This cook-off is sanctioned by the Kansas City Barbeque Society.

$150 entry fee includes ​​Chicken, Ribs and Pork ​​and up to six team members. (Additional members may enter for $10 per member.) The entry fee also includes two T-shirts. Additional categories can be entered for $10 each including Anything "Butt" (no sweets), Sauce, and Dessert. 

1. Trophies will be presented for 1st, 2nd, and 3rd Place in all 6 categories listed. The “People’s Choice Award” will be chosen from samples offered. Patrons will be asked to cast their vote through tip donations, and the team that earns the most “votes” wins.

2. This is a sampling event, therefore samples are required. Teams are asked to provide meat (any kind) or BBQ related dish for tastings. In addition to meat some examples are beans, mac-n-cheese, potato salad etc.  Tastings will be held from 11 a.m. until 3 p.m. Sampling supplies (napkins, forks and 2oz sample cups) will be provided by the SBCF.

3. Teams may enter any and/or all categories. Additional awards will be presented for:
                        Grand Champion
                        Reserve Grand Champion

*Must enter ribs, butts, and chicken categories to be considered for Grand Champion Awards. KCBS will only be awarding BBQ Trail points in chicken and ribs. 

4. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Electric is permitted as a fire starter, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, forced draft are permitted. No open pits or holes are permitted. Fires shall not be built on the ground.

5. Contestants shall provide all needed equipment and supplies. Safety at this event is paramount. Any unsafe acts or safety issues identified by the SBCF Rep will be immediately corrected. Failure to follow the directions of the SBCF Rep may cause removal from the grounds. Contestants must adhere to all fire and safety codes. A fire extinguisher shall be near all cooking devices.

For additional details, please contact Rachel Spear at 251.943.5550.​