All Teams must be in their Cook Sites by 9:30am
EQUIPMENT
Each team will supply all of the equipment necessary for the preparation and cooking of
their entry including a cooker, wood, charcoal, or wood pellets.
No team may share a cooker or grill with any other team.
their entry including a cooker, wood, charcoal, or wood pellets.
No team may share a cooker or grill with any other team.
CONTESTANT'S SITE
Each team will be assigned a cook site. All equipment including cooker, canopy, trailer, etc. must be contained within this space. If additional space is required the team should contact the contest organizer and make satisfactory arrangements.
BEHAVIOR
Every team, including members and guests, are expected and required to exhibit proper
and courteous behavior at all times.
and courteous behavior at all times.
CLEANLINESS AND SANITATION
All teams are expected to maintain their cook sites in an orderly
and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves
may result in disqualification. Teams are responsible for cleanup of their site once the competition has
ended. All federal, state and local food safety rules and regulations must be adhered to at all times.
and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves
may result in disqualification. Teams are responsible for cleanup of their site once the competition has
ended. All federal, state and local food safety rules and regulations must be adhered to at all times.
MEAT CATEGORIES
the following categories will be judged:
Chicken: The team may cook chicken whole, halved, or individual pieces.
Pork Ribs: Loin back (baby back) or spare ribs only, meat on the bone. No country style ribs and no
chopped, pulled, or sliced rib meat loose in the box.
Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a single piece
Chicken: The team may cook chicken whole, halved, or individual pieces.
Pork Ribs: Loin back (baby back) or spare ribs only, meat on the bone. No country style ribs and no
chopped, pulled, or sliced rib meat loose in the box.
Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a single piece
The contest will provide to each team turn in boxes for their meat. It is the teams responsibility to bring
the entered meat to the scoring table
There can be nothing in the box besides the meat.
There must be a minimum of 8 separate and identifiable pieces of meat
There can be no evidence of blood such that the meat is uncooked.
The entry must be turned in by the officially designated time.
Gloves must be used while handling food products.
Pork must be cooked as a single piece of meat.
