Rules
Primary categories for the event are Whole Hog, Shoulder and Rib. There are also ancillary categories such as Sauce, Stew and Chicken. Ancillary categories are not considered when determining the Grand Champion.
Teams may cook 1, 2 or all 3 primary categories.
Entries are judged by 7 judges - 3 in the onsite portion, and 4 in the blind portion. Onsite judges score each entry based on the following criteria: Area and Personal Appearance, Presentation, Appearance of Entry, Tenderness, Flavor, and Overall Impression. Blind judges score each entry in Appearance of Entry, Tenderness, Flavor, and Overall Impression.
Entries are scored on a 10 point scale, with 10 being the highest. The Overall Impression criteria allows for decimal scoring (i.e. 9.9), while other criteria only allow whole number scoring (i.e. 8, 9, 10).
Onsite judges visit 3 teams each, and compare the products presented by those teams to determine which is the best product they sampled that day.
Blind judges have 4 - 6 entries on their table. The blind judges compare those entries to determine which is the best product they sampled that day. Blind judging uses a double blind system to insure that the judges do not know which teams produced the entries on their tables.
There are two rounds of judging: Preliminary and Finals judging. All entries in a category participate in the Preliminary round. The top 3 entries in each category then move to the Finals round. The Finals round begins a new set of judging, however there is no blind judging in the finals round. There are 9 judges in the Finals round, and those judges will sample each of the 9 Finals entries (3 Hog, 3 Shoulder, 3 Rib). The goal of the finals judges is to rank each entry to determine the best entry of the day, and to rank each entry in the relevant category.
Only those teams who make it to the Finals round are considered for the Grand Championship. In the finals round, the judges are searching for the best entry of the day.
Teams may cook with any type of wood or charcoal. Electricity or gas can be used to start the initial fire. All preparation of the meat must be done during the competition.
Read more about this topic: Big Pig Jig
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