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 The Sanctioned Contest Networks encourages serious competition among barbecue enthusiasts by providing a uniform set of rules and regulations governing the process of selecting the contest winners. Each Santioned contest Network Grand Champion receives a paid, guaranteed entry in the Memphis in May World Championship Barbecue Cooking Contest.
For additional information, you may contact Ron Passmore at 276-236-1000 or by email at info@thegalaxsmokehouse.com.Regulations:
Barbecue is defined by the Smoke of the Mountain Barbecue Cooking Contest as pork meat (FRESH OR FROZEN AND UNCURED) prepared only on a wood and/or charcoal fire, basted or not, as the cook sees fit, with any consumable substances and sauces the cook believes necessary.
MEAT FOR THE CONTEST MAY NOT BE PRECOOKED, SAUCED, SPICED, INJECTED, MARINATED, OR CURED IN ANY WAY, OR OTHERWISE PRE-TREATED PRIOR TO OFFICIAL MEAT INSPECTION. THIS WILL RESULT IN DISQUALIFICATION.
Whole Hog Entry
Defined by the Smoke on the Mountain Barbecue Cooking Contest as an entire hog, whose dressed weight is 85 pounds or more prior to removal of the head, feet and skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of the whole hog may be separated or removed and subsequently returned to the grill, prior to or during the cooking process.
Pork Shoulder Entry
Defined by the Smoke on the Mountain Barbecue Cooking Contest as the portion containing the arm bone, shank bone and a portion of the blade bone. The pork ham, considered a shoulder entry, contains the hind leg bone. Boston butts or picnic shoulder alone are not valid entries.
Pork Rib Entry
Defined by the Smoke on the Mountain Barbecue Cooking Contest as the portion containing the ribs and further classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.
Patic Porkers
This pork division encourages teams to participate without competing with the "Big Pigs." Criteria for this division includes:
• The team or its head cook must not have competed in a Memphis in May Sanctioned Barbecue Contest. This does not include competing previously
in a Patio Porker Division.
• Total grill cooking area is no larger than 15 sq ft.
• Teams must cook with charcoal and/or wood only. No gas cooking allowed.
• Spare or loin ribs only. No country style ribs. See "Pork Rib Entry." |
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