Basic info

  • Competition Day - August 21, 2021
  • Set up Opens - August 20, 2021, 12pm
  • Tasting begins August 21 at 5pm
  • A representative from the AWC Smoke Off Committee will be on site at all times.
  • Teams will have two meat options, brisket and pork butt. They may submit entries in one or both categories.
  • Entry fee will be $50 per meat choice.
  • Teams may serve homemade side dishes to complement their meat; these side dishes cannot be placed on top of or mixed with the smoked meat by the team.
  • Teams should be prepared to serve at least 250 1oz tastings of their meat to patrons. Running out of meat will not disqualify a team, but patrons will vote for their favorites, and awards will be presented based on peoples’ choice.
  • Awards will be presented as follows: $100 for best brisket, $100 for best pork butt, $250 for best overall.
  • Team members must be ages 16 and older
  • Brisket and Pork Butt will be provided to the AWC Smoke Off by Main Street Meats. Applicants must provide estimated time of arrival at the competition site to ensure their meat is available at that time.

General Rules and Regulations

  1. All contestants are equal. A contestant is one who is engaged in the cooking of meat in this contest. There will be no Professional/Amateur Classifications.
  2. Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. A chief cook or assistant may not enter more than one team per contest. The cooking device may not be used by more than one team.
  3. Parboiling and/or deep frying competition meat is not allowed.
  4. Contestants must provide all needed equipment, supplies, and electricity. All fire, electrical, and other codes must be followed, whether city, county, state, or federal.
  5. Pits, cookers, props, trailers, tents, and other equipment, including generators, must fit within the boundaries of the team’s assigned cooking spaces. Vehicle parking will be available outside of the competition area. All vehicles must be moved from the competition area by 10am on Saturday, August 21st.
  6. Fires must be of wood, pellets, or charcoal. Electric accessories such as forced draft, augers, and spits are allowed. No electric or gas grills will be permitted.
  7. No open holes or pits are permitted. Fires may not be built on the ground.
  8. Contestants may only enter one (1) submission per category, but may enter multiple categories.
  9. Check-in will be available starting at 12pm, Friday, August 20th.
  10. A member of the AWC Smoke Off Committee will be present at all times at the competition site, including overnight.
  11. Teams are encouraged to decorate their cook sites to make the event more festive.
  12. Teams may not sell other food or beverages to the public in the competition area
  13. Cleanliness of the cook, assistant cook(s), cooking device(s), and the team’s assigned cooking space is required.
  14. Shirt and shoes are required to be worn at all times during the event.
  15. The AWC Smoke Off Committee has the right to accept or reject any cook team’s application without explanation
  16. All cooking areas must be cleaned and vacated by 10pm Saturday, August 21st.

Judging

  1. People’s choice awards will be presented. There will be an award for best brisket, best pork, and best overall.
  2. Patrons will have the ability to vote one (1) time for their favorite brisket, (1) time for their favorite pork butt, and one (1) time for their overall favorite with the purchase of their event ticket.
  3. Patrons will be encouraged  by signage and announcements to consider all meat options, any side options, and decorations in their decision for overall favorite entry.
  4. Patrons may vote additional times by placing monetary donations in the voting buckets at each competitor’s station. $1 will be equal to one (1) vote.
  5. All buckets will be collected at 7:30pm for tabulation. Awards will be presented at 8pm.

Causes for Disqualification

  1. Use of alcohol or controlled substances by a team, its members, and/or guests
  2. Use of tobacco products while handling meat
  3. Excessive noise from speakers or other public address systems. A quiet time will be in place from 11:00pm on Friday, August 20th to 7:00am on Saturday, August 21st.
  4. Use of gas or other auxiliary heat sources inside the pit.
  5. Undercooked food
  6. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude

There will be no refund of entry fees for any reason, except at the election of AWC.


 

 

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