2nd annual pigs & pedals special event magazine

2015 PIGS & PEDALSJULY 31 & AUG 1

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4 PIgs & Pedals Event Magazine

Letter From the Editor

I am pleased to bring you this special magazine highlighting the upcoming Pigs &

Pedals's event, as well as showcasing other fun things to do in and around Asheboro and Randolph County while you are here.

How does a weekend fi lled with barbeque, bands, bicycles and beverages sound to you? On July 31 & August 1st, the City of Asheboro will play host to the second annual Pigs & Pedals event in downtown Asheboro. The event will include a Kansas City Barbeque Society (KCBS) sanctioned barbeque cooking competition with competitors vying for a $12,000 purse by cooking up chicken, pork ribs, pork and beef brisket. The city expects approximately 35 competitive teams to be in attendance at the event.

Pigs & Pedals is held in conjunction with the annual Criterium bike race in which cyclists from across the state and the region come to Asheboro and compete on a closed circuit course along the streets of N. Fayetteville St., Worth St., S. Cox St. and E. Academy St. The races begin at 9 a.m. and end with a pro, 1, 2 race at 4 p.m. Throughout the event, men and women of all ages compete in the bike racing. The Criterium is sponsored by the Asheboro-Randolph Chamber of Commerce and is in its fi fth year in downtown Asheboro.

We hope that once you discover all Asheboro and Randolph County has to offer, you will come back and visit often.

Take Care,

Sherry


Pigs & Pedals Magazine is published annually by Asheboro & More Marketing, Inc. Any reproduction or duplication of any part thereof must be done with the written permission of the Publisher. All information included herein is correct to the best of our knowledge as of the publication date. Corrections should be forwarded to the Publisher at the address above.

Disclaimer: The paid advertisements contained within the 2015 Pigs & Pedals Magazine are not endorsed or recommended by the Publisher. Therefore, neither party may be held liable for the business practices of these companies.

2015 Pigs & Pedals Magazine is a production of Asheboro & More Marketing, Inc.

Asheboro & More Marketing, Inc.PO Box 1369Asheboro, NC 27204336.257.8579

www.asheboromagazine.com©2015 All Rights Reserved

EVENT SCHEDULE16EVENT MAP17

THINGS TO SEE & DO IN RANDOLPH COUNTY14

PIGS & PEDALS COMPETITORS24

LETTER FROM THE EDITOR4

table ofC O N T E N T S

TREK INTO DINO WORLD8

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NC ZOO EVENT CALENDAR12

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TREK INTO DINO WORLD

Summer is here, which means animals at the North Carolina Zoo are on exhibit soaking up the sun,

plants at the zoo are blooming and thousands of people from all over the state are ready to visit the zoo to see what new attractions the State’s third largest tourist destination has to offer in 2015.

This year at the North Carolina Zoo visitors can trek into Dino World and

explore a forest of dinosaurs like they have never seen. The snarling, roaring replicas of a lost era that helped set zoo attendance records in 2012 and 2013 will return with 19 animatronic prehistoric giants, which is more dinosaurs than the zoo had in previous years. Most of the dinosaurs are nearly 20 feet tall. Dino World is truly an adventure for people of all ages. Visitors who explore Dino World will discover that some of the dinosaurs spit water, make noises


by Gavin K. Johnson

and are robotic, which gives zoo visitors the opportunity to make some of the creatures move.

“Walking along the path and among the animatronic dinosaurs lets our guests travel back in time to see what these prehistoric animals might have looked and sounded like,” said Steve Gerkin, Programs Coordinator at the N.C. Zoo. “Guests can also discover about fossil formation, the tools of a paleontologist, and where

they can fi nd fossils in North Carolina.”

