The 7
th
Annual B-93 / 101.3 The Fox / Spartan Stores
TASTE OF GRAND RAPIDS & BARBECUE COMPETITION
John Ball Park
~
Grand Rapids, Michigan
~
July 22 & 23, 2005
RULES & REGULATIONS
1. All contestants are equal. A contestant is one who is engaged in the cooking of meat in a sanctioned contest. There are
no
Professional/Amateur Classifications.
2. Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. Each team will provide
a pit/pits to be used exclusively by that team within its contest space. The use of a single pit (cooking device) by more than
one team is not permitted. All preparation and cooking of product shall be done within the confines of the assigned contest-
ant's space. A chief cook or assistants may NOT enter more than one team per contest or multiple contests on the same
date with the same team name.
3. No cooking of any kind may begin until the meat has been inspected by the Official Meat Inspector. Barbecue is defined
by the Kansas City Barbecue Society as uncured meat/fowl (or other as allowed) prepared on a wood or charcoal fire,
basted or not as the cook sees fit. All meat must start out raw. No pre-seasoned meat is allowed, except sausage. Sau-
sage need not be ground and/or stuffed on site, but must be raw. Any meat not meeting this qualification will be disquali-
fied. (Pork is defined as BOSTON BUTT, PICNIC and/or WHOLE SHOULDER weighing approximately five (5) pounds.)
This must be cooked (bone in or bone out) in its entirety (may not be parted). Country style ribs will not be allowed. Poultry
is defined as chicken only. Chicken includes Cornish hen. Kosher Chicken is legal. It is acceptable to have manufacturer
enhanced or injected products as shown on label EXCLUDING teriyaki, lemon pepper, and butter injected. Parboiling
and/or deep frying competition meat is not allowed.
4. Once meat has been inspected, it must not leave the contest site.
5. ALL competition meats MUST be inspected by the OFFICIAL MEAT INSPECTOR on duty at the contest during the times
set by the contest organizer, but not prior to the day before. The following meat holding conditions must be met:
A. All contestants must supply a canopy ceiling for cutting and preparation in compliance with Kent County Health
Department specifications and regulations.
B. All meats must be on ice or refrigeration before being cooked. Holding temperatures must be 40 degrees or less.
C. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F.
D. Cooked potentially hazardous food shall be cooled: 1) Within 2 hours from 140 degrees F to 70 degrees F
and 2) Within 4 hours from 70 degrees to 41 degrees F or less.
Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts
of the food reach a temperature of at least 165 degrees F for 15 seconds.
6. Contestants must provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants
must adhere to all electrical, fire and other codes, whether city, county, state or federal.
7. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment, including generators, may not exceed
the boundaries of the assigned space. All cooking area space will be determined by spring.
8. Fires must be of wood, wood pellets or charcoal. No electric or gas grills permitted. Electric accessories such as spits or
forced draft are permitted.
9. No open pits or holes are permitted. Fires may not be built on the grounds.
10. It is the responsibility of the contestant to see that the contest area is kept clean and policed during and following the con-
test. All fires must be put out, and all equipment removed from the site. It is imperative that clean-up be thorough. Any
space left in disarray or with loose trash may disqualify the team from future participation at sanctioned events.
11. CAUSES FOR DISQUALIFICATION:
A. Alcohol is forbidden at John Ball Park. Failure to adhere to this policy will result in disqualification.
B. Use of controlled substances.
C. Failure to adhere to KCBS rules or dishonesty in competition.
D. Foul, abusive or unacceptable language. Poor sportsmanship will not be tolerated and will result in disqualification.
E. Use of gas or other auxiliary heat sources while cooking meat is grounds for disqualification. All meat must be pre-
pared on site. In addition to disqualification, the team and its members will be banned from competing in KCBS
events for two years.
F. Amplifying equipment or loud music is prohibited throughout the competition. Please remember that this event is
sponsored by WBCT-FM (B-93) and WBFX (101.3 The Fox) and music played by contestants should be of those
radio stations.
G. Failure to stay in confines of your team's designated area.
Excessive or continued complaints from teams for any of the above rule infractions shall be considered grounds for immediate
disqualification from the contest by the WBCT, WBFX, or KCBS representatives.
