7th Annual Brew-B-Q

  • October 23 - 31, 2025

  • Salvation Army

    1300 Buck Jones Road
    Cary, North Carolina 27511
This event is now over
Description

7th Annual Brasfield & Gorrie Brew-B-Q 

Join us for an epic event of BBQ, beer, and good times for a great cause at 1300 Buck Jones Road! Get ready to indulge in mouthwatering meats, ice-cold brews, and a lively atmosphere that'll leave you wanting more. Whether you're a BBQ aficionado or just looking for a fun day out, this event is perfect for all. 

We are excited to be back at the same venue this year, and we hope to raise even more money for our two awesome charities: The Salvation Army of Wake County and The Leukemia & Lymphoma Society! So, grab your friends, bring your appetite, and get ready to savor the best BBQ in town at the 7th Annual Brew-B-Q 2025!

 

NEW THIS YEAR: Due to popular demand, we will be adding a Brisket Cooking Competition to the mix!

Schedule of Events

Thursday, October 23

12:00pm - Gates Open for Setup 

3:00pm - Mandatory Cooks Meeting + Social

6:00pm - Ribeye Judging Begins

8:00pm - Poker Tournament Begins

Friday, October 24

9:00am - Wing Judging Begins

11:00am - BBQ & Brisket Judging Begins

1:00pm - People's Choice Judging Begins

3:30pm - Awards Ceremony

 

COOKING TEAMS

Boss Hog- $5,000 (Registration Limited)

Hog - $4,000

Piglet - $2,000

Add-ons

Wing Competition Add-on: $500  

Ribeye Competition Add-on: $500

Brisket Competition Add-on: $500

 

POKER TOURNAMENT

Poker Tournament (Single Player) - $300

Poker Tournament (4 players) - $1,000

Prizes for 1st place ($1,000)

2nd place ($500) and 3rd place ($300)

 

NON-COOKING SPONSORSHIPS

Poker Tournament Sponsor - $4,000 - SOLD

Beverage Sponsor - $4,000 - SOLD

BBQ Competition Sponsor - $3,500 - SOLD

Ribeye Competition Sponsor (1) - $3,000

Wing Competition Sponsor - $3,000 - SOLD

Brisket Competition Sponsor - $3,000 - SOLD

Lunch Sponsor - $2,500 - SOLD

Platinum Sponsor - $2,000

Gold Sponsor - $1,500

Silver Sponsor - $1,000

Halo Hog Sponsor - $300

 

**We will be selling our Brew-B-Q merchandise again this year! Be sure to add one to your cart during registration to guarantee your pre-order! 

  • T- shirts: $25 
  • Hats: $30

The BBQ competition will be judged in three different ways:

  1. Each meat will be scored individually and a champion for each meat will be crowned per division.
  2. Individual scores for BBQ and ribs will be combined to create an overall winner in each division.
  3. People's Choice: Overall BBQ winner (regardless of division) will be crowned based on number of votes received from the general public. People's choice voting will not begin until all contestants have submitted their meat to the judges.

 Cooking Rules and Information:

