2010 Official Rules and Regulation
(Four Main Categories – Chicken, Pork Ribs, Brisket and Pork)
1) Decisions and interpretations of the SLBS Rules and Regulations are at the discretion of the SLBS Contest Representative present at the contest. These decisions and interpretations are Final!!
2) Each team shall be comprised of a Pit Master, and as many team members as you wish. There will be one spokesperson per team.
3) Pit Master and/or team members may cook only for their designated team at any contest where they are participating.
4) Each team is assigned a designated cooking space. Each team is responsible for providing their own pit and/or pits, tents, tables, and other equipment that may be needed. All items must stay within the designated boundaries. Teams are not allowed to share assigned cooking spaces.
5) It is the responsibility of teams to maintain a clean and orderly cooking space, before, during and after the competition. All fires must be put out, pits filled, and all equipment removed from your space.
6) Teams may cook on any grill they choose, such as propane, wood, or charcoal. (Yet we discourage propane.) Electric heat sources are not allowed. Propane and electric starters are allowed.
7) Fires shall consist of wood, pellets or charcoal. No lighter fluids of any kind are allowed. Teams using such items are subject to disqualification. All open fire pits must be approved by the local fire marshal. Teams must maintain a five (5) foot safety clearance away from all smokers, grills, and/or approved open fires.
8) Any required permits are the sole responsibility of the contestants and/or vendors.
9) All competition meats must be inspected by an official SLBS ambassador or the official meat inspector during times established by contest organizers, but not prior to the day before judging. Once competition meats have been inspected, they shall not leave the contest site. Cooking shall not begin until all competition meats have been inspected by the official meat inspector. All competition meat must started out raw. No pre-seasoning, brining or marinating is allowed. When contest organizers supply meats, no pre-inspection will be required. Competition meats not meeting these qualifications will result in disqualification; giving said team a (1) in all criteria, by all six judges.
10) The Four SLBS Meat Categories and temperatures:
Chicken: Chicken includes Cornish Game Hen and Kosher Chicken.
Pork Ribs: Ribs must include bones. Country style ribs are prohibited.
Pork: Pork is defined as Boston Butt, Picnic and/or whole shoulder, weighing a minimum of 6 pounds. Pork shall be cooked with or without bone and shall not be parted.
Beef Brisket: May be whole beef brisket, flat or point. Corned beef is not allowed.
Prior to cooking, meat must be maintained at 40’F or less.
After cooking, meat must be held at 140’F or above.
Cooked meat must be cooled as follows:
A: within two hrs. From 140’F to 70’ F and
B: within 4 hrs. from 70’F to 41’F or less
C: Meat that is cooked, properly cooled, and later reheated for hot holding and
serving shall be reheated so all parts of the meat reach a temperature of at
least 160’F for a minimum of 15 seconds.
11) Official turn-in times will be announced at the Pit Master’s Meeting. An entry will be judged only at the time established by the contest organizer. The allowable turn-in times will be six (6) minutes before to six (6) minutes after the announced/posted times with no tolerance. A late turn-in will receive a one (1) in the appearance category for that entry.
12) Judging typically starts at Noon on Saturday, and will continue every half hour until completion of all categories, but may vary at any competition. During single day events, typical turn-in times will start at Two O’clock, and will continue every half hour until completion of all categories
13) Parboiling and/or deep frying meats are not allowed and will result in disqualification; giving said team a (1) in all criteria by all six judges.
14) Garnishes are optional. If used, garnish is limited to chopped, sliced, or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. (Kale, endive, red tip lettuce and/or vegetable, or vegetation is not allowed.) Any other types of garnish used will result in disqualification; giving said team a (1) in all criteria by all six judges.
15) Sauce is optional. If used, it shall be applied directly to the meat and not pooled or puddled in container. No side sauce containers may be submitted with a team’s entry. Sauce violations will result in disqualification; giving said team a (1) in all criteria by all six judges.
16) Entries will be submitted in an approved SLBS container, provided by the contest organizer.
17) The identifying team number must be on the top of each container at time of turn in. Containers shall not be marked in any way which could make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign materials, and/or stuffing are prohibited in containers. All entries will remain anonymous to the judges.
18) Each contestant must submit at least six (6) separated and identifiable (visual) portions of meat in each container. Chicken, pork, brisket may be submitted chopped, pulled, sliced or diced, or any combination thereof, as long as there is enough for six (6) judges. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to reflect a one (1).
19) Clarification: if product is turned in and is disqualified, it receives a one (1) in all criteria. If a product is turned in and then disqualified for late turn in, no bone in ribs, etc.. It is not judged and receives a one (1) in all criteria.
20) There will be no refunds of any kind except at the discretion of contest organizer.
21) Showmanship and cooking are separate entities and will be judged as such.
22) Cleanliness and Safety Rules
a. Shirts and Shoes must be worn at all times.
b. First Aid is not required to be provided by the contest, but we highly recommend you providing your own first and safety kits. Except at the election of the contest organizer.
c. A fire extinguisher is required at check in time and must be accessible in each teams cooking space, and near all cooking devices at all times.
d. No use of tobacco products while handling meat.
e. Sanitizing of work area should be implemented with the use of a bleach/water rinse station. (one cap/gallon of water)
Each contestant will provide a separate container for washing, rinsing, and sanitizing of utensils, and other items used in preparation of meats.
f. Proper cooking temperatures must be maintained at all times.
23) Cause for Disqualification and/or Eviction of a team, its members and/or guest. The Pit Master is responsible jointly for its team members and guest(s).
a. Excessive use of alcoholic beverages or public intoxication with disturbance.
b. Serving alcoholic beverages to the general public or minors.
c. Use of illegal controlled substances.
d. Foul, abusive or unacceptable language or any language causing a disturbance.
e. Excessive noise by a person(s) and/or equipment.
f. Fighting, and/or disorderly conduct.
g. Theft, dishonesty, cheating, use of prohibited meats, and/or any acts involving moral turpitude.
h. Violation of any SLBS Cook’s Rules
Excessive or continued complaints concerning teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by the SLBS Representative, Organizer and/or Security. In additions, any violation of the above rules shall be reported to the SLBS Board of Directors who may, in addition to above disqualification, impose additional penalties upon said team, Pit Master, and its members, including, but not limiting to, disqualification of said team/persons from competing in SLBS events for a period of time not to exceed five years. All complaints of disturbance or violations of quiet time shall be reported to the Board of Directors.