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From the North Carolina Pork Council

WASHINGTON,NC–Travis Stafford of Wal­stonburg was crowned state champion at the 39th North Carolina Pork Council Whole Hog Series competition Saturday in Washington, featuring the closest finish in event history. With the largest field of cooks ever (42), the top five competitors were separated by a total of four points.

Finishing second was Andy Harrison of Louisburg. Third place resulted in a three-way tie between Mark Copeland of Colerain, David Murray of Snow Hi11, and Matt Jones of Greenville. Copeland was declared the third place winner by using an established tie-breaker proce­dure. He also was honored as the Caro­lina Barbecue League’s state natural source champion by cooking his hog over hardwood or charcoal.

The NCPC state championship was held in conjunction with the 26th annual Smoke on the Water Competition sponsored by the Washington Noon Rotary Club. The 2024 event was the third time Washing­ ton has hosted the state championship, joining 2002 and 2012. The top three finishers in the state competition were also honored as the champions of the local event, which attracted ten addi­tional entrants, joining the state championship qualifiers.

Other winners recognized include Wesley Bowers of Washington, who won the People’s Choice Award from a select judging panel chosen by the NC Pork Council, and Scotty Mcnamara of New­ port, who won the Showmanship Award. Blind judging ended in a tie for first place between Glenn Davis and Brooke South, both of Newport. Dana Peterson of Benson captured third place.

Seven competitors received recognition for achieving perfect scores on skin crispness from all four on-site master judges. Cooks achieving this distinc­tion were Wesley Bowers of Washington, Shayna Bowers Deal of Washington, Andy Harrison of Louisburg, Randall White of Bunn, Travis Stafford of Walstonburg, David Murray of Snow Hill, and Timmy Turner of Albertson.

The colorful tents of the 42 whole hog teams attracted thousands of barbecue enthusiasts to the downtown Washington waterfront. The barbecue was sold out by 1 pm, with all proceeds distributed to local non-profits by the Rotary or­ganizers. The NC Pork Council sanctions approximately 50 local whole hog com­ petitions yearly in North Carolina, raising hundreds of thousands of dol­ lars to support local non-profits across the state.

Special guests attending the event included Roy Lee Lindsey, chief execu­tive officer of the NC Pork Council, and David Ray of Smithfield Foods, a title sponsor of the Smoke on the Water competition. A highlight of this year’s event was Lindsey revealing a permanent traveling trophy with the names of all state champions dating back to the inaugural event in 1985, fashioned much like the Stanley Cup trophy in hockey. Stafford will be the first champion to claim possession of the trophy before it is to be returned to the 2025 compe­tition at a site to be determined.

“Winning the state championship did not sink in when my name was announced,” said Stafford. “It wasn’t until I got home and started reading the names of the past winners on the new trophy that it really hit me. There were people I have admired that I have cooked beside, and then there were legends that I have only heard stories about. To know that my name will be placed with them, it just makes me humble. I am a part of this cooking series to support chari­ties and folks in need. I really can’t put into words how rewarding this recognition is to me.”