RULES, REGULATIONS, & SIGN UPS

This year’s competition will feature 3 different contests including

Baby Back Ribs • Burger Sliders • Chicken Thighs

Meat for each Cook-Off is provided

1. Each contest will have a 30-minute turn in window for competitors and will be spaced apart so that everyone can enter all three competitions if they wish.

2. We will also be doing a GRAND CHAMPION this year between the three contests which will be decided ona points scale.

3. The judges will be scoring on a scale of 1-50 in the categories Appearance and Taste for a possible total of100 points.

4. You will be provided turn in boxes at the 8am cooks meeting Saturday morning and ask any questions youmay have.

5. Cooks may begin to arrive at 6am.

6. You will be required to turn in the following for each competition. (6 Ribs, 6 Burger Sliders, and 6 Chicken Thighs)

7. When turning in boxes, anything deemed as “marking a box” to identify your box to a judge will automatically be disqualified.

8. Entry fees are as follows:

Burger Sliders   $40 Turn in Time  12-1230pm

Chicken Thighs  $40 Turn in Time   230-3pm

Baby Back Ribs  $40 Turn in Time  330-4pm

*ENTER ALL 3 COMPETITIONS FOR $100 AND SAVE $20!

Prizes for each competition:

First Place $300 and a Trophy

Second Place $150 and a Trophy

Third Place $50 and a Trophy

Grand Champion $500 and a Trophy (Whomever scores the most points total over the 3 contests wins)

*All food products must be cooked to the temperature recommended by the USDA. Barn BQ will not risk illness to the judges. Any food cooked under those

temperatures will be disqualified.

Contact Ryan Stevenson for any questions or more information at 302-943-4675.