BBQ SMOKE-OFF COMPETITION

JUNETEENTH DOUGLASS BBQ SMOKE-OFF

RULES AND REGULATIONS

All meat must be cooked to a minimum internal temperature of 145° F. After cooking, all meat must be maintained at a minimum temperature of 140° F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the Griller's site until turned in for judging.

A properly cooked rib should have texture, moisture, and the meat should have a slight tug and come clean from the bone only where the bite has been taken. Always make sure the ribs are completely cut through as the judges will not pull them apart.

BBQ cook-off

Focus on fun and friendly competition with basic rules: all meat must be cooked to a safe internal temperature, judges will focus on taste and presentation, and no outside food or drinks are allowed in the judging area.

Dates/Times: Setup begins in Douglass Park at noon on Saturday, June 21

Bring your crew & set up with you and choose a spot within the designated BBQ Smoke-Off area that will be marked with signs and yellow tape.

Tasting will begin at 5PM on Saturday, June 21 by anonymous judges

Winner will be announced Sunday, June 22 during the 5PM hour.

Theme: GRILLIN in da NAWF

Meat Categories: 2 slabs of RIBS only

Prize:

$500 prize and trophy for the winner

Food Safety:

Cook to Temperature: All meat must be cooked to a minimum internal temperature of 145°F.
Temperature Maintenance: After cooking, all meat must be maintained at a minimum temperature of 140°F in a covered container until turned in for judging.
No Outside Food/Drink: No outside food or drinks are allowed in the judging area.

Judging Criteria

Taste: Judges will focus on the flavor and seasoning of the meat.
Presentation: Judges will also consider the appearance and presentation of the dish.
No garnish, side sauces, sauce containers, or other foreign objects like foil, toothpicks, or skewers are allowed in the turn-in box.

General Rules