Set up: Friday, June 10 (after noon) or Saturday, June 11 (after 7am)
Cooks meeting: 11 a.m, Sat. village hall
Awards: after 5:30 p.m, Sat.
Entry Fee: $50.00
First Shirt included with fee.
for 10.00 dollars
Teams will be given, and should remain within the boundaries of
a set cooking space.
Unless specified, contestants must provide all of their own
supplies and utilities (access to water, electricity, and local
retailers will be provided).
Competitors are allowed to use wood, wood pellet, charcoal, or
propane gas as heat sources for cooking. Electric
cookers are allowed. All fires shall be extinguished
or deposited in the provided ash barrels.
All competitors’ meat will be inspected by one of the event
coordinators before cooking can begin. Meat must be raw.
No pre-seasoning or marinating is allowed.
Meat should not be sculpted, branded, molded, or submitted in a
way that makes it identifiable.
The two categories are:
a. Chicken: Thigh, Breast,
Leg, Wing, or Cornish Hen.
b. Pork Ribs: Each piece submitted
must have a bone, country style ribs are not allowed.
Judging will commence at noon Saturday with a meat being turned
in every half hour.
= 4:30 pm
are allowed a 5 minute window before and after turn in time to
submit each item.
Placing garnish in provided turn in box to improve appearance
and provide stability is optional, but limited to green leafy
lettuce, iceberg lettuce, parsley, and/or cilantro. No
other vegetation allowed, including kale, endive, or red-tipped
lettuce. Also, the container itself should not be marked
in any way. No toothpicks, skewers, wraps or other foreign items
allowed either. If you have any questions regarding
legality of your ‘turn in’, please consult an event
organizer. We do not want to see anyone receive low scores
or be disqualified on a technicality.
Sauce is optional, but must be applied directly to meat.
Sauce can not be pooled in the box or placed in a ‘side’
Every team must submit at least 6 portions of each meat unless
otherwise specified by event organizer. Meat
can be chopped, sliced, pulled, or diced as cook sees fit.
Ribs must be provided ‘bone-in.’ A judge who does not
receive a portion can not provide a score. Judges are not
allowed to cut, slice, or separate your entry.
Any product turned in and considered raw or in violation of the
rules will be disqualified, and receive a one (1) as a score in
all categories unless otherwise specified by event organizer.
Raw meat can be scored normally for appearance but not
tenderness of taste. Failure to provide enough pieces of
meat will result in a one (1) in appearance from all judges and
ones (1’s) in tenderness and taste from judge who does not
Cleanliness and Safety:
a. No use of tobacco while
handling food products.
b. Cleanliness of the cook,
assistant cooks, cooking devices and equipment, and the cooking
space is required.
c. Shirt, shoes, and general
appropriate attire are required
d. Sanitation of work area with
bleach water (one cap bleach/one gal water) is required.
Competitors must provide separate containers for washing and
e. Organizers are not
required to provide first-aid or first-aid supplies.
Prior to cooking, meat must be maintained at 40 degrees or
After cooking, meat must be held at 140 degrees or above
properly cooled and brought back to 165 degrees before serving.
FOR DISQUALIFICATION OR EVICTION FROM EVENT:
Excessive use of alcohol, public intoxication with a
disturbance, or providing alcohol to the general public.
Use of illegal controlled substances.
Foul, abusive, unacceptable language, or any language that
causes a disturbance.
Excessive noise. Quiet time: will commence at midnight and
run until 7am. Please be respectful of competitors and
Fighting or disorderly conduct.
Theft, dishonesty, cheating, or any act involving moral
in a BBQ competition can be dangerous. The Brimfield Area
Men’s club, and the event organizers have taken steps to
provide a safe and enjoyable atmosphere for competitors and
guests, but competitors must assume responsibility for their own
safety and the safety of those around them.
Brimfield Area Men’s Club, the event sponsors, the Brimfield
American Legion, and the event organizers are not responsible
for any injuries, illness, harassment, or damage to person or
property than may incur as a result of competing and
participating in Smoke on the Prairie.