Competition Rules:

• The entry fee to the contest is $5.00
• There are only 20 spots available. These are given on a first come first serve basis
• All entries must be submitted before the event
• Each Contestant will be provided an area
• Each team must consist of 1-4 members. You may have more individuals assisting but only four(4) will be considered official team members.
• No big rigs will be allowed. Only backyard type grills will be permitted.
• Only one grill per team
• Each team must provide their own meat and equipment need to participate (no electricity will be provided)
• Contestants must provide their own tables, chairs and tents if so desired.
• Fires may not be built on the ground
• Health inspector is to be regarded as a member the judging panel
• Upon arrival please check-in to get your space and contestant number
• No vehicles of any kind in cooking area after your setup is complete (this includes golf cart, go karts, and bikes)
• No animals in cooking area
• ABSOLUTELY NO ALCOHOL
• ABSOLUTELY NO FIREARMS
• Judging containers will be provided
• The preferred set up time is from 9:30-11:30; you may arrive at anytime after 9:30 but all food must be ready by 12:50
• A mandatory captain meeting will be conducted at 11:45 to go over rules and any last minute questions.
• Judging will begin promptly at 1:00 pm
• Each entry must include one (1) rack of beef or pork ribs, eight (8) pieces of chicken (legs and thighs only), and six (6) hamburgers with or without fixings
• Meat may be pre-seasoned or marinated before the event
• Contest will be judge by three (3) outside individuals
• Food will be judged on a point system. Each judging category will be worth ten (10) points, for an overall 40 points. Each meat will be judged in a separate category and be awarded it's own points.
• Food will be judged on taste, tenderness, appearance, and whether it is properly cooked.
• If for any reason the event will be canceled, all participants will be notified by 5:00 pm the day before.