1. Winning Teams will be notified by the end of the competition.
2. Cooking teams will be responsible for all required cost incurred for participation – One smoking type grill will be provided to the winning team.
3. The final decision for each cook off space will be determined by the cook-off committee.

HOST: The host of the cook-off space is Grace Fellowship Church. Your spot will come on a first come, first serve basis and no spots will be held. You must be present to claim your spot.

CONTEST COMMITTEE: Individuals who are serving in official organizational capacity at this cook-off are considered as members of the contest committee.

HEAD COOK: The person designated by the cooking team to be in charge and responsible for that team.

JUDGE: Judging will be based off of a “tasters choice” style judging. Each taster will be provided tickets to vote on their favorite taste.

CONTEST MEATS: Contest meats must be raw or uncured beef brisket, pork ribs, and whole chicken or chicken leg quarters.

General Barbecue Cook-Off Rules:

1. This is an amateur cooking contest and it is intended there be no further distinctions regarding entry classifications.
2. Teams may share pits as they see necessary.
3. Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over a wood or charcoal fire, basted or not, as the cook sees fit.
4. No pre-seasoning or pre-cooking of the meat is allowed until it has been inspected and approved for cook-off use. Any meat found not in compliance with this rule will be disqualified.
5. Once meat and chicken have been inspected and approved they must not leave the contest area.
6. All entries must be prepared in as sanitary a manner as possible.
7. All applicable local fire department rules and regulations must be complied with. The fire department inspector/fire marshal is regarded as a member of the contest committee.
8. All fires used to prepare meat in this contest must be of wood or charcoal. Furthermore, gas and electric cooking equipment will also be allowed.
9. Fires are not to be built on the ground. Holes or pits will not be allowed except when approved by the contest committee.
10. Absolutely no firearms or explosives will be allowed.
11. Tasters will vote on entries Sunday, following church service as a “dinner on the grounds” type event. Teams will stay on site during the dinner on the grounds to assist with serving their entries to tasters.

Cook/Team Responsibilities:

1. Each team is responsible for the maintenance and cleanup of its cooking area. The head cook will be responsible for the conduct and behavior of team members and guests. Any team leaving its space in such a condition that the space requires additional clean-up will be disqualified from participation at future events and may lose their opportunity at any prize provided.
2. Each cooking team will designate one person as head cook and one person as an alternate. There may be as many assistants as the head cook deems necessary.
3. Each team should be equipped with a readily available and visible working fire extinguisher.
4. All amplified sound systems should be used in moderation throughout the cook-off. A “quiet time” period will be in effect between 11 p.m. and 6 a.m. on contest night. The excessive and/or continued disturbing use of equipment will not be allowed during this time period. Anyone refusing to abide by this rule will be removed from the cook-off site.
5. The use of alcoholic beverages will be grounds for DISQUALIFICATION.
6. Competing cooks are not allowed to judge and judges are not allowed to cook.

Judging Turn-In Requirements:

1. Judging will be done on a taster’s choice style judging. Each taster will be provided with six (6) tickets to vote. Tasters will be asked to vote on their top team for brisket, ribs, and chicken by placing a ticket in their top brisket, a ticket in their top rib, and a ticket in their top chicken. Tasters will also be asked to place a ticket in their second choice for all categories.
2. All meat will be “turned in” at the same time – 11:30am. Participants will slice and serve meat from their station to all tasters.
3. If there is a tie, the brisket score will be used to break the tie. If there is still a tie, the ribs score will be used next as the tie breaker. The chicken score will be used as last tie breaker.