Rules & Regulations
Rib/ Chicken Cook Off Schedule
9am-11am- Team Setup and Check In
11:00am- Cooks/ Captain Meeting
1:00pm- Chicken Turn In
2:30pm- Ribs Turn In
(TURN-IN TIMES: All categories will have a 20-minute window, 10 minutes
before to 10 minutes after the stated turn in times.
5pm- Awards Ceremony
PAYOUTS / AWARDS
RIBS
1 ST PLACE $850 METAL CUTOUT
2 ND PLACE $350 METAL CUTOUT
3 RD PLACE $200 METAL CUTOUT
CHICKEN
1 ST PLACE $500 METAL CUTOUT
2 ND PLACE $300 METAL CUTOUT
3 RD PLACE $150 METAL CUTOUT
COOKED ON SITE: All meat will be brought to the cooking site raw. No pre-
marinating pre-soaking or pre-spicing prior to start time. Meat will be prepared from
scratch within the constraints of the competition site. Pre-trimming of competition
products is allowed and may be removed from the store packaging unless there is a
health department rule requiring that all products must be in store packaging when the
product is inspected. Once a team and their meats have arrived at the event, the meats
are not allowed to be removed from the competition grounds. Cooks may begin
preparing their products upon arrival.
SANITATION: Cooks are to prepare and cook in as sanitary manner as is possible. It
is recommended that all cooks, prior to handling the products, wash hands, use gloves,
and avoid cross contamination. Cooking conditions are subject to inspection. The
head cook will be required to address any unsanitary practices identified.
BBQ PITS: Pit will be any commercial or homemade, trailered or un-trailered pit or
smoker. A BBQ Pit may include gas or electricity for starting the combustion of wood
or wood products but can NOT be used as a heat source for cooking. Electrical
accessories such as spits, augers or force drafts are permitted.
ENTRIES PER PIT: We will allow 2 head cooks on a given pit. Multiple entries in the
same category by the same cook, or multiple entries from the same piece of meat shall
not be allowed. The head cook of the team registered for the event must be at least 18
years old and present at the event.
JUDGING TRAYS: All categories will be submitted in identical containers supplied
by the Judging Coordinator. For chicken, a 13"X9" tray and for the ribs a 9"x9"
hinged foam tray. Trays will have tickets affixed to the tray, and a piece of foil for
each container.
TRAY CONTENTS: We require that the Judging Coordinator advise all cooks of the
exact quantities and cuts of meat that will be placed in the judging trays. This will be
announced at the Cook's meeting. The Judging Coordinator or designated
representative will inspect all trays at the time of turn-in to ensure compliance with
the turn-in criteria. If the contents are not as per our rules, the person turning in the
tray will be given the opportunity to correct it. Once a product has been accepted, it
will go to a judging table. Meat may be cooked with sauces and/or other liquids, but
once the cooking is complete, sauces
and/or liquids may not be added in the tray. Cooks will be required to remove
excessive liquids. Each tray will include one sheet of foil placed under the contents in
that tray. No garnishes or condiments are allowed.
TRAY DISQUALIFICATION: If the contents are not as per our rules, the person
turning in the tray will be given the opportunity to correct it. Once a product has been
accepted, it will go to a judging table. Once placed on a judging table, the product can
only be disqualified, at the discretion of the Judging Coordinator, if it is raw or
unsanitary.
CATEGORIES
Chicken: Cooks will turn in (1) Half fully jointed chicken. Meat side up to include
breast, wing, thigh and drumstick Skin On . Cornish game hens are not allowed.
Pork Spareribs: Cook will turn in seven (8) individual pork spareribs, meat side up
and bones pointing the same direction. St Louis style trim is allowed. Starting at the
hinge of the lid, place the ribs parallel to the hinge, working your way forward until
the bottom is filled. Start a top row at the hinge by placing the ribs parallel to the
hinge until the required amount is in the tray. Baby back/loin ribs or County Style
Ribs are not allowed.
TASTE JUDGES: In order that the products receive the best possible scores, we ask
that ALL Taste Judges must comply with the following guidelines.
• All taste judges must be at least 18 years of age.
• They must be able to follow all the Judging Coordinator's instructions and
understand the scoring procedure.
• Be able to see, cut, and tasted the product on their own and not impede the judging
process.
Judging System
Blind judging using a double-number system to keep entries anonymous.
