The Surry Arts Council Presents

Mayberry Days

September 19-24, 2017
Mount Airy, North Carolina

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Mayberry Days Barbecue Cook-off 
September 22-23, 2017

Surry Arts Council is pleased to host the 2017 Mayberry Days Barbecue Cook-off again during Mayberry Days, celebrating 57 years of The Andy Griffith Show. It's PIG! This is an officially recognized barbecue cook-off of the North Carolina Pork Council and they will have a representative at the judging to assist with information and answers to any of your pork questions.

If you have never had North Carolina chopped barbecue, you are in for a treat because it is for sale after the contest, beginning around 10:00 a.m. on Saturday. Fresh barbecue will be available in one pound containers and sandwiches. Place your order  ahead of time and have it waiting to pick up at the Andy Griffith Playhouse.

Interested Barbecue cookers can download and submit the 2017 Mayberry Days Barbecue Cook-off Registration form. The Entry Fee is $200.

"Eatin' speaks louder than words"  - Sheriff Taylor

Mayberry Days Barbecue Cook-off





Culinary Division

Showmanship Division

Crispy Skin Award

1st Place $400

1st Place $150


2nd Place $250



3rd Place $150



Sample Barbecue Cook-off Score Sheet


  1. All cooking spaces will be numbered and pre-assigned by the Cook-Off Committee.
  2.  A Cook-Off official will direct you to your site. Each team is required to check in and be set up by 4:30 pm on Friday during Mayberry Days. Check-in is at the Information Shelter in front of the Andy Griffith Playhouse beginning at 9:00 am.
  3. Teams will be permitted to begin setting up any time on the Friday during Mayberry Days. No vehicles will be allowed in the Andy Griffith Playhouse parking lot all day on Friday and on Saturday morning except those belonging to sponsors and cookers. Police will have a list of any exceptions.
  4. An approximate 20' x 20' cooking area and an approximate 100-125 pound pig will be provided to each team. The team shall provide all other equipment and supplies. Each team must have containers to carry and hold water. Participation in the Showmanship Judging is encouraged!
  5. All teams are requested to respect the rights of other teams with special emphasis on loud music, language, or infringement of adjoining site with equipment, etc. The Chief Cook will be responsible for the conduct of his/her team and guests.
  6. Contestants and/or sponsors may not sell food, drink, souvenirs, or other items to the public.
  7. No public display or consumption of any alcoholic beverages will be allowed.
  8. All judges are sanctioned by the North Carolina Pork Council.
  9. All teams will be given sample score sheets, rules, and a timetable. Each team will receive four labeled aluminmum containers and lids for the chopped barbecue. Each team will also receive a labeled blind taste container.
  10. The Surry Arts Council, employees, representatives, and contractors shall not be responsible or liable for any loss of property, any damage or injury occurring to any team or its representatives. All property of the teams shall be under the care, custody, and control of the team, whether in transit to, from, or within the Mayberry Days Barbecue Cookoff boundaries.
  11. Drip pans must be used to catch grease.
  12. Each Cooker must meet safety standards including proper regulator, tanks secured to prevent accidental tipping, etc.
  13. If a Chief Cook decides to withdraw, he/she must notify the Surry Arts Council Executive Director immediately.
  14. All pigs must be turned in complete, chopped, seasoned, and ready to serve by 11:00 am on the Saturday of Mayberry Days. Barbecue containers will be labeled and weighed to ensure that all is being turned in. A drawing will be held at the Cheif Cook's meeting. The number drawn will be the first judged for showmanship, the first to recieve a pig and the first to be judged for the on-site competition. The order will be sequential for the rest fo the field.
  15. All of the barbecue is to be turned in to the Surry Arts Council to be sold. Please know that this is the way that the pigs, prizing, and expenses for this competition are covered and we will monitor the number of pounds turned in from each cooker and compare.
  16. Each team is responsible for cleanup of their area at the conclusion of the contest.
  17. Electricity is provided for lighting of cooking tents/spaces only.
  18. Cookers MUST have documentation or labels on tents confirming that tents are flame retardant.
  19. The Executive Director of the Surry Arts Council reserves the right to make additional rules and regulations as the situation warrants. Decisions of the Executive Director are final.



Friday, 9 am - 4:30 pm

Friday, 4:30, Backstage Dressing Room, Andy Griffith Playhouse
There will be a drawing at the Cooks' Meeting to determine the starting position for Showmanship and another drawing to determine the starting team position for On-Site judging.

Friday, 5:00 pm

Friday, 6:00 pm
Fans are welcome to observe as Mayberry Days Special Guests judge.

Friday, 8:00 pm

Saturday, 8:00 am
Cookers do NOT have an option to defer. Judges taste both the pork and the sauce during the On-Site judging. The sauce should be in a small container on the side.

Saturday, Follows On-Site Judging
Your Blind Taste Sample will be picked up 10-15 minutes following your On-Site judging.

Saturday, Follows Blind Taste Sample Pick Up
Place your chopped barbecue in the foil containers that will be delivered to your site. Containers will be weighed and each cooker must turn in all barbecue.

Saturday morning
Clean spaces immediately following barbecue pick-up.

Saturday, 9:00 am
Sandwiches at the Andy Griffith Playhouse and 1-lb pre-orders.

Saturday, 11:00 am at the Blackmon Amphitheatre

Please call Surry Arts at 336.786.7998 during normal business hours (Mon-Fri 9:00 am to 5:00 pm) to request a 2017 registration form or download it from the link above and send in with payment to register.
The Surry Arts Council has a limited number of sponsors that will be provided on the first come-first served basis. Please make checks payable to the Surry Arts Council and mail to PO Box 141 Mount Airy, NC 27030.

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