General Ancillary Rules
• Register for all ancillary events before Spooky Q opens
• Power & water limited – bring extensions and hoses.
• Health inspections per county standards.
• Awards announced on Main Stage each evening.
• Sportsmanship required. Unsportsmanlike conduct may disqualify
The Haunted Hog Pitmaster Challenge
Category Overview:
The Haunted Hog Ancillary Cookoff emphasizes traditional, whole-animal barbecue technique and is judged exclusively on site.
This category is open enrollment and conducted as a standalone ancillary event alongside a KCBS-sanctioned barbecue contest.
Entry & Capacity:
Open enrollment
(first-come, first-served)
Entry may be capped due to space and judging logistics
Separate entry fee applies
Teams may compete in standard KCBS categories concurrently
Hog Requirements: One (1) whole hog only may be cooked per team | Hog must be whole and intact | Minimum dressed weight: 75 lb | No maximum weight | Iberico hogs are available upon request (subject to availability and separate pricing)
Hog Cooking Requirements: Hog must be cooked whole and on site | No par-cooking or off-site cooking permitted | Cooking must be continuous once started | Approved fuels: wood and/or charcoal only | No gas assist of any kind permitted
Injections, Seasoning & Sauce: No injections permitted | Dry rubs, mops, and sprays are allowed | Sauce is optional and must be served on the side only | Sauce may be applied by judges at their discretion
Garnish: Garnish is allowed | All garnish must be edible
Judging: Judging is conducted on site only. No turn-in boxes will be used. Judges will evaluate entries at each team’s cook site.
Judging Panel: The judging panel will be comprised of KCBS Certified Barbecue Judges (CBJs) and invited dignitaries from the Commonwealth of Kentucky, including representatives from agriculture, tourism, culinary, or heritage organizations. All judges will receive a briefing on scoring criteria prior to judging.
Judging Criteria :Entries will be evaluated on Appearance / Presentation, Tenderness, and Taste. Judges may sample meat from the shoulder, loin, and ham, and teams must be prepared to present all three sections during judging.
Integrity & Verification: Judges will observe carving and presentation to ensure all meat served originates from the single hog cooked and complies with all published rules. Failure to present all required sections may result in disqualification.
Judging Schedule: Judging will take place Saturday late morning. Teams will be assigned a judging window in advance.
Awards: Whole Hog Grand Champion | Additional placements as published | Whole Hog awards announced prior to or in conjunction with ancillary awards
Administrative Notes: Mandatory hog inspection will be conducted prior to judging | Organizer’s decisions are final | All teams must comply with published judging windows and presentation requirements
Kids Q Competition
Eligibility
Ages 12 and under – adult supervision required at all times.
Entry Fee
None – educational and for fun.
Presented by: Iberico Acres.
Equipment: Weber kettles (Iberico Acres-supplied).
Product Supplied: Meat issued at check-in; no outside meats.
Rules: Child must do the main cooking tasks with a parent as guide. Seasonings and rubs team-supplied; no alcohol in marinades or
sauces. Turn-in follows the KCBS 4-meat sequence (chicken ® ribs ® pork ® brisket). Garnish optional; turn-in boxes provided.
Awards: All participants receive ribbons for achievement and participation (‘Young Pitmaster’, ‘Best Spirit’, etc.); no cash or trophies.
“Granny’s Table”
Heritage Recipe Contest
Theme: Heirloom or family recipes celebrating heritage cooking. Dish must include a recipe card listing ingredients and family story or origin. Any cooking method allowed.
Judging (1–10)
Flavor 40% | Presentation 20% | Story/Tradition 20% | Creativity 20%.
“Ginseng Wildcard” Contest
Focus: Any dish or sauce incorporating American ginseng. Open category – sauces, glazes, rubs, or finished foods accepted.
Judging: Originality, ginseng balance, overall flavor impression.
Reference: Oncled’s Ginseng Soul Shine Sauce.
Costume Contest
Divisions: Kids | Adults | Teams.
Judging: Creativity, theme execution, stage presentation.
Prizes: Best Overall, Most Original, Best Team Theme
Sauce Contest
Categories: Mild | Hot | Specialty.
Packaging: One pint in disposable labeled container.
Judging: Flavor 40% | Consistency 20% | Appearance 20% | Originality 20%.
Pie Baking Contest
Rules: Homemade crust and filling only – no store-bought pies.
Judging: Crust 25% | Filling Flavor 35% | Appearance 20% | Creativity 20%.
People’s Choice Contest
Eligible
Registered KCBS teams only.
Turn-In Location: People’s Choice Tent.
Turn-In Time: Immediately after completion of the KCBS 4-Meat
mandatory turn-ins.
Product: Bite-sized portions prepared from KCBS 4-Meat leftovers (chicken, ribs, pork, brisket).
Procedure: Deliver entries in foil pan provided by organizer. Each team receives a voting bucket labeled with team name/number. Attendees sample and vote by placing a token into their favorite team’s bucket. Public voting continues until closing; winner announced during KCBS awards.
Health & Safety: Samples held at 140°F; gloves required; no direct public contact with prep areas