OFFICIAL RULES & REGULATIONS of MEMPHIS BARBECUE NETWORK

General Rules

Teams may cook with any type of wood and/or charcoal. Other flammables (propane, compressed or liquid gas, etc.) may be used within the cooker ONLY TO START THE INITIAL FIRE. No type of flammable may be used within the cooker once the meat has been placed there. If a cooker has a built-in propane burner, the lines must be disconnected after the initial fire is started. Gas cannot be used to generate heat for the smoker or holding oven. Any team who violates this rule will be disqualified from the contest. Local fire and safety laws may prevent the use of gas anywhere on the grounds at any time, and, if so, these laws shall prevail.

Electrical devices may be used within the cooker if they do not directly generate heat. Approved devices include rotisseries, fans, and delivery systems for approved fuel (i.e., pellet grills). Electric smokers, holding ovens or containers or any other devices with heat-producing electrical coils are not allowed. Holding containers that do not produce heat are allowed. Microwaves may be used to warm/heat sauces, but not to cook, warm, or reheat meat.

Meat for the contest may be fresh or frozen. Meat may not be precooked, sauced, spiced, injected, marinated, cured in any way, or otherwise pre-treated prior to official meat inspection. Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 145 degrees Fahrenheit after cooking. All meat must be inspected at the times set by contest organizers and prior to preparing, seasoning or cooking in any way. Each team must prepare and cook their own meat on their own cookers on site. Any team who turns in sample meat that is not prepared and cooked on site will be disqualified from the contest.

Each team must have a designated head cook. The head cook is responsible for all team members/cooks and their cooking area. This includes, but is not limited, to the cleanliness of the cooking area, excessive use of alcohol, foul language, fighting, theft, cheating, and excessive noise. Cooks/Team members can cook for different MBN teams, but they can only present for one MBN team during a BBQ season. Special exceptions can be made on a per contest basis. A team and/or cook/team member can only get one exception per BBQ season. Approval must be granted by the MBN contest representatives prior to start of the finals round. Contests outside MBN do not matter. A team cannot cook in more than one MBN contest using the same name on the same date.

It is the team’s responsibility to have a team member at the cooks’ briefing. Anyannouncements or changes to the contest (if necessary) made at the cooks’ briefing will takeprecedence.

Times are announced at the cooks’ briefing.

 

VIEW FULL MBN RULES HERE

 

 

OFFICIAL RULES & REGULATIONS OF THE STEAK COOKOFF ASSOCIATION

General Rules

  • The head cook must be a member of SCA by the end of the cooks meeting to be eligible for any added money at events.

  • Should a non-member win a SCA event, they will have until 8:00am the following Monday to become a member and be invited to the SCA Championship. If the team does not become a member within the allotted time frame, the invitation will be rolled down to the next member in order of placement at the event.

  • SCA events are judged by a panel of judges and will be in a “blind judging” format.

  • Each team is required to have some type of fire extinguishing device in their cook site.

  • The head cook of a team must be 18 years old.

  • Head cooks may only enter 1 entry into the steak category.

  • Head cooks may enter more than one entry into an ancillary category.

  • The Cookoff promoter/organizer will provide all the rib-eye steaks for the event.

  • Turn in times will be announced at cooks meeting and cannot be changed once announced.

  • Reasons for DQ: Ribeye steaks other than the ones provided for the event found in team area, a steak or ancillary turn in after the time window has expired, a non-signed ticket presented at awards, a folded foil disk or any foreign object found in the turn in box, issued steaks are removed from the teams cooking area.

  • Teams must sign the turn in ticket at time of turn in.

  • Teams are subject to random ice chest inspections by any SCA Representative.

  • SCA does not allow spouses of the SCA Rep to cook in an event the spouse is running, other family members of the SCA Rep are allowed to compete in the event.

  • SCA Kids Challenges are for kids 4-17 years of age. Parents may help build the fire.

  • In case of a final results tie, the prize money will be split between the teams. Example a total tie between two teams for first place. The prize money from first and second place would be added up and divided between the cookers. We will flip a coin to decide who gets which trophy.

Steak Cooking Rules

  • Cooks may cook on any fire or heat source.

  • NO other rib-eye steaks are to be present at cook sites other than the ones provided to the teams by promoters.

  • Steaks may not be removed from the teams cooking area except to turn in the entry.

  • Steaks should be cooked Medium (warm pink center).

  • Steaks may be lightly trimmed before, but not after cooking.

  • Steaks may not be marked or branded in any way. (Grill marks are not considered marking)

  • Steaks must be turned in whole and uncut on top of the provided foil disk. The provided foil disks must be placed in the box, silver side up and not folded in any way.

  • No Garnish is allowed in the steak turn in box.

  • Steaks will be judged on Taste, Texture, Appearance, Doneness and Overall Impression.

  • The order of tie breakers for steak is: Taste, Doneness, Texture, Appearance and Overall Impression.

Burger Rules

  • May be cooked on any fire or heat source.

  • Must use provided turn in box and the lid must close.

  • You may decorate the turn in box with only edible garnish, but garnish is not part of the appearance score.

  • Turn in two whole, fully-dressed burgers for the judges to score.

  • No dipping sauces allowed in the box.

  • Burger patty may be made of ANY protein (meat/Veggie, etc.) of your choice.

  • The protein must be shaped in the form of a burger patty and dressed the way you want the judges to taste it. (Sauces, condiments, cheeses, etc.)

  • Burgers may be turned in on any type of a bun.

  • Burgers will be judged on Taste, Originality, and Appearance.

  • The order of tie breakers for Burgers is: Taste, Originality, and Appearance.

SCA Kids Challenge Rules

  • Meat will be provided by the event based upon pre-registration of cookers. No guarantee of meat availability for on-site entries. On-site entrants may not provide their own meat if event sponsored meat is no longer available.

  • Parents please understand that this is a KIDS CHALLENGE! Parental supervision is required. However, the child should be responsible for prepping, seasoning, cooking, and presenting their entry. Guidance from parents is acceptable but please respect the rules and allow the kids to be the head cooks.