Some of the creatures in Dino World include Diabloceratops, Dilophosaurus, Tyrannosaurs rex, Allosaurus and Iguandon. Once visitors are done with being wowed by large animatronic dinosaurs, they can meet and take pictures with a “live” 14 foot long Tyrannosaurs rex, which walks and is handled by his paleontologist. While in Dino World, kids can get their hands dirty and dig for fossils.

“The fossil dig site provides kids an opportunity to become a paleontologist for a bit, actively digging for buried fossils that they can take home, added Gerkin. “It is always great to see their faces light up when they make that special

discovery.”

In 2012, nearly 240,000 people, representing more than 35 percent of the zoo visitors, toured the Dinosaurs exhibit between April and November. With the movie Jurassic World coming out in June, the return of dinosaurs at the zoo will surely give zoo visitors something to roar about. Zoo visitors have until Oct. 31 to explore Dino World.


“Bugs an Epic Adventure,” also allows people to come eye-to-antenna with GIANT animatronic bugs. The animatronic creatures include a Mexican red- knee tarantula measuring nearly 30 feet across with its striking black and gold coloration and long hairy legs. Other large animatronic critters include the giant devil’s flower mantis, stag beetle, blue-eyed darner, black ant, seven spot ladybug, emperor scorpion, bombardier beetle, orb web spider, Madagascar sunset moth, red tailed bumblebee, Says’ firefly and grasshopper.

“The 13 animatronic bugs in the exhibit are very accurate in their details and amazing to see at such a grand size,” said Gerkin.

Whether it is a special event or exhibit when visitors come to the N.C. Zoo they will always have fun while learning at the same time.

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2015 Upcoming Special Events Calendar

Oct. 24 & 25 - BOO at the NC ZOO Celebrate the excitement of the season with a weekend of safe daytime Halloween fun. Enjoy trick or treat games, face painting, live entertain-ment and a children’s costume contest.

2015 Conservation and Education Days

August 8 - Claws and JawsGrab on and discover the power behind the chomp in some of the zoo’s meat eating residents.

Sept. 5 - Birds of PreySoar in and learn about raptors. From amazing adaptations to fun fl ight facts, come discover these underappreciated and misunderstood birds!

Sept. 19 - Great ApesDiscover the amazing lives of gorillas and chimpanzees and learn about the zoo’s world-wide ape conservation efforts.

2015 Spotlight on Animals Days

October 3 - HOWL-O-WeenHave a howling good time while learning about our native North Carolina Red Wolves.

Oct. 17 - Batology 101Come hang with the bats, discover their good nature and why they are so important.


American Class Motorcycle MuseumSee one of the largest private collections of antique Harley-Davidson® motorcycles in the country including 45 bikes ranging from 1936 to 1978. Gift shop and Heritage Diner on site. 1170 US Hwy 64 W, Asheboro, NC; 336.629.9564

Deep River Rail TrailExplore the beauty and priceless history of the Deep River on the Deep River Rail Trail. This 3/4-mile trail created by the old railroad bed makes it convenient for a variety of recreational activities including biking, jogging, and fi shing along the river's edge. The trail is rich with textile history and sites linked to Native Americans and

the Revolutionary War. The Deep River Rail Trail runs adjacent to the Deep River State Trail, a unit of the North Carolina state parks system that includes a paddle trail that runs through Guilford, Randolph, Chatham, Moore, and Lee counties. 435 Rising Sun Way, Franklinville

Linbrook Heritage EstateTake a guided tour of the elegant 60 room home, one of the largest in the southeastern United States, completed in 2006. Linbrook Hall is located atop a hill with views of the rolling Uwharrie Mountains and contains architectural details found in many 18th century homes. Relive Randolph County farm life from 1905-1944 at the historic Hoover Home, which was built

Things to See and Do in Randolph County

Old Courthouse - Asheboro


by Jerry Neal’s maternal great-grandfather, Edd Hoover, in 1905. View rare tractors and collectibles in the Neal Agricultural and Industrial Museum, which features Hi-Crop and orchard models. All tractors have been restored to like new condition and are periodically operated in field demonstrations on Linbrook Heritage Estate. Access to Linbrook Hall and the Historic Hoover House requires advance reservation. 5507 Snyder Country Rd, Trinity, NC; 336.861.6959

