BEST BUTT COMPETITION RULES & SIGN-UP FORMS:
1.Competition Overview
This is an Open Amateur Cooking Contest. All skill levels are invited and welcomed. The event is intended to be fun and competitive. While being a Family oriented event.
Maximum number of Pitmasters/Chefs/Teams is 15. Register Now!
Meat Requirements
Each Pitmaster is responsible for supplying their own meat. The meat cut for this competition is a Boston Butt or Pork Butt, weighing between 5-8 lbs.
You will present three choice cut samples for each judge and share the remaining meat with family, friends, and neighbors at the competition.
Preparation Guidelines
All entries must be prepared at home or offsite. BBQ may be prepared over Wood, Charcoal, or Pellet Fire.
NO CROCKPOT or SLOW COOKER ENTRIES will be accepted. Pre-cooked or takeout entries are not allowed.
Cooking and Food Safety
No onsite cooking stations will be provided. All food must be prepared in a sanitary condition.
The pork must be cooked to a minimum internal temperature of 195°F.
After cooking, all meat must be held at 140°F or above, or cooled as follows: within 2 hours from 140°F to 70°F and within 4 hours from 70°F to 41°F or less.
If reheating, ensure all parts of the meat reach at least 165°F for a minimum of 15 seconds.
Transportation and Storage
To maintain temperature, wrap the cooked meat in heavy-duty aluminum foil and store in a cooler or other container to ensure proper temperature during transportation.
Judging Criteria
All Boston Butts will be judged on Tenderness, Appearance and Flavor. Looking for that pink smoke ring indicator of a successful slow smoking.
Event Timing
All teams/chefs/pitmasters must be on site with their finished product by 3:15 PM sharp. Ready to present at the parking lot of Michael Oliver State Farm 301 E. Stone Ave, Greenville, SC 29609.
Onsite Requirements
Each team/chef/pitmaster must bring a Knife for cutting portions for judging and a Sanitary Cutting Board for chopping or shredding pork butt samples for attendees.
Sanitation and Safety
There will be no electricity or running water available on site.
Disposable gloves and sanitary wipes will be provided.
Everyone handling, preparing, or serving food is required to wear sanitary gloves at all times.
Entry Details
Entries are limited to 15 (15) teams on a first-come, first-served basis.
You will prepare this meal offsite or at home. Then bring onsite to Michael Oliver State Farm parking area at 301 E Stone Ave, Greenville, SC 29609. Parking will be offsite of event location.
Teams must check in with Host Michael Oliver upon arrival for set-up location.
Team entry fee is $0.00 per team. Your BBQ must be available to attendees to sample and enjoy free of any charge.
Contestants agree to comply with event rules, judging procedures and remember this is a competition along with a family oriented social event.
Cleaning and disinfection of the cook site and sample tables are paramount for public safety.
All cook sites must be cleaned and vacated by 6:30 PM.
No food items are to be sold to the public by BBQ teams during the event.
Distribution of $250.00 in prizes will occur at the end of the awards program.
1st. Place will be a $125 Gift Card, 2nd Place a $75.00 Gift Card and 3rd Place will be a $50 Gift Card.
Sample Meat Requirements for Judging and People’s Choice Voting
PORK: 6-7 lb pork shoulder/butt roasts for judging and public samples.
Please see item #2. Meat Requirements under the rules page for details on safety.