B&G Brew-B-Q

  • October 26 - 27, 2023
  • Raleigh Iron Works

    2201 Iron Works Drive
    Raleigh, North Carolina 27604
Ticket Price $0.00-$5,000 This event is now over

Join us for an epic day of BBQ, beer, and good times for a great cause at Raleigh Iron Works! 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 holding the event at a brand new 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 Brew-B-Q 2023!



Thursday, October 26

4:00pm - Mandatory Cooks Meeting + Social

5:00pm - Load In

Friday, October 27

10:00am - Wing Judging Begins

1:00pm - BBQ Judging Begins

1:00pm - Cornhole Tournament

2:30pm - People's Choice Judging Begins

5:00pm - Awards Ceremony



Boss Hog- $5,000 (Registration Limited)

Hog - $4,000

Piglet - $2,000

Wing Competition Add-on: $500 - NOTE! - Please make sure to add this to your cart during registration; otherwise, you will not be able to compete!



Cornhole Tournament Sponsor (1) - $3,000

Beverage Sponsor (1) - $2,500

Platinum Sponsor - $2,000

Gold Sponsor - $1,500

Silver Sponsor - $1,000



Pro vs. Joe

Pro Bracket: $1,000 Team Entry Fee

Joe Bracket: $500 Team Entry Fee

Prizes for 1st place ($1,500)

2nd place ($1,000) and 3rd place ($500)


This 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.


COVID-19 Safety Precautions

  1. 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.
  2. Each team will receive hand sanitizer and gloves. Gloves must be worn while handling food.
  3. Anyone who has tested positive for COVID-19, has been in contact with anyone who has tested positive for COVID-19, or is awaiting COVID-19 test results, will not be permitted to participate in the competition.
  4. This event will follow CDC guidelines regarding COVID-19 safety procedures.


 Rules and Information

  1. There will be a mandatory cooks meeting and social at 4:00pm on Thursday, October 26. 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. Meat Judging:
    • 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 four wings.
      • A wing is defined as either a drum or a flat but not both. Teams can determine which pieces to provide.
    • KCBS:
      • 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 26. 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.

4. All contestants must be 18 years or older or be accompanied by an adult at all times.

5. 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.
  • 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.



Date & Time

Oct 26, 2023 4:00 PM - Oct 27, 2023 6:00 PM

Venue Details

Raleigh Iron Works

2201 Iron Works Drive
Raleigh, North Carolina 27604 Raleigh Iron Works
Brasfield & Gorrie, L.L.C.

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