  1. There will be a mandatory cooks meeting and social at 3:00pm on Thursday, October 23. If a team member is not present for the cooks meeting, that team will be disqualified. Meats will be provided and will be distributed immediately following the cooks meeting. Please make provisions to keep meat cold until cooking time. No meat will be distributed to a team without a cooler. An ice truck will be on site for those who need ice.
  2. Cook sites: All competitors are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves will result in disqualification. Individuals are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be followed at all times.
  3. All contestants must be 18 years or older or be accompanied by an adult at all times.
  4. Meat Judging:
    • Ribeyes: 
      • Only teams that have purchased the ribeye add-on are eligible to compete in the ribeye judging.
      • Steaks must be cooked to a minimum temperature of 125 degrees F.
      • Turn-in boxes will be provided to each team for meat submission. Each box should contain one steak, whole and uncut. No garnish is allowed in the turn-in box—compound butter is permitted if it is melted on the steak.
      • Ribeye steaks will be provided to each competitor. Steaks may be cooked on any fire or heat source (wood, charcoal, gas, electric, pellet, sous vide, etc.) Steaks may be lightly trimmed before but not after cooking. Steaks may not be marked or branded in any way (grill marks are not considered marking.)
      • Steaks are judged on appearance, doneness (medium), taste, texture, and overall impression.
    • Wings:
      • Only teams that have purchased the wing add-on are eligible to compete in the wing judging.
      • Wings can be prepared in any fashion, as long as the internal temperature reaches 165°F.
      • Turn-in boxes will be provided to each team for submission. Each box should contain 1 wing per judge. The number of judges will be announced at the cooks meeting.
      • A wing is defined as either a drum or a flat but not both. Teams can determine which pieces to provide.
    • Brisket: 
      • Only teams that have purchased the brisket add-on are eligible to compete in the brisket judging.
      • Brisket can be prepared in any fashion, as long as the internal temperature reaches 145°F.
      • Turn-in boxes will be provided to each team for submission. Each box should contain a sample portion per judge. The number of judges will be announced in the cooks meeting.
      • Presentation of brisket (sliced, chopped, or pulled) may be determined by the cook team but all samples in the box must be consistent. Garnish is optional.
    • BBQ:
      • Turn-in boxes will be provided to each team for meat submission. Each box should contain a sample of BBQ and four ribs. Garnish is optional.
      • Boston butts and ribs (and wings if applicable) will be provided to each competitor. Each must be cooked as a single piece of meat. There can be no evidence of blood indicating that the meat is uncooked. The entry must be turned in by the officially designated time.
      • Judging times will be assigned and communicated to you during the cooks meeting on Thursday, October 23. Meats must be submitted for judging at your assigned time in the specified judging area and placed in the provided turn-in boxes. Winners will be announced during the barbecue competition ceremony at 5:00pm.
    • People's Choice:
      • Teams are given the option to request between 2 and 10 pork butts to prepare for both sanctioned judging and People's Choice. Please provide this information upon registration as prompted. This will be a permanent choice, and meat will be ordered based upon this information.
      • Sampling cups will be provided to each team to serve their BBQ to attendees.
      • When serving samples to the public, teams must serve from their rear tables due to lack of sneeze guards or use a hot and hold grill if available. Hot holding equipment must maintain a food temperature of at least 135°F.
      • Teams will be given a voting box for their stations. Attendees will purchase one ticket each to place in their box of choice. The team with the largest number of votes in their box at the close of voting (4:30pm) will be the winner.
    • Sanitation requirements:
      • All equipment shall be clean and in good repair.
      • All foods must come from an approved source. All foods that are used in the sampling process must be prepared at the event.
      • There are to be no open displays of food meant for sampling.
      • Hot holding equipment must maintain a food temperature of at least 135°F.
      • A cleaning facility must be maintained. This consists of three containers that are to be used for a wash basin, a rinse basin and a sanitizing basin. Foil cake pans may be used for these basins. A bleach water solution would serve as the sanitizing solution.
      • Handwashing stations must be set up at your cooking site. This can simply consist of a water vessel that has a spigot (e.g., 2-gallon water jug with a spout that can be purchased at any grocery store), a pump bottle of soap, paper towels and a catch basin for the wastewater from handwashing.
      • Each team will receive hand sanitizer and gloves. Gloves must be worn while handling food.
      • A stem thermometer that measures 0°-220°F must be provided.
      • Rule officials will arrive to your cook site at random times. If any violations are observed, the contestant will be required to cease all food service operations until the violations have been corrected.

 

Poker Tournament Rules and Information:

  • Tournament Structure
    • All players will begin with $10,000 in chips. Blinds will begin at $100/$200 and increase every 20 minutes. A full blind structure is included below; however, in order to end the tournament on time, we reserve the right to change or alter the blinds at any point in the tournament.
    • The tournament will have random seating. Players will randomly choose their seat by drawing a seat assignment card at registration.
    • At the end of the 5th round, there will be a break. During this break, chips will be colored up and players may add-on.
    • Tables will be balanced and condensed as needed throughout the course of the tournament at the sole discretion of tournament director.  When only 8 players remain, play will stop and players will draw for seats at the final table.
    • Players who arrive late to the tournament will still be placed into the tournament with a full chip stack as long as tournament is within the first five blind levels. Once tournament has completed the 5th blind level, no additional players may join.
  • Rebuys and Add-ons
    • There are two types of Add-Ons: Instant Add-On & Bonus Add-On
      • An Instant Add-On allows a player to add 2,500 in chips to their starting stack. This add-on costs $100 and is only available prior to the first round of play at the start of the tournament.
      • A Bonus Add-On allows a player to add 2,500 in chips to their stack. This add-on costs $100 and is only available to players who remain in the tournament before the first break takes place. Bonus Add-Ons will take place during the first break.
    • There is only one type of Rebuy
      • A Rebuy allows a player who has less than 2,500 in chips re-buy for $100 and receive an additional 2,500 in chips. The rebuy period occurs during the first five blind levels of the tournament. There are no limits to the number of Rebuys a person can make during this period. A player who has less than 2,500 in chips may do a double rebuy and receive 5,000 in chips for $200 (2,500 in chips for each $100) but a player may never go over 12,500 in chips.
    • At the end of the first break: Players who have below 2,500 in chips at the start of the first break may rebuy for $100 AND add-on for an additional $100. The player would receive an additional 5,000 chips for $200.
  • Blind Schedule:

 

Prizes:

Date & Time

Oct 23, 2025 12:00 AM - Oct 31, 2025 5:00 PM

Venue Details

Salvation Army

1300 Buck Jones Road
Cary, North Carolina 27511 Salvation Army
Brasfield & Gorrie, L.L.C.