Fundraiser BBQ competition at the Knights park on April 18th, 2020.
Time & Location
About The Event
Each team will be assigned a cooking space. Pits, cookers, props, tents or any other equipment shall
not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of
product shall be done within the assigned cooking space. Teams shall not share an assigned cooking
space or cooking device.
Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted
for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition
meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are
All competition meats shall be inspected by the contest committee member on the day of the
competition. Once the competition meat has been inspected, it shall not leave the contest site.
Cooking shall not begin until the competition meat has been inspected. All competition meat shall
start out raw. No pre-seasoned meat is allowed other than for the sausage category.
Parboiling, Sous-vide, and/or deep-frying competition meat is not allowed.
Meat shall not be sculptured, branded or presented in a way to make it identifiable. Rosettes of meat
slices are not allowed.
The allowable turn-in time will be five (5) minutes before to five (5) minutes after the posted time
with no tolerance.
Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the
container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be
Entries will be submitted in a lettered or numbered container, provided by the contest organizer. The
letter or number must be on top of the container at turn-in.
The container shall not be marked in any way so as to make the container unique or identifiable.
Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container.
Each contestant must submit at least six (6) portions of meat in an approved container. Chicken and
pork may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is
enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to
separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a
one (1) on all criteria.
Prior to cooking, meat must be maintained at 40° F or less. After cooking it must be held at 140° F or
above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4
hours from 70° F to 41° F or less.
Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated
so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.
Judging will be done by a team of 6 persons. Only Judges and necessary support staff are allowed in
judging area during the judging process.
Each judge will first score all the samples for appearance of the meat. The turn-in containers will then
be passed around the table and each judge will place a sample from each of the containers in the
appropriate box on the judging plate. The judge will then score each entry for taste and tenderness,
before moving on to the next entry.
The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an
entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2
A score of one (1) is a disqualification and requires approval by the head judge. Grounds for
disqualification: All judges will give a one (1) in Appearance for unapproved garnish, pooled sauce or
less than 6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked
turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample
will give a one (1) in all criteria.
The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it
will be broken as follows: The scores will be compared (counting all five judges) for the highest
cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which
was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then
a coin toss will be used. In the event of lost, destroyed, or missing score cards the remaining score
cards will be averaged in each category and those averages shall be used as the missing scores on
replacement score cards. After there are six total score cards the normal procedure will be followed
for dropping the low score.
Total points per entry will determine the champion within each meat category.
Cumulative points for all categories will determine the Grand Champion and Reserve Grand
Sausage: May be ground or in casing. Bacon explosion not allowed.
Chicken: May be any of the following chicken parts: thigh, breast, drumstick/leg, or wing. Bone in or
bone out is acceptable.
Ribs: Pork ribs only. May be spare ribs or baby backs, cut however you like (St. Louis style, etc.).
Country style ribs are prohibited.
Pork: Must be pork tenderloin. The entry may be sliced, pulled or chopped.
Friday, April 26th:
4:30pm - 7:00pm – Park is open for early setup if desired. This is at your own risk, and liability for
your property is not the responsibility of the Knights of Columbus. The park will not be patrolled and
the gates will be locked overnight at 7pm. No overnight camping allowed.
Saturday, April 18th:
7:00am – Gates open
8:00am – Check in all meat and get setup
10:00am – Cooks meeting and opening prayer
2:00pm – Judges meeting
2:30pm – Sausage turn-in time
3:00pm – Pork turn-in time
3:30pm – Chicken turn-in time
4:00pm – Ribs turn-in time
5:00pm – Awards ceremony
- Early Bird $100$100$1000$0