Whether you alter the
appearance of an ordinary grill, pit or smoker or totally build a BBQ pit from
scratch you're welcome to compete here.
Personalize your BBQ
pit by using unique and creative ideas or incorporate your
business logo into the design! We want to know who you are.
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Contestants are asked not to give free
food (in excess of the remaining competition issued meat) as
food vendors have been provided for the public.
If a contestant chooses to cook excess or alternative foods
for sale that is at his or her discretion. If food is being
sold by a contestant please have all proper licensing,
permits, and any health related documentation to do so.
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Contestants are strongly urged to not
bring in outside alcohol into their cooking spaces or event
because of liability and after all it is a fundraiser.
Cooking team members with a name badge and wrist band will
be able to purchase event alcohol at 1/2 price at the beer
tent.
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Cookers are to be built and good working
order prior to competition.
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A mixture of water and bleach or hand
sanitizer must be present at all times when preparing raw
meat.
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Staggered turn in ribs times will be
issued at the head cooks meeting.
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Cooker teams may begin setting up their
assigned space no earlier than 12:00 Noon on Friday June 25,
2010 BUT all team areas must be set up by 9:30AM
Saturday June 26, 2010.
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Team areas will be
assigned on-site
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All team members,
trailers, canopies, etc. must fit inside your designated
10' X 20' area
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Any and all forms
of advertising for team or company sponsors are welcome
inside your designated area
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Camping is
available on-site for the weekend
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Security is
provided for the weekend and overnight
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Contestants Only: ATV/Gators are
permitted for transportation only and with good judgment.
You will be asked to leave if there is a danger to the
general public or drive irresponsibly. A valid driver's
license is required to operate any motorized vehicle
on-site.
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Teams will consist
of no more than 4 cooks with one person designated the head
cook.
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Mandatory No Exception
There will be a MANDATORY Cooks Meeting at 10:00AM on
Saturday. All team captains MUST be present to
receive judging rules, meat and health permits.
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Each team will be provided three racks of
bone-in pork baby-back ribs. Each team must turn in
four equal portions of ribs in containers provided by the
judges. These containers must remain unmarked IN ANY
WAY.
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Judging will be conducted according to
the rules of the Kansas City Barbeque Society. These rules
may be found on their website at
www.kcbs.us.
Copies will be mailed to each team captain prior to the
event.
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Cooker teams must
prepare and cook in as sanitary a manner as possible. Random
inspections will be made; any area/meat/cooker deemed
unsanitary will be addressed immediately. If a problem is
not immediately corrected, contestants will be disqualified
and ejected from competition.
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Knox County Health
Department will issue food permits at the conclusion of the
head cooks meeting
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Fire department
officials will inspect the cookers during the head cookers
meeting
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Use only charcoal, wood or wood pellets to cook meat. No gas grills allowed
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No in-ground, open
fire pits are allowed
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As this is a family
event, proper and courteous behavior must be used at all
times
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Shirts and Shoes must be worn at all
times
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All meat must test
done at 155° and temperature must be maintained until
claimed by judging team
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Each team will be
provided an approved container in which to place sauced meat
for judging. No garnishments or decorations other than leaf
lettuce allowed in
container
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If you intend to use the "Rib Sales
Booth" you must be subjected to a food inspection from the
health department. Let us know in advance if you will
take advantage of this and how many you intend to cook to be
sure we have enough room. Please also let us know how
you want to proceed with the donations as well so we can
keep track of the cash transactions.
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You may buy competition ribs for $TBA
from Smithhisler Meats 740-397-6854 located within a 1/2
mile from the competition 8835 Columbus Road
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Selling price at the Rib Sales Booth will
be $5 for 2 bone and $25 per rack.
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If you are letting us sell your ribs you
must cut each rack into 2 bone pieces then place them in an
aluminum foil tray with a foil top cover.