Millstone Creek OrchardsTour this working orchard, a u-pick farm offering blue and blackberries, peaches, grapes, apples, pumpkins, and pecans; and home of the Apple Barn Country Store. Fresh apple cider made daily during fall months. Bakery and cannery on site. Private tours, birthday parties, and special events available. Gift/retail shop on site. 506 Parks Crossroads Church Road, Ramseur; 336.824.5263

Pisgah Covered BridgeExplore this interesting structure,

one of North Carolina's two remaining historic covered bridges. Built in 1911 at a cost of $40, the bridge is 54 feet in length and crosses the West Fork Branch of the Little River within the Uwharrie National Forest. A great spot for photography, picnics and nature walks along the surrounding quarter-mile walking trail. Picnic tables and public parking available.6925 Pisgah Covered Bridge Road, Asheboro, NC.

Richard Petty MuseumRace into this museum showcasing the unparalleled success story of one of the founding families of stock car racing, their drive for engineering excellence, and the technical inventiveness, innovation and ingenuity that made it all possible. The Petty Museum preserves the heritage of Petty Engineering and Petty Enterprises, a family business having a fundamental formative influence on American motorsports and on automotive design, construction,

Cont. on Pg. 18

Richard Petty Musuem - Level Cross

16 PIgs & Pedals Event Magazine16 PIgs & Pedals Event Magazine

Friday, July 31st8:00 am to 5:00 pm4:00 pm5:00 pm6:00 pm 9:00 pm

Regist�ation of Cook TeamsCook's MeetingBeer Garden OPENSSummerdazeBeer Garden CLOSES

Sat�rday, Aug�st 1stEnter�ainment

11:30 am King BMX Bike Show1:00 pm King BMX Bike Show1:00 pm Beer Garden OPENS1:00 pm Special Occasion Band3:00 pm King BMX Bike Show6:00 pm Eric & the Chill Tones9:00 pm Beer Garden CLOSES

Criterium Events9:00 am Women's 49:40 am Juniors10:10 am Masters 50+11:00 am Cat 5 Men11:40 am Masters 40+12:40 pm Women1:30 pm Adult Trike Race1:45 pm Cat 4 Men2:30 pm Adult Trike Race2:50 pm Cat 33:45 pm Kids Race4:00 pm Pro, 1, 2

BBQ Competition10:00 am Regist�ation of KCBS Judges11:00 am KCBS Judges' Meeting12:00 pm Chicken Tur�-in12:30 pm Pork Rib Tur�-in1:00 pm Pork Tur�-in1:30 pm Beef Brisket Tur�-in5:00 pm Awards Ceremony5:45 pm Great Main St�eet Award

BBQ Competition11:00 am Food Vendors Open Donuts & Lemonade Donny's Donuts & Mrs. Sheila's

Lemonade

Popsicles, Scoops, Sammiches & Floats

The Ice Queen

12:00 pm BBQ Sandwiches Randolph Count� Livestock & Poult��

Improvement Association

Shaved Icee Kona Ice

Cott on Candy TC Amusements

For the latest infor�ation, visit us online at www.pigsandpedals.com


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Zimmerman Vineyards - Trinity

and safety. Cars, trophies and awards honoring the Petty Family are showcased throughout. Gift shop on site. 309 Branson Mill Road, Level Cross; 336.495.1143

Richland Creek ZipLine Canopy TourExperience the thrill and excitement of a lifetime on Richland Creek ZipLine Canopy Tour. With 14 ziplines on 1 1/4 miles of cable, the longest line at 1,400 feet in length, three sky bridges, one swinging bridge, and a water feature, you will fl y through the forest along Richland Creek at the base of Purgatory Mountain. 2728 Fairview Road, Asheboro; 336.736.5623

