93 barbecue cooking teams from across the south came to Vienna Friday to prep their pork for the 34th Annual Big Pig Jig.
"The Pig Jig started here in Vienna. It started across town with a challenge between some sheriff's departments about who could cook the best barbecue in Georgia," said Danny Meadows, the chairman for the event's committee.
He says the friendly contest grew into Georgia's largest and oldest barbecue competition and that up to 134 pork-lovers packed the Boulevard in the past.
"The team who wins the grand championship here, gets an in to cook at the world championship in Memphis in May," Meadows said.
Categories include whole hog, pork shoulder and pork ribs. Judging starts Saturday morning.
"Those judges out there, they travel the circuit just like we do, they're looking for that taste, they're looking for that consistency," said Michael Mixon, a co-pit master for the Jack's Old South team, "They're looking for that 'wow' factor. And that's what we bring them."
He says they travel to contests 40 weekends out of the year and that all of their sauces, injections, and rubs are homemade.
"We love to do it, because the camaraderie is great. A lot of the same teams are here year after year after year." Rusty Arnold said.
He and his team the Pink Pork Pokers partnered up with another team, Smoke Stack Lightning.
Both came all the way from Albany to compete.
Arnold says while they've won in the past for their Brunswick Stew and their sauce, they're aiming to win a prize for their pork.
The Big Pig Jig continues all day Saturday, with the judging starting at 10 a.m.
There will also be "Taste of the Jig" at 2 p.m.
It's an opportunity for the public to buy some of the barbecue.
Gate admission is ten dollars.