Smoke Over Holston Barbecue Competition Rules

SMOKE OVER HOLSTON BBQ COMPETITION

Rules and Regulations

  1. Contestant Definition

A contestant refers to any individual or group preparing and cooking entries for judging. All contestants and team members must be amateur competitors.
The contest organizer is prohibited from cooking in any category of this contest. Contestants will be referred to as "Grillers."

  1. Interpretation of Rules

The contest organizer holds full authority to interpret the rules and regulations. All decisions are final.

  1. Refund of Entry Fees

Entry fees will not be refunded unless approved by the organizing committee.

  1. Equipment

Each Griller must provide all necessary equipment for food preparation and cooking, including a cooker.
Approved cookers: Charcoal or wood only (NO open/pit fires).
The choice of cooking fuel should prioritize the health and safety of contestants and event attendees.

  1. Meat Inspection & Food Safety
  • All meats must be inspected and approved by USDA or state DA.
  • Meat must be kept at or below 40°F prior to inspection.
  • Before cooking, meat should remain covered while resting.
  • All meats must be cooked to a minimum internal temperature of 145°F.
  • After cooking, meat must be held at a minimum temperature of 140°F in a covered container until judging.
  • Once inspected, contest meat cannot leave the Griller’s site until turned in for judging.
  • After inspection, meat may be marinated, salted, seasoned, or cooked by the Griller.
  1. Contestant Site

All equipment, including cookers and canopies, must remain within the assigned space.

  1. Cleanliness and Sanitation
  • Grillers must keep their cooking sites clean and orderly and maintain good sanitation practices throughout preparation, cooking, and judging.
  • Sanitary gloves are required when handling food; failure to comply may result in disqualification.
  • Grillers are responsible for cleaning their sites after the competition.
  • Food safety regulations must be followed at all times.
  • A sanitation/water supply station will be available for all teams.
  1. Meat Categories

The competition will include the following categories:
a. Boston Butt – Minimum 5 lbs., cooked as a single piece.
b. Chicken – Whole or halved or thighs breast (enough for 6 judges’ plates).
c. Pork Ribs – Minimum of 6 ribs.
d. BBQ Sauce – At least 2 ounces per judge (6 judges).
e. Brisket – Minimum of 6 samples.
f. Wings – Minimum of 6 samples.
g. Chili – At least six (4 oz.) samples.
h. Most Creative Dish – Minimum of 6 samples.

  1. Judging
  • Entries must be submitted in containers provided by the organizer at check-in.
  • Garnish is allowed. Only the entry being judged may be inside the container.
  • Each entry will be judged on: APPEARANCE, TASTE/FLAVOR, TENDERNESS, and TEXTURE.
  • Meat may be sauced or unsauced.
  • A minimum of 6 separate and identifiable portions must be submitted per category.
  1. Scoring
  • Each entry will be scored by 6 judges, based on Appearance, Taste/Flavor, Tenderness, and Texture.
  • Scores range from 2 to 9 points, with increments of 1.
  • Disqualified entries (see Section 11) receive zero points in all categories from all judges.
  1. Disqualification

Only the event organizer may disqualify an entry. Reasons include:
a. Foreign substance in the judging container.
b. Entry submitted after the designated turn-in time.
c. Failure to use gloves while handling food.
d. Meat not cooked as inspected.
e. Fewer than 6 separate and identifiable portions.
f. Evidence of blood/undercooked meat.

  1. Turn-In Times

Saturday:

  • Mystery Item - 11:00 AM EST
  • BBQ Sauce – 11:300 AM EST
  • Wings – 12:00 PM EST
  • To be Announced– 12:30 PM EST
  • Most Creative Dish – 1:00 PM EST

Sunday:

  • Chicken – 11:00 AM EST
  • Boston Butt – 12:00 PM EST
  • Ribs – 1:00 PM EST
  • Brisket – 2:00 PM EST
  1. Judging Procedure
  • Organizers will bring all approved containers to the judging table.
  • Containers will be opened, checked for rule violations, and passed to judges for sampling.
  • Each judge scores entries individually.
  • Scores are recorded and verified by the organizer.
  • After judging, containers are returned, and scoring slips are collected.
  1. Winners
  • Winners will be selected in all 8 categories (1st, 2nd, 3rd place).
  • Grand Champion – Highest total points across all categories (1st Place Trophy).
  • Reserve Grand Champion – Second highest total points (2nd Place Trophy).
  • In the event of a tie, the next lowest rank will be omitted, and the tied Grillers will share the same rank.
  • Cash prizes will be awarded in each category.
  1. People’s Choice Competition
  • Grillers may sell to the public and offer samples if participating in People’s Choice.
  • Requirements (Health Dept. Compliance):
    • 1 wash pan, 1 rinse pan, and 1 sanitizing pan.
    • Gloves must be worn.
    • Temperature of food must be monitored.
    • A fire extinguisher must be present.
  • The Health Department may conduct inspections.
  1. Questions

For questions, call (276) 492-5428.