Bar B Que Cookoff Rules
While we are a fellowship of suggestions - the persons
who participate in this event go to a great length and
expense to provide food for this event - that is why
we do not charge an entry fee and why we ask folks to abide
by the rules in order to qualify for an award. Everyone's effort
is appreciated and we try to reflect that in the number of categories
and the general spirit of gathering together to enjoy each other's abilities
and company. Our intent is to aid this by establishing some guidelines
A) Team Guidelines
main meal passes.
2. To qualify for free registration all team members must be from more than 50
miles from Memphis. That works out to 2 members from a 4 person team or
1 member from a 3 person or two person team. All 4 qualify if they are from
more than 400 miles.
3. Each team must provide their own supplies and equipment. A full kitchen is
available for anyone to use provided the event kitchen staff is not using it.
Signs will be posted when it is open for use.
4. All cooking, marinating, and seasoning of meat must be done On Site. We
suggest that any Cakes and Bakes entries be done Off Site. Beans and
Sauce may be done Off Site as well, and many use store bought as a base.
5. All meat must be fresh, clean and free of any contamination or spoilage. Food
prepers must observer guidlines for safe handling of meat and poultry. Food must
be thoroughly cooked. All entries must be maintained at a proper temperature before
cooking. The Judge Coordinator will inspect all meat and poultry entries before
they are cooked
6. Each team may place multiple entries in any category except Ribs and Shoulders,
but only one entry per category will be entered for judging purposes. Presentations
both double blind and at the team will consist of 4 portions per entry. It is strongly
recommended that the Ribs and Shoulders entries be presented no later than 5
minutes before the deadline.
7. Cooking may begin at any time on the Friday of the event.
8. Each team must maintain a neat and orderly cooksite and clean up their site before
departing on Sunday. Any camfires must be completely extinguished and watered
down with the ashes dispersed. The park will allow pits to be dug but they must be
filled back in before you leave.
9. Food that will be donated for the Main Meal must be whole and not chopped or cut.
This will help keep it warm until we eat. Please send them to the kitchen ASAP.
2. Pork Shoulders - Whole Shoulder (No Butt or Picnic Cuts).
3. Beef - Any cut of Beef (Hamburger is Backyard Style).
4. Poultry - Any Fowl that would not be considered Exotic.
5. Sauce - Not required to be BBQ Based.
6. Beans - Not required to be BBQ Based.
7. Exotic - Anything as long as it fits the boundaries of good
taste and common sense. This would include seafood.
Judges reserve the right to refuse to sample an entry they
deem unfit.
8. Vegetarian - Self Explanatory
9. Showmanship - Limited to a 3 minute presentation.
10. Backyard Style - Hot dogs, BBQ Balogna, Hamburgers, Steak, Shish Kabob, Pork
tenderloin, etc.......
11. Hot Wings - Self Explanatory
12. Cakes & Bakes - Desserts or Savory Dishes
1. All Meat/Poultry - Tenderness, Flavor, Appearance & Doneness,Overall Impression.
2. Beans - Consistency, Flavor, Spice Compatibility, Overall Impression.
3. Sauce - consistency, Flavor & Aroma, Spice compatibility, Overall Impression.
4. Showmanship - Enthusiasm, Originality, Style, Amount of Effort, Overall Impression.
5. Exotic/Backyard Style/Vegitarian - Flavor, Appearance, Overall Impression.
6. Hot Wings - Flavor, Spice Compatibility, Appearance and Doneness, Overall
Impression
7. Cakes & Bakes - Flavor, Appearance, Ingredient Compatibility, Overall Impression
or have further questions submit them to:
