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1. The decision and interpretations of the SSBT Rules and Regulations are at the discretion of the SSBT Contest & Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules. 


2. A chief cook and/or an officially registered assistant chief cook must be present to be awarded.


3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents, or any other equipment (including generators) shall not exceed the boundaries of the team's assigned cooking space. All seasoning and cooking of the product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device.


4. Contestants shall provide all needed equipment, supplies, and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices.


5. It is the responsibility of the contestant to see that the team's assigned cooking space is safe, clean, and orderly following the contest. All fires must be put out and all equipment removed from the site. It is imperative that clean-up be thorough. Any team's assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at Eagles #3849 sanctioned events.


6. Contestants may sell their own food, no alcohol, during and after the contest is over until 11pm.


7. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Any cooking, warming vessel, or device can be pre-heated and used as long as any non SSBT approved heat source(s) are DISCONNECTED AND DISABLED PRIOR TO CONTAINING THE COMPETITION MEAT. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted. Fires shall not be built on the ground.


8. All competition meat will be provided by Eagles #3849. This is to ensure all meat used in the competition is in a fair and equitable manner with regards to quantity, quality, and distribution. Each team will receive a 5lb brisket each, distributed by an SSTB representative. Chef meeting & meat pickup will be at 9:45am. If after receipt of their meat a team believes their meat is spoiled, they should bring it to the attention of the reps. If the reps agree, the organizer must have additional meat on hand, of the same brand and quality, to replace.


9. Parboiling, Sous-vide, and/or deep frying competition meat is not allowed. Searing meat with a gas torch is also prohibited. If any of the banned processes are  discovered before the team turns in, the team will receive zeros.If discovered after turn-in, the team will receive a one (1) in all criteria for that entry.


10. Meat shall not be sculptured, branded, or presented in a way to make the team’s entry identifiable. Rosettes of meat slices are not allowed. Violations of this rule will be scored a one (1) on all criteria by all six judges.


11. The 2023 competition meat of choice is: Beef Brisket.


12. Judging starts at 8pm.


13. Any modification of turn in times or the order the categories will be judged must be approved by the Eagles #3849. The modified times or change in category order must be published in the cooks’ packet well in advance of the contest and be confirmed at the cooks’ meeting. An entry will be judged only at the time established by the contest organizer. The allowable turn-in time will be five (5) minutes before to five (5) minutes after the posted time with no tolerance. A late turn-in will not be accepted by a Rep and will receive a 0 (zero) in all criteria.


14. Garnish is optional, if used, once determined to be legal, garnish plays no further role in the appearance score. When used, garnish is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley, curly green kale and/or cilantro. PROHIBITED GARNISHES ARE: lettuce cores and other vegetation, INCLUDING, BUT NOT LIMITED TO: endive, red tipped lettuce. "PROHIBITED" garnish shall receive a penalty score of one (1) on Appearance.


15. Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice,1/8 inch cubed. Sauce violations shall receive a penalty score of one (1) on Appearance.


16. Entries will be submitted in an approved SSBT numbered container, provided by the contest organizer. The number must be on top of the container at turn-in.​

17. The container shall not be marked in any way to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. A hair or brush bristle is not considered a foreign item as it is impossible to determine where this was introduced. Marked entries or containers with the above listed material will receive a one  (1) in all criteria from all Judges and disqualified. Exceptions to this rule are small items that are NOT seen at the time of appearance scoring and are inside, underneath, or attached to one judge’s sample. When a foreign object, that is not of the nature that it clearly reveals the team box (e.g., flag, team number or name on an  object, etc.), is found AFTER the Appearance scores have been recorded, the following guidelines are to be used:

  • If the object is attached to a sample that is removed, only the judge receiving that sample scores the penalty for foreign object. This can be applied to multiple judges' scores if objects are found on multiple samples. 

  • If the object is noticed after sample(s) are removed and remains in the box after the sample is removed, only the judges removing samples while/after the object(s) is noticed shall levy the penalty. For example, if while removing a sample judge #3 sees an object and this object remains in the box, judges 3,4,5  and 6 will score a one in all categories while judges 1 and 2 score as though there is no infraction to the  foreign object rule.

  • If the object(s) are determined by the Reps to help designate a particular team name or number, all judges will give one in all categories. 

  • Once entry boxes leave the judging table, nothing inside or on the box can be used to determine a marked  box or foreign item in the box.


18. Each contestant must submit at least six (6) portions of  meat in an approved container. Brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1) as a penalty.

19. The following cleanliness and safety rules will apply:

  • No use of any tobacco products while handling meat.

  • Cleanliness of the cook, assistant cooks, cooking device(s) and the team's assigned cooking space is required.

  • Shirt and shoes are required to be worn.

  • Sanitizing of the work area should be implemented with  the use of a bleach/water rinse (one cap/gallon of  water). Each contestant will provide a separate container for washing, rinsing, and sanitizing of utensils.

  • First aid is not required to be provided by the contest, except at the election of the contest organizer.

  • Prior to cooking, meat must be maintained at 40° F or less.

  • After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less.

  • Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at  least 165° F for a minimum of 15 seconds.


20. There will be no refund of entry fees for any reason, except at the election of the contest organizer.

21. CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible jointly and  severally for its head cook, its team members, and its guests.

  • Excessive use of alcoholic beverages or public intoxication with a disturbance.

  • Serving alcoholic beverages to the general public.

  • Use of illegal controlled substances.

  • Foul, abusive, or unacceptable language or any  language causing a disturbance.

  • Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment, will not be allowed.

  • Fighting and/or disorderly conduct.

  • Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.

  • Use of gas or other auxiliary heat sources inside the  cooking device.

  • Violation of any of the SSBT rules above, save and except #9 – 13.

  • Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by SSBT Representatives, Organizers and/or Security. In addition, any violation of the above rules shall be reported to the SSBT Representatives who may in addition to the above disqualification impose additional penalties upon the team, the head cook, and its members including but not limited to disqualification from competing in Eagles #3849 events for a period of time not to exceed five years. All complaints of disturbance or violation of quiet time shall be reported to the SSBT Representatives.

  • CLARIFICATION: If the team does not turn in a product or is disqualified and not allowed to turn in or is late for turn in, that team's category is not accepted and not judged and receives no score. If a product is turned in and then penalized or disqualified for any reason,it will be judged and will receive a one (1) or ones (1s) in all criteria depending on the rule violation.

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