Deep South BBQ Comp

Event Details

31/05/2026

The smoke is set to roll into the Deep South as pitmasters from across the country fire up for a hugely anticipated event on the New Zealand BBQ calendar. Under the iconic roof of Forsyth Barr Stadium, teams will go head-to-head in a battle of skill, flavour, and precision - all chasing BBQ glory: National Leader Board points and a share of the cash prize pool. This is low and slow, done right. Every slice, every bite, every box matters. WE WANT STALLHOLDERS especially in the field of BBQ Kitchen Condiments Garden Furniture outdoorsy stuff etc but also after general Stallholders 🕐 Competition Timeline Sunday 31st May: The pressure builds as hand-ins come fast and furious across the afternoon: 1:00pm – Chicken Hand-In Perfectly cooked poultry with bite-through skin and balanced flavour. A technical category that sets the tone early. 2:00pm – Rib Hand-In Tender, juicy ribs with that ideal competition bite — not falling off the bone, not clinging on for dear life. 3:00pm – Pork Hand-In Pulled, sliced or chopped — judges will be looking for moisture, bark, smoke ring and bold but balanced seasoning. 4:00pm – Brisket Hand-In The king of BBQ. Slices must be supple and juicy, with rendered fat and deep smoke flavour. This is where championships are won. 5:00pm – Awards Ceremony When the smoke clears, champions are crowned and the Deep South bragging rights are handed out. Consistency across all four meats will separate the contenders from the champions. This is more than a competition — it’s a showcase of technique, teamwork and true BBQ passion. From the first spark in the firebox to the final brisket slice, every moment inside the stadium will be packed with anticipation. Dunedin, get ready — the Deep South is about to heat up. 🔥