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Rules & Regulations

1. SUPPLIES – Teams must provide all of their own supplies, including tasting cups and cutlery as needed for tasting. Papa Moon will provide space, trash bags. Props, trailers, vehicles, tent coverings, or any other part of the contestants’ equipment MUST NOT EXCEED the boundaries of the assigned cooking space unless approved by the special events coordinator. Holes or dug pits are not permitted. Any equipment or devices that may damage the surface area of the contest site in any way are prohibited.

2. PREPARATION – All meats will be cooked on-site. The preparation and completion of any and all meats in competition is within the confines of the cook-off site and during the time limits designated by the promoter.

3. SANITATION – Cooks are to prepare and cook in a sanitary manner as possible. Cooking conditions are subject to inspection by judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification. Teams must provide their own cleaning area for wash, rinse, and sanitization.

4. ENTRIES PER PIT – Papa Moon recognizes that a contestant or team consists of one chief cook and no more than three (3) assistants in one pit (only one entry per team). It will be the responsibility of the promoter to monitor entries. Notwithstanding multiple entries in the same category by the same cook and multiple entries from the same piece of meat shall not be allowed. Contestants may check into the designated Barbecue Cook-off area beginning at 6:00 P.M Friday, October 3rd, and must have all equipment packed away by 7pm Saturday, October 4th.

5.RECOGNIZED CATEGORIES –The following categories are recognized by Papa Moon: Traditional Beef Brisket Pork Ribs, Pork Butts, Beans, and Dessert.

6. JUDGING TRAYS – A single sheet of aluminum foil should be supplied in each tray. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean.

7. JUDGING TRAYS CONTENTS – Papa Moon requires that all cooks obtain equal quantities and cuts of meats to be placed in each judging tray. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Judging of meat is based upon: appearance, color, aroma, tenderness, and taste.

8. TURN-IN TIME – Turn-in times for each category shall be pre-set. Once this time is set and/or announced no changes will be made. A turn-in window often (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging.

9. TERMS FOR DISQUALIFICATION – After the tray has been turned in, any tray found to be in violation of Papa Moon rules, will be disqualified at the discretion of the “Head Judge”. Disqualified tray numbers will be called out immediately following the category announcements.

10. CANCELATION - If you need to cancel your entry you may contact us to cancel, however entry fees will not be refunded.