While the Foundation will follow the following rules, please remember this charity event is intended to be good natured and celebration of positive relationships amongst like minded people.

1st Annual Lugnut Foundation BBQ Rules and Regulations

  1. The decisions and interpretations of the rules are at the discretion of Lugnut Foundation Board Members and persons appointed by the Board (“Contest Representatives”). Their decisions and interpretations are final. The rules are subject to change at the discretion of the Contest Representatives.

  2. A team shall have a head cook and as many assistants as needed.

  3. Each team will be assigned a cooking space. Pits, cookers, tents and any other equipment must fit within the boundaries of the assigned space. All cooking shall be performed within the assigned space. Teams cannot share space and/or cooking equipment.

  4. Each team shall provide all needed equipment, supplies and electricity. A fire extinguisher shall be near all cooking equipment.

  5. The parking lot where the competition will take place will open at approximately 12pm on Saturday July 13th for teams to bring in their equipment and supplies. The lot will close at 4pm and all vehicles must leave by this time. Any teams arriving late or needing additional time to unpack will need to park and carry their equipment into the competition lot.

  6. The team is responsible for cleaning their cooking space following the competition.

  7. Fires shall be wood, wood pellets or charcoal. Gas and electric heat sources are not allowed for any purpose.

  8. All competition meat will be inspected at check-in prior to the start of the competition by the Contest Representatives. The meat shall not be precooked or seasoned prior to the official start of the competition.

  9. Meat prepared for turn in shall not be marked, sculpted, branded or presented in a way that makes it identifiable to the judges.

  10. The four meat categories are:

    a. Poultry

    b. Pork Ribs

    c. Pork

    d. Beef Brisket

  11. Competition meat will be turned in at the following times:

    Sunday July 14th

    a. Poultry: 12-12:15pm

    b. Pork Ribs: 12:30-12:45pm

    c. Pork: 1:00-1:15pm

    d. Beef Brisket: 1:30-1:45pm

  12. Garnish is allowed when boxing the competition meat.

  13. Sauce is optional, but if used must be applied directly to the meat (not pooled in the box or served on the side).

  14. The competition will provide containers for meat turn in.

  15. The container shall only be marked for turn in by a Contest Representative.

  16. Each category of competition meat shall be submitted with a minimum of 6 portions in the box.

  17. The teams are responsible for the cleanliness and food safety of their cooking space during the competition:

    a. No tobacco products in the cooking areas

    b. All cooking devices and equipment shall be kept clean

    c. Shirts and shoes are required to be work in the cooking areas

    d. Teams are responsible for sanitizing their work areas using a bleach/water rinse (one cap/one gallon of water). Each team will provide a separate container for washing, rinsing and sanitizing of utensils.

    e. Prior to cooking, meat must be maintained at 40°F or less.

    f. After cooking meat shall be held at 140°F or above or shall be cooled as followed: within 2 hours from 140°F to 70°F and within 4 hours from 70°F to 41°F or less.

Causes for disqualification include but are not limited to:

a. Excessive use of alcoholic beverages.

b. Providing alcoholic beverage to the public.

c. Use of illegal substances.

d. Unacceptable language towards other teams or the public.

e. Excessive noise, especially after 11:00 pm.

f. Fighting or disorderly conduct.

g. Theft, dishonesty or cheating.

h. Violation of any of the previously stated rules.

Mixed Drink

A “Mixed Drink” must contain at least 2 different ingredients including some form of alcohol but excluding water/ice. Water/ice is allowed but is not considered an ingredient.

Drink cannot be solely a pre made and packaged drink i.e. Lime-A-Rita.

Ingredient list must turned in with drink.

Drink turn in will be 7:00-7:15pm Saturday July 13th.

Drink must be made on sight.

One drink may be entered, but drink will be divided up after presentation to judges. (Number of judges TBD).

See rule 18 from BBQ Rule List.


Dessert

  1. Dessert entry can be anything from cake to cookies, brownies or a pie. Your dish must be generally considered a dessert.

  2. Ingredient list must be turned in with dessert.

  3. Dessert can be made off site and brought in.

  4. Dish must be large enough to provide 1 serving to each judge. (Number of judges TBD).

  5. Dessert turn in will be 6:30-6:45pm Saturday July 13th.

  6. See rule 18 from BBQ Rule List.