Big Pig Jig

History

The Big Pig Jig was created in 1982 by a group of pig cookers in Vienna, Georgia, who combined a barbecue competition with an arts and crafts fair. The first event featured only the Whole Hog category, with a $1,000 prize. The competition now includes an academic quiz bowl, a 5K Hog Jog, and a golf scholarship tournament. The winner receives $2,500 and an invitation to compete in the Memphis In May barbecue cook-off and the Memphis Barbecue Network Championship. The event went on hiatus in 2020 and returned in 2021.

Rules

The primary competition categories are Whole Hog, Shoulder, and Rib. Ancillary categories include Sauce, Stew, and Chicken, but these do not count toward the Grand Champion title. Teams may enter one, two, or all three primary categories. Judging involves seven judges per entry: three onsite and four blind.

Onsite judges score based on Area and Personal Appearance, Presentation, Appearance of Entry, Tenderness, Flavor, and Overall Impression. Blind judges score Appearance of Entry, Tenderness, Flavor, and Overall Impression. Scoring uses a 10-point scale; Overall Impression allows decimal scoring (e.g., 9.9), while other criteria use whole numbers only. Onsite judges visit three teams and compare their products.

Blind judges receive four to six entries per table and use a double-blind system. There are two rounds: Preliminary and Finals. All entries compete in the preliminary round; the top three in each category advance to the finals. The finals round has four judges who sample all nine finalist entries (three per category) and rank them to determine the best entry of the day and category winners.

Only teams reaching the finals are eligible for the Grand Championship. Teams may use any wood or charcoal; electricity or gas may start the initial fire. All meat preparation must occur during the competition.