No full-time culinary professionals (chefs, caterers, restaurateurs, professional
barbecue teams, etc.) are allowed to compete in this event for amateurs.
People who operate a BBQ business as a part-time hobby or non-primary
income source would be considered amateur.

A $100 entry fee will be paid by each team (or their sponsor) competing in this
event.

All seasoning and cooking of product(s) shall be done within the confines of
the assigned space.

Teams must provide enough for 5 judges per category – Teams will be limited
to entering a maximum of 4 categories.

Categories will be: Pork (pulled/chopped), Ribs, Chicken, Brisket, Wings, and
Best Side.

We will provide containers for presentation. NO garnish or sides (except as
submitted for “best side”) will be allowed – only the meat product will be
placed in the container.

Containers of entries will be numbered by event organizers at pickup for
judging, and you will be assigned a corresponding number for identification.

Teams provide their own meat. Start with cold, raw meat at check-in. All meat
must be kept below 40 degrees prior to cooking. Pre-seasoned raw product is
permitted. Teams should adhere to safe food handling procedures.

Teams may provide any utensils, cooking tools, or supplies deemed
necessary during competition, including, but not limited to, spices, rubs,
sauces, grilling tools, butter, oils, herbs, wood chips, etc., unless specified
otherwise within these rules and regulations. Teams are allowed only to use
items that are brought with them to the event site.

A blind judging process will be utilized to determine first place and
runner-up for each category.

Sauce is optional and, if used, should be applied directly to a meat entry
without pooling of the sauce in the container. Do not include any side sauce
container(s) in the entry turn-in container.

Each entry should provide at least five portions for judges, which are
detached and separated from one another. Each entry should fit completely
into the container.

Contestants may use gas, charcoal, or electric grills/smokers for their
entries.

Teams will be allowed into the site for overnight cooking beginning at 5pm on the day prior (9/13/26) but MUST remain on site with their assigned area.

Teams may utilize pellet style, charcoal, propane, or electric
smokers/grills to prepare their entries so long as all of it is prepared on-site.

Entry turn-in times are as follows on the day of the competition:

1. Pulled/Chopped Pork: 3:00 pm

2. Wings: 3:15 pm

3. Chicken: 3:30 pm

4. Ribs: 3:45 pm

5. Brisket: 4:00 pm

6. Best Side: 4:15 pm