BBQ COMPETITORS: 

Entry Fee: $150

 

 Meat Classes:

BBQ Chicken

Pork Ribs

BBQ Pork

Brisket

**PEOPLE'S CHOICE

 

Anything But… & Dessert: $20 / entry

Anything But… category is for competitors to turn in a side, salad, bread, etc. that is anything but a meat category. These will be turned in along side the steak during the steak competition on Friday evening. We will announce the steak competition during the team meeting Friday upon everyones arrival. Dessert will be turned in by 11am on Saturday morning. These are not necessary for Grand Champion. They do not need to be prepared on site, however, we trust they are homemade by a team member. There will be 1st place winners for each category. STEAK COMP is winner take all!

 

A winner will be named in each class as well as a Burns BBQ Bash Grand Champion. Cumulative points from all 4 Meat categories will name the Grand Champion. Not all competitors need to enter all 4 classes; however, to be named Grand Champion, the competitor will have to participate with all FOUR meats and People's Choice. People's Choice will not add any points to the 4-meat total. "BEST COOK SITE" will also be named. 

 

** People's Choice**

Pork will be the only meat for this event. You do not have to compete in People's Choice; however, in order to win Grand Champion, you will need to participate. A BBB guest can walk through the cook sites from 10:30am - 2pm.  Upon ticket purchase, we will stamp the hands of the guests. They will be given a ticket to vote. We will provide 2 oz ramekins for this. Please be prepared with extra napkins or vessels just in case.  

 

Agreement to Official Rules

Participation in this competition constitutes the entrant’s full and unconditional agreement to and acceptance of these Official Rules. 

 

Official Rules

 

Contest Time Period:

The competition begins on November 1st and runs thorugh the 2nd. Competitors may arrive at the comp site no earlier than 2pm on Friday, November 1st. All raw meat must be turned in and inspected by officials no later than 8pm on the 1st. Cook site fires may be lit no earlier than 7pm following inspection of meat. BBQ Chicken will be judged starting at 12:00pm on the 2nd, following with Ribs,  Pork and then Brisket.  Turn-in containers can be passed no more than 5 minutes before or 5 minutes after the established turn-in time. 

 

Turn-in times for prepared food:

Chicken - 12pm  - no earlier than 11:55pm and no later than 12:05pm 

Ribs - 12:30pm - no earlier than 12:25pm and no later than 12:35pm

Pork - 1pm - no earlier than 12:55pm and no later than 1:05pm

Brisket - 1:30pm- no earlier than 1:25pm and no later than 1:35pm

*Teams not in line when window closes are disqualified*

 

Teams: 

The entry fee enters a team with a maximum of 5. Each team must name a team captain. The team captain must be at least 18 years of age. No one younger than 16 years of age allowed on a team.  Sponsorships are allowed and encouraged. 

 

Set up and Cook Site:

Competitors will be allowed to arrive on site starting at 2pm on Friday, November 1st. Each team will be assigned a 10’ x 20’ cook site unless otherwise requested. Tent, cooker, and all equipment must be kept within this cook site. All approved meat must be cooked within the cooksite. Each team is responsible for set up and complete tear down and disposal of all trash. There will be an ash barrel and a grease barrel provided.We will not provide any power or water!!!! Each cook site will need potable water  to wash their hands, no exceptions. Teams shall have access to a water supply and must furnish their own power onsite. This may include portable generators similar to Honda inverter models, but not to include large job site generators with loud decibels.  Each site must be equipped with a 10# ABC Fire Extinguisher. Equipment and knives should be used responsibly and safely. All ingredients should be stored/chilled in the appropriate manner. Sanitizing of work area should be maintained at all times. Teams are expected to provide all equipment and supplies needed for the management, preparation and cooking within the event.

 

Fires shall be either wood, wood pellets, or charcoal. Burn barrels are prohibited as well as any other type fire source that damages the grounds. 

Teams are responsible for their own security and insurance, and should take out the appropriate policies. If a team wishes to serve food to the public, they may use the remains of their food basket as a donation only. 

The sharing of any space or cooker is not allowed. It is the on-site responsibility of the contestants to ensure that the contest area is kept clean and policed, during and following the competition. No use of any tobacco products while handling or cooking foods is permitted. No pets are allowed in the cooking sites. 

 

All fires must be very carefully policed during the competition, and safely extinguished at the end of the event, when all equipment must be removed from site. It is imperative that clean-up be thorough. No space may be left in disarray or with loose trash.

Wash hands before touching foods and after handling raw meat, fish and poultry. The use of food handling/surgical gloves is highly recommended.

Make sure all cooking and eating utensils and work surfaces are clean before use.

 

Containers:

Teams must use only the containers supplied by the organizers for presentation to the judges. Turn-in boxes will be provided on site after meat inspection and may be turned in with or without garnishes, Garnishes are allowed as long as the main ingredient is the meat for the specified category. Any foreign object like string, toothpicks, staples or containers of sauce will result in a score of 0 in appearance. A blind drawing will determine the competitors’ number. The container’s will be turned in through a blind pass with the team specific number written on the box. NO presentations may be submitted that would indicate the origin of the team. Each turn-in container must include at least six servings.

 

Storing food and inspection:

All meat must be stored on ice or in a refrigerator prior to being cooked. The holding temp must be 40 Degrees Fahrenheit or less. Holding temperature for cooked meat must be 145 Degrees Fahrenheit or more and kept for a maximum of 2 hours. 

 

All meat must be inspected prior to any seasoning, brining, marinades or injecting. Meat may be trimmed prior to arrival at the contest and kept in individual containers on ice in a cooler. 

 

Conduct:

1. Teams, including members and guests, are required to exhibit proper and courteous behavior at all times. Failure to take instructions from the organizer may result in a team’s ability to compete in future contests.

2. Teams must comply with all local laws in relation to the consumption and serving of alcohol.  

3. Quiet time must be observed. It will be in effect from 11pm on the night prior, until 7am the following day. Noise levels, including music, must be kept at a volume not to be heard outside of a team’s own site.

4. Complete compliance with all local protocols in relation to fire, health, waste disposal and recycling are required