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2023 Springhill Outfitters’ Pig Fest

2023 Springhill Outfitters' Pig Fest

Friday, June 9th - Saturday, June 10th, 2023

 

Contest Info

  • Registration for the event is $150 per team and is due to Springhill Outfitters no later than June 3, 2023.
  • This year’s event will be held at Springhill Outfitters.
  • This is a whole hog NCPC sanctioned cooking competition.
  • All teams must check in at Springhill Outfitters between 12pm and 6pm on Friday, June 9th. Set-up will begin after you're checked in. Cooking sites will be available first come, first serve.
  • Chief Cook's Meeting and meat distribution will be held at 8:30pm on Friday, June 9th. This will also be when we determine the order the teams will be judged.
  • Quiet time will begin at 11pm and extended to 6am the following morning.
  • Judging will begin at 8am. Your team will be judged in the order determined on Friday night.
  • People's Choice voting will take place from 10am - 11am.
  • All teams must have their unseasoned, chopped pork turned into the designated area by 10:30am.
  • Awards presentation will take place at 1pm or after the judging is complete. Breakdown and cleanup will then ensue.

Awards

1st Place: $600 and Trophy

2nd Place: $300 and Trophy

3rd Place: $150 and Trophy

People's Choice: $100 Springhill Outfitters' Gift Card and Trophy

Core Rules

  • Each team must have a Chief Cook with a minimum of one assistant, but no more than three assistants. Chief Cook must be at least 15 years old.
  • Each team must comply with all applicable rules and regulations of the County Health Department and County Fire Marshall where the contest is being held.
  • Cookers must have documentation or labels on tents stating that tents are fireproof and must 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 and 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."
  • Contestants may not sell or give food or beverages to 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 readings of the thermometers will 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 that you are disqualified due to improper temperature of your pig, your team should finish cooking the meat to prevent waste or the opportunity for the host organization to sell the meat - unless otherwise determined by the judges to be unsafe.

Preparation and Cooking Rules

  • Each team must have a Chief Cook with a minimum of one assistant, but no more than three assistants. Chief Cook must be at least 15 years old.
  • Each team must comply with all applicable rules and regulations of the County Health Department and County Fire Marshall where the contest is being held.
  • Cookers must have documentation or labels on tents saying that tents 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 and 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."
  • 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 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 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 as not to waste the pig or the opportunity for the host organization to sell the mean, unless otherwise determined by the judges to be unsafe.

Other Rules

  • Each team shall be assigned a cooking space of 10x20. Cookers, coolers, props, trailers, vehicles, tents, or any other equipment (including generators) shall not exceed the boundaries of the team's assigned cooking space. All seasoning and cooking products shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device.
  • There will be no refund of entry fees for any reason.

CAUSES FOR DISQUALIFICATION

1 - Serving alcohol to the general public.

2 - Use of illegal controlled substances.

3 - Foul, abusive, or unacceptable language or any language causing a disturbance.

4 - Excessive noise, including but not limited to that generated from speakers, radios, CD players, TVs, public address systems, or any amplifying equipment.

5 - Fighting and/or disorderly conduct.

6 - Theft, dishonesty, cheating, use of prohibited meats, or any immoral act.