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Dooly County Chamber of Commerce's "Slosheye Trail Big Pig Jig" Barbecue Championship was made the official state pork barbecue championship cookoff and the Hawkinsville Civitan Club's "Shoot the Bull" Barbecue Championship was made the official state beef barbecue championship cookoff when Governor Zell Miller signed House Bill No. 854 on April 14, 1997.
Today the "Big Pig Jig" has expanded to include a parade, sidewalk art contest, crafts and collectibles sales, Quiz Fest academic scholarship competition, a scholarship golf tournament, local, regional, and national entertainment.
Most importantly, visitors have an opportunity to sample the best barbecue in the southeast!
In 1991, the "Big Pig Jig" brought in 120 teams cooking over 400 entries, including hogs, shoulders, ribs, kettles of Brunswick stew, barbecue sauce, and barbecued chicken.
The event was attended by 10,000 spectators.
LC 21 4525
House Bill 845
A BILL TO BE ENTITLED
AN ACTTo amend Article 3 of Chapter 3 of Title 50 of the Official Code of Georgia Annotated, relating to state symbols, so as to designate the Hawkinsville Civitan Club's "Shoot the Bull" barbecue championship as the state's official beef barbecue championship cookoff; to designate the "Slosheye Trail Big Pig Jig" as the state's official pork barbecue cookoff; to provide an effective date; to repeal conflicting laws; and for other purposes.
WHEREAS, the Hawkinsville Civitan Club annually sponsors the "Shoot the Bull" barbecue championship which attracts competitors from throughout Georgia and the surrounding states; and
WHEREAS, the funds raised from this outstanding event are used to assist the Civitan International Research Center, which is working toward a cure for Down's syndrome and other developmental disabilities, to provide disabled children in the community with an opportunity to attend Camp Civitan during the summer and to assist disabled people in the community and others with unexpected needs; and
WHEREAS, the "Shoot the Bull" barbecue championship has earned a well-deserved reputation for the quality and flavor of the barbecue which is submitted by the participants; and
WHEREAS, many of those who participate in this event go on to claim championship awards in barbecue competitions throughout the United States; and
WHEREAS, the Dooly County Chamber of Commerce is sponsoring the sixteenth annual Slosheye Trail Big Pig Jig in Vienna, Georgia, on October 4 through 11, 1997; and
WHEREAS, this unparalleled "Cadillac of Barbecue Contests" attracts teams from across the southeastern United States who match their culinary craftsmanship and highly refined skills in the consummate art of pig cookery with the creation of one of the most exquisite, treasured, and relished foods in Georgia; and
WHEREAS, this event, which has grown in magnitude each year since its inception and has become one of the Southeast's most widely anticipated and popular annual festivals, reaches as far as Texas, where many uninformed persons still mistakenly refer to burnt beef as "barbecue"; and
WHEREAS, it is only fitting and proper that these outstanding events and the hard work and dedication of the members of the Hawkinsville Civitan Club and the Dooly County Chamber of Commerce that have made this event so successful be properly recognized.
BE IT ENACTED BY THE GENERAL ASSEMBLY OF GEORGIA:
SECTION 1.
Article 3 of Chapter 3 of Title 50 of the Official Code of Georgia Annotated, relating to state symbols, is amended by adding at the end thereof a new Code Section 50-3-75 to read as follows:
"50-3-75.
(a) The Hawkinsville Civitan Club's "Shoot the Bull" barbecue championship is designated as the official state beef barbecue championship cookoff.
(b) The Dooly County Chamber of Commerce's `Slosheye Trail Big Pig Jig' is designated as the official state pork barbecue championship cookoff."
SECTION 2.
Notwithstanding the provisions of Code Section 1-3-4.1, this Act shall become effective upon its approval by the Governor or its becoming law without such approval.
SECTION 3.
All laws and parts of laws in conflict with this Act are repealed.
The following information was excerpted from the Georgia Code, Title 50, Chapter 3, Article 3, Section 50-3-75.
TITLE 50. STATE GOVERNMENT
CHAPTER 3. STATE FLAG, SEAL, AND OTHER SYMBOLS
ARTICLE 3. OTHER STATE SYMBOLS
O.C.G.A. § 50-3-75
§ 50-3-75. Official beef barbecue championship cookoff; official pork barbecue championship cookoff
(a) The Hawkinsville Civitan Club's "Shoot the Bull" barbecue championship is designated as the official state beef barbecue championship cookoff.
(b) The Dooly County Chamber of Commerce's "Slosheye Trail Big Pig Jig" is designated as the official state pork barbecue championship cookoff.
HISTORY: Code 1981, § 50-3-75, enacted by Ga. L. 1997, p. 588, § 1.
"State Government-Official State Beef and Pork Barbecue Championship Cookoffs Designated." Acts and Resolutions of the General Assembly of the State of Georgia. Georgia Secretary of State. Web. 11 Apr 2013.
Shearer, Benjamin F. and Barbara S. State Names, Seals, Flags and Symbols: A Historical Guide Third Edition, Revised and Expanded. Westport, Conn: Greenwood Press, 3 Sub edition, 2001.
City of Vienna: Festivals and events, with the big pig jig taking center stage.
The Big Pig Jig: Official website of the Dooly County Chamber of Commerce's "Slosh Trail Big Pig Jig" pork barbecue championships.
Dr. BBQ's Big-Time Barbecue Cookbook, by Ray Lampe. 320 pages. Publisher: St. Martin's Griffin (April 14, 2005)
Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes.
Dr. BBQ’s Big-Time Barbecue Road Trip!, by Ray Lampe. 272 pages. Publisher: St. Martin's Griffin; First Edition (June 12, 2007)
From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ’s Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!
Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue, by Myron Mixon and Kelly Alexander. 192 pages. Publisher: Ballantine Books; Original edition (May 10, 2011)
In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's Old South, and in the process became the leader of the winningest team in competitive barbecue. It's Mixon's combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC's BBQ Pitmasters.
Now, for the first time, Mixon's stepping out from behind his rig to teach you how he does it. You'll learn to cook like Mixon does when he's on the road competing and when he's at home.
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, by Cheryl Alters Jamison and Bill Jamison. 528 pages. Publisher: Harvard Common Press; Revised edition (April 1, 2003)
Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes (with a focus on lighter fare with a shorter cooking time), the very latest equipment and technique information, and plenty more of their signature wit and charm.
Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned pros alike can serve up the real barbecue everyone craves, right in their own backyards. The more than 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of "Q" as good food.
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint, by Chris Lilly. 256 pages. Publisher: Clarkson Potter; Original edition (May 12, 2009)
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.
The Barbecue! Bible, by Steven Raichlen. 556 pages. Publisher: Workman Publishing Company; 2 New Anv edition (May 28, 2008)
Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.
And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world.
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