Description
8th 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 Blood Cancer United. So, grab your friends, bring your appetite, and get ready to savor the best BBQ in town at the 8th Annual Brew-B-Q 2026!
NEW THIS YEAR: Ham Duel
Schedule of Events
Thursday, October 29
12:00pm - Gates Open for Setup
3:00pm - Mandatory Cooks Meeting + Social
6:00pm - Ribeye Judging Begins
8:00pm - Poker Tournament Begins
Friday, October 30
9:00am - Wing Judging Begins
11:00am - BBQ & Brisket Judging Begins
1:00pm - HamDuel Entries Begin
2:30pm - 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
RV Premium Add-on: $750
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 (1) - $4,000
Beverage Sponsor (1) - $4,000
BBQ Competition Sponsor (1) - $3,500
Ribeye Competition Sponsor (1) - $1,000
Wing Competition Sponsor (1) - $3,000
Brisket Competition Sponsor (1) - $3,000
Lunch Sponsor (1) - $2,500
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
Brew-B-Q Hats: $30 (limited quantity)
2025 Brew-B-Q Hats: $5 (limited quantity)
The BBQ competition will be judged in two different ways:
Each meat will be scored individually and a champion for each meat will be crowned per division.
Individual scores for BBQ and ribs will be combined to create an overall winner in each division.
New This Year: Ham Duel
Ham Duel: Predict the top 3 finishers across the Boss Hog, Hog, and Piglet divisions. Entry is $20 at the table; half goes to charity (The Salvation Army of Wake County and Blood Cancer United), half goes to the top 3 point-scorers. **CASH ONLY**
Score 5 points for a correct 1st place pick, 3 for 2nd, and 1 for 3rd per division. Picks lock at 2:00pm. Good Luck!
Cooking Rules and Information:
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.
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.
All contestants must be 18 years or older or be accompanied by an adult at all times.
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 29. 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.
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
Thu, Oct 29, 2026 4:00 PM
Venue Details
Salvation Army
1300 Buck Jones RoadCary, North Carolina 27511
