2010 Competition Rules & Regulations

Competition Rules

1. Barbecue is defined by KCBS as uncured meat/fowl prepared on a wood and/or charcoal fire, basted or not as the cook sees fit. (NOTE: NO GAS)

2. All meat must start out raw. No pre-seasoned meat is allowed.

3. Meat must be inspected by the meat inspector on duty at 10:00 a.m. on Friday. Once meat has been inspected, it must not leave the contest site.

4. No cooking or preparation of any kind may begin until the following meat holding conditions are met: All meat must be on ice or refrigeration before being cooked. Holding temperature must be 40 degrees F or less. After cooking, all meat must be maintained at a temperature of 140 degrees F or above in a covered container.

5. Cleanliness of the cook, assistant cooks and contest area is required. Sanitation of work area should be implemented, i.e., with the use of a bleach/water rinse (one cap bleach per gallon of water).

6. Fires must be wood, pellets, or charcoal. No electric or gas grills permitted.

7. Propane wands are permitted as fire starter only. Electric accessories such as splits, augers or forced draft are allowed.

8. No in-ground pits may be dug and no fire may be built on the ground. Burn barrels or similar coal creating devices must be above ground.

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