Friends from all over will be celebrating the whole hog tradition and so much more,
all while fundraising for a great cause!
Get ready to taste the different styles the Southeast has to offer.
Each Pitmaster will be serving up a tasting for you to enjoy.
Carolina Gold Oyster Company was a huge commitment to myself, family, and my community. I will always strive to do everything I can to help protect and better our environment and wetlands. Not only does our farm improve the water quality; it provides tons of habitats for small juvenile fish, removes carbon, and it’s 100% a sustainable protein.
Owner - Tyler Chadwick
A deep rooted passion for fine food and the outdoors motivated husband and wife duo Matthew and Jessica Register to start Southern Smoke BBQ of NC, which boasts two barbeque sauces that quickly became a hot commodity in Eastern NC. see more
Named one of Food & Wine Magazine’s 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 James Beard Foundation semifinalist nomination for Best Chef Southeast... see more
Lexington Barbecue was established in 1962 by Wayne Monk, who served as a carhop at a Lexington barbecue restaurant in his teenage years and later worked directly under Warner Stamey. Nathan Monk is 3rd Generation.
Growing up in Florence, South Carolina, where mom and pop 'cue joints reigned supreme, Elliott gained a deep appreciation of the art of smoke. His roots for Southern food and culture run deep as he spent his younger years playing with pigs and chickens on his grandparents' family farm.
Brandon Shepard of Shepard Craft Barbecue NC is committed to sharing the craft and knowledge of BBQ traditions from all over the world. see more
Farmer Tank of Holy City Hogs travels the country sharing his passion for heritage breed hogs and whole hog BBQ. What started as a family tradition for Tank with his Father and brother building their own smoker 20 years ago to compete in the Big Pig Jig has blossomed into a true farmer to table BBQ experience. Specializing in the art of cooking lard breed hogs it’s a unique and unforgettably different approach to a BBQ!!
“Growing up, I always had a thing for fire. Any time we had family get-togethers they’d be cooking whole hogs, or barbecuing pigs, doing oyster roasts. It was very intriguing to me to see these older guys, my uncles and grandfather, doing stuff like that by an open fire,” Wood says. “I saw how it brought everyone together. Even as a kid I remember thinking, that’s so damn cool, man.”
Ronald Simmons - 2022 Pinehurst BBQ Invitational + 2021 Kingsford Preserve the Pit and 2018 NC's Small Farmer of the year. Master Blend Family Farms - We strive to lead the industry by producing a consistent amount of Premium Quality All Natural pork. We aim to operate as an ethical business creating continuous success for our customers, staff, and shareholders.Master Blend Family Farms, LLC has SPECIALIZED in pasture-raised pork since 2012.
At Black Powder Smokehouse we honor those who came before and the community that surrounds us. In this 4k, 5G, overnight society we pride ourselves on cooking "low-n-slow". We take the time to cook from scratch, say hello when you stop in, and say thank you when you leave.
"Growing up in Eastern North Carolina, I was drawn to more independent activities that got me outside. My Father was not keen on fishing or hunting, so other than the occasional cast into the bass pond, my outdoor skills were learned through friends. One friend in particular continued to influence me as I began to enjoy fishing and duck hunting during my teenage years. My greatest passion however was not realized until I began working in his family’s restaurant. Now some 15 years later, that friend and I co-own and operate our own BBQ joint, which carries his name. Sam Jones BBQ."
Lewis Donald flipped an old service station in the heart of the Belmont Community into a no-frills, go-tell-yo-mama, smoke shack; the location and food echoes memories of distant backcountry roadside barbecue joints that made this state famous. see more
For North Carolina natives Garren “Jon G” and Kelly Kirkman, barbecue is a labor of love. What began with experimentation among friends and family, evolved into a successful and recognized food truck. As always, there were bigger ideas ahead. see more
Ken and his wife Jessica, both classically trained chefs, traveled across the U.S., along with their three children, Ali, Maya and Obi, to witness the masters at work firsthand.
County Smoak draws inspiration from each of the great barbeque regions and those experiences, while incorporating Virginia-sourced products as often as possible.