RULES
1. Teams will consist of a head cook and up to 4 team members. ONLY (1) ONE ENTRY PER PIT.
2. Any and all meats that may be entered into judging will be cooked from scratch within the constraints of the event. Precooking, marinating, etc. will not be allowed prior to the cook-off.
3. Fires must be of wood or charcoal. Gas or electricity can be used to start natural substances but not for cooking. Each team must bring a fire extinguisher.
4. Trailers, motor homes, vehicles, tents and any other equipment may not exceed the boundary of the contestant’s assigned space.
5. Based on the number of cooks turn-in quantities are subject to change
No garnish or sauce in the tray at turn-in. You may cook with sauce but it cannot be ladled on the meat at turn in
6. It is the responsibility of the contestant to see the area is clean and policed during and at the end of the event.
7. Excessive use of alcoholic beverages may be grounds for disqualification. Alcoholic beverage rules must be followed (example: poured in cups). Under no circumstances are alcoholic beverages to be given to the general public. Food samples may be given for a donation (example: $1.00 per sample).
8. No extra vehicles will be allowed in the pit area once pit is set up. Motor home is considered one vehicle.
10. IBCA judging rules will apply. Promoter and cook-off officials will not be held responsible for accidents, theft, or any mishaps.
11. Pulled Pork must be shoulder or butt roast, all other product conditions apply.
12. The cook team meeting will be on Friday night
13.

Dogs will be allowed in owner’s area only. Any dog outside the owner’s area will be picked up and the owner will be responsible for any and all damages that occur. Damages will be paid before the dog is released