The National Pork Board will present the 20th annual Great Pork BarbeQlossal contest at World Pork Expo on Saturday, June 9 in Des Moines, Iowa. This annual contest highlights barbeque techniques from across America.

"More than 90 teams are expected to compete in this year’s Great Pork BarbeQlossal contest," says Jay Foushee, a pork producer from Roxboro, N.C. "To celebrate 20 years, we are going to recognize all the past BarbeQlossal winners and invite them back to compete again. We have yet to have a repeat winner." Over the years, grand champions have come from Arkansas, Florida, Texas, Iowa, Missouri and Kansas.

The Big Green Egg competition also will return. On Friday evening, six selected teams will be provided with a mystery basket that includes a mystery pork cut. The teams will grill on a Big Green Egg grill and compete for the grand prize of a Big Green Egg grill.

During the Great Pork BarbeQlossal contest, teams will highlight grilling and barbeque techniques in at least one of the four cooking categories: Whole hog; shoulder; loin/loin end and ribs. To vie for grand champion honors and a share of the $37,000 in cash and prizes, contestants must cook a shoulder, loin/loin end, ribs and an entire hog with a dressed weight of 45 pounds or more cooked while in one piece or in two halves.

Barbeque teams from across the country use more than 500,000 pounds of pork annually while participating and competing in contests through the Kansas City BBQ Society (KCBS), Memphis in May, International BBQ Cookers Association and others. The 2007 Great Pork BarbeQlossal is sanctioned by KCBS, the largest barbeque society. Rules and regulations for the Great Pork BarbeQlossal are those of KCBS, which will handle the culinary scoring.

Prizes to be awarded for culinary judging includes overall grand champion and reserve grand champion as well as fourth and fifth place overall. Awards also will be given to the first 10 places in each category. The grand champion wins $10,000. The other grand prize winners receive: reserve grand champion $3,000; reserve champion $2,500; fourth place overall $2,000, and fifth place overall $1,500. In each category, first place earns $1,000, second $800, third $600, fourth $500, fifth $350 and sixth through tenth $125. Also, the top culinary score from Minnesota will be honored.

New this year is the opportunity to win a Bad Boys BBQ valued at $3,200. Teams can submit their names and if they do not place in any of the categories, they will have a chance at taking the Bad Boys BBQ home with them.

"The Great Pork BarbeQlossal contest shows pork’s versatility," Foushee says. "The contest ties in well with NPB's checkoff-funded barbeque promotions that can be seen in consumer information, retail and food-service promotions."

Entry forms for 20th annual Great Pork BarbeQlossal contest can be found at www.pork.org under the "spotlight section." The entry deadline is May 18 or until all available contestant places are filled.

Source: National Pork Board