After much research, development and consultation, the ABA is proud to announce the official ABA Whole Hog Rules for competitors entering the category in 2017.
In keeping with the ABA mantra of being ‘inclusive’, the ABA has developed the rules to make it as easy as possible for anyone to enter the category using a whole range of smokers, barbecues, spit rotisseries or other wood-fired/heated units.
The ABA will hand select a group of experienced barbecue judges to judge the category on site during the main competition and the process of judging will include a site visit to each competing teams’ tent as well as a blind judging element.
As with any other ABA competition category, the whole hog must be wholly cooked within the competition cooking window. The whole hog is a non GC and non Championship category but cash and trophies will still be on offer.
Teams competing in this category will be provided an ‘event specific’ timetable and team briefing from the ABA Head Judge to ensure all Whole Hog Rules and Processes are very clear before the cooking window opens.
Being crowned a Whole Hog Champion would no doubt increase your street credibility and standing among men, and women, and children – so get on it!
The first Whole Hog competition category in Australia will be held in conjunction with Meatstock Sydney with at least 3 more ABA Sanctioned barbecue competitions planning the category’s inclusion in 2017 so far.
Click the link below for the Whole Hog Rules and check out the ABA General Rules for more detailed information on all ABA Rules.
For all enquiries on Whole Hog Rules, please email firstname.lastname@example.org