What do you picture when you hear the name “Pigs Gone Wild?” An evening news story? A farmer chasing after his escaped swine-folk? A Discovery Channel Special?  Pigs Gone Wild is actually a competition barbecue team, grillin’ and smokin’ up a storm at KCBS competitions around the Midwest. The team is based in Ballwin, Missouri, but hits the road in the Pig Mobile almost every weekend during warm weather. They compete and cater at barbecue, beer , music, and other festivals. Basically, if the gathering involves people having a good time, Pigs Gone Wild is game.

Barbecuing’s Legal Limit

The Pig Mobile is a spectacle on wheels, largely due to the custom vinyl wrap encasing this giant ex-construction company van they found on Craigslist, and retro-fitted for hard-core barbecuing. Bobby says that the van can legally accommodate two people at a time, while moving. I think they’ve probably traveled with more than just hogs on ice in the back. . . but Bobby declined to elaborate, maybe fearing this Blogger would “squeal.” At most competitions, the Pig Mobile is parked, front and center, in their booth. It is the subject of many photographs and news reports. Their logo, emblazoned on the van, embroidered on their hats and printed on their shirts also attracts a lot of . . . attention and. . . visual interaction. (I put the light bulb over your head. It is your job to turn it on!) Anyway. . .

A Family Affair

Despite the Pig Gone Wild on their logo, Pigs Gone Wild is a family affair. Frank, Bobby and Frankie Bowlin (Bobby and Frankie are Frank’s sons), together with great friends Jim Andrews and Geff Gutmann are the core Pigs Gone Wild team.   They get lots of help and support from the ladies in the family and friends that cheer them on. I asked Bobby what his favorite thing about barbecue is (besides the eating and drinking), and he said “I can’t say one experience outweighs another. I truly cherish the ability to do these competition with my family and best friends. How great is this? I get to do something I love with people I love.” Sounds pretty wonderful to me. Especially if that thing involves smoked meat and a cold beer.

These Pigs Only Wear Queensboro

A common problem at BBQ events, according to Bobby, is that the Pigs Gone Wild Queensboro gear disappears on a regular basis. Especially the hats. The team also goes through a LOT of Queensboro’s Printed Classic Value Tee (style 7700P), because, well, barbecuing is MESSY! They also have embroidered tees to wear for special occasions, like collecting trophies at the competitions. These pigs really are going wild in 2009, already placing in the top ten of several categories at different events. The year is still young, too. They will compete through October, serving up their specialty: Pulled Pork.

It’s All in the Sauce

Barbecue is a regional specialty. People in Wilmington, North Carolina cook something they call barbecue that bears no resemblance to what people in Kansas City call barbecue. (For the record: I side with Kansas City on this one.) Eastern North Carolina is all about vinegar. Kansas City is all about tomato. Memphis-style combines vinegar, molasses and tomato. Peppers (hot and sweet), tomatoes, mustard, and dry rubs all figure into the preparation of regional barbecue specialties. And then, there’s Texas, supposedly with four different distinctive barbecue styles. Some locales prefer brisket to pork shoulder. Then there is the matter of bone-in, shredded or sliced. Pigs Gone Wild prefers to use a sweet/spicy combination for their sauce, adapting somewhat to regional preferences. The recipe is, of course, a secret.