BBQ COOK OFF 

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Charcoal, Wood, and Fuel can be pre-deposited in the pit or smoker if desired, but NOT lit prior to arrival or meat check.

 

Meats are NOT to be pre-marinated, seasoned, sauced, or trimmed prior to arrival on the event grounds and meat check. 

 

Cook-off Categories are: Chicken and Ribs

Acceptable cuts of meat include:

 

Chicken - (Legs, Thighs, Breast)

Ribs - (Spare, St. Louis, Baby back) 6 Bones

 

Submission boxes must be white, made of Styrofoam.      

Garnish: Acceptable forms of garnish for submission boxes include: parsley, mustard greens, kale, or fresh green lettuce.

 

What To Bring:

 

Grill/Smoker, Tent/Camper/RV, cooler, tables, chairs, cooking supplies, lights, power supply/generator.

 

May 17, 2025 BBQ Cook-off Itinerary

 

7a-9a: Arrive & Setup

9a-9:15a: Cooks Meeting

9:15a: Fire Up/Start Grills - Cook-Off

2pm: 1st Submission (Chicken Entries)

3pm: 2nd Submission (Ribs Entries)

3pm: Judging/deliberations

5pm: Winners Announcement

 

Judging Criteria:

 

Flavor Profile

Tenderness

Presentation 

 

Prizes (Per Category)

 

1st, 2nd, 3rd Place Trophies

Grand Champion Award

 

Team passes are available.