AMAZING FOOD. GOOD TIMES. NEW FRIENDS.

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Beef, pork, and poultry are still the crowd favorites. But this festival is open to more than that, as long as it comes from a licensed supplier.

Example: venison is welcome. Venison you hit with your car is not. If you're cooking game or wild meats of any kind, bring proof of purchase showing where it came from.

Sides and desserts compete too, in the Open category. Really and truly, anything goes.

We want every style represented on the row. Offset smokers running pecan and hickory. Kamados and kettles. Cinderblock pits built that morning. Somebody with a whole hog on a rig they welded themselves, and somebody else cooking direct over coals raked out with a shovel the old way. Sweet, hot, smoky, vinegar-sharp — twenty cooks means twenty opinions about how barbecue ought to taste, and the folks eating get to settle it.

Got something unusual in mind? Send us a note through the form below. We'll write back, or set up a call if it's easier. We'd rather help you figure out how to do it than have you talk yourself out of it — and if we can put you in touch with someone who knows more than we do, we will.

Pick your categories on the application — Beef, Pork, Poultry, Open. Enter one or enter all four. CLICK HERE to fill out your form. The payment link is at the end.

Judging is blind. Your entry goes into a numbered box with no team name on it. The panel never learns whose food they're eating, and they score on appearance, taste, and tenderness. First-timers and circuit teams land on the same table.

Turn-ins.  One turn-in window per category,  15 minutes each. Six portions per box. Late is late; we can't take it. The turn in schedule will be announced to competitors closer to the date. 

Meat rules. Everything comes from a licensed, inspected supplier — keep your receipt.  Keep your uncooked meat at 40°F or below. No fire before your meat is inspected. Inspection is between 8AM and 11PM on Friday (when you arrive) or 4AM to 8am on Saturday. Once it's inspected, it stays on site.

Cooking method is up to you. Offset, kamado, kettle, flat top, a pit you dug that morning — we're not particular. Bring your own fuel, prep tables, and serving setup.

Keep it clean. Gloves on, station tidy, food handled like people are going to eat it. Because they are.

Feeding the public. We would like to see each cook site make food available for sale to the crowd, not just the judges. It's not a hard requirement, but would be more fun for all if you bring the crowds into what you do. 

Questions before you commit? Send a note through the form below. We'd rather answer now than have you guess on the 21st.

The festival will be hosted at PB Farms: 761 Attapulgus-Whigham Rd. in Whigham, Georgia. It's a short 3 minute drive from downtown Whigham to get there and we'll make sure there are signs marking the turn off. See map below.

There are two options:

Friday, November 20 — anytime after 8AM and before 11PM. Quiet time at 11:00 PM. We'll put on supper that evening at the Pro Pit for teams and anybody who drove a ways to get here. Will communicate the menu and fee for dinner closer to the event. 

Saturday morning — gate opens to cooks at 4AM. That's six (6) hours before the public comes in at 10. Doable, but please plan accordingly.

For sure. The farm is outfitted with several 50amp camper hookups onsite. Shoot us a message and we'll put you in touch with the property owner/event host to coordinate. 

There are also campgrounds close by including CrossCreek in Cairo, GA; Eastbank in Bainbridge, GA; and Flint River RV Park, also in Bainbridge. 

Yes. Just keep in mind this is a family friendly event.   

You'll drop your pull behind grill or cook trailer at the cook site and then there will be lots of parking onsite and across the street for your truck. If you're camping with us the night before or the night of the event, there's also space  for camper hookups or tent camping. Event organizers will make sure you know where to go ahead of the event and on the day. 

How much does it cost to cook?

Pro row — $150. Full site with room for a rig, whether you're competing, cooking for the crowd, or both.

Backyard — $50. Tent and a table. Same deal — compete or just feed the people! And have fun of course.

You can compete without handing out samples if you'd rather keep your head in the boxes. Most folks do both, though. It's more fun that way.

Payment is due in advance to reserve your spot.

CLICK HERE  to complete the cook form. The payment link is at the end. We'll confirm as soon as it comes through.

There are 100 VIP experience tickets for pre-sale and once they're gone they're gone. Behind the VIP rope,  we will be hosting a got a lineup that includes Pro Sponsor, Eric Walden, Bob Bell from Red Dirt Rich; Butterknife Shawty. Captain Ron. More to be announced soon. If you should be included back in the VIP area, let's talk. Please fill out a contact form below and we'll be in touch.

Only the finest port-o-johns and hand washing stations! Or find yourself a tree (just kidding).