This weekend was the third annual Troy Pig Out which featured professional BBQ teams from across the United States competing in best chicken, brisket, pork ribs, and pork butts/shoulder categories. An estimated 33 teams competed in this (2) day competition including NY favorite the Dinosaur BBQ, which is currently building it’s fourth location in Troy, NY. We had an opportunity to speak with Dinosaur BBQ and we have officially confirmed mid-October as the grand opening for the new establishment next to the Green Island Bridge on River Street in Troy, NY.

When we first arrived not only was the Pig Out busy, but Troy’s farmer market was also hustling with people checking out crafts and food. Standing at the parking garage on River Street was like looking at one massive festival – hundreds of people and tents in both directions.

Walking into the competitors area, we were immediately met by the ticket sales booth, a chef demo area, several BBQ vendors – including the Dinosaur BBQ offering pulled pork sandwiches, and Jacked Up BBQ offering pulled pork and brisket.

The ground was covered in wires and hoses feeding every competitors competition area. This year the wires were covered with rubber bumpers due to a golf cart rupturing a hose last year and causing a temporary halt in running water for the competitors. (We found that out from an insider.)

We arrived at the Swamp Pit BBQ trailer to be met by our friend Chris who kindly put us in touch with Julie and Skip from Wantagh, Long Island who are traveling competitors and head up the BBQ team. Wantagh is right near Jones Beach. We spent time behind the scenes and got a better understanding of what it’s like in the competitive BBQ World and got some BBQing tips too.

Before we could get to the learning, we had to grab some food. The smell of pulled pork and 100 BBQ’s going at once baited us towards the Dinosaur BBQ booth where we had some pulled pork sandwiches with Wango Tango Habanero sauce. There may have been a sandwhich casualty along the way, where the deliscious pulled pork hit asphault, but we’ll keep the details to a minimum. It is upsetting and required a replacement.

After we were back at Swamp Pit BBQ’s home base for a while, a Pig Out event coordinator came over asking if Swamp Pit BBQ could cook more ribs for the event because several competitors had dropped out and not shown up. Willing to help, they jumped right in to cook up more ribs to ensure there were enough for the People’s Choice Rib Championship which benefits the Northeast New York Chapter of the Susan G. Komen Race for the Cure.

Just how popular is the People’s Choice competition? Each ticket for the People’s Choice competition cost $1 and got you one rib. The event had 8,000 tickets for sale. Over 7,300 tickets were sold within the first 32 minutes of the sales booth opening. Wow! That was one long line to wait on and it stretched three people deep!

When the extra ribs arrived at the trailer they were really cold, some almost frozen. There were about 15 racks in the box to add to the 10 racks already cooking. With a little seasoning rub and preparation they went right in the smoker. The ribs typically cook (6) hours at around 270 degrees and are sprayed down with apple juice for sweet taste and to lock in moisture.

While day one of the event was exciting and popular with the public for the People’s Choice Rib Championship and fireworks, the second day is what the teams really look forward to. It’s the NYS BBQ Championship where teams take a stab at the Golden Pig “Victor” and $1,500.00 cash.

Day two is much more serious than day one. Not only are there more types of meats being cooked, but unfortunately none of it can be served or sold to the general public. It remains solely competition food for judging. Also, the preparation process completely changes. Teams spend extra energy on preparation and pay close attention to time as the clock ticks away. All of the tricks come out!

The food gets submitted to a panel of 38 licensed judges who blindly determine the winners of each category. Scores are calculated based on taste, appearance, and texture. The results and feedback are then given to each competitor at the end of the competition.

At 4:00 PM on Sunday the awards ceremony took place. To our great surprise, our new friends Swamp Pit BBQ were honored with second place in the pork butt/shoulder category. This means they got to take home an awesome Crystal Pig trophy. They were also given the honor of being ranked 10th overall amongst all competitors at the competition. Congratulations to them on a great job and thank you again for the hospitality!

Our first time at the Troy Pig Out was outstanding. The food was amazing. The weather was absolutely gorgeous. There was plenty to do, see, and of course eat! Thanks again to Julie and Skip of Swamp Pit BBQ for giving us a behind the scenes look.

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