Typical scoring categories:
o Appearance
o Tenderness
o Taste
9am-11am- Team Setup and Check In
11:00am- Cooks/ Captain Meeting
1:00pm- Chicken Turn In
2:30pm- Ribs Turn In
(TURN-IN TIMES: All categories will have a 20-minute window, 10 minutes
before to 10 minutes after the stated turn in times.
5pm- Awards Ceremony
PAYOUTS / AWARDS
RIBS
1 ST PLACE $850 METAL CUTOUT
2 ND PLACE $350 METAL CUTOUT
3 RD PLACE $200 METAL CUTOUT
CHICKEN
1 ST PLACE $500 METAL CUTOUT
2 ND PLACE $300 METAL CUTOUT
3 RD PLACE $150 METAL CUTOUT
COOKED ON SITE: All meat will be brought to the cooking site raw. No pre-
marinating pre-soaking or pre-spicing prior to start time. Meat will be prepared from
scratch within the constraints of the competition site. Pre-trimming of competition
products is allowed and may be removed from the store packaging unless there is a
health department rule requiring that all products must be in store packaging when the
product is inspected. Once a team and their meats have arrived at the event, the meats
are not allowed to be removed from the competition grounds. Cooks may begin
preparing their products upon arrival.
SANITATION: Cooks are to prepare and cook in as sanitary manner as is possible. It
is recommended that all cooks, prior to handling the products, wash hands, use gloves,
and avoid cross contamination. Cooking conditions are subject to inspection. The
head cook will be required to address any unsanitary practices identified.
BBQ PITS: Pit will be any commercial or homemade, trailered or un-trailered pit or
smoker. A BBQ Pit may include gas or electricity for starting the combustion of wood
or wood products but can NOT be used as a heat source for cooking. Electrical
accessories such as spits, augers or force drafts are permitted.
ENTRIES PER PIT: We will allow 2 head cooks on a given pit. Multiple entries in the
same category by the same cook, or multiple entries from the same piece of meat shall
not be allowed. The head cook of the team registered for the event must be at least 18
years old and present at the event.
JUDGING TRAYS: All categories will be submitted in identical containers supplied
by the Judging Coordinator. For chicken, a 13"X9" tray and for the ribs a 9"x9"
hinged foam tray. Trays will have tickets affixed to the tray, and a piece of foil for
each container.
TRAY CONTENTS: We require that the Judging Coordinator advise all cooks of the
exact quantities and cuts of meat that will be placed in the judging trays. This will be
announced at the Cook's meeting. The Judging Coordinator or designated
representative will inspect all trays at the time of turn-in to ensure compliance with
the turn-in criteria. If the contents are not as per our rules, the person turning in the
tray will be given the opportunity to correct it. Once a product has been accepted, it
will go to a judging table. Meat may be cooked with sauces and/or other liquids, but
once the cooking is complete, sauces
and/or liquids may not be added in the tray. Cooks will be required to remove
excessive liquids. Each tray will include one sheet of foil placed under the contents in
that tray. No garnishes or condiments are allowed.
TRAY DISQUALIFICATION: If the contents are not as per our rules, the person
turning in the tray will be given the opportunity to correct it. Once a product has been
accepted, it will go to a judging table. Once placed on a judging table, the product can
only be disqualified, at the discretion of the Judging Coordinator, if it is raw or
unsanitary.
CATEGORIES
Chicken: Cooks will turn in (1) Half fully jointed chicken. Meat side up to include
breast, wing, thigh and drumstick Skin On . Cornish game hens are not allowed.
Pork Spareribs: Cook will turn in seven (8) individual pork spareribs, meat side up
and bones pointing the same direction. St Louis style trim is allowed. Starting at the
hinge of the lid, place the ribs parallel to the hinge, working your way forward until
the bottom is filled. Start a top row at the hinge by placing the ribs parallel to the
hinge until the required amount is in the tray. Baby back/loin ribs or County Style
Ribs are not allowed.
TASTE JUDGES: In order that the products receive the best possible scores, we ask
that ALL Taste Judges must comply with the following guidelines.
• All taste judges must be at least 18 years of age.
• They must be able to follow all the Judging Coordinator's instructions and
understand the scoring procedure.
• Be able to see, cut, and tasted the product on their own and not impede the judging
process.
Judging System
Blind judging using a double-number system to keep entries anonymous.
Typical scoring categories:
o Appearance
o Tenderness
o Taste
