what is

NATIONAL MEAT DAY 

CookING Competition

National Meat Day is not any ordinary BBQ competition. With live music, amazing vendors and countless dedicated cooking Teams that compete in our 4 categories:

surf

turf

pork

exotic

What separates us from the crowd is the exotic category of the competition, from frog legs to kangaroo anything is on the table. Believe me we have seen it all. We think of ourselves as more of a culinary competition rather than a traditional BBQ contest.

“What makes this such a special and unique event is the exotic category. It really separates the competition away from other contests.”

— National Meat Day Competitor

what we have achieved so far

  • $100,000 net total raised in under three years

  • Cafeteria, Classroom, and Pavilion rennovation at St. Joseph’s

  • Seen on Tampa Bay Great Live

  • Mention in Jesuit’s magazine “Perspective” and convocation for student body

  • Partnerships with Arturo Fuente, YETI, and Valley National Bank

What Separates Us?

Many pit masters like to brag how their brisket is the best piece of meat anyone will try. So, we put you to the test. For example, any cut of red meat is allowed in the turf category. That “world-famous” brisket could be going against a steakhouse-grade ribeye. The same rules apply to the surf and pork categories. A competitor must prove their lobster tail is better than say a stuffed crab grouper filet.

Sponsorships of $500 will be able to compete.