Smoke on the Swamp
BBQ Competition

 Saturday, April 16th
UNION #3 Baptist Church

All proceeds benefit River of Life Global Missions.

Rain or Shine Event

No Alcoholic Beverages Allowed

River of Life Barbeque Cook-off Competition
RULES AND REGULATIONS

1. CONTESTANT - A contestant is any individual or group that will prepare and cook an entry or entries for the purpose of being judged. The contestant and all team members must be amateur competitors. The contest organizer may not cook in any category in this contest. The contestant will be referred to as “Griller.”

2. INTERPRETATION of RULES - The interpretation of the rules and regulations are those of the contest organizer and his or her decisions are final.

3. REFUND OF ENTRY FEES – There will be no refund of entry fees unless approved by the organizing committee.

4. EQUIPMENT – Each Griller will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker. COOKER can ONLY be one of the following: Charcoal, wood or pellet  (NO open/pit fires). 

5. CONTESTANT’S SITE – Each Griller is required to keep all equipment including the cooker, canopy, etc. contained within the assigned space.

6. CLEANLINESS AND SANITATION – All Grillers are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Grillers are responsible for the cleanup of their site once the competition has ended. All food safety rules and regulations must be adhered to at all times. A sanitation/water supply will be provided for all team use during this event.

7. MEAT CATEGORIES – The following categories are included in the competition:

a. Boston Butt – weighing a minimum of 5 lbs. or more must be cooked as a single piece of meat.

b. Chicken – may cook chicken whole or halved, Wings, Breats (with enough for 4 judges plates)
c. Pork Ribs – minimum of four (4) ribs

8. JUDGING – Entries will be submitted in the containers supplied by the event organizer at check-in by the Griller. NO GARNISH. Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE/FLAVOR, TENDERNESS. Meat may be sauced or un-sauced. A minimum of six (4) separate and identifiable portions per category in containers supplied to Griller at check-in must be submitted for judging.

9. TURN-IN TIMES – per competition item as follows:
a. Chicken – 12pm Noon CST
b. Pork Ribs – 1:30 PM CST
c. Boston Butt – 3:00 PM CST