1. Entry fee of $200.00 per BBQ team is required to be paid by day of sign-up- April 10th. (NO exceptions). Payments can be made to Sudlersville Meat Locker by credit card, check, or cash. This can be completed in person or on our online website. (www.sudlersvillemeats.com) To submit registration, you MUST obtain a TEMPORARY PERMIT through Queen Annes County Health Department. See information page for more details. Fee includes team registration, provided meat for competing, 2 team T-shirts, and koozies.
2. Team Information: Each team has one designated team leader to represent the team overall; there is no limit on how many members per team. Leader will be designated on registration form.
3. Permits / Handwash: Each team is REQUIRED by the Queen Annes County Health Department for a one-day food permit. Registration will not be accepted without this permit. PERMIT MUST BE DISPLAYED AT SITE. Teams will be REQUIRED to provide their own handwashing station at cooking site. (See reference page for example). All cook sites are subject to inspection for these requirements at any time by Maryland Department of Health, or event committee member.
Meat: All meats MUST BE supplied by Sudlersville Meat Locker, and received during the team meeting/check in. All meat must be seasoned and cooked on premises of the event. Teams are REQUIRED to maintain safe storage, and cooking temperatures to ensure safety for human consumption. The use of sanitary gloves is always REQUIRED when handling meat. Failure to maintain safe storage and use of gloves will result in disqualification. Each team will receive-1 whole brisket, 10 lbs. of Chicken Party Wings, and 3 Racks of Baby Back Ribs.
1. Cooked on premises of the event: Teams are REQUIRED to maintain safe storage, and cooking temperatures to ensure safety for human consumption. The use of sanitary gloves is always REQUIRED when handling meat. Failure to maintain safe storage and use of gloves will result in disqualification. Each team will receive-1 whole brisket, 10 lbs. of Chicken Party Wings, and 3 Racks of Baby Back Ribs.
2. Supplies: Teams are REQUIRED to bring all their supplies needed for the competition; gloves, coolers, fresh water (hoses will be available for fill stations), ice, and electricity. Generators are permitted, with the use of safe fuel handling, and ventilation practices.
3. Arriving to Event: Teams may begin arriving at Sudlersville Fire House on Friday, April 24th, at 12:00 pm. A member of the event will direct you to parking for competition cook sites. Teams are permitted to bring trailers, and tents for their cooking site. No open campfires are allowed. Sites will be 15x30.
4. Team Meeting: A team meeting will be held Friday, April 24th at 4 pm at the Sudlersville Meat Locker tent. At least one team member is required to attend for event information, check in, receive meats, presentation containers and to ask any questions. At the conclusion of this meeting teams are permitted to begin prepping, seasoning, and cooking at their discretion. A team dinner will be provided Friday night starting at 6pm, free of charge for competitors sponsored by D&J Custom Smoked Products.
5. Cooking Methods: Only wood, charcoal, or pellet cooking is permitted.
6. Judging / Scoring: Judges will score each meat entry as a separate score (from 1-9) in three areas: Presentation, Tenderness, and Taste. The taste score will be multiplied by (2), the tenderness score will be multiplied by (1.5), and the presentation score will be multiplied by (.5). Judges scores will be added together for overall score to determine winners.
Score Description: 1-disqualified 2-inedible 3-bad 4-poor 5-below average 6-average 7-above average 8-very good 9-excellent
Turn In Times / Presentation: Turn in boxes will be provided at check in/team meeting. Marking of any kind will disqualify the entry. Garnish is MANDATORY. If used it is limited to green leaf lettuce, parsley, and/or kale. PROHIBITED garnish shall receive a score of 1 in appearance. No side sauces or pool of sauces are permitted in turn in containers. Sauce must be applied directly to the meat. Judges are directed to judge on their own personal taste, what they feel is the best tasting, tender, and looking at BBQ will get the best score. 5 Separate Samples of each type of meat shall be placed in the white container provided at check in to be submitted for judging. (Example: 5 Separated Ribs in white container, 5 chicken wings in white container, 5 slices of briskets per a white container to be submitted to judging) Each teams box will be marked with a number by an event leader when turned in to keep judging anonymous, team member will receive a ticket with that number in return. Submission of meat must be submitted by team leader.
Turn In Times to Judges Station; with a 10-minute window- that is 5 minutes before and 5 minutes after time posted below. Meat must be turned in by the TEAM LEADER.
· Chicken Wings: 11:30 am
· Ribs: 12:30 pm
· Brisket: 1:30 pm
Awards & Prizes: 4:30 pm at the stage at the completion of Mike Hines performance.
Grand Overall Competition Winner- $1,000.00 & Banner
Reserve Overall Competition Winner- $500.00 & Banner
Honorable Mention- $300.00 Gift Card to Sudlersville Meat Locker & Banner
Top 3 placings from each category will receive a banner, all 1st place category winners will receive a $50.00 Sudlersville Meat Locker Gift Card, and a banner.
Please see the pages to follow for Application form, QAC one day permit information, and more event info.