| Pro Division | $200.00 Entry Fee |
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| Check In and Meat Inspection: | Head Cooks Meeting: |
| Friday, September 7th (1:00- 5:00 p.m.) | Friday, September 7th at 7:30 p.m. |
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| Cooking Begins: | Turn-In Times: |
| Friday, September 7th at 9:00 p.m. | Chicken: 12:00 noon |
| | Ribs: 1:00 p.m. |
| | Brisket: 2:00 p.m. |
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| Pro Division Payout | |
| Grand Champion: $1,000.00 | Reserve Champion: $500.00 |
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| Brisket, Chicken and Ribs Payout | |
| 1st: $150.00 | 2nd: $100.00 |
| 3rd: $75.00 | 4th: $50.00 |
| 5th: $25.00 | Ribbons for 6th through 10th place |
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| Backyarder Division | $50.00 Entry Fee |
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| Check In and Meat Inspection: | Head Cooks Meeting: |
| Saturday, September 8th 7:00-8:00 a.m. | Saturday, September 8th at 8:00 a.m. |
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| Cooking Begins: | Turn-In Time: |
| 8:30 a.m. | Chicken: 3:30 p.m. |
| | Ribs: 4:00 p.m. |
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| Backyarder Division Payout | |
| Grand Champion: $150.00 | Reserve Champion: $100.00 |
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| People's Choice Contest | No Fee to Enter |
| Meat provided courtesy of Utah Beef Council | and the Utah Pork Producers |
| Saturday, September 8th | 11:00 a.m.- 3:00 p.m. |
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| Blue Ribbon Dessert Contest | $25.00 Entry Fee |
| *Must have a minimum of five contestants | |
| Payout: | |
| 1st: $75 | 2nd: $50 |
| 3rd: $25 | |
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| *For more details, click here for contest flyer. | |
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| Barbeque Contest Rules and Regulations: |
| 1. | Entry form must be recieved by September 5th and $200.00 (Pro Division) or $50.00 (Backyarder Division) non-refundable fee must be received by check-in and meat inspection. The entry fee does not include parking. Please see the contestant rules for details. |
| 2. | Teams will consist of a Head Cook and up to four (4) team members. Only one (1) team per pit. |
| 3. | Any and all meat and/or meats that may be entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc. will not be allowed prior to the start of the cook-off. |
| 4. | Fires must be wood or charcoal. Pit may include gas or electricity to start the natural substance, but not to complete cooking. Holes or open pits are not permitted. Fires may not be built. Each team must supply their own fire extinguisher. |
| 5. | Contestants must furnish all needed equipment and supplies. Props, trailers motor homes, tents and any other equipment may not exceed the boundary of the contestant's assigned space. No tent stakes can be driven into the asphalt. |
| 6. | Cook's meeting will be held for the Open Division on Friday, September 7th at 7:30 p.m. and on Saturday, September 8th at 8:00 a.m. for the Backyarder Division. Head cooks are required to attend! |
| 7. | No garnish or sauce is allowed in the tray at turn-in. You can cook with sauce but it cannot be ladled onto the meat. Puddling will be monitored and is not allowed. |
| 8. | It is the responsibility of the contestant that the contest area is kept clean and that the area is cleaned and policed following the contest. All fires must be put out, concrete blocks and other building materials or props must be hauled away and all equipment removed from the site. Grounds must be left as found or fines may be enforced. |
| 9. | Excessive use of alcoholic beverages may be grounds for disqualification. Under no circumstances are alcoholic beverages to be distributed to the public by contestants. |
| 10. | Sampling is only allowed by those volunteering for the People's Choice competition. Food must be prepared and handled in a sanitary manner and all guidelines of the Salt Lake Valley Health Department must be followed. Teams may be subject to inspection by the Salt Lake Valley Health Department. |
| 11. | Only one vehicle/rig is allowed per pit area. No extra vehicles are allowed in the pit area. A motor home is considered as one (1) vehicle. |
| 12. | Electricity is available and will be distributed on a first come, first serve basis. Contestants must supply their own electrical cords. |
| 13. | No animals in the cook-off area, with the exception of service animals. |
| 14. | IBCA judging rules will apply. For a full listing of rules and regulations, please visit www.ibcabbq.org. |
| 15. | The Utah State Fair and cook-off officials will not be held responsible for accidents, theft or any mishaps. |
| 16. | All three meats must be submitted for judging in order to be considered for Grand or Reserve Champion. Turn in quantities are as follows:
A. 1/2 Chicken: Fully jointed, split chicken (with breast, wing, thigh and drumstick with skin on). NO Cornish game hens.
B. Pork Spare Ribs: Seven (7) individual ribs (bone-in, St. Louis cut is acceptable).
C. Brisket: Seven (7) full slices (approx. 1/4" to 3/8" thick). |
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| People's Choice Contest Rules: |
| 1. | Participation in the People's Choice Contest is voluntary. |
| 2. | Meat (pork spare ribs or beef brisket) will be provided for contestants and will be distributed at check-in and meat inspection. |
| 3. | Tickets will be sold to the general public for $2.00/sample. All of the proceeds will go to the Tough Enough to Wear Pink Foundation benefiting the Huntsman Cancer Institute. |
| 4. | Each team will be provided a box to be displayed in which tickets will be collected. Teams must be available to sample meat from 11:00 a.m. to 3:00 p.m. At 3:00 p.m. boxes will be collected from the teams and the tickets will be counted to determine a winner. |
| 5. | Teams will be provided with cups and utensils with which to serve samples on/with. |
| 6. | Teams must follow all rules and regulations of the Salt Lake Valley Health Department. Cooking sites may be subject to inspection by the Salt Lake Valley Health Department. |
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| Blue Ribbon Dessert Competition Rules: |
| 1. | Participation in the Blue Ribbon Dessert Competition is optional. |
| 2. | Desserts may be made ahead of time at home or at the cook-off location. Entries cannot be purchased from a store, restaurant caterer or other food professional. |
| 3. | Contestant must prepare enough of their dish to serve 10 judges. |
| 4. | Anything goes for presentation and garnish. However, dessert must fit into 9"x9" clam shell. |
