Our 38th annual Pig Pickin’ is part of the Delta BBQ Brawl along with the Peavine Festival in Boyle, Que on the Yazoo in Greenwood, the Great Ruleville Roast in Ruleville, and Cleveland Octoberfest / Mississippi Delta State Barbecue Championship in Cleveland. Teams participating in these individual events must compete in at least three of the four events. Scores will be tallied from the highest cumulative score from their top three entries. Teams will enter each contest separately, but those that compete in at least three of the contests will be automatically entered in the Delta BBQ Brawl with no additional fee.

ANYTHING BUT DIVISION CATEGORIES

Categories are Okra & Sausage. No inspection is required and garnish is allowed. Teams are allowed multiple entries in these two contests only. A fee is required for each entry. A team can only win one place in a category regardless of the number of entries. This division is open to all teams - Championship and Patio Porker teams. 

CHAMPIONSHIP DIVISION MEAT CATEGORIES 

The Championship official meat categories are Whole Hog, Pulled Pork, and Pork Ribs.

A whole hog entry is defined by Memphis Barbecue Network as an entire hog, whose dressed weight is 85 pounds or more prior to the optional removal of the head, feet and skin, and the hog must be cooked as a complete unit on one grill surface. No portion of the whole hog may be separated or removed, and returned to the grill, prior to or during the cooking process. The entry must be cooked as one whole unit until it reaches a minimal internal temperature of 145 degrees Fahrenheit.

A pulled pork entry is defined by Memphis Barbecue Network as the portion of the hog which may contain thearm bone, hind leg bone, shank bone, and/or a portion of the blade bone or a pork collar. A whole shoulder, a picnic shoulder, a ham, a Boston Butt and a pork collar are all considered to be valid entries. The entry must be cooked as one whole unit. No portion of the pulled pork entry may be separated or removed, and returned to the grill, prior to or during the cooking process.

A pork rib entry is defined by Memphis Barbecue Network as the portion of the hog containing theribs and classified as a spare rib or loin rib portion. Country style ribs are not a valid entry. 

PATIO DIVISION MEAT CATEGORIES 

The Patio Porker official meat categories are Pulled Pork, Pork Ribs and Pork Loin.

A pulled pork entry is defined by Memphis Barbecue Network as the portion of the hog which may contain the arm bone, hind leg bone, shank bone, and/or a portion of the blade bone or a pork collar. A whole shoulder, a picnic shoulder, a ham, a Boston Butt and a pork collar are all considered to be valid entries. The entry must be cooked as one whole unit. No portion of the pulled pork entry may be separated or removed, and returned to the grill, prior to or during the cooking process.

A pork ribs entry is defined by Memphis Barbecue Network as the portion of the hog containing the ribs and classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.

A pork loin entry is defined as bone in or without bone. Loin must weigh at least 5 pounds at time ofmeat inspection. No stuffing is allowed. Patio Porker team must cook at least two (2) of the three (3) categories to be eligible for a site. A team must cook all three (3)categories to be eligible for Patio Grand Champion.