Seagrove, Pottery Capital of the USSeagrove is the handmade pottery

capital of the United States. With nearly 100 shops in the area, you will fi nd everything from traditional tableware, folk and collectible art pieces, as well as historical reproductions. Exit 61 | I-73/I-74 & Hwy 705, Seagrove

Zimmerman VineyardsVisit Zimmerman Vineyards, at the foot of beautiful Mt. Shepherd. Featuring a rustic fl agstone terrace and unique stone bar, it is nestled between vineyards with a panoramic view of the surrounding countryside; weekend tours and wine tastings available. 1428 Tabernacle Church Road, Trinity; 336.861.1414


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CHECKERED PIG – Martinsville, NC (Defending Champion)Checkered Pig originated from a fourteen-hour “pig cooking marathon” by owner Tommy Houston in 1981, following which he started a catering business. Some years later, he and his wife Lisa started a still growing and successful restaurant. In 2002 they entered into competition barbeque, with the name Checkered Pig coming the next year. Since then, Checkered Pig has earned awards in many prestigious barbeque competitions, including awards for both Pork Barbeque and Beef Brisket at the Jack Daniels World Championships. With 9 state championship wins, they hope to defend their Asheboro title. (For more information, visit www.checkeredpig.com)

ARMED AND HAMMERED BBQ – Apex, NCArmed and Hammered started as a hobby in Jonathan Walker, Shawn Motyka, Brian Hatch, Kyle Packer, and Dale Miller’s backyards, cooking on weekends for friends and family. Since entering a local bbq competition in 2011 and earning second place People’s Choice, Armed and Hammered has grown into a passion for

cooking and competitions. Their Mission Statement: “Make some damn good BBQ.” They cook with a combination of vinegar and tomato based sauces using a real smoker, a Lang offset stick burner fed with hickory, oak, and fruit woods. In competition, they have placed fi rst in Pork, Chicken, and Anything Butt (entrée) and second in brisket during various years of the Peak City Pigfest. Information provided by Shawn Motkya

DESIGNATED SMOKERS – Clayton, NCThough Designated Smokers is a new team on the competition circuit, they have been cooking high quality BBQ for over a decade. The team consists of two brothers and their good friend from high school. They all three attended high school in the late 90s in Raleigh NC and played football and wrestling together. Today they live in Raleigh, Clayton and Charlotte and look forward to BBQ competitions as an opportunity to get together and compete. Their BBQ style is somewhat unique and is referred to as Neo-Fusion Mid-Atlantic style. They build upon the style often found in the Mid-Atlantic states

Pigs & Pedals Competitors


and use unique flavors, fresh ingredients and locally sourced products to produce a one-of-kind high quality BBQ. Information provided by Chris McVey

HOLY SMOKE BBQ NC – Ayden, NCTeam Holy Smoke NC is comprised of Head Cook Billy Merrill and his son, Robert Merrill of Ayden, North Carolina and (frequently) Gordon Hubbell of Lincolnton, North Carolina. The team "congealed" about five years ago among friends on the Pelletheads.com online forum, cooking only one or two contests annually but has expanded significantly in cooking frequency, barbeque education, and dedicated cooking equipment. They now participate in ten to twelve contests per year primarily in the Carolinas. Their most recent finish was 5th at the Peak City Pigfest in Apex, NC and they’ve taken many walks for 2nd through 10th place in the categories. While they are serious competitors, they also compete for the sheer joy of mingling with all the great folks "on the circuit". They even do some judging (Billy is certified and Gordon is a Master Judge and Ph.B./"Doctor of Barbeque”), often mentoring and teaching newer KCBS judges. Information provided by Gordon Hubbell

