Meat and Beans MUST be cooked on site. All preparation and completion must be within the confines and time limits of the cook-off.

Teams are required to prepare and cook food in a sanitary manner. Cooking conditions are subject to inspection by the barbecue committee. Infractions identified by such representatives shall be immediately corrected or the team will be subject to disqualification.

Each team will be required to submit for each category entered:
2 chicken halves, fully jointed (must consist of wing, breast, thigh & drumstick NO Cornish Game Hens);
9 whole pork spare ribs(no baby backs);
9 full slices of brisket(1/4” to 3/8” thick);
1 – 16oz. cup of beans(nothing larger than the bean in the cup):
1 – 16 oz. cup Margarita (containers will be provided)

NO garnish of any kind or sauce is allowed in tray at turn-in.

NO public intoxication, loud music or unruly behavior will be tolerated.