We would like to welcome everyone who loves the fine art of “Barbeque” to join us for the 7^th Annual UP Hog Wild 2011.  Besides great competition, delicious barbecue, and wonderful camaraderie, there will also be a lot of fun, GREAT MUSIC, and entertainment.  Check out our SCHEDULE OF EVENTS and the great line up of music and fun we are planning to have this year.                


If you would like to join us as a competitive cooking team, the first thing you will need to do is fill out an ENTRY FORM.  Be certain to take advantage of the “Early Entry Savings”.  After that, even if you are an old hand at this, you might want to review the updated 2011 COOKS HANDBOOK put out by the KCBS.  These will be the rules we follow at UP Hog Wild 2011.  Our Cook’s meeting will be held at 3:00 PM CST on Friday July 15^th, in the judge’s tent.  Be certain to attend.  In addition, this year we are pleased to announce that we will once again have a great PRIZE LIST for our event.  Some lucky cooking team will not only have a great time in Kingsford, they will also take home some nice money and prizes.

Once again this year we are pleased to have "ROYAL OAK CHARCOAL" as one of our sponsors.  These generous folks have supplied both lump and briquette style charcoal for your use.  "ROYAL OAK CHARCOAL" will be available to you on our grounds throughout the competition.   We will provide each team with up to six bags of lump (10#) and/or briquette (20#) style charcoal.  Additional bags will be available to teams for $3.00 per bag while supply lasts.

We will also need to know if you would like to join us for some other fun “Non KCBS” events that we have planned for our cooking teams.  This year, on Friday evening, we are going to try something new.  We are going to hold our first ever UP Hog Wild "BBQ SAUCE" competition.  Interested teams will get to show off their special recipe to our judges.  There is a $20.00 entry fee for this event.  Bring your best Home Made Sauce (please no commercial entries) because the judges are going to be smakin' their lips and eager to taste your efforts.  They will vote on their choice for the best Home Made Sauce of UP Hog Wild 2011.  The top three teams will be awarded the entry fee prize money (see rules) for their efforts.

The fun doesn’t stop there.  Another great event on Friday will again be our “SAUSAGE COMPETITION” sponsored by KLEMENT’S SAUSAGE.  There is a $20.00 entry fee for this event, and any team who wants to join the fun will be welcomed to do so.  KLEMENT’S will be donating the sausage for you to prepare in any type of recipe you like.  This year we will be featuring ITALIAN sausage for the competition.  You can grill it, smoke it, use it in gumbo, or stew, or chili. You get to surprise the judges.  The Top 3 finishers will take home the entry fee prize money (see rules) and the right to boast about their expansive culinary skills.

On Saturday, after you have finished running to the judges with your last competitive entry, you are welcomed to join us for our "BBQ DESSERT COMPETITION".  Turn in time will be at 2:00.  The KCBS judges will have to bear the burden of tasting a lot of great desserts.  There is a $15.00 entry fee.  Naturally there are some rules that we have to follow, so be certain to read the instructions carefully.  Your dessert entry must be prepared on the UP Hog Wild grounds and it must be prepared on a smoker or a grill.  After all, it is a BBQ dessert contest.

On Saturday morning we will be holding a very special ”UP” style breakfast for members of our cooking teams.  “The Pasty Oven” will once again be sponsoring a “Breakfast Pasty” breakfast.  If you do not know what a “Pasty” is, check out "The Pasty Oven" web site at www.pastys.com and discover a delicious and important part of Upper Michigan’s culture and heritage.

If you are not familiar with our wonderful area, or you haven’t had the pleasure of visiting us for a while, you may want to check out our VISITOR information page.  The entire community is looking forward to having you as our guest, and there are a lot of wonderful things to do when visiting Michigan’s Upper Peninsula.

If you still have questions, you may want to check out our FAQ, or please feel free to CONTACT US.  Boss Hog can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it , or by phone at 906-396-4000.