RULES:

We will be following the Central Texas BBQ Association's rules with exceptions:

1. COOKED ON SITE

All meats that are entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, pre-marinating, etc. will not be allowed either on or off the cook site prior to start of the cook-off as defined by the cook-off promoter. Meat may not be seasoned or marinated prior to 6:00 p.m. on the day before a cook-off.

The preparation and completion (excluding pre- trimming) of any and all meats in competition is within the confines of the cook-off site and during the time limits designated by the promoter

Once a team and their CBA meats have arrived at a CBA event, the meats are not allowed to be removed from the competition grounds

2. SANITATION

All cooks are to prepare and cook in as sanitary a manner as possible. Cooking conditions are subject to inspection by the judging committee at any given time.

Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification. We will have a place for cleaning to wash, rinse, and sanitize.

3. MULTIPLE ENTRIES PER PIT

We do not permit multiple entries on one BBQ Pit. Only one team per BBQ Pit.

4. OPEN FIRES

CTBA further recognizes that no ground pits will be used and that all burn down barrels will have some sort of safety barrier placed across the top or around the barrel. Promoter to include this information in the invitation and non-compliance could be grounds for disqualification.

Clarification on BBQ Pits

Pit – Any commercial or homemade trailered or un-trailered pit or smoker. May include gas or electricity to start natural fiber substance, wood or wood products. Electrical accessories such as spits, augers or force drafts are permitted. This includes pellet cookers. The use of propane or electric heat sources are still prohibited. The use of heat lamps or any other electrical heating or HOLDING device is prohibited.

5. CATEGORIES

Recognized categories for CTBA are as follows:

(NOTE: Brisket, Pork Ribs and Chicken ARE THE ONLY CATEGORIES used for determining the Grand Champion or Overall Winner.)

BEEF:

Brisket Only

PORK RIBS

Slab Only (spare or baby back or St. Louis style)

CHICKEN

Any type - no Cornish Game Hen

PORK BUTT

Garnished w/green leaf lettuce and parsley only

6. CRITERIA FOR TURN IN SAMPLES

Each contestant must submit at least one (1) portion of meat in each of the provided containers. Chicken, brisket, & pork butt may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for five (5) judges. Ribs shall be turned in bone-in & at any length. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1).

7. SUPPLIES/EQUIPMENT

Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices, and shall be provided by each team.

Holes or dug pits are not permitted. Any equipment or devices that may damage the surface area of the contest site in any way are prohibited. Teams must provide all of their own supplies. We will provide space, trash bags, and the containers for judging.

8. CLEAN UP

It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out and all equipment removed from site. It is imperative that clean-up be thorough. Just pick up after yourselves!

9. BRANDING

I9) Meat shall not be sculptured, branded or presented in a way to make it identifiable. Violations of this rule will be scored a one (1) on all criteria by judges

10. TURN IN TIME

All meat must be turned in at 2:30 PM

11. SAMPLES

There will be a peoples choice award for an overall best BBQ, please provide samples to the audience, the more you bring, the more people can vote for you. You may NOT sell any of the BBQ.

12. HAVE FUN!

While this is an official competition, we want to make sure everyone has fun and enjoys contributing to the community.

PRIZES

Trophies will be awarded to the top team in each category. There will also be a Grand Champion trophy awarded to the best overall team. As well as a peoples choice best BBQ overall. Separate scoring will take place for “Best Tailgate” and the top team will be recognized

Grand Champion

- Grand champion trophy

- Custom cutting board

Trophies for the best in category for the rest

TICKETS

EACH TEAM WILL BE GIVEN 1 TICKET PER COOK & EACH MEMBER OF THEIR TEAM. WE WILL PROVIDE UP TO EIGHT (8) . IF YOU ARE WITH SOMEONE BUT NOT PHYSICALLY COMPETING YOU MUST BUY YOUR OWN WRISTBAND

If you have any further questions, please email us at info@contractorverifiedusa.com