All competition meat must be cooked on site.
Each team will be assigned
a cooking space by the contest organizer. Space theme is strongly encouraged. Award for best theme will be given.
Sauce is optional. If used,
it shall be applied directly to the meat and not be
pooled or "puddled" in the container. All sauces must be homemade.
Entries will be submitted
in an approved KDII numbered container, provided by
the contest organizer. The number must be on top of
the container at turn-in. The container shall not be
marked in anyway so as to make the container unique.
Each contestant must submit
at least four (4) separated and identifiable (visible)
portions of meat in a container. Chicken, pork and brisket
may be submitted chopped, pulled, sliced, or diced as
the cook sees fit. Ribs shall be turned in bone-in.
Each contestant must also
supply 10lbs of public samples for consideration of
people’s choice award
The turn-in time
is 4:30pm. Late entries
will not be accepted. Awards will be presented at 4:45pm. Three $50 prizes will be awarded as determined by the judges, and one $100 prize for best of show.
