Whole Hog Barbecue Championship

October 3 - 4, 2014 Wide Open Bluegrass Festival Raleigh, NC


  1. Ernest Twisdale
  2. Joe Peterson
  3. Charles Chestnut
  4. Bruce Daniel

Each Fall, the best whole hog barbecue chefs in North Carolina square off to become our state champion. The Whole Hog Barbecue Championship is the culmination of a qualifying series that includes more than 15 N.C. Pork Council-certified local barbecue competitions statewide.

This year, the State Championship will return to Downtown Raleigh as part of the International Bluegrass Music Association’s Wide Open Bluegrass Festival. After the judging is complete, the mouth-watering barbecue will be chopped and sold in sandwiches to festival attendees on Saturday, October 4 on Cabarrus Street next to the Convention Center.

Letter to Cooks
Entry Form
Rules & Regulations


From the distinct sauces of the east and west, to the smoky and savory flavors that take hours to perfect, we’ve got it all. Come enjoy every aroma, flavor, personality and style of North Carolina barbecue. With events Friday night, Saturday afternoon and Saturday evening, you’ll have the opportunity to experience NC’s rich barbecue tradition in all its glory, all in one weekend. You can purchase tickets here.

Friday, October 3, Dinner:
Chef Matthew Register of Garland, NC’s Southern Smoke BBQ, will be preparing a barbecue feast on Friday night. Following in family footsteps, Register smokes his pork low and slow over oak wood. Using pork donated by North Carolina’s Heritage Farms, Chef Register’s barbecue plate will include his traditional smoked pork and Southern staple sides. Don’t miss the opportunity for this delicious meal and the chance to meet Vivian Howard, owner of Chef & The Farmer and star of “A Chef’s Life.”     [PURCHASE TICKETS NOW]

Saturday, October 4, Lunch:
Enjoy the sounds of bluegrass with the flavors of championship barbecue on Saturday. Following the judging of the Whole Hog Barbecue Championship, all of the award-winning barbecue will be collected, chopped and sold for lunch on Cabarrus Street next to the Convention Center, between Salisbury and McDowell Streets. Proceeds benefit the Inter-Faith Food Shuttle.

Saturday, October 4, Dinner:
Eastern style barbecue meets Western style barbecue for a one-of-a-kind dining experience on Saturday night. At this ticketed dinner, you can enjoy some of the best of both barbecue worlds: Stamey’s of Greensboro and White Swan of Smithfield. Chefs Chip Stamey of Stamey’s and Linwood Parker of White Swan will serve their version of pit-cooked barbecue and their distinct coleslaw, as well as additional sides and desserts. Experiencing these two styles of barbecue under one tent is an opportunity you don’t want to miss.    [PURCHASE TICKETS NOW]



Ann Edmondson