Scene and #1 Media Events & Promotions presents

Another epic celebration of booze, BBQ, and live music

August 28-30, 2015 • Downtown Willoughby

A variety of the best barbecue joints and restaurants in the region will showcase unique and delicious pork, beef and barbecue dishes for purchase.

Benefitting the Heart of Willoughby

Free entry. All ages welcome.

#scenepigandwhiskey

Whiskeys

Just a sampling of the 50 plus whiskeys, Bourbons, and Scotches!

Jack-Daniels

Jack-Daniels

Jack-Daniels

JD_SingleBarrel

JD_SingleBarrel

jack-daniels-tennessee-fire

jack-daniels-tennessee-fire

JD_TNHoney

JD_TNHoney

Gentleman_Jack

Gentleman_Jack

2-Gingers

2-Gingers

basil-haydens

basil-haydens

Bird-Dog-Flavored-Whiskey

Bird-Dog-Flavored-Whiskey

bushmills

bushmills

bushmills-black-bush

bushmills-black-bush

Calumet-Farm

Calumet-Farm

forty-creek-whiskey

forty-creek-whiskey

jim-beam

jim-beam

jim_beam_apple_Web

jim_beam_apple_Web

Jim_Beam_Devils-Cut

Jim_Beam_Devils-Cut

Jim_Beam_Honey

Jim_Beam_Honey

jim-beam-kentucky-fire

jim-beam-kentucky-fire

beam-maple

beam-maple

Jim-Beam-rye

Jim-Beam-rye

knob-creek

knob-creek

Knob_Creek_Rye

Knob_Creek_Rye

laphraoig

laphraoig

Makers Mark

Makers Mark

makers-46

makers-46

Old-forester

Old-forester

red-stag

red-stag

Russell’s-Reserve

Russell's-Reserve

stranahans

stranahans

tincup

tincup

wild-turkey

wild-turkey

wild-turkety-101

wild-turkety-101

wild-turkey-american-honey

wild-turkey-american-honey

wild-turkey-american-honey-sting

wild-turkey-american-honey-sting

wild-turkey-rare-breed

wild-turkey-rare-breed

woodford

woodford

WoodfordRes_doubleoak

WoodfordRes_doubleoak

Spirits & Beer

TItos

TItos

ole_smokey

ole_smokey

labatt-blue

labatt-blue

magic-hat

magic-hat

PBR

PBR

Restaurants

burgers-n-beer

burgers-n-beer

Croagh_P

Croagh_P

Donnie_BBQ_300x300

Donnie_BBQ_300x300

Detroit-BBQ-Co

Detroit-BBQ-Co

Old_Carolina

Old_Carolina

proper pig

proper pig

Rados

Rados

smoke-ring

smoke-ring

stonewood-smokehouse

stonewood-smokehouse

Live Music

On the Jack Daniel’s stage

smashmouth

vertical-horizon

Featuring Smashmouth and Vertical Horizon

VIP Tickets

GET YOUR TICKETS HERE FOR PIG & WHISKEY VIP ACCESS

VIP ACCESS PASS INCLUDES:

2 Drink Tickets

Private Bathrooms

Only Full Service Bar

Light Appetizers (5 pm – 7 pm)

Exclusive Whiskies with Whiskey Pete on Saturday (5 pm-7 pm)

Two passes available:

One day pass $40

Two Day Pass $65 (Saturday and Sunday Only)

Get VIP Tickets Now!

Volunteer

Would you like to volunteer to help make the Scene Pig & Whiskey event a success?

Volunteers will be given some beverage tickets and a T-shirt as compensation.

Volunteer!

Sponsors

Blaster_Records

Blaster_Records

Chagrin-River-Walk

Chagrin-River-Walk

DnB_Logo

DnB_Logo

Fox_8

Fox_8

fresh-brewed

fresh-brewed

Heart-of-Willoughby

Heart-of-Willoughby

jovann

jovann

number-one-media

number-one-media

PatObrian_Logo

PatObrian_Logo

Sky_Zone

Sky_Zone

Taste_and_Tell

Taste_and_Tell

Vintage-Dev-Group

Vintage-Dev-Group

Competition

The judging will be compared for the highest cumulative scores in appearance, tenderness, then taste.The scoring is from 5 (excellent) to 1 (inedible); 3 (average).

Criteria

  • Appearance (x 1 point)
  • Tenderness/Texture (x 2 point)
  • Taste (x 3 point)

Scoring Example

  • If you score a 4 in taste: 4 x 3 = 12 points
  • If you score a 4 in tenderness/texture: 4 x 2 = 8 points

Guidelines

  • Entries can be submitted in any manner you like.
  • 12 ribs per container.
  • Ribs MUST BE CUT for single serving.
  • Do not underestimate appearance! It is the first thing the judges will score. Your entries will be photographed.
  • Turn in by 1:30 p.m. Sunday at the Michael Stefan Salon (next to Corks)

Garnish Suggestions

  • Parsley, Lettuce, Kale, or other Vegetation

Sauce

  • Meat may be sauced or not as the cook sees fit
  • DO NOT OVER SAUCE YOUR MEAT
  • Judges should be able to taste meat!!!!

 

Everyone has his or her own idea of what a good rib should be.

When eating a properly cooked rib, the meat should come off the bone with very little effort. Meat should come off only where you bite into it. If the meat falls of the entire bone while biting, it is a good indication it is overcooked. Overcooked meat has a tendency to be mushy with little or no texture.

Please contact Michael Stefan for any questions at 440-263-9038 or email.