Hawgin' On Lanier is a KCBS & GBC sanctioned BBQ contest with both Professional and Backyard division competition. 

When is it?

Hawgin' On Lanier 2020 is set to kick off on Friday July 31, 2020 with check-in, meat inspections and SCA Judging Class and Steak CookOff, on the following day, August 1st, 2020 teams will be firing up smokers and competing for prize money and bragging rights! We will also hold a Turkey Smoke on Saturday sponsored by the National Turkey Association.

Judges will report to Hawgin' On Lanier on Saturday morning at 11 a.m. for a quick orientation and greeting, and begin preparing their tables for the first turn-ins at 12:00 p.m.

The turn-in times for Pro Division are

Chicken (12:00 p.m.), Pork Ribs (12:30 p.m.), Pork Butt (1:00 p.m.), Brisket (1:30 p.m.)

The turn-in times for Backyard Division are

Chicken (12:00 p.m.), Pork Ribs (12:30 p.m.), Pork Butt (1:00 p.m.)

The turn-in time for the Turkey Smoke


The turn-in time for Kid's Q 

Saturday August 1st @ 2:30pm

Turkey Smoke Ancillary Details

To inspire pitmasters to try turkey this smoking and grilling season, the National Turkey Federation is pleased to partner with the Kansas City Barbeque Society to launch the inaugural Turkey Smoke Series. The Turkey Smoke Series will incorporate a turkey category into select KCBS-sanctioned contests across the U.S. during the 2020 barbeque season. Thousands of dollars in extra prize money and bragging rights will be up for grabs! Winning recipes will also be featured across KCBS and the National Turkey Federation websites and social channels.

Anything goes as long as the lid closes with label on top. Garnish is optional.

Can include any turkey cut other than ground turkey. 

Turkey must be 90% of the entry. 

Turkey may be presented with or without the skin. 

Sliced, pulled or chopped meat is acceptable in a turkey entry. 

Teams are strongly encouraged to use the complimentary turkey product provided. 

Must be cooked on wood or charcoal, similar to other KCBS protein rules. 

Each cook team may only submit 1 entry per turkey category.

Teams should use a meat thermometer to ensure internal temperature reaches 165oF. 

Must turn in a minimum of 6 separate portions.

All safe handling of food and sanitation regulations required by KCBS apply. 

Where are we located? We are moving!

Hawgin' On Lanier is NOW located inside the MAIN area of the Cumming Fairgrounds. 

Please ENTER through the main gate, 235 Castleberry Rd, Cumming GA 30040

Is the event open to the public?

The competition is not exactly a public event. There is no festival or any other event connected with the competition. Teams are simply there to compete. There is no vending of food or crafts.

Georgia BBQ Championship Logo

©2019 by Hawgin' On Lanier. 

Website built by Steven Ellis