BBQ Pit Cooker Rules

The purpose of this contest is to celebrate and reward the ingenuity and fabrication talents of the American Spirit in each of us.

Whether you alter the appearance of an ordinary grill 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.   

• The cooking grill must be homemade or altered somehow to be entered (No Stock Grills)

• At least 25% of the cooker must be altered from the original manufacturer unless you are representing the original manufacture

• Use only charcoal, wood or wood pellets to cook meat. No gas grills allowed.

• Cookers will be judged on appearance, functionality, and “coolness”

General Rules

• Cooker teams may begin setting up their assigned space no earlier than 12:00 Noon on Friday June 6, 2008 BUT all team areas must be set up by 9:30AM Saturday June 7, 2008

• Team areas will be assigned on-site  

• All team members, trailers, canopies, etc. must fit inside your designated
  10’ X 20’ area

• Any and all forms of advertising for team or company sponsors are welcome inside your designated area

• Camping is available on-site for the weekend 

• Security is provided for the weekend and overnight

• 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.

• Teams will consist of no more than 4 cooks with one person designated the head cook.

• Mandatory No Exception
  There will be a MANDATORY Cooks Meeting at 10:00AM on Saturday June 7, 2008. All team captains MUST be present to receive judging rules, meat and health permits.

• Each team will be provided two 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.

• 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.

• 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.

• Knox County Health Department will issue food permits at the conclusion of the head cooks meeting

• Fire department officials will inspect the cookers during the head cookers meeting

• Use only charcoal, wood or wood pellets to cook meat. No gas grills allowed

• No in-ground, open fire pits are allowed

• As this is a family event, proper and courteous behavior must be used at all times

• Shirts and Shoes must be worn at all times

• All meat must test done at 155° and temperature must be maintained until claimed by judging team

• 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

• Cooker teams are responsible for chopping remaining meat for sandwiches at the conclusion of the competition and or disposal of any left over meat.  Meat may be offered to public for sale as long as KCHD approves
  

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