BBQ COMPETITION CONTESTANT RULES

FOOD SAFETY AND SANITATION

1. Temperature Control

   • Raw meat must be stored at 40°F or below before cooking.

   • After cooking, meat must be kept at 140°F or above until submitted for judging.

   • Meat found outside of these temperature ranges may be disqualified.

2. Cooking Temperature

   • All meats must be cooked to a minimum internal temperature of 145°F.

   • Poultry must be cooked to an internal temperature of 165°F.

   • Contestants are responsible for ensuring meat temperatures comply with these guidelines.

3. Sanitation

   • Cooks must maintain a clean cooking area at all times.

   • Proper handwashing must be practiced before handling food and after handling raw meat.

   • Cross-contamination must be avoided—raw meat and cooked food should be kept separate.

4. Gloves & Handling

   • Disposable gloves must be worn when handling food that is ready to eat.

   • Gloves must be changed after handling raw meat.

   • Bare-hand contact with food intended for judging is strictly prohibited.

5. Clean-Up Responsibilities

   • Each team is responsible for cleaning their designated cooking area before leaving.

   • All trash must be securely bagged and placed in the designated disposal area.

6. Tobacco Use

   • No smoking, vaping, or use of any tobacco products in the cooking or judging areas.

   • Violators may be disqualified.

SANITIZING REQUIREMENTS

1. Workstation Sanitization

   • A bleach/water solution (one capful of bleach per gallon of water) must be used for sanitizing surfaces.

2. Utensil Sanitization

   • Each team must provide separate containers for washing, rinsing, and sanitizing cooking utensils.

   • Utensils must be cleaned and sanitized after each use.

JUDGING CRITERIA

Entries will be judged based on the following five criteria, with each category scored individually:

1. Appearance – Evaluates color, plating, and overall visual appeal.

2. Taste – Considers the balance of flavors, seasoning, and overall profile.

3. Tenderness – Assesses the texture and how easily the meat can be bitten or pulled apart.

4. Aroma – Judges the fragrance of the meat, considering smokiness and seasoning.

5. Overall Impression – Reflects the judges' general enjoyment and evaluation of the entry.

Each category will be scored on a scale of 1 to 10, with 10 being the highest. Ties will be broken based on taste scores.

EQUIPMENT AND SITE RULES

1. Supplies

   • Teams must provide their own grills, smokers, cooking utensils, ingredients, and supplies.

   • No pre-cooked, pre-marinated, or pre-seasoned meat is allowed—all preparations must be done on-site.

2. Assigned Cooking Spaces

   • Each team will be assigned a designated space. All equipment, tables, and supplies must stay within the assigned area.

   • Teams may not move or extend their cooking area without prior approval.

3. Open Flames

   • No open ground fires are permitted. Only charcoal, wood, or pellet smokers are allowed.

4. Fire Safety

   • A working fire extinguisher (ABC-rated) is required at every cook site and must be easily accessible.

Trash and Waste Disposal

1. • All trash must be tied up and placed in the designated disposal areas.

   • Grease and ashes must be disposed of in designated containers only—do not dump on the ground or in trash cans.

Electricity & Generators

1. • Electricity may not be provided. Teams needing power must bring their own generators.

   • Generators must be positioned so they do not interfere with other teams.

Water Access

1. • No onsite water access. Teams must provide their own potable water source. 

Cleanliness & Conduct

1. • Teams are expected to keep their cooking and prep areas clean and organized throughout the event.

   • Excessive disorderliness or failure to maintain cleanliness may result in penalties or disqualification.

PROHIBITED ACTIONS & DISQUALIFICATION

1.  Public Feeding

   • Teams are allowed to distribute food to the public with a lane county health license or day permit only

2. No Outside Assistance

   • Only registered team members may participate in food preparation and cooking.

   • No outside help is allowed once the competition begins.

3. No Late Submissions

   • Late turn-ins will result in automatic disqualification for that category.

4. Sportsmanship & Behavior

   • Unsportsmanlike conduct, arguing with judges, or disruptive behavior will not be tolerated and may result in removal from the event.

TURN-IN & TIMING RULES

• Teams must submit their entries in the provided containers.

• Turn-in times will be strictly enforced—late submissions will not be judged.

• No marking, branding, or identifying marks are allowed on turn-in boxes.