Three categories of meat are eligible for prizes: Boston Butt; Pork Ribs; Chicken Wings. All three meat categories must be entered to be eligible for overall placement.
Each team shall provide their own supplies and cooking equipment. The presenting sponsor will provide the meat.
Each team shall keep their cooking area in a clean manner. No animals are allowed in the cooking area. Cookers, tents, and other equipment must be kept within the boundaries of the team’s assigned cooking space.
All competition meats must be inspected. No pre-seasoning, injecting, marinating, or cooking of meat until after inspection. Each team must have a representative present at meat inspection and contestant meeting on Friday.
Meat must be stored at 40° before cooking. After cooking, meat must be covered and maintained at 140°.
Containers/boxes will be provided for meat presentation. Each team must provide enough meat for eight judges to sample – (8) separate and identifiable pieces of meat. Blind judging will be the method of determining winners.
Meat will be judged on presentation, taste, and tenderness. No foil or stuffing is allowed in the container. No garnish, toothpicks, skewers, or foreign materials are permitted. Meat may be presented dry or sauced.
Judging times are pre-determined. Each team is responsible for the timely turn-in of entries.
Chicken – 2:30 p.m. (turn in from 2:25 – 2:35)
Ribs – 3:15 p.m. (turn in from 3:10 – 3:20)
Butts – 4:00 p.m. (turn in from 3:55 – 4:05)
Causes for disqualification: pre-seasoned, injected, marinated, or cooked meat prior to inspection; cooking meat for the contest that was not inspected: undercooked meat or foreign objects in container (other than meat) at judging time; use of controlled substances by team members, excessive drunkenness, unacceptable/foul/abusive behavior.
Three categories of meat are eligible for prizes: Boston Butt; Pork Ribs; Chicken Wings. All three meat categories must be entered to be eligible for overall placement.
Each team shall provide their own supplies and cooking equipment. The presenting sponsor will provide the meat.
Each team shall keep their cooking area in a clean manner. No animals are allowed in the cooking area. Cookers, tents, and other equipment must be kept within the boundaries of the team’s assigned cooking space.
All competition meats must be inspected. No pre-seasoning, injecting, marinating, or cooking of meat until after inspection. Each team must have a representative present at meat inspection and contestant meeting on Friday.
Meat must be stored at 40° before cooking. After cooking, meat must be covered and maintained at 140°.
Containers/boxes will be provided for meat presentation. Each team must provide enough meat for eight judges to sample – (8) separate and identifiable pieces of meat. Blind judging will be the method of determining winners.
Meat will be judged on presentation, taste, and tenderness. No foil or stuffing is allowed in the container. No garnish, toothpicks, skewers, or foreign materials are permitted. Meat may be presented dry or sauced.
Judging times are pre-determined. Each team is responsible for the timely turn-in of entries.
Chicken – 2:30 p.m. (turn in from 2:25 – 2:35)
Ribs – 3:15 p.m. (turn in from 3:10 – 3:20)
Butts – 4:00 p.m. (turn in from 3:55 – 4:05)
Causes for disqualification: pre-seasoned, injected, marinated, or cooked meat prior to inspection; cooking meat for the contest that was not inspected: undercooked meat or foreign objects in container (other than meat) at judging time; use of controlled substances by team members, excessive drunkenness, unacceptable/foul/abusive behavior.
No refunds – rain or shine event.
For more information contact: Chandler Ray 229-248-3629 / cray@firstportcity.com
Butt Battle 2024: Corporate BBQ Competition
$100.00
Contestant Rules, Responsibilities, and Judging:
No refunds – rain or shine event.
Out of stock
Description
Contestant Rules, Responsibilities, and Judging:
No refunds – rain or shine event.
For more information contact: Chandler Ray 229-248-3629 / cray@firstportcity.com