RULES & REGULATIONS

 

Please take the time to review the following rules on each category with your team prior to the competition. Note that there have been some important changes.

Who provides the Meat?

 

At Smokin' on the Beaver, we believe all contestants should start with the same great quality meat - that's why all the meat for our contest is provided by us. Meat pick-up will begin Friday at noon.

The exception to the rule? Open Meat Class.

Each team is required to provide their own meat for the Open Meat Class. From beef to bear, we enjoy it all!

What is included in Overall Score?

 

The Overall Winner is determined by the highest total accumulated points from the following categories: Brisket, Pork Butt, Ribs, and Open Meat.

CHANGES FROM PREVIOUS YEARS: Beans are no longer a competition category and are, therefore, no longer included in the overall score.​ Fresh Salsa, Cooked Salsa, BBQ Sauce, BBQ Side Dish, Home-Brew, Wine & Spirits are awarded, but are not included in the Overall Winner award.

 

Please see highlighted changes in each set of rules. Please note: Only one entry for Open Meat Class per team.

How do they Judge?

 

Judging at Smokin' on the Beaver is done by ranking entries on a scale from 9 to 2, 2 being among the worst and 9 being outstanding/among the best. For more comprehensive judging information, download the General Contest Rules on this page.

Meat Criteria:

          Aroma, Appearance/Color, Texture, Taste and Overall Appeal

BBQ Side Dish, Sauce, and Salsa Criteria:

          Appearance, Texture, Taste and Overall Appeal

Home-brew, Homemade Wine & Homemade Spirits Criteria:

          Aroma, Appearance, Flavor, Body, Drink-ability and Overall                            Appeal

Contest Rules

 

Click on the links below to download the complete list of rules for each category. The check-in times are listed on the rules sheets along with other category-specific rules.

PO Box 364, Atwood, KS 67730

© 2016 Smokin' on the Beaver. Last updated 9/10/2019

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