Each cook team will be given 2 pork butts so that all cooks will be using pork from the same supplier. Cook teams will purchase their own ribs and chicken.

 

All meat used for judging must be cooked on site. 

 

Meat may be prepared on any type of cooker (wood, gas, electric, etc.) and may be cooked in any fashion as long as it is suitable for public consumption.

 

Cook Teams are responsible for refrigeration of meat before it is cooked at a holding temperature of 45 degrees or less.

 

All meat must be maintained at a minimum temperature of 150 degrees after cooking.

 

Foam containers will be provided for blind boxes/judging.

 

All team sites must be clean and ready for Health Department inspection at 4pm on Friday.

 

Teams are responsible for keeping their area and crew clean, orderly and in compliance with the regulations set forth by the North Carolina Department of Health.

 

Cooking areas must be free of trash. Pets/live animals are not allowed and will be removed if brought to the event.

 

Teams must also possess the following items for permitting: antibacterial cleaner for cleaning surfaces, hand wash station, soap and paper towels, probe thermometer, and fire extinguisher.

 

Teams may not sell food to the public except for those competitors who are also registered vendors.  In this case all sales will be made using BBQ Bucks – not cash.

 

Under no circumstances are teams allowed to distribute alcoholic beverages or other drinks to the general public. Soda and beer will be available Friday and Saturday in the food vending area(s).

 

Visible bottles or cans of alcoholic beverages are not permitted at the sites or on the streets.

 

The chief cook will be responsible for the conduct of his/her team, attendants and guests.

 

Please leave cook sites intact until after winners have been announced, since the team sites are a significant part of the appearance and appeal to the event.

 

After the event, no cookers/smokers are allowed to be left on the premises unless prior approval has been given.  Also it is the teams’ responsibility to clean their cook sites upon completion of the event.

 

Ash cans and containers for grease and oil will be provided. Please do not put ashes or grease in trash containers.

 

Teams will not be allowed to depart the festival site until after 4pm on Saturday, July 20.

 

Failure to follow these guidelines may result in disqualification.