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, 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.   

• 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

• 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.

• 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.

• Cookers are to be built and good working order prior to competition.

• A mixture of water and bleach or hand sanitizer must be present at all times when preparing raw meat.

• Staggered turn in ribs times will be issued at the head cooks meeting.

• 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.

• 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

• 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.

• 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. All team captains MUST be present to receive judging rules, meat and health permits.

• 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.

• 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

• 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. 

• 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  

• Selling price at the Rib Sales Booth will be $5 for 2 bone and $25 per rack.

• 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.
  

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