibility of the Wilson Chamber of Commerce.

16.  It is the responsibility of each team to keep the contest area clean and sanitary. All fires must be put out and all equipment, garbage, etc., removed from the site following the awards announcement. Failure to maintain a sanitary cook site or clean up following the event will automatically disqualify a team from participating in future contests.

17.  All teams are asked to respect the rights of all other teams, especially with respect to loud or profane language or infringement on adjoining cook sites.

18.  The registration fee must accompany a signed registration form. The Wilson Chamber of Commerce reserves the right to refuse any registration. No refunds will be made once your registration is accepted.

19.  This is a rain or shine event. No rain checks.

20.  Any photographs or videos authorized or taken by the Chamber of a team or site may be used for promotional purposes by the Wilson Chamber of Commerce.

21.  Violations of any of these rules will result in disqualification, expulsion from grounds, and/or both.

Judging criteria and process

1.  The most important responsibility of judges is 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 readings 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 pasted on visual inspection by the judges and the judges’ decision will be final and not subject to appeal.

2.  Judging will be conducted on-site.

3.  In the event of 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 for “Skin Crispness”.

4.  Pigs should not be sauced inside or out. These pigs that have been sauced will be disqualified.

5.  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.

6.  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.

7.  A Shindig staff person 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. Shindig staff will total and grand total the score sheets.

8.  Following the on-site judging, the pigs shall be kept warm until picked up by Shindig staff. All pigs must be turned in whole following judging. Contestants must remove the cooked pork from the grill and place in the provided container for pick up.

9.  Contest winners will be announced at approximately 10:30am on Saturday, or as soon as judging is completed and results are calculated.

10.  All checks for product quality and showmanship will be given to the chief cook on the day of the Shindig.

Awards

1st Place: $1,000.00

2nd Place: $500.00

3rd Place: $250.00

I am entering this contest voluntarily and acknowledge that participation is a privilege, not a right. I hereby waive and release any and all rights that either my team members, heirs, successors and assigns or I may have against the Wilson Chamber of Commerce, Wilson County Fairgrounds, their agents, volunteers, and/or employees, arising from my participation in this event, including, but not limited to property damage and injuries, expenses, attorneys fees, and judgements. I further agree to indemnify and hold harmless all of the foregoing from any claim which may be made by me or on behalf by other third parties which might be made against me by others, arising from my participation in the foregoing event. This waiver shall remain valid and may not be unilaterally rescinded by the participant.

In addition to the release and waiver of liability, signing this form acknowledges that I have read and fully understand and agree to the attached rules and guidelines.

Signature Date