Rules

1. No electric or propane cookers will be permitted, however, pellet cookers and BBQ guru accessories may be used.
2. Meat inspection will begin at 6:45 a.m. Meat can be pre-seasoned, but may NOT be pre-cooked partially or fully. Meat must be completely raw upon inspection.
3. Cooks may begin cooking at 7:00 a.m. No early starts permitted. Styrofoam turn in boxes will be provided and are the only acceptable turn in containter for the entries.
4. There must be a minimum of 6 seperate and identifiable pieces of meat per box.
5. KCBS garnish rules apply.
6. All 3 categories (chicken, ribs and sausage) must be turned in to be eligible for Grand or Reserve Grand Champion awards.

Turn in times are as follows:

Sausage: 1:25 pm - 1:35 pm

Chicken: 1:55 pm- 2:05 pm

Ribs: 2:25 pm- 2:35 pm

1. Award times to be determined.