BBQ Cook-Off * 2020 Rules

• Contestants must cook meat on the day of the contest. 
• A contestant may cook in all categories but only one cut of meat to be judged in each category. 
• Contestants are not allowed to share cooking equipment but can cook all categories on the same pit.
• In order to get your containers; a representative from your team must be present at the Cook’s Meeting. (Entrant’s fees must be paid before this meeting.) The Cook’s Meeting will be held under the pavilion on Saturday @ 10am and on Sunday @ 10am. Entries will be presented to judges in these containers. The entry may be wrapped in foil if the contestant so desires.   
• Trophies will be given to the top four places in each category. Prizes will be given to the overall champion as well as the top 10 places in each category. There will be (4) Showmanship Awards given away, (2) for the team with the “Best Act” and (2) for the team with the “Best Pit Area”. To determine the overall champion award, a point system will be used. To be eligible a team must enter all meat categories on Sunday (sauce is an option). First place in each meat category will receive 10 points, Second place 9 points, etc. First place sauce will receive 5 points, Second 4 ½ etc. In case of a tie, the team placing highest in the brisket category will win.
• The Committee Chairman reserves the right to make additional regulations as situations warrant. Decisions of the Committee Chairman and Judges are final. Anyone violating cook-off rules may be disqualified. 
• Your team must participate with a $140 minimum entry fee to have a cooking area. If you enter with less than $140, you may participate with another team to make up the minimum. 
• Each team needs to be able to provide a judge on Saturday and Sunday. 

Thanks and good luck to all!

• $30 entrance fee
• Must be cooked on site
• No electric cookers allowed
• No canned beans allowed
• All contents of the judging sample must be edible and not living.
• May be cooked over gas heating burners or over open fire.
• May not contain any ingredients larger than a bean.
• Must deliver for judging at 3:10 pm (time subject to change)

• $30 entrance fee
• Must be cooked on site
• No electric cookers allowed
• No canned gumbo allowed
• All contents of the judging sample must be edible and not living.
• May be cooked over gas heating burners or over open fire.
• Must deliver for judging at 4:30 pm (time subject to change)

• $35 entrance fee
• Must deliver for judging at 12:30 pm (time subject to change)

• $35 entrance fee
• Must deliver for judging: 8-10 Ribs - must be sliced individually
• Must deliver for judging at 12:40 pm (time subject to change)

• $35 entrance fee
• Must deliver for judging: 1/2 lb - 1 lb, sliced approximately 1/4" thick
• Must deliver for judging at 2:00 pm (time subject to change)

• $30 entrance fee
• Must be sliced approximately 1/2" thick.
• No garnishes or sauces allowed on the meat, including items such as onions, bacon, jalapeno peppers, vegetables, etc. MEAT ONLY.
• Seasoning and marinating of meat must be done on the the grounds only.
• The committee chairman may make meat and pit inspection on the day of the cook-off at any time.
• Must deliver for judging at 4:20 pm (time subject to change)

• $35 entrance fee
• Must be cooked on the day of the contest.
• Sausage may be any type of meat.
• Sausage may be cooked as per cooker's preference.
• Must deliver for judging: whole sausage at least 10" in length.
• Must deliver for judging at 3:00 pm (time subject to change)

• $35 entrance fee
• Must deliver for judging at 2:10 pm (time subject to change)