The Transylvania Times -

Brevard Blues and Barbecue Festival Returns To Music Center June 1-2


May 28, 2018

Friday and Saturday, June 1 – 2, the Brevard Music Center, in collaboration with 185 Productions, presents the 5th annual Brevard Blues and BBQ Festival. The festival this year boasts a lineup consisting of national and regional blues acts, and there will be a “Dugan’s Pub Backyard BBQ Competition” on Saturday.

The competition will consist of a modified Kansas City Barbecue Society rule set-up. Mainly this means no propane or any other gas is allowed; only wood or charcoal. The competition will consist of shoulders, picnics or butts to be judged by a panel of “celebrity” judges.

The competition will begin at 3 p.m., Friday, with a cooks’ meeting and inspection at 4 p.m. Entries will be turned in no later than 4 p.m. on Saturday. Judging will be blind and scores based on appearance, taste and texture. The cash prize and trophies will be presented between headliners on Saturday.

Entry Rules

•Cooking space opens at 3 p.m., Friday, June 1. Cooks’ meeting is at 4 p.m. with inspection of raw meat. This competition is for shoulders, picnics and or butts with a minimum of 5 pounds.

•Entries to be turned in at 4 p.m. on Saturday, June 2.

•Entry fee of $50 must be in by June 1 or arrangements must be made.

•Each team will be assigned a cooking space. All cooking and preparations should be done in that space. No pre-cooked items permitted. Sauces and garnishes are optional.

•Turn in containers will be provided and judging will be blind. The container should not be marked in any way to make it unique. Each team shall submit five portions to be judged. This year smoked ribs are allowed.

•Judging criteria points are 2 – 9 (9 very good – 2 lowest). Entries will be judged by appearance, taste and texture.

•Contestants must adhere to all electrical, fire and other codes and possess a fire extinguisher at your tent.

•Fires shall be of wood, wood pellets or charcoal. Electrical accessories such as spits, augers or forced draft are permitted.

•All meats must be inspected during the times established by the organizers.

Information and registration can be found at


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