 |
|
BBQ RULES
We are including a brief description of the rules we use at LSBS cookoffs so
that if you are interested in coming to Texas to cook you will know in advance
what is expected. Our rules are simple and have been established for the
protection of each and every cook. That means if you are an experienced cook or
a “novice” just starting out, everyone must follow the same guidelines and are
subject to exactly the same rules at each and every cookoff.
We endeavor
to make our cookoffs fair and honest with no one receiving an advantage over
anyone else. All trays are inspected by the Head Judge or his/her representative
for conformity with our turn-in requirements. A total blind judging system is
used to insure anonymity of the cook (see section on Judging).
COOKED
ON SITE - All meat will be brought to the site RAW. No pre-marinating,
pre-soaking or pre-spicing. Promoters will establish an official Start Time.
Contest meat is always subject to inspection by Head Judge and/or
promoter.
TURN IN TIMES - will be posted on site and announced at
the cooks meeting. Normal cookoffs usually use one hour turn-in times. Cookoffs
with 65 or more cooks will require hour and a half turn-in times. All Turn-in
times have a 20 minute window .
TURN IN QUANTITIES - normally we
require seven (7) slices of Brisket, approximately 1/4 to 3/8 inch thick (this
is checked at turn-in); seven (7) pork spare ribs. One half of a non dis-jointed
chicken, skin on. In the case of pork shoulder/butt, 1 1/2 cups “pulled” pork.
NOTE: Larger cookoffs may require additional quantities of meat and is
determined at time of cookoff.
Click on the image to enlarge
MARKERS AND GARNISH - In Texas we judge meat only! Absolutely
NO garnish or sauce is allowed. The cook is provided with a Styrofoam tray with
one sheet of foil which is to be placed in the bottom of the tray. The meat is
placed on the foil. Nothing is to be “puddled” in the tray.
SANITARY
CONDITIONS - The Head Judge may disqualify a contestant for unsanitary
conditions or entries.
WOOD FIRE - All cooking is to be done on
wood or wood products. NO gas or electric cooking heat! Gas or electric
lighters, blowers and/or rotisseries are
permitted.
DEFINITIONS
WINDOW - A “window” is an all inclusive period of time! Therefore, a
twenty (20) minute window means Ten (10) minutes “before” the turn-in time until
Ten (10) minutes “after” the turn-in times. This allows for corrections to be
made should someone have to return to their site or an additional rib or slice
of brisket.
PIT or SMOKER - Any type of commercial or homemade
pit may be used, with only wood or wood product fire for
cooking.
BACKYARDER - Grills or smokers which are inherently
portable and intended by design for only recreational cooking. Gas grills are
prohibited.
Provided by the LSBS Site
