Registration: Early registration PRIOR to September 1st, $150 per team. Late entry: $200 per team. 8 pork butts are provided.

Cook Teams: Each team consists of a Head Cook and up to four assistant cooks

Judging Criteria: Taste, tenderness, and appearance (food appearance only, not plating).

Turn-In Time: 11:30 AM for blind judging, followed by tastings for wristband holders.

Guest Attendance: 4,000 – 6,000 guests expected.

Meat Provision: 8 pork butts per team provided at the competitors meeting on Friday, September 26, 2025, at 8:30 PM.

Cooking Requirements: Must cook on premises in a 10’ x 10’ space. Separate parking area provided for passenger/tow vehicles. There are no rules around injecting, rubbing, or seasoning. You may sauce the meat or have bottles of sauce for the customers to use for their serving. It’s important in order not to run out of food to only serve one serving per person. They should not be given multiple servings with different sauces. If you want to sell sauce or any other merchandise, you may not do so from the cook station. You must purchase a vendor booth and have someone manning the booth to sell sauce or merchandise. You may advertise from the cook station, but we don’t want vending to be done from the cook station. To keep it fair for all bbq contestants, No other food or meats can be served from the cook stations. There will be multiple food trucks to serve everything other than the pork.

Equipment: Bring everything you need, including tables, tent, fire extinguisher, etc. Cutlery, tasting cups, and napkins will be provided. You will need to hold the cooked product at a temperature above 140 F for food safety reasons. We will provide 1 insulated cooler per team if you would like to use it to hold cooked and chopped/pulled meat. It will keep the temperature where it needs to be as long as the meat is put in when it’s over 160 F. It will not heat your meat back up so don’t put it in at 120 and expect it to bring the temperature up.

Night Lighting: Flood lighting provided covering cook area. Personal headlamps/station lighting are encouraged.

Other Items: Bring your own cookers, electricity, chaffers, etc.

Disposal: Handle your own fuel, ash, and grease disposal. NO dumping on premises. Use pig mats.

Clean-Up: Leave the grounds as you found them.

Regulations: Comply with all laws, ordinances, and regulations. You may bring alcohol for the night, but you are expected to maintain a standard of good behavior as judged by the BBQ committee. You will be expelled and disqualified for behavior including but not limited to: offensive actions or speech, clear and noticeable drunkenness, arguing or fighting.

Prohibited: No illegal substances allowed. No firearms allowed.