2016 Rules & Regulations, Categories and Prizes

 

We will be giving away 5 trophies for Best in the below categories and $100 prize per category and a “Best Overall” Grand Prize Winner of $500 (3 or more items).  The Specialty item can be whatever the chef wants to cook and enter into the competition but that will be solely up to the judges to define what they consider “BEST of” in regard to specialty items.  Please remember that each Team can choose to compete in multiple or ALL categories listed below!  Let’s remember that this is for charity but this is the best of!

  • Chicken
  • Pork (Not Ribs)
  • Ribs
  • Beef
  • Specialty Item (Anything that can go on the grill!)

 

  1. The decision and interpretation of these Rules & Regulations are at the discretion of the Event Organizers for this contest, and will be final to the extent consistent with these rules.
  2. Each team shall consist of a Chief Cook and as many assistants as the Chief Cook deems necessary. Each team is responsible for feeding 10 hungry guest judges and should be prepared to provide samples of their delicious savorings to guests and attendees of the Lawman BBQ Showdown.  Think Samples, not meals.  Be prepared to feed the starving attendees your creation!
  3. Each team will be assigned a cooking space.  Pits, cookers, props, trailers, motor homes, vehicles, tents, tables will NOT be provided and equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space.
  4. Meat shall not be sculpted, branded, or presented in a way to make it identifiable to the team.  Rosettes of meat slices are not allowed.

We are NOT professionals! We want to have a good time so most of this will be judged by smell, sight and of course taste! 

  1. Entries will be submitted in an approved Event numbered container, provided by the event organizer.  The number must be visible on top of the container at turn-in.
  2. The container shall not be marked in any way so as to make the container unique or identifiable.  Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container.  Marked entries or containers with the above listed material will receive a one (1) in all criteria from all Judges.
  3. Each contestant must submit at least ten (10) portions of Chicken, Beef, Pork, Ribs or specialty food item in an approved, numbered container.
  4. There will be no refund of entry fees for any reason, except at the discretion of the Event Organizer.

Judging Procedures

Judging for this event will be “blind judging only”.  Entries will only be submitted in a numbered container provided by the Event Organizer. The container will then be re-numbered by the Event Organizer staff before being presented to the judges..

  1. Judging will be done by a team of 10 persons, at least 16 yrs. of age.  Only Judges, Contest Reps., Event Organizers, and necessary support staff are allowed in the judging area during the judging process.  No other activities are permitted in the judging area during the process.
  2. Each judge will first score all samples for appearance of the meat. The turn-in containers will then be passed around the table, and each judge will place a sample from each of the containers in the appropriate box on their judging plate. Judges shall not lick their fingers while taking these samples; paper towels, non-scented wipes or damp wash cloths will be provided.  Each judge will then score each entry for taste and tenderness before moving on to the next entry.
  3. The scoring system is from 9 to 2 using whole numbers only with the following designation:  9 – excellent, 8 – very good, 7 – above average, 6 – average, 5 – below average, 4 – poor, 3 – bad, and 2 – inedible.
  4. A score of one (s) is a disqualification and requires approval by a Contest Rep. with grounds for disqualification:  All judges will give a one (s) in Appearance for prohibited garnish, pooled sauce, or less than 10 samples of meat.  All Judges will give a one (s) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, or incorrect meat.  All judges not receiving a sample will give a one (1) in all criteria.
  5. The low score will be thrown out and results will then be tallied.  If there is a tie in one of the categories, it will be broken as follows:  The scores will be compared (counting all 10 judges) for the highest cumulative scores in taste, then tenderness, then appearance.  If still tied, then the low score, which was thrown out earlier, will be compared and the higher of the low scores will break the tie.  If still tied, then a computer generated coin toss will be used.
  6. Total points per entry will determine the champion within each category
  7. Cumulative points for all categories (chicken, pork, beef, ribs, specialty) will determine the Lawman BBQ Showdown Champion.

The Lawman Grill Master

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Do you have what it takes to win the Lawman Trophy and collect $500? Enter your team today! To speak with someone directly please contact Adam Wroblewski at (321) 282-8326 or wroboadam@gmail.com

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