K&D SMOKERS – Winston-Salem, NCHusband and wife team Kevin and Debbie M Gary began competing in 2013. They are retired but have a love of the fellowship they experience with their BBQ family. Chicken is their specialty, and while they have not yet earned a grand champion, they have had a call in every category. Information provided by Kevin Gary

KEITH’S KICKIN’ HOG SAUCE – Charlotte, NCKeith’s Kickin’ began as a crew of guys tailgating for the first ever season of Carolina Panthers Football. In 2008, Keith Britt, originally from Asheboro NC, combined this experience with

his mother’s values of inventive and adventurous cooking to start catering, but it was not until November of 2014 that Keith’s Kickin’ began competing. Hoping to show off their sauce and their meat, welcome Keith’s Kickin’ Hog Sauce. Information provided by http://keiths-kickin-hog.myshopify.com.

MCADOO HEIGHTS – Greensboro, NCThe Mcadoo Heights crew always had a love for grilling, but it wasn’t until about 2008 that they discovered BBQ competitions upon seeing Mike Davis of Lotta Bull BBQ on the Versus BBQ championship series. This revelation led to a deep interest in BBQ—the crew built a reverse flow cooker and entered their first competition last year in Lexington. Afterwards, the Mcadoo Heights group decided to take a year to focus on honing their BBQ skills. This year, they have already competed in two competitions in Winston and Lexington, where they placed 20th of 50 teams and 25th out of 60 teams, respectively. They are looking forward to competing at Pigs & Pedals, which will be their 4th competition. Information provided by Sean Sewell

MUTTLEY CREW BBQ – Apex, NCMuttley Crew is a husband/wife team competing throughout all of the Southeast. This is their 2nd year as Muttley Crew BBQ and they cook in around twenty competitions per season. They are founding members of the Q Pine Nation, a group of competition teams from NC and GA that travel the Southeast competing. Typically, they are seen travelling with two dogs. Everyone in Muttley Crew is friendly and they welcome anyone attending Pigs & Pedals to stop by. Information provided by Shannon Turner

SOUTHERN SMOKE NC – Kannapolis, NCSouthern Smoke - Pitmaster Eddie Smith began competing in 2010 under the team name Fast Eddie's Fine Swine with


marginal success in both KCBS and SCBA event, when in 2013 he joined Fatback's BBQ & Rib Shack as co-Pitmaster and experienced his first Grand Championship at the KCBS-sanctioned Eastern BBQ Throwdown in Rocky Mount, NC. Eddie also has six years’ experience as a CKBS certified judge and also organizes one of the East Coast's largest KCBS events, Jiggy with the Piggy BBQ Challenge, in Kannapolis, NC. Information provided by Eddie Smith

WOLF’S REVENGE BBQ – Henrico, VAWolf’s Revenge started in 2005 when, out of necessity, Chiles Cridlin had to emergency smoke BBQ using a modified Toyota car front end, with uncontrollable heat. It was then that Chiles realized he needed a smoker in his life. At this point, Chiles already was an accomplished stew master, cooking up to 10,000 quarts of Brunswick Stew at a time for charity. In 2007 at the Big Apple BBQ in New York City, he was given another smoker. Shortly thereafter, Chiles and his crew began competing more frequently in BBQ, and they designed their own custom smoker that was best equipped for competition. As the recipes improved and the team grew, the name “Wolf’s Revenge BBQ” was finally born. Since then, Wolf’s Revenge has earned a few Regional Grand championships, a State Championship, and countless top three placings in local competitions. They ask that guests to Pigs & Pedals find their trailer and strike up a conversation; they love getting to know people. Information provided by Chiles Cridlin

THE PIG’S EAR – Lynchburg, VAMike Collins got his start in BBQ when his job required traveling in eastern North Carolina. As he drove down the road he was enticed by the smell of local “dives” to come in and try good Southern barbeque. After eating beyond his fill at a

number of locations, and several in-depth conversations with restaurant owners across North Carolina, Mike decided to try this himself. He has smoke billowing from behind his house almost every weekend since. He built his own smoker ten years ago and now competes roughly eight times a year in Virginia and North Carolina. He has won over forty awards in the different categories in various KCBS competitions. Information provided by Mike Collins

