5th Annual
RESPECT THE CUE
BBQ COOK-OFF
AT NO LABEL BREWING Co.
RULES AND REGULATIONS
HEAD COOK: The person designated by the cooking team to be in charge and responsible for that team. When registering, the team must sign up using the head cook. If the team fails to  register using the head cook's name, the points earned at that cook-off go to the individual who is checked in as head cook (no exceptions). 
HEAD JUDGE: The person designated by the contest committee to be in charge of the cook-off  judging. The head judge is responsible for organizing the judging process to ensure fair and  impartial judging. The head judge should advise their judges to refrain from tasting contest meats  before judging. The head judge from the contest committee will make the final ruling on any cook-off related discrepancies. 
CONTEST MEATS: Contest meats must be raw or uncured beef brisket, whole chicken, pork ribs and chef’s choice.
DIVISIONS: Each team will be eligible to compete in the following divisions: Brisket, Chicken, Pork Ribs and Chef’s Choice
COOKING SOURCE: The cooking source shall be of wood, wood pellets, charcoal or natural gas
Schedule & Turn-In Times: 

  • MANDATORY Head Cook Meeting: 9:00 a.m. Teams will receive turn in boxes at this time 
  • Chicken Turn-In: 11:30 - 12:00 p.m. 
  • Ribs Turn-In: 1:00 - 1:30 p.m.
  • Brisket Turn-In: 3:00 - 3:30 p.m.
  • Chef’s Choice: 4:00 – 4:30 p.m. 
  • Awards: 5:30 p.m.
General Barbecue Cook-Off Rules 

  1. This is an amateur cooking contest and it is intended there be no further distinctions regarding entry classifications. 
  2. ​Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over wood, wood pellets, charcoal or natural gas, basted or not, as the cook sees fit. 
  3. No pre-seasoning or pre-cooking of the meat
  4. All meat must be sealed and inspected by 6 p.m. on Friday 10/24
  5. All entries must be prepared in as sanitary a manner as possible. All applicable local health department rules and regulations must be complied with. 
  6. All applicable local fire department rules and regulations must be complied with. 
  7. This cook-off is open class and will allow wood smokers, pellet smokers, charcoal grills, drums, pit cookers, or gas grills. 
  8. Fires are not to be built on the ground. 
  9. Absolutely no firearms or explosives will be allowed. 
  10. There will be no refund of entry fees for any reason and the decision(s) of the host contest committee head judge and judges are final. 
  11. Each team must clean up their space completely. Teams need to bring something to catch grease below the pit (this can be a piece of cardboard). 
Cook/Team Responsibilities 
  1. NO outside alcohol allowed outside the cooking area. ONLY alcohol purchased at No Label Brewing is allowed outside the cooking area. This includes any guest of the team. Rule violations will result in team disqualification and the team be asked to leave immediately.
  2. The excessive use of alcoholic beverages will be grounds for disqualification. Under NO circumstances are alcoholic beverages to be sold or offered in any form to the general public.
  3. Due to permitting restrictions, no meat may be sold or given to the general public.
  4. Each team will be provided a spot for their use and is REQUIRED TO COOK ON SITE.  Spots will be assigned once the registration is finalized, and we know which teams will be on site. We encourage you to bring out pop-up tents, tables and chairs. Each team is responsible for the maintenance and cleanup of its cooking area. The head cook will be responsible for the conduct and behavior of team members and guests. Any team leaving its space in such a condition that the space requires additional clean-up will be disqualified from participation at future sanctioned events.
  5. Each team should be equipped with a readily available and visible working fire extinguisher.  Minimum suggested is 5lb. ABC.
  6. Each cooking team will designate one person as head cook and one person as an alternate. There may be as many as 2 assistants totaling 4 persons per team. Guests are allowed in the cook space, but only the 4 members listed are allowed to cook.
  7. All amplified sound systems should be used in moderation throughout the cook-off. The  excessive and/or continued disturbing use of equipment will not be allowed during this time.  Anyone refusing to abide by this rule will be removed from the cook-off site. Local noise ordinances are in effect. Quiet hours are from 10pm to 9am.
  8. Competing cooks are not allowed to judge and judges are not allowed to cook. Judges must not be associated with any cooking team or team member in any way that would cast suspicion upon the integrity of the judging process. These rules are intended to be fair and equitable to each and every contestant.
  9. No Electricity will be provided for team use. You must supply your own electricity!
  10. Teams can begin setting up BBQ equipment Friday, April 14th after 11:00 a.m. 

Judging Turn-In Requirements 
Categories for the meat contest are chicken, pork ribs and beef brisket. Meat entry samples for judging should consist of no less than:
  • 6 full slices of beef brisket
  • ½ Whole Chicken consisting of leg, thigh, breast and wind can be cut – any breed – NO cornish game hen
  • 6 full pork ribs
Chef’s choice category must consist of
  • 6 portions of the chef’s choosing
  1. ​Each team will be provided with a bag at the judges meeting. The contents of the bag will contain boxes to be used for turn-in. Each box will have a ticket taped  to the bottom of the box. You will tear off your portion of the ticket and leave the other half attached to the bottom of the box. It is important that you keep your portion of the ticket. We will call out the winning entries by the ticket number. If you do not have your half of the ticket, we will move on to the next highest score.
  2. No sauces or foil will be allowed in the judging container. The only garnish you may use is beds of lettuce, kale or parsley. No dipping sauces in the container. All sauces must be applied to meat prior to turn in for entry presentation or judging.
  3. Each contestant should submit sufficient product, sliced to facilitate adequate judging of the entry by 5-6 judges. We will inform the head cook prior to the start of the competition the expected number of judges so that sufficient product can be turned in and if need be, the final judging round. If not enough product is provided, the judges will be instructed to do the best they can but not penalize the other contestants they are judging.
  4. A blind judging system is based on a random numbering system which will be utilized in all judging categories. Any container that appears to have been deliberately marked or altered will be referred to the head judge who will rule on disqualification. Damaged containers will be replaced by the head judge only. Damaged containers and all tickets must be turned in to the head judge to receive a new container
  5. Contest meat entries will be scored by five judges on the basis of:
    1. Presentation (1 – 10 points) 
    2. Tenderness (1 – 15 points) 
    3. Taste (1 – 25 points)
  6. ​The average score for each entry will determine the rankings.
  7. If there is a tie in one of the individual categories, the judging slips will be compared for  the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a coin toss will be used. ​
Contacts: 
For questions involving spots or contest rules and the determination of the winners, please email [email protected]