Cochon 555 is bringing its 2nd annual Heritage BBQ event to Dock 5 at Union Market this Sunday, October 4th. It’s a chance to sample some excellent barbecue from big name local chefs, and a diverse range of different types of grilling styles.

In the competition, five chefs each have to cook one whole 180-pound heritage pig for a group of 20 judges. The chefs aren’t just working day of, they’ll have a full week to prepare their entire pig and present a judge’s plate of six different dishes. The competitors include:

  • Nicholas Stefanelli of Masseria
  • Will Morris of Vermillion
  • Jose Adorno of Graffiato
  • Sam Molavi of Compass Rose
  • RJ Cooper of (the now closed) Gypsy Soul

The winner of the cook-off wins $3,000 in prizes, and the exclusive title of, drum roll please… BBQ King or Queen.

In addition to sampling all of the competitor’s dishes, you’ll also find tastes from 10 additional chefs who are each preparing one dish from their favorite barbecue or grilling culture. The lineup here includes: Erik Bruner-Yang of Maketto, Scott Drewno of The Source by Wolfgang Puck, Zack Mills of Wit & Wisdom, Kyle Bailey of Birch & Bailey, Louis Goral of Rural Society Argentine Steakhouse, and Craig Hartman of The Barbeque Exchange.

Working the grill is more global than you’d think at first glance, so expect to find styles including: Hibachi, Korean BBQ, Asador, Braai from Africa, Char Siu, Caja China, Churrasco, Barbacoa, as well as regional American BBQ styles from Texas to Kansas City.

In addition to the more than 1,400 lbs of heritage pig being served up, and dishes from all of the aforementioned chefs, expect to find pop-up culinary experiences, beers and wines, cheeses, seafood, cocktails, and a selection of whiskey and other spirits. I know for example that I’ll be visiting the “Perfect Manhattan Experience” featuring Eagle Rare, Buffalo Trace, Breckenridge Bourbon, Hirsch, Luxardo cherries, and New Holland Artisan Spirits.

All tickets include endless drinks and food, and admission is limited so there’s enough pig to go around. Doesn’t seem like that should be a problem!

General admission (5pm) tickets cost $100, and VIP tickets with early admission (4pm) cost $200. You can buy them online in advance here. A portion of the proceeds benefit local culinary schools while building opportunities for local food producers.