COOK-OFF RULES & REGULATIONS

1. IBCA Rules apply.

2. One team per pit, maximum 3 members per team.

3. Entry fee $150 per team for three main divisions (Brisket, Chicken, Ribs) *may only enter once.

Entry fee $25.00 each (Jackpot Beans, Appetizer, & Fajita)

Entry registration Friday 5:00pm- 7:00pm with late registration until 7:00 a.m. Saturday morning.

4. Overall Grand and Reserve winners will be based on only three (3) categories: Brisket, Chicken, Ribs

* In the event of a tie for Grand or Reserve, the Brisket will be used as a tie breaker.

Teams must submit a minimum of the following to compete in the respective divisions:

Brisket: at least seven (7) pounds uncooked and turn in at least seven (7) full slices.

Pork Spare Ribs : seven (7) full spare ribs.

Chicken: one (1) full half.

Jackpot Competition will include the following divisions:

Beans: one (1) 16 oz. cup – cups will be provided.

Appetizers / Cooks Choice: seven (7) full portions/servings – must contain a meat or seafood product- wild game is okay.

Fajita : seven (7) servings. Must be cooked on the pit.

 ALL JACKPOT COMPETITIONS ARE HELD ON FRIDAY JANUARY 27TH

 5. The Kleberg-Kenedy County Junior Livestock Show Association and sponsors are not responsible

 for any theft or damage.

6. Each team will be allocated an approximate space of 30x30 ft. - Props, trailers, motor vehicles, tents, etc. or any part of the contestant’s   equipment may not exceed these boundaries. Each team is restricted to one vehicle per space. For safety reasons, no vehicles should move within the BBQ cooking area after 9:00 a.m. Saturday morning.

7. No pets or other animals will be allowed in the contest area. (Seeing eye dogs are the only exception)

8. Chief cook will be responsible for their teams’ actions and their guests.

9. All entries must be cooked over wood or wood substance fires. Cooking must take place on “show grounds” during the event times. No open flames on the ground (must be contained).

10. NO GARNISH or SAUCE is allowed in tray at turn-in. Meats may be cooked with sauce and or other liquids but once the cooking is complete, sauces and/or liquids can not be added after the meat is placed in the judging tray - NO puddling in bottom of tray.

11. Contest meat may not be salted, seasoned, marinated, or started cooking before 6 p.m. Friday. All meat / entries will be inspected.

12. Turn in times will be announced at check-in.

13. More details at the Chief Cooks Meeting at 8:00 a.m. Saturday morning.

14. Samples for the public are appreciated.

Superintendent Contact:  Chris Lee 361-296-4296