Mayberry Days Barbecue Cook-Off

Surry Arts Council is proud to host the Annual Barbecue Cook-off during Mayberry Days. It's PIG! This is an officially recognized barbecue cook-off of the North Carolina Pork Council and they will have a representative at the judging to assist with information and answers to any of your pork questions.

If you have never had North Carolina chopped barbecue, you are in for a treat because it for sale after the contest, beginning around 10:00 a.m. on Saturday. Fresh barbecue will be available in one pound containers. Order yours ahead and have it waiting to pick up at the Andy Griffith Playhouse. "Eatin' speaks louder than words."

Download the Official Rules and Registration Form (PDF)

Entry Fee $200
Limited to 30 Teams (first come basis)

Sample Barbecue Cook-off Score Sheet

Friday

Saturday

MAYBERRY DAYS BARBECUE COOK-OFF RULES & REGULATIONS

1. All cooking spaces will be numbered and pre-assigned by the Cook-Off Committee.
2. A Cook-Off official will direct you to your site. Each team is required to be checked in by 4 p.m. on Friday.
3. Teams will be permitted to begin setting up their equipment any time after arrival..
4. An approximate 24’ x 24’ cooking area and an approximate 125 lb Pig will be provided. All other equipment and supplies shall be provided by the team. Each team must have containers to carry and hold water. Decorating your site to boast about your team, your sponsor, or your community – or to brag of your superiority is encouraged. Decoration must be in good taste – remember it’s Mayberry Days.
5. All contestants are requested to respect the rights of all other contestants with special emphasis to loud music, language or infringements of adjoining site with equipment, etc. The chief cook will be responsible for the conduct of his/her team and guests.
6. Contestants may not sell any food, drink, souvenirs, or any other items to the public.
7. No public display or consumption of any alcoholic beverages will be allowed on the grounds of the Andy Griffith Playhouse.
8. A time limit will be given on turning in blind-taste samples.
9. A representative of the NC Pork Council will be named to go with the judges while pigs are judged on site and take up score sheets. No passes will be given.
10. All teams will be sent a copy sample score sheet, rules and schedule.
11. The NC Pork Council, its employees, representatives and contracts shall not be responsible or liable for the property of any team, any loss, damage or injury occurring to any team or its representatives. All property of the teams shall be under the care, custody and control of the team, whether in transit to, from or with the Pork Cook-Off.
12. The Cook-off Committee reserves he right to make additional rules and regulations as the situation warrants. Decisions of the Committee and judges are final. ("Obey all rules").
13. Drip pans must be used to catch grease.
14. Each gas cooker must meet safety standards such as: proper regulator, tanks secured to prevent accidental tipping, other requirements as the site committee deems necessary for the safety of the contestants and the general public.
15. If a chief Cook decides to withdraw, he/she must notify the Cook-off Committee immediately.
16. All pigs must be turned in chopped and seasoned, ready to serve.
17. Each team is responsible for clean-up of their area at the conclusion of the contest.
18. Electricity provided for lighting of cook tents only.
19. Cookers must have documentation or label on tents saying that tents are fireproof.

Please call Surry Arts at 336/786-7998 or 800-286-6193 during normal business hours (Mon-Fri 9:00 am to 5:00 pm) with the following information to register:

Official Team Name
Chief Cook
Full Address
Contact Phone Numbers
Sponsor

The Surry Arts Council has a limited number of sponsors that will be provided on the first come-first served basis. Please make checks payable to the Surry Arts Council and mail to PO Box 141 Mount Airy, NC 27030.