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Raleigh’s barbecue-focused foodie fest returns next month.
It’s almost time to pig out, Raleigh. Award-winning pitmasters and chefs from across the country are once again descending at Maywood Hall & Garden for the third annual Gettin’ Piggy With It on May 18—and you’re not gonna wanna miss it.
Cohosted by Lawrence Barbecue and Trophy Brewing, the meaty affair boasts a stacked lineup of BBQ bosses this year, including the Triangle’s own Christopher Prieto of Prime Barbecue, Dave Mitchell of Longleaf Swine, Mike De Los Santos of Mike D’s BBQ and Lawrence Barbecue’s Jake Wood, naturally. Local chefs also include Andrew Ullom of Union Special, Kevin Ruiz of Cuya Cocina Latina and Roberto Diaz of Berto’s Chimis—all of whom will be whipping up their own unique riffs on ’cue.
Last year there was everything from smoked turkey sausage and Korean sticky ribs to pulled pork mac bowls and crispy pork belly served on cheesy hominy, so rest assured there will be plenty to choose from (leaving hungry is not an option!). Not to mention there will also be dessert vendors—think Andia’s Ice Cream and Little Blue Macaron—plus local beer and spirits from Young Hearts Distilling and Tito’s, games, live music, and much more.
And the cherry—er, barbecue sauce—on top? All proceeds benefit the Frankie Lemmon School and Developmental Center, which provides accessible education and therapies to children with and without disabilities.
“Gettin’ Piggy With It is a shining example of what we can do when we come together,” says Frankie Lemmon School and Foundation Executive Director Marsha Hargette. “[Lawrence Barbecue and Trophy Brewing] are true community leaders who bring people together and do the hard work, and it’s Frankie Lemmon’s students and their families who are the winners.” And naturally, after a day of sipping and snacking, you’ll walk away a winner too. Buy ticket here.
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