CAMMO – Charlotte, NCCameron Moore began cooking BBQ in 2007-8 when his uncle gave him a pull behind oil drum cooker. After reaching out to a family friend in Virginia for BBQ tips, he was taught the art of cooking with coals and the Eastern Carolina flavor profile. By 2011 people he had never met were asking him to cook for them. In 2012, after learning about KCBS through the TV show “BBQ Pit Masters,” he decided to start competing that fall, enlisting the help of his parents as assistants. Though it took some practice, and a reimagining of his process around the KCBS flavor profiles, they earned a perfect score in Pork the very next year. After holding their own for the 2014 year, even earning a first place finish overall in Lawrenceville Virginia, they have decided to go all-in for 2015, investing in a new trailer and smoker, and taking a BBQ class, which has paid off in a number of calls and consistent high scores. Moore and his wife are expecting their first child this fall. Information provided by Cameron Moore

CAROLINA SMOKE - Tarboro, NCOf partners Randy Beaman and Pod Alligood, Alligood has the most experience with cooking on gas fired or charcoal/wood fired smoker, but Beaman has had more than twenty years of whole hog competition. It wasn’t until February of last year that Beaman bought a Lang Smoker and joined with Alligood to


start competing in KCBS sanctioned competitions. Beaman says that KCBS is just as difficult as whole hog, but more enjoyable. They love the atmosphere around cook off events and always learn something new from the other pit masters. They are excited to come to Asheboro for Pigs & Pedals. Beaman is from Winston-Salem and loves an opportunity to return to the Piedmont. Information provided by Randy Beaman

SMOKIN SKULLIES - Goldsboro, NCSmokin Skullies is a family team out of Goldsboro, NC consisting of pitmaster Brian Corbett, his wife Ashley and their son Kendall. A Realtor by trade, Brian's hobby of BBQ has turned into a great passion and a way of life for his family weekends. They have been competing for a little more than 3 years now with great success up and down the east coast. Information provided by Brian Corbett

SAUCED! BBQ - Charlotte, NCHusband and wife team Scott and Joline Adams started Sauced! BBQ in 2009. That year, they cooked five events and picked up four calls. Such encouraging success hooked them to the competitive barbeque scene. Each year they cooked more events and experienced steadily growing success. The team has grown in number with the addition of the Adams children, Zoe and Zane. To date they have cooked more than 100 competitions and had over 160 top ten calls. In 2014 they cooked twenty-eight events in eight states, and finished in the top ten in both Chicken and Ribs in the KCBS Team of the Year standings. Like Muttley Crew, Sauced! BBQ is a founding member of the Q Pine Nation. Information provided by Scott Adams

SMOKE MONSTER BBQ - Asheboro, NCSmoke Monster BBQ is husband and wife team Justin and Jenifer Hughey of Asheboro. The Hugheys' love for barbeque grew while living in Austin, Texas - a

place they called home for 13 years. Justin purchased his first offset smoker in 2003 and became known among friends and family for his Central Texas style brisket. Over the past 12 years he has focused on optimizing his processes, including the design and construction of his hand-built pit, "The Smoke Monster". These native Texans recently relocated to North Carolina after spending 2 years in New Jersey - a place where good barbeque is hard to find. This is Smoke Monster BBQ's first competition. Information provided by Justin Hughey

SMOKE ON THIS - Lenoir City, TNTeam Smoke On This is composed of husband/wife team, Jackie and Sherry Price of Knoxville Tn. They have been competing on the KCBS circuit for eight years, and do upwards of thirty events annually throughout the Southeast covering up to eleven states all while traveling about 20,000 miles. Smoke on This is sponsored by Pilot/Flying J Travel Centers and Royal Oak charcoal. They use Backwoods smokers and cook for the love of cooking, competing, fellowship and eating at all the Local food establishments throughout the country. Information provided by Jackie Price.

