BBQ COOK-OFF RULES AND REGULATIONS

1. Cooks and assistants must be 16 years or older. 2. Cooks must furnish all cooking utensils, knifes, cutting board, burner, pit, fuel, water, etc. Additional water sources will be available as needed. Gas/Electricity can be used to start the firs BUT NOT FOR COMPLETE COOKING. Heat source must be charcoal, wood or wood products. 3. There are no rules as to the ingredients or how to prepare your barbeque. All meat must start out raw and be prepared on site the day of the event. Meat will be inspected upon arrival. You may cook with sauce or mop your meat, but neither sauce nor seasoning may be added after pulling the meat off the grill. You may marinate or season your meat at least 8 hours prior to cooking. 4. A contestant or team consists of one (1) chief cook and two (2) assistants. Multiple entries in the same category by the same cook and multiple entries from the same piece of meat will not be allowed. 5. At least one member of each cooking team MUST be an Arthur descendant. 6. The cook-off contestants will submit entry form for ribs, brisket, chicken, or pulled pork, or all categories. There is NO entry fee. Decisions of the judges are FINAL. 7. The contestants may enter the cook-off area any time after 7:00 a.m. on Saturday, May 24, 2014. Cooking time will be begin after your meat has been inspected. 8. Each contestant will receive turn-in containers for each category entered with a double theater ticket taped to the top of the tray. The Head Cook will sign one copy of the ticket and retain until awards and the ticket under the tape will remain on the container. Each contestant is responsible for delivering their finished product to the judging area at the specified times. 9. Contestants must cook meat on site. Pre-cooked meats are not allowed. Meats are subject to inspection before and during cooking by event coordinators. All fires must be in containers. All food is to be handled in a sanitary manner using cooking utensils. Contestants will provide meat, seasonings & special ingredients. Meats may not be removed from cooking area. Any violation of this will result in immediate disqualification from the competition. All meats must be fit for human consumption and the contestant will be held responsible for providing a healthy product. Unsanitary conditions are cause for team disqualification. All rules and guidelines will be followed. The judges will keep the official time and be responsible for selecting a winner based on a 5 point system. Entries will be judged on Appearance/Display, Tenderness, & Taste. A

point system will be used to determine winners from a scale of 1-5 with 5 being the highest score. Turn-In Times/Quantities: Please submit only a taste of each entry and if submitting ribs, then submit one rib per judge. All meats be ready for turn in by requested times. Be prepared to deliver your sample of meats to the judging area at those times. Containers for judging samples will be provided. All cooked meats will be donated for serving the reunion guests after judging portions are turned in. It is requested that the teams slice their meats for serving. Remember, this is for fun and your participation is appreciated. Bring your electric knives. House Keeping: All contestants must have means of catching drip grease and ashes from pit. Please do not dump coals, ashes, or grease on the ground. Cook-off space must be kept clean & returned to its original condition by the end of the cook-off or before leaving area. Awards: Trophies will be given to the second and third place winners of each class of meats. Plaques will be given to the first place winners and overall winners.

TURN IN TIMES:
Chicken Ribs Brisket Pulled Pork 5:00 5:30 4:00 4:30

Awards will be given at the reunion banquet that night.