You can start checking in at 10:00 am on Friday. Meat inspection will be as soon as you are ready so you can begin prepping your meats.
Cooks Meeting will be Friday afternoon or early evening. We will post the time here when it is available.
Be there by 7:00 am. You will need to set up your cook space.
You may bring your set up in Friday night as we will be there then.You must attend a cooks meeting that is to be held at 8:00 am.We will be around at 8:30 am (after the cooks meeting) to inspect your meats. If you would like an earlier meat inspection time, just ask.
All meat must be held under 40 degrees. Meat in a cooler completely covered with ice is usually sufficient. Meat may not be seasoned or marinated before inspection of meat.
Entries may be prepared on any charcoal or wood grill or smoker. Pellet smokers and electrically assisted accessories are permitted, but the heat must come from wood, charcoal or pellets. Propane may be used to start your fuel, but must be disconnected and moved away from the cookers once the fuel is lit.
Any cooker above plus Propane grills or smokers may be used however theyMUSTbe commercially manufactured. No homemade propane cookers will be allowed.
Turn In Times
Turn ins will be first.
Chicken will be turned in at 12:00, + or - 5 minutes.
Ribs will be turned in at 12:30, + or - 5 minutes.
Pork will be turned in at 1:00 pm + or - 5 minutes.
Brisket will be turned in at 1:30 pm, + or - 5 minutes.
Chicken at 2:30
Ribs at 3:00
You will only have a 10 minute window of time to turn in your entries! Entries will not be accepted before the 5 minute window, entries will not be accepted after the 5 minute window, the contest official will walk the team area on Saturday and show all teams an atomic clock from which they may set their own time pieces. Turn in boxesMAY NOT use garnishes. You will be provided a piece of aluminum foil to place in the bottom of the box to prevent the melting of the box.DO NOTplace anything else in your box except the meat and foil! This is an effort to equal out the skill level of the cooks and allow a beginning cook to compete on the same level as more seasoned cooks.Ribs must be turned in on the bone. Chicken can be sliced, pulled, shredded or chopped or whole pieces, however 6 small chicken thighs are recommended. There must be at least 6 identifiable portions for each category. If chopped, pulled or shredded chicken is turned in, have a large enough pile for 6 judges. In order to be qualified for the Grand Champion and RGC you must cook all of your categories, but you can take top honors in either category on its own. The GC and RGC awards will go to the teams who have the highest combined points of the meat categories.
The Awards Ceremony will be as soon as we can get the results added up. It will be at the Stage location.
Water and Electricity are available on a limited basis. We will supply enough electricity for lights, but not for RV's, air conditioners etc. Bring an awning for shade or rain protection. It can get VERY hot standing in the sun all day, and is impossible to cook in the rain. If you do not have any shade, please contact me, I may be able to help.Bring tables to work on. I see too may guys show up with nothing to work on.I would suggest 2 sets of utensils. one for raw and one for finished meats. That way you can clean up at home and not cross contaminate your food.
Bring a hand washing set-up. We are dealing with raw meat here!