AMERICAN LEGION – 22ND DISTRICT

FAMILY BBQ COOKOFF CONTEST

1.  All teams are equal.  There will not be a professional or amateur classification.

2. All meats will be cooked on-site, without pre-cooking or marinating. Random inspections may be performed to assure that meat is not prepared prior to the official start of competition by the District’s Official Meat Inspector. Once meat has been inspected, it must not leave the contest site.  Briskets will not be tagged.

3. Teams are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by judging committee. Infractions identified by the judging committee shall be immediately corrected or the team will be subject to disqualification. The team is responsible for keeping their area policed during and after the contest. It is imperative that clean-up be thorough. If any team leaves their space in disarray they may be disqualified from taking part in future District Cook-offs.

4. Each team will consist of a Chief Cook and up to 4 assistants as the Chief Cook deems necessary. Multiple entries in the same category by the same team and multiple entries from the same piece of meat shall not be allowed. Spaces will be assigned by the District on a first come basis at the time of entry payment.

With the exception of Junior or Kid's Cook-offs, contestants must be 18 years of age to participate for cash prizes.

5. Any commercial or homemade, trailered or untrailered, pit or smoker  normally used for competitive barbeque are required. Back yard cookers that by design or nature are inherently portable and by design are intended for recreational cooking are permitted as well.  Fires shall be of wood, wood pellets or charcoal. No electric grills are permitted. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking.  Beans are to be cooked on site.  The use of electric spits, augers or forced draft fans is permitted. Open fires are not permitted.  Pits, cookers, props, trailers, motor homes, tents, generators, etc… may not exceed the boundaries of the team’s assigned cooking space. Teams must provide all needed equipment, supplies and electricity.  They also must adhere to all electrical, fire and other safety codes. Fire extinguishers shall be readily available.

6.  Causes for disqualification are:

  • Excessive use of alcoholic beverages by a team, it’s members and/or guests. (Under no circumstance are alcoholic beverages to be distributed to the general public by contestants and/or guests.)
  • Use of controlled substances by a team, it’s members and/or guests.
  • Fowl, abusive or unacceptable language by a team, its members and/or guests.
  • Excessive noise generated from speakers or public address systems.
  • Use of gas or other auxiliary heat sources inside the pit.
  • Excessive or continued complaints from teams about any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by the District representative.

7.  A quiet time of 12:00 p.m. to 7:00 a.m. Use of radios or amplifying equipment disturbing other contestants will not be allowed.  Each team captain must see that quiet time is enforced.

8.  There will be no refund of entry fees for any reason.

9.  There will be a mandatory cooks meeting at 9:00 a.m. Saturday morning.

10. The categories are:

  • Beef Brisket
  • Pork Spare Ribs – NO country style, baby back or loin back will be allowed.
  • Chicken
  • Beans - Dry Pinto Beans cooked on site. Nothing larger than the bean to be put into the turn in cup.

11. Double number system will be used in the judging. This system assures a fair competition. This system requires that two tickets bearing the same number be utilized, one firmly attached to the top of judging tray in a manner which hides the number and the other ticket easily removed by the cook for retention.

Winning numbers will not be revealed until time to announce each place in each category. At that time the secret numbers attached to the tray/cup will be removed and announced. Marked containers may be disqualified at the Head Judge’s discretion.  Teams are responsible for insuring that the containers they receive remain clean and undamaged.

12. Judging trays must meet the exact quantities listed below. This will be addressed at the Cook’s meeting at 9:00 a.m. Saturday morning. The Head Judge will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats. Meats may be cooked with sauces, but once the cooking is complete, sauces or seasonings cannot be added before the meat is placed in the judging tray. Required amounts are as follows:

  • Brisket - Seven (7) full slices approximately 1/4 to 3/8 thick.
  • Pork Spare Ribs - Seven (7) individual cut ribs (bone-in).
  • Chicken - Two half (1/2) chickens fully jointed (to include wing, breast, leg, thigh).

13.    TURN-IN TIME – Allowable turn in time will be ten (10) minutes before and ten (10) minutes after the assigned time.  No changes will be made.  Judging trays received after that time will not be accepted for judging. In the event of any emergency the Head Judge has the authority to make a time change with proper notification to the cookers. The schedule is:

11:00 a.m. -  Beans;                       12:00 p.m. – Chicken;

1:00 p.m. – Ribs;                              2:00 p.m. -  Brisket.

14. Prizes to be awarded: 1st and 2nd Place Brisket - trophy; 3rd Place Brisket – plaque. 1st  and  2nd Place Ribs – trophy; 3rd Place Ribs – plaque.  1st and 2nd Place Chicken – trophy; 3rd Place Chicken – plaque. Grand Champion – trophy.  In the event of a tie for Grand Champion, brisket will be the first tie breaker, followed by ribs, then chicken.  Cash prizes to be awarded will consist of 30% of intake from the three meat categories. Cash prizes of 5% of meat intake will go to 1st Place Brisket, 1st Place Ribs, 1st Place Chicken and Grand Champion. Cash prizes of 3% of meat intake will go to 2nd Place Brisket, 2nd Place Ribs and 2nd Place Chicken. Beans entry is $10.00.  1st place is 75% of intake. 2nd Place is a plaque.

15. Teams will not sell BBQ to the public.

16. Teams desiring to compete in the People Choice Contest will need to furnish a bucket for tickets.

17. Management/Sponsor will not be responsible for any theft or damage.

18. All equipment must be removed from the grounds by noon on Sunday.

THE DECISION AND INTERPRETATIONS OF THE CONTEST RULES AND REGULATIONS ARE AT THE DISCRECTION OF THE TEXAS GULF COAST BBQ COOKER’S ASSOCIATION AND THE DISTRICT REPRESENTATIVE AT THE CONTEST AND MAY BE CHANGED AS NEEDS REQUIRE.  THEIR DECISIONS AND INTERPRETATIONS ARE FINAL.