Wine 'Em and Swine 'Em Places 3rd at Mississippi State's Super Bulldog Weekend Pig Cooking Contest

Bailey Leopard, Richard Patterson, Lane Gammill, Andy Hackleman and Carter Speed pose with their third place trophy on Mississippi State's legendary Dudy Noble Field.
Wine 'Em and Swine 'Em, a bar-be-que team with Greenwood roots, took home third prize from last weekend's Super Bulldog Weekend Pig Cooking Contest on the campus of Mississippi State University. This being the just the sixth contest the team has cooked in and only the second Super Bulldog, the team was thrilled with their accomplishment.
But success doesn't come without hard work, dedication, and an all-nighter reminiscent of the college years.
Although they arrived on Friday afternoon, they didn't start cooking until much later that night. Andy Hackleman, team correspondent, said the ribs went on the grill at 2:00 a.m. Saturday morning, which gave them a little over six hours to cook before the 9:00 a.m. judging.
"Staying up all night was half the fun," Hackleman said. "We met a lot of crazy people in the middle of the night and it kind of reminded me of King Biscuit," he said, referring to the fall blues festival in Helena, Ark.
One of the team members puts the finishing touches on the award-winning ribs early Saturday morning before the judging.
The Pig Cooking Contest takes place during Super Bulldog Weeekend, Mississippi State's "Spring Homecoming" for the baseball season. About thirty teams competed in this year's contest and this was the second time for Wine 'Em and Swine 'Em to cook and place at this event. Last year the team took fourth prize.
"After last year, we really felt like we had a decent chance of placing, but you really never know. It makes for a long night, staying up and cooking, but it is a lot of fun. When I heard we had placed and that we got to go onto Dudy Noble Field before the baseball game, I felt like I was twelve years-old again," Hackleman recalled.
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