Each team will be given a designated area to set up cookers & necessary equipment.
No pre-cooked or marinated meat will be allowed; all meat must be in original store-bought packaging and kept on ice until the cook-off has started. Competition meat is provided by event.
Someone from your team must be present at your site at all times during the competition.
All meat must be cooked until the internal temperature reaches a minimum of 145 degrees Fahrenheit.
Garnishing is limited to green leaf lettuce or curly leaf parsley ONLY. No foreign objects are allowed in the presentation box.
Each team must have a place to wash/sanitize their hands & cooking utensils and a Fire Extinguisher. Bleach must be used to sanitize.
Meats To BBQ
Pork – Event will provide each contestant with 3 racks of Baby Back Ribs.
Beef – Event will provide each contestant with 3 Tri-Tips.
Chicken – Event will provide each contestant with a package of Chicken Thighs. Chicken thighs can be presented bone-in or boneless.
Gorge Hops & Hogs Awards
1st Place Beef
1st Place Pork
1st Place Chicken
2nd Place Beef
2nd Place Pork
2nd Place Chicken
3rd Place Beef
3rd Place Pork
3rd Place Chicken
All participants will receive a swag bag.
All contestants must check in prior to the start of the event, teams that fail to check in will not be allowed to compete and will not receive a refund.
BBQ’s & Cookers
BBQ’s or cookers may be started at 7:00, no cooking until after meat inspection. This will be a blind judge competition, turn in boxes will be provided to each team, any boxes that are altered, or marked as to distinguish one box from another will be disqualified.
Garnishing of food is allowed but is limited to green leaf lettuce or green curly parsley only.