Professional Competition
We must receive your application AND entry fee
Event Map
Extended Stay Area Map (coming soon!)
Food Court Area Map (coming soon!)
Teams & Vendors Parking Map (coming soon!)
In its inaugural year the Hog Happenin' was named the Best Downtown Special Event in North Carolina by the North Carolina Department of Commerce and we've only gotten better with age!
In our 13th year, we're still a small competition providing lots of opportunities to win. We are a Kansas City Barbeque Society Sanctioned Event. We award plaques and prize money through 5th place in each category. This year we are awarding over $8,000 in prize money.
Awards
$1,000 Grand Champion
Free entry to the 2014 Hog Happenin'
$750 Reserve Grand Champion
$500 First Place Category Winners
$400 Second Place Category Winners
$300 Third Place Category Winners
$200 Fourth Place Category Winners
$100 Fifth Place Category Winners
Tailgate Challenge & Anything Butt Competitions
$100 1st Place Anything Butt - Meat Category
$100 1st Place Anything Butt - Dessert Category
Tailgate Challenge Grand Champion
Free entry to the 2014 Pro Competition
$100 1st Place Chicken/Amateur
$100 1st Place Pork Ribs/Amateur
$100 1st Place Pork/Amateur
$100 1st Place Beef Brisket/Amateur
Sanctioning & Rules
Our contest is sanctioned by the Kansas City Barbeque Society. We follow the Rules and Regulations as defined in the Cooks Handbook (KCBS Cooks Handbook/Contest Rules)
Entry Fee & Deadlines
Our entry fee is a modest $200 for early birds (Friday, April 26th) and $225 until the contest deadline Friday, May 10th. After the deadline the fee is $250 if space is available. We cannot accept checks after May 10th You must pay online.
Unfortunately you will be wait listed if we have more than 50 teams until we secure enough certified judges and another KCBS rep as required by KCBS. SO get your entry in early to secure your spot.
For a limited time, if you sign-up a cooking team (that has not participated in a past Hog Happenin') at the regular entry fee, your own entry fee is waived.
Pay securely online. (We must receive your application too.)
Cooking Spaces
We provide a 40X20 cooking space, electric and water hookup. Spaces are on asphalt around our tree lined courthouse square. (A few spaces are available on grass. Read on for more information.)
Extended Stay Sites
$75 Plus Entry Fee.
Our extended stay sites are on grass and a bit off the beaten path (a little over 300 feet from the judging). Now you can come on Thursday.
Full Camper Hookups are NOT Provided. Call or e-mail for Details!
Setup/Meat Inspections
Teams are able to begin set-up after 4 p.m. on Friday. (except for vending teams which must be set-up by Noon on Friday and extended stay teams which can set up Thursday.) Our Contest is on Main St. and Court Square and we cannot close the streets down earlier.
Teams that arrive before 4 p.m. are able to wait in our staging area in the parking lot of the Lincoln Campus of Gaston College on South Aspen St. in downtown Lincolnton.
Contest reps will be available starting at 1 p.m. Friday in the college parking area for meat inspection.
Registration
The BBQ Team Registration will be at Gaston College. (South Aspen St. Entrance--511 South Aspen St., Lincolnton, NC 28092 ) Registration starts at 2 p.m. A registration packet with contest information, cooking space number, schedule of events, map of the Hog Happenin' area, event pins and other giveaways will be provided.
Cooks' Meeting
The cooks meeting is at 6 p.m. Friday in the lobby of the Citizens Center. (115 West Main St., Lincolnton, NC 28092)
Judging
100% of the judges are KCBS certified. The judging area is in the lobby of the James W. Warren Citizens Center on West Main St. The judging times are standard to KCBS competitions. Chicken Noon; Pork Ribs 12:30 p.m.; Pork 1 p.m.; Brisket 1:30 p.m. on Saturday. Judging for 'Anything Butt' is Friday at 8 p.m. for meat and 8:30 p.m. for dessert.
KCBS Representatives
Mickey and Sybil Williams
Award Presentations
Winners are announced at 5 p.m. Saturday Location:TBA
KCBS Cooks Handbook/Contest Rules
