The South Atlantic FIRE RESCUE Expo BBQ Throwdown is held on behalf of the North Carolina State Firemen’s Association annual Convention and Conference held in Raleigh, North Carolina.
The following rules and regulations will apply to the BBQ Throwdown Event:
The BBQ Throwdown Committee will Supply to Each Team the Following:
- Rules and Regulations
- All meat, except for ribs
- All prizes and awards
- Assigned Cooking Area
- Holding containers for chopped BBQ
- Disposal units for emptying drip cans
Each Cooking Team Will Supply the Following:
- A cooker with minimum cooking capacity of 150 pounds of meat (up to eight pork shoulders).
- Ribs, if participating in the optional rib cookoff.
- Sufficient drip cans/pans under the grills.
- If fire barrels are used, a spark guard must be used.
- Provide enough of the team’s sauce to season the judges’ sample and enough to provide a sample of the sauce to the judges. Sauce for all other BBQ for sale will be provided by the Committee.
- Cooking utensils, choppers and chopping boards. (NO electric choppers shall be used)
- Manpower to chop meat for use at the sale. (Manual Chopping of all meat is required)
- Manpower to clean assigned individual cooking area.
- Brooms and trash containers to clean cooking site.
- Cooking teams should arrive between 15:00 and 18:00 hours on Thursday, August 13th at the designated cooking area located at the parking lot at South Salisbury and Lenoir Street (southeast corner). Do not arrive prior to 15:00 due to parking obligations of the lot. Upon arrival at the cooking location, teams will be assigned spots by an Event Official.
- 23:00 hrs Thursday, August 13th – Rib Cookoff Judging
- 09:30 hrs Friday, August 14th – All cooking sites should be clean and vacated
- 10:00 – 14:00 hrs Friday, August 14th – BBQ for sale.
- Cooking teams must be checked in and set up before 19:00 hrs, Thursday, August 13th.
- Team may not arrive prior to 15:00 hours, Thursday, August 13th.
- No weapons of any type allowed on any premises associated with this Event.
- Absolutely no pets allowed on any premises associated with this Event.
- All non-essential vehicles must be moved from the Cooking Area and relocated to an approved parking lot by 18:30 hours, Thursday, August 13th.
- Any RV/Campers will be parked in an adjoining parking lot. Each team will be assigned between 2.5 and 4 parking spots.
- Fire barrells MUST be attended at all times.
- The Cooking Coordinators will be in charge of all activities and have the authority to inspect meat and cooking sites.
- In the event of a protest or dispute, the Coordinator’s decision will be final.
- No protest may be lodged after 07:00 hours on Friday, August 14th.
- The Cooking Coordinators have the authority to disqualify any team.
- If a team is disqualified for any reason and the meat deemed unusable, the team is responsible to reimburse the Event for the cost of the meat at a price of $200.00.
- Cooking Teams will be required to adhere to Wake County Health Department regulations.
- Hats, gloves and aprons must be used when handling meat.
- Failure to meet proper sanitation guidelines will disqualify your team.
- “Done-ness” of the meat will be determined by meat thermometer as tested by the Health Department representative and the Cooking Coordinators. The required temperature is 180 degrees.
- Pork not registering 180 degrees by 07:00 hrs, Friday, August 14th will be disqualified from the competition.
- Teams may not begin chopping meat until a Cooking Coordinator AND/or a Health Department representative have tested the internal temperature of the meat. Failure to receive the required approvals will result in disqualification.
- Teams must hand chop all meat, NO power choppers of any type will be allowed.
- Cooking Coordinators will provide approved containers for samples of meat and sauce for judging.
- Teams will chop the contents of their cookers and store contents in approved containers after samples are picked up and before judging is completed.
- All meat must be cooked in designated areas only. Judges samples will be obtained from cooking areas only.
- All meat issued to teams must be accounted for before judging samples are accepted.
- Samples for judging provided by teams must be anonymous.
- No awards will be given to a team unless the cooking site is cleaned after cooking.
- The logo of the BBQ Throwdown is a registered Service Mark and may not be used or altered without permission of the NCSFA.
And the generous support of: