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Boucherie barbecue competition returns Saturday, March 25

A boucherie? Just what is it? A boucherie, in South Mississippi, not far from the Louisiana line, is a “hog killing,” an event celebrating food and commmunity, a gathering of friends and neighbors. Prior to modern day refrigeration, while the weather was cool, neighbors would get together to butcher, process and cook a pig. Everyone would share in both the work and the proceeds of the event. The meat would sustain the families over the net few months. This photograph, reproduced from a book published by The Tylertown Times, is captioned” “Hog killing time, about 1938 on the Iddo Pigott farm. Helping were brothers Marshall, Walter and Albert Pigott.” This was typical throughout the rural South during the era.

It’s the third setting for the South Mississippi Boucherie, Saturday, March 25, at Southwest Events Center, where you can eat, compete and enjoy the fun. There is no admission. The event is sanctioned by the Memphis Barbeque Network, starting at 7 a.m. Saturday morning with Tylertown Rotary Club’s pancake breakfast, just prior to the Cardio World 5K and fun run, all helping to kick off a fun-filled day of barbeque competition, plus plenty to keep the family occupied.
This year’s Boucherie differs a little from last year.
Competition teams, both patio (amateur) and professional classes, will start cooking Friday night in order for their entries to be ready for judging Saturday. Trophies and cash prizes go to the winners, plus bragging rights. Application forms are on the Boucherie website: Entries will be accepted until the last minute Friday.
Barbeque fans will get a chance to watch some of the best pork cookers in the country, talk to them and share tips on the art of slow heat and smoke. Cookers show up with all sorts of cooking rigs from big commercial rigs to homemade smokers, custom designed outfits to grills picked up at a big box store.
Or take a break and enjoy a wide variety of festival foods–including barbeque dishes–from area food truck vendors, as the Boucherie celebrates these unique portable kitchens at a food truck festival. Barbeque pulled pork egg rolls, fresh pork rinds and more are there to temp the taste buds.
Fatheads LLC will be on hand with classic food truck fare with a gourmet twist from a Cajun country chef, with specialties from their famous festival menus.
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Country Hix Boudin brings their mobile food trailer featuring homemade boudin and pork cracklins–in the form of boudin balls, boudin eggrolls and the Country Hix boudin burger.
Cool Sistarz is known all over the southeast for their fried ribs, wings, waffles, sweet potato fries and Italian ice.
JJ’s Fanci Street Eats shows up with mini donuts with gourmet toppings, lemonade smashers with fresh fruit toppings and more.
Drinks are available from the food trucks.
If cold beer is more your preference, the Boucherie will have your favorites iced down and for sale.
Occupy your time browsing through a wide selection of craft vendors set up for the day. If you are a craft vendor and would like to purchase a space at the Boucherie, download the vendor/craft entry form on the web at or call Lori Hawn at 601-876-4011. It’s an outside event, so bring your tents. Last year’s craft vendors reported successful sales days, and most are returning this year.
There’s a Kid’s Korner featuring several inflatables, plus the Kids’ Playground at the rear entrance to Holmes Water Park allows your children to enjoy the festival in a safe environment.
Relax under the arena to entertainment during the day. From 9-10 a.m. The Trustys of Davo Crossing perform. The Bridge Band provides stage entertainment from 11 am-2 p.m.
Saturday night, as things wind down, enjoy Clear Creek from 6-7 p.m., followed by J.T. McCaffree Music on the big stage, featuring McCaffree on lead vocals, rhythm guitar and harmonica; Clint Cooch, bass and backup vocals; Baleigh Gooch, backup vocals; Hagen Conn, drums; Joseph Crouse, keyboard and fiddle; and Tyler Fredrick, lead guitar.

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