- Categories to be judged are Beef Brisket, Pork Spare Ribs, Chicken, Beans, and Hot Wings. (30%)
- Cookers may enter grounds from 1pm until 10pm Friday, September 9th or Saturday, September 10th by 7am to unload. Loading will take place following announcement of BBQ winners.
- Spaces are 20 X 30. Spaces are available to cook Bar B Que.
- Entry Fee is $100 for brisket, $25 each for ribs, chicken, and beans.
- We reserve the right to inspect meat at check-in. Meat must be raw and unseasoned at check in. Contestants may start cooking meat at 6pm Friday, September 9th. Only one team or cook per pit! Each team is responsible for the storage of their meat.
- All pits must be in place by 8am on Saturday September 10th.
- All teams will be allowed to bring in ice chests (NO GLASS CONTAINERS ALLOWED) upon arrival and set-up. No more ice chests will be allowed through the gate after the first trip of set-up (ice chest must be on truck). No vehicles are allowed in event area after 10am. LOADING AND UNLOADING WILL ENTER AT NORTH GATE ON LOOP 522. LOADING WILL TAKE PLACE AFTER ANNOUNCEMENT OF BBQ WINNERS. NO EXCEPTIONS!!
- Turn-in times - *No sauces or garnishes on meat to be judged!
Category Turn in Time Hot Wings 12pm Beans 1pm Chicken 2pm Ribs 3pm Brisket 4pm
- Teams consist of chief cook and up to 4 assistants.
- Chief Cook will be held responsible for the conduct of his team. Excessive use of alcoholic beverages will be grounds for disqualification. BBQ must be prepared at the site assigned at the time of check-in. Vehicles are not allowed to remain on site after unloading. Armbands for the head cook and up to 4 assistants will be provided at check-in,additional armbands may be purchased for $5 each for Saturday and limited to 5 extra per team. Armbands are required AND MUST BE WORN.
- Judging containers are supplied. Each container is marked with a number and each Chief Cook will be given a ticket to match the numbered containers. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge's discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.
- Fires must be wood or wood substances, no gas grills allowed on meat. All fires must be in containers. Holes or dug pits are not permitted. All teams must have a means of catching drip grease and ashes from pit.
- Contestants must supply all needed equipment and supplies.
- All teams are encouraged to give free samples but no one is allowed to sell BBQ.
- No firearms are permitted.
- The KJT BBQ Cook-off Committee reserves the right to make additional regulations as situations warrant. Decisions of the Committee and Judges will be final. Two warnings will be given. Thereafter are grounds for dismissal and disqualification. No Refunds of Entry Fees. Music will be low to moderate based upon committee's discretion. No live bands, karaoke, amplifiers, etc.
- The KJT BBQ Cook-off Committee will not be responsible for accidents or for theft of or damage to equipment.
- A Liability Agreement is to be signed by each Chief Cook to ensure the safety and well being of the KJT Hall and all participants.
- All teams are responsible for picking up around the space provided. Trash cans will be available for use.
- No lewdness or nudity on cook-off grounds. This is a family affair. Poor taste in this area will be grounds for disqualification.
- NO ANIMALS! Except those used for handicap assistance.
- Cookers may stay until Sunday. All cooking grounds must be cleared by 10am Sunday morning. No loading after cook-off until judging is completed. To load, please enter at the North gate off of Loop 522.
Texas Department of Health Regulations
The Texas Department of Health has advised that all cook-off teams must maintain certain guidelines. These guidelines are:
- Food preparation are must be covered.
- Cooked products must maintain 140 degrees or above, and cold foods must be maintained at 41 degrees or colder. Personnel shall maintain a high degree of personal cleanliness and conform to good hygienic practices. A hand wash sink or container of water with a spigot, a catch basin, soap and sanitary towels should be provided for hand washing.
- Three suitably sized basins, with detergent, rinse and sanitizer, should be provided for cleaning equipment and utensils and food preparation areas.
- Meat thermometers are required. If you do not have a thermometer, please get one before the cook-off. Proper cooking accompanied by excellent results in the online casino and roulette cop17-cmp7durban.com
It is the responsibility of the Chief Cook to ensure that all team members abide by the Health Department rules and regulations. Failure to comply with any of these rules and regulations may result in immediate disqualification.