1. Barbeque is defined as pork meat (fresh or frozen and uncured) prepared only on a wood and/or charcoal fire, basted or not as the cook sees fit, with any non-poisonous substances and sauces as the cook believes necessary.  There will be three categories eligible for Grand Championship in the contest: Whole Hog, Pork Shoulder, and Pork Ribs.

1. A whole hog entry is defined by the Sanctioned Contest Network as an entire hog whose dressed weight is 85 pounds or more prior to removal of the head, feet and skin, and which must be cooked as one complete unit on one grill surface.  No portion or portions of the whole hog may be separated prior to or during the cooking process.
2. A pork shoulder entry is defined by the Sanctioned Contest Network as the portion containing the arm bone, shank bone, and a portion of the blade bone.  The pork ham considered to be a shoulder entry contains the hind leg bone.  Boston butts or picnic shoulders are not valid entries.
3. A pork rib entry is defined by the Sanctioned Contest Network as the portion containing the ribs and further classified as a spare rib or loin rib portion.  Country style ribs are not a valid entry.
4. Teams may cook with any type of wood and/or charcoal.  Other flammables (propane, compressed or liquid gas, etc.) may be used within the cooker ONLY to START the INITIAL fire.  No type of flammable may be used within the cooker once the meat has been placed there.  Flammables may be used outside and away from the cooker to make additional coals.
   Local fire and safety laws may prevent the use of any type of gas anywhere on the grounds at any time, and, if so, these laws shall prevail.
   Electrical devices may be used within the cooker as long as they do not directly generate heat.  Approved devices include rotisseries, fans and delivery systems for approved fuels (e.g. Traeger grills).  Electric smokers, holding ovens or any other devices with heat producing electric coils are not allowed.
5. Meat for the contest may be fresh or frozen.  eat may not be pre-cooked, sauced, spiced, injected, marinated, cured in any way, or otherwise pretreated prior to official meat inspection.  Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 140 degrees after cooking.

2. The 254th Annual BIG PIG JIG^® Georgia Barbeque Cooking Championship will be held at the BIG PIG JIG^® Village/BBQ City, U.S.A., Pig Jig Blvd., Exit 109, Interstate 75 in Vienna, Georgia on October 5 & 6, 2007.