CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible jointly and severally for its head cook, its team members and its guests. a. Excessive use of alcoholic beverages or public intoxication with a disturbance. b. Serving alcoholic beverages to the general public. c. Use of illegal controlled substances. d. Foul, abusive, or unacceptable language or any language causing a disturbance. (Even Norwegian) e. Excessive noise will not be allowed during quiet time.  f. Fighting and/or disorderly conduct. g. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude. h. Use of gas or other auxiliary heat sources inside the cooking device. i. Violation of any of the KCBS Cook’s Rules above, save and except #9 – 13. Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by Representatives, Organizers and/or Security. All complaints of disturbance or violation of quiet time shall be reported to the BBQ Staff. CLARIFICATION: If the team does not turn in a product or is disqualified and not allowed to turn in or is late for turn in, that team’s category is not accepted and not judged and receives no score. If a product is turned in and then disqualified for any reason, such as no bone in ribs, etc., it will be judged and will receive a one (1) or ones (1s) in all criteria depending on the rule violation. JUDGING PROCEDURES  sanctioning allows for blind judging only. Entries will be submitted in an approved numbered container provided by the contest organizer. The container may be re- numbered by the  Contest Rep or authorized personnel before being presented to the judges. 

1) Judges may not fraternize with teams until conclusion of judging. 

2) Judging will be done by a team of 6 persons, who are at least 16 years of age. Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process. 

3) Each judge will first score all the samples for appearance of the meat. The turn-in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging plate. Judges shall not lick their fingers while taking these samples; paper towels, non-scented wipes or damp wash cloths are preferred .The judge will then score each entry for taste and tenderness, before moving on to the next entry. 

4) The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible. 

5) A score of one (1) is a disqualification and requires approval by a Contest Rep. Grounds for disqualification: All judges will give a one (1) in Appearance for prohibited garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria. 6) The weighting factors for the point system are: Appearance - .5600, Taste – 2.2972, Tenderness - 1.1428. 7) The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer generated coin toss will be used. 7a. In the event of lost, destroyed or missing score cards the remaining score cards will be averaged in each category and those averages shall be used as the missing scores on replacement score cards. After there are six total score cards the normal procedure will be followed for dropping the low score. These correct scores will be the official scores for any and all purposes. 8) Total points per entry will determine the champion within each meat category. 9) Cumulative points for only the four (4) categories will determine the Grand Champion and Reserve Grand Champion.

2016 Rules and Regulations

1) The decision and interpretations of the UffDa Fest BBQ Rules and Regulations are at the discretion of the UffDa Fest BBQ Contest Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules. 

2) Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. A team shall not compete in more than one contest under the same team name, on the same date. Chief cooks and/or assistant cooks may only cook for their designated team at the contest they are attending. 

3) Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device. 

4) Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices. 

5) It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that cleanup be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at  events. 

6) Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted. Fires shall not be built on the ground. 

7) All competition meats shall be inspected during the times established by the contest organizer but not prior to the day of judging. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition meat shall start out raw. No pre-seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label EXCLUDING but not limited to teriyaki, lemon pepper or butter injected. When the contest organizer supplies the meat, the contestant is not required to enter only that meat. Competition meat not meeting these qualifications shall be disqualified, not allowed to be turned in, and not judged, and receives no score.

8) UffDa Fest BBQ Rules is cooking the Meat Categories listed in 10) below, on a device defined in 6) above. Parboiling, Sous-vide, and/or deep-frying competition meat is not allowed. If any of the banned processes are discovered before the team turns in, the team will receive zeros. If discovered after turn-in, the team will receive (1) ones in all criteria for that entry. 

9) Meat shall not be sculptured, branded or presented in a way to make it identifiable. Rosettes of meat slices are not allowed. Violations of this rule will be scored a one (1) on all criteria by all judges.

10) The Meat Categories: BEEF BRISKET; PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited. MYSTERY category: Meat type will be announced on Saturday, October 1, at 7:00a.m.

11) Each contestant must submit at least six (6) portions of meat in an approved container. Meatsmay be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1). 

12) The following cleanliness and safety rules will apply: a. No use of any tobacco products while handling meat. b. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required. c. Shirt and shoes are required to be worn. d. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils. e. First aid is not required to be provided by the contest, except at the election of the contest organizer. f. Prior to cooking, meat must be maintained at 40° F or less. g. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less h. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds. 

13) There will be no refund of entry fees for any reason, except at the election of the contest organizer.

Any questions regarding the rules, or general inquiries, please contact Pat Longmire at 507-458-4442 or Bob Hansen at 507- 459-5197