CHECK-IN

Friday: 12:00 PM – 4:00 PM

Chief Cook’s Meeting: Friday at 5:00 PM at the Judge’s Trailer

CATEGORIES & TURN-IN TIMES

FRIDAY

• Margaritas – 5:00 PM (judged during Captain’s Meeting; winner announced immediately)

 *Each team must provide one judge for margarita judging

• Sausage – 6:00 PM

• BBQ Sauce – 6:00 PM

• Open (Anything you want to cook) – 7:00 PM

 

SATURDAY

• Chicken – 1:00 PM

• Beans – 2:00 PM

• Pork Ribs (no baby backs) – 3:00 PM

• Brisket – 5:00 PM

SHOWMANSHIP

Free to enter (must register at check-in).

Judging will take place Saturday between 12:00 PM – 5:00 PM.



PAYOUTS & AWARDS

Winners will be announced on Saturday around 7pm on the Main Stage at the Pavilion.

• 80% of entry fees paid out.

• Overall Champion receives a Trophy & Prizes.

• Places paid based on number of entries in each category.

• Top 5 Showmanship teams will receive prizes or trophies.

GENERAL COOK-OFF RULES

1.      All meat entries must be cooked on site.

2.      Meats will be inspected prior to seasoning and cooking.

3.      All meat categories must be cooked with wood or wood products.

4.      All categories will be provided with turn-in containers.

5.      Fires must be in fireboxes (not on the ground).

6.      Maximum of three teams per pit.

7.      Cooking areas must be kept clean and sanitary.

8.      Beans may not contain anything larger than a bean.

9.      Open category must be cooked on the pit.

10.  Generators are permitted.

11.  Assigned spaces are for cook teams only.

12.  No stakes or rods driven into paved areas.

13.  Music must be kept at a reasonable level.

14.  Teams must clean their area before leaving.

15.  Decisions of judges and officials are final.

16.  Officials reserve the right to make additional rules as needed.

17.  All vehicles must be moved from the cooking area by 4:30 PM, unless approval has been given.

MEAT SPECIFIC CATEGORY RULES

·        Brisket- Nine (9) Full width slices (approx.. 1/4” to 3/8” thick). All blocking must be done before cooking. The fat cap may be trimmed or cut away before the slices are placed in tray.

·        Pork Spare Ribs- Nine (9) individual ribs (bone-in) St Louis cut acceptable. (No baby back ribs allowed). Ribs must be placed in the trap top side up lying parallel to the hinge.

·        Chicken- Two (2) Separate 1/2 fully jointed chicken halves to include breast, wing, thigh and drumstick. SKIN ON. (No Cornish hens. No garnishes, sauce or Puddling in bottom of tray allowed).

·        No sauces or garnishes allowed in meat turn in containers

 

MARGARITA CATEGORY RULES

·        All participants must be 21 or older.

·        Must be served on the rocks (no frozen).

·        Must contain tequila.

·        Judged on taste and presentation.

·        Turn in a full designated container.

LIABILITY

The Weimar Gedenke BBQ Cook-Off and its officials are not responsible for theft, damage, or injury.