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
12. A quiet time will be a time no later than 10:00pm on Friday, July 22
nd
and will last until 7:00am Saturday, July 23
rd
. Use of
radios or amplifying equipment may not be in use during this time. Each contest organizer must provide personnel to see
that quiet time is enforced. Quiet time will be strictly enforced.
13. First aid will NOT be provided on site.
14. To ensure the safety and well-being of all participants and spectators, uniformed security/police will remain on-site
throughout the duration of the contest. The security/police are to be instructed in relation to basic KCBS rules and regu-
lations, including quiet time enforcement.
15. A $125 non-refundable fee is required to enter the "Taste of Grand Rapids and Barbecue Competition". There will be no
refund of said fee for any reason.
16. Showmanship and cooking are separate entities and will be judged as such. Specific information will be provided by a
contest organizer and will be detailed at the Rules Meeting at 5:00pm on Friday, July 23, 2004.
17. Judging times will be posted and sufficient time given between rounds. There will be no advance call for an item. Judg-
ing times on July 24
th
are as follows: Open at 11:00am; Sausage at 11:30am; Chicken at 12:00pm; Ribs at 12:30pm;
Pork at 1:00pm; Brisket at 1:30pm. An entry will be judged only at the time posted with no exceptions. The allowable
turn-in time will be five (5) minutes before or after the posted time. These times may be subject to change prior to and
during the event.
18. Cumulative points for only the four (4) KCBS classifications will determine the Grand Champion and Reserve Grand
Champion. Other categories are permitted, but DO NOT COUNT TOWARDS Grand Champion and Reserve Grand
Champion of chicken, brisket, pork, and ribs.
19. Each contestant will submit at least six (6) separated portions of meat in a container. If meat is not presented in such a
manner and the judge not having meat to taste will judge TASTE and TENDERNESS as a one (1). This in no way will
penalize the other contestants who have properly submitted their entry.
20. KCBS sanctioning allows for blind judging only. Entries will be submitted in an approved KCBS numbered container pro-
vided by WBFX/WBCT, then re-numbered by judging officials. The number must be on top of the container at turn in.
Entries will be judged by a judging team (a minimum of six (6) judges that are at least 16 years of age). Entries are
scored in areas of APPEARANCE, TENDERNESS/TEXTURE and TASTE. The scoring system is from 9 (Excellent)
to 2 (Bad). All numbers between two and nine may be used to score an entry. 6 is the starting point. A score of
one (1) is a disqualification and requires approval by a Contest Rep. The weighting factors for the point system are as
follows: APPEARANCE - .5715; TASTE 2.2858; TENDERNESS/TEXTURE 1.1428.
21. Garnish is optional. If used, garnish is limited to leaves of green leaf lettuce (no kale, endive, or red tipped lettuce and
no core) and/or common curly parsley, flat leaf parsley or cilantro. Any entry not complying with this rule will be given a
one (1) on APPEARANCE.
22. To simplify the judging process, no side sauce containers will be permitted in the meat judging containers. Meats may be
presented with or without sauce on it as the contestant wishes. Sauce may not be pooled or puddled in the container.
Chunky sauce will be allowed. Any entry not complying with this rule will be given a one (1) on APPEARANCE.
23. Marking or sculpting of any kind on the meat or container will not be tolerated. This will include but is not limited to
painting, sculpting or decorating. No aluminum foil is allowed in the container. No toothpicks, skewers, foreign material
or stuffing is permitted. Any entry not complying with this rule will be given a one (1) in APPEARANCE, a one (1) in
TASTE, and a one (1) in TENDERNESS/TEXTURE.
24. The following miscellaneous cleanliness and safety rules will apply:
A. No use of any tobacco products while handling meats.
B. Cleanliness of the cook, assistant cooks and contest area is required. Contestants will wear shirts, shoes and
head coverings while in the cooking area at all times.
C. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water).
D. A fire extinguisher device will be near all pits.
E. Do not dump trash in metal bins. Bins are for charcoal only. Trash should be placed in bags and left in aisleways.
Do not over stuff trash.
25. The decision and interpretations of the KCBS Rules and Regulations are at the discretion of the KCBS Representative at
the contest. Their decision and interpretations are final.
NOTE: All changes or additions to the 2005 Rules and Regulations have been printed in bold for your awareness.
