2011 CAVE SPRING PIG-OUT
September 24, 2011
Rankings and Scores
Boston Butts Category
1. Curly Tails 140
2. Big Bear’s BBQ 124
3. Dust’n & Rub’n 123
4. Capitoline Smokin Oak 120
5. Harr-B-Que 118
6. Daddy Mar’s BBQ 117
7. Tumbleweeds Outdoor Cooking 111
8. Swine’s Behind 110
9. Billy Mac BBQ 107
10. Navy Blue BBQ 99
11. Bad Dad BBQ 90
12. Pig Tails BBQ 84
13. Sir Porkers BBQ 83
14. Lavender Mtn. Smokin Gun 62
Brisket Category
1. Curly Tails 123
2. Bad Dad BBQ 119
3. Tumbleweeds Outdoor Cooking 103
4. Daddy Mar’s BBQ 101
5. Swine’s Behind 101
6. Lavender Mtn. Smokin Gun 97
7. Navy Blue BBQ 89
8. Sir Porkers BBQ 86
9. Dust’n & Rub’n 82
10. Harr-B-Q 52
Ribs Category
1. Dust’n & Rub’n 124
2. Swine’s Behind 121
3. Bad Dad BBQ 112
4. Curly Tails 108
5. Harr-B-Que 107
6. Navy Blue BBQ 103
7. Daddy Mar’s BBQ 99
8. Big Bear’s BBQ 95
9. Lavender Mtn. Smolkin Gun 87
10. Tumbleweeds Outdoor Cooking 79
11. Billy Mac BBQ 70
Explanation of Competition Scores
The judging scale is based on a point system of 2 to 9 points in each of the following four categories: Appearance, Aroma, Texture/Tenderness, and Taste. Each team was judged by a panel of 4 judges. The numbers listed reflect the total points received by each team from the 4-judge panel. The possible range of scores is: 32 – 144.
People’s Choice Category
First Place: Billy Mac BBQ
Second Place: Dust’n & Rub’n
Third Place: Curly Tails
Click here to download printable form
2012 Time-line and judging information for teams
Until 6:00 PM Teams enter the park, set up in your assigned space around the Wildlife Pavilion, (Left of entrance), or to the Right of the park entrance as designated. Raw competition meat will be checked prior to any seasoning and cooking. Cooking may begin no earlier than 6:00pm.
6:00 PM Cooks meeting – Wildlife Pavilion
12:00 AM After this time, please observe quiet time. NO loud music or group partying please.
10:00 AM Deliver in a large roaster pan, two (2) Boston Butts chopped with sauce on it, to the designated People’s Choice Popular Vote tasting area.
10:30 AM Turn-in time for Brisket Category. Present in two (2) containers:
1. 6 Slices not less than ½ inch thick per container.
2. Cut across the grain.