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RULES AND REGULATIONS
SETUP:
Teams will be able to begin setup at 5am on Friday, June 13th. Each team will be parked as they show up by our parking assistants. Spots are first come first serve. Water and limited electricity available. NO RV ELECTRIC HOOKUPS.
SCHEDULE:
Friday- June 13
Competitor Setup: 5am-6pm
Check in: 8am-6pm
Little Grillers: 6pm
Competitors Meeting/Meat Handout: 7pm
Live Music: 7pm-9pm
Cornhole: 7:30pm
Little Grillers Awards: 8pm
Fireworks: 9pm
Saturday- June 14
Judges Meeting: 10am
People’s Choice: 11am-2pm
Chicken Turn-in: 11am
Ribs: 1pm
Brisket: 3pm
Awards: 5pm
Payouts-
Grand Champion: $4000 & award
People’s Choice: $1000 & award
Ribs:
1st- $500 & award
2nd- $250
3rd- $125
Brisket
1st- $500 & award
2nd- $250
3rd- $125
Chicken
1st- $500 & award
2nd- $250
3rd- $125
MEAT:
Meat will be inspected and handed off to teams at Competitor’s Meeting on Friday June 13 @ 7pm. One team member must attend. MEETING IS MANDATORY TO COMPETE.
Each team will receive the following: 1 brisket, 2 slabs of ribs, 2 whole chickens
REQUIRED CATEGORIES:
Brisket (meat provided)
Chicken (meat provided)
Ribs (meat provided)
People’s Choice (team provided)
Dish has to be meat-based. Has to be prepared and smoked on site. Please provide 150-200 samples.
RULES:
-All meat/dishes must be prepared/smoked on location.
-Any heat source is allowed.
-Meats must be turned in provided trays
-No garnish allowed.
-Turn in your box on time. No grace period.
All judges have been hand selected and will be taking all of the following into account while scoring:
FLAVOR-50% of score
Smoke- should compliment the meat but not overpower
Seasoning- should enhance the meat but not be too hot, sweet, salty, bitter etc.
Sauce- (if applicable) should blend well with meat, seasoning and smoke.
Aroma- is it pleasant and does it mend well with the taste?
TEXTURE/TENDERNESS-25% of score
Brisket- pull test. Is it too tough or falling apart?
Ribs- is it too hard to pull off bone or overcooked and falls off too easily.
Chicken- cut easily and tender with a juicy texture
APPEARANCE-25% of score
Box presentation- does it impress you?
The cut- is the meat shape/size uniform and consistent
Bark/skin- is it impressive and have “the look”
Sauce- is it evenly applied or messy? Does it take away or enhance the meat.
Thanks again for your participation and we look forward to a great weekend at Grilling on Main
For any additional competition questions email or text:
318-553-1783