THE SMOKEHOUSE MAFIA - Taylorsville, NCThe Smokehouse Mafia competition barbeque team cooked in its first KCBS contest in June 2010, in Tryon NC. Their main goal for that weekend was to turn in all four meats on time. They exceeded goals and went on to place fifth in chicken, which got them hooked. The Smokehouse Mafia got started by helping another team compete in their first BBQ contest. After helping with two contests, they decided to compete on their own, and they’ve been cooking it their way ever since. For them, BBQ was a great way to be competitive without having to run up and down a court,


or be tackled. Now in their fifth year of competition, they have competed in the American Royal Open and Invitational and were invited to compete at the Jack Daniel’s World Championship Invitational. They rate their successes not by trophies or calls, but by the number of good times they have. They are truly blessed by BBQ and have met some of the nicest people in the world through competition. Information provided by Andrew Rasmussen

THE SAUCE & ALL THAT GOES WITH IT - Concord, NCForty-seven year old Martin Almond leads The Sauce and All that Goes With It, which consists of his thirteen year old son Austin, Martin’s wife Rhonda, and Mike Furr. Martin learned how to wood cook bbq from his grandpa years ago and has been building cookers for several years. While this is their first full season of competition, they do hold a first place award for ribs and third for pork butt. Information provided by Martin Almond

BIG DOG BBQ VA - Virginia Beach, VAPitmaster Theresa Bell cooks with her husband and BBQ partner Larry. After getting the idea from a marathon of the show “BBQ Pitmasters,” they decided to look into competition barbeque. This is their third year cooking competition BBQ, but were both certified as KCBS judges a year before entering competition, serving as CBJs (Certified Barbeque Judge) and CTCs (Certified Table Captain). Their plan was to get experience in the judges’ tent so that the food they would eventually send back would fit right in with the best of the cooks, which paid off, since they won the chicken category at their very first competition. Cooking is Theresa Bell’s passion and she loves pretty much everything about competition barbeque and serves on the Board of Directors for the Mid Atlantic BBQ Association. Information provided by Theresa Bell

SMOKE N BREW MAFIA - Asheboro, NCSmoke N Brew Mafia consists of an entire team of Asheboro natives: John Adkins, Eric Lambeth, and Robert Lamb. They met while all coaching fast pitch softball and soon realized that they also shared a love of cooking and competition. After getting a call in Chicken on their second competition, they knew competition barbeque was a place for them. This is their second year competing and they plan on cooking in about six events this year with hopefully even more next year. They love to have fun while they cook and enjoy meeting fellow competitors. They want to represent for their home town here at Pigs & Pedals. Information provided by John Adkins

THE SULTANS OF SWINE – Charlotte, NCHead Cook Bill DiPietro first started cooking BBQ while he was a teacher at North Mecklenburg High School. Drafted to assist with their annual BBQ fundraiser, he ended up cooking nine tons (that’s right, tons) of Boston Butts each year over open brick pits. He joined with a couple of friends to create Sultans of Swine for their first competition in the inaugural Blues, Brews, and BBQ in Charlotte over ten years ago. After one friend moved and the other decided to cook solo, Bill enlisted his son-in-law Jeff Lever to continue cooking. The team has now grown to include their friends Cory and Laura Martinsen. Three years ago they made the jump to KCBS by entering Tilley’s contest in Salisbury. Sultans of Swine now competes in 8-9 contests annually. They’ve learned a lot, made some good friends, and have even gotten some calls. Information provided by Bill DiPietro.

Also Competing

TOO SAUCED - Charlotte, NC

UP IN $MOKE BBQ TEAM- Durham, NC

HICKORY BARBEQUE COMPANY – Shelby NC

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