General Rules

Teams may cook with any type of wood and/or charcoal. Flammables such as propane, compressed or liquid gas may be used ONLY to START the INITIAL fire. Once the meat has been placed within thecooker no type of flammables may be used. To make additional coals, flammables may be used outside and away from the cooker. Local fire and safety laws may dictate whether the use of any type of gas will be allowed.

Electrical devices that do not generate heat such as rotisseries, fans and delivery systems for approved fuels (e.g., Traeger grills) may be used within the cooker. Electric smokers, holding ovens or other devices with heat producing electrical coils are not allowed.  Microwaves may be used to warm/heat sauces, but not to cook, warm, or reheat meat.

Meat for the contest may be UNCURED FRESH OR FROZEN pork meat. Prior to the official meat inspection, the pork for the contest may not be pre-cooked, sauced, spiced, injected, marinated or cured in any way, or otherwise pre-treated.  Each team should 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 is responsible for maintaining the meat at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 140 degrees Fahrenheit after cooking. They must exercise good hygienic practices.

It is the team’s responsibility to have a team member at the cook’s briefing.  Any announcements or changes to the contest (if necessary) made at the cook’s briefing will take precedence

Quiet time is strictly enforced.  Times are announced at the cook's briefing.






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.