Smokin’ on the Rez Rules/Regulations
1. Barbecue is defined by Memphis Barbecue Network as UNCURED FRESH OR FROZEN pork
meat, cooked only on a wood and/or charcoal fire, which may or may not be basted. Prior to the official
meat inspection, the pork for the contest may not be pre-cooked, sauced, spiced, injected, marinated or
cured in any way, or otherwise pre-treated.
Teams may NOT remove competition meat from the site after inspection.
Each team is responsible for maintaining the meat at a temperature below 40 degrees Fahrenheit
prior to cooking, and at or above 155 degrees Fahrenheit after cooking. They must exercise good hygienic
practices.
Flammables such as propane, compressed or liquid gas may be used ONLY to START the INITIAL
fire. Once the meat has been placed within the cooker no type of flammables may be used. To make
additional coals, flammables may be used outside and away from the cooker. Local fire and safety laws
may dictate whether the use of any type of gas will be allowed.
Electrical devices that do not generate heat such as rotisseries, fans and delivery systems for
approved fuels (e.g.Traeger grills) may be used within the cooker. Electric smokers, holding ovens or
other devices with heat producing electrical coils are not allowed.
MBN Championship Division
2. The Memphis Barbecue Network (MBN) entry categories are Pork Shoulder, Whole Hog, and
Pork Ribs.
a. A pork shoulder entry is defined by Memphis Barbecue Network as the portion of the hog
containing the arm and shank bones, with a portion of the blade bone. The pork ham that contains the
hind leg bone will be considered as a shoulder entry. Boston butts or picnic shoulders are not valid
entries. No garnish allowed.
b. A whole hog entry is defined by Memphis Barbecue Network as an entire hog which must be
cooked as one complete unit on one grill surface whose dressed weight is 85 pounds or more prior to the
optional removal of the head, feet and skin. No portion or portions of the whole hog may be separated or
removed, and then returned to the grill, prior to or during the cooking process. No garnish allowed.
c. A pork rib entry is defined by Memphis Barbecue Network as the portion of the hog containing the
ribs and classified as a spare rib or loin rib portion. Country style ribs are not a valid entry. No garnish
allowed.
Challenger Championship Division
4. Challenger Categories are pork butts/shoulder (pulled pork) and ribs (see above for descriptions).
No garnish allowed. Only the Pulled Pork and Pork Ribs categories will be used to determine Challenger
finalists and Challenger Grand Champion.
5. All meat categories for the MBN Championship Division and the Challenger Championship
Division must be inspected by the Official Meat Inspector for compliance with entry requirements.
Anything But Division
6. Categories are Sauce, Beans, Chicken and Taste of The Rez, which can include any fish or game
(alligator, deer, small game, fish) related to Barnett Reservoir. No inspection is required and garnish is
allowed. Teams are allowed multiple entries in these 4 contests only. A fee is required for each entry. A
team can only win one place in a category regardless of the number of entries. This division is open to
MBN and Challenger teams. The People’s Choice division is open to all Pro and Challenger teams.
Participating teams will be provided one BUTT to cook and present to People’s Choice administrator at
10:30 a.m. Saturday. It must be pulled and presented in the provided container AS IT IS TO BE
SERVED. The People’s Choice award will be decided by the public during Saturday’s event.
Competition will be from 11 a.m. to 1 p.m. or until food runs out.
Rules/Regulations Page 2
Judging
7. ANYTHING BUT JUDGING will be held on Friday, Nov. 1. Blind judging only and garnish is
allowed. These contests are open to all teams (MBN and Challenger).
8. MBN JUDGING will occur on Saturday, Nov. 2. On-site and blind judging rules of the Memphis
Barbecue Network will be used (Judging schedule is attached below). Finals judging will be on-site and
begin at approximately 1:45 p.m.
9. Each MBN team must cook enough to provide samples for on-site and blind judging. It is
recommended that MBN teams entering the shoulder division cook a minimum of five (5) shoulders.
Teams entering the MBN rib division should cook a minimum of six (6) slabs of ribs. It is not necessary
to cook more than one hog.
10. CHALLENGER JUDGING: Judging of the Challenger Division entries (Pulled Pork and Pork
Ribs) will occur on Saturday, Nov. 2. This will include 2 rounds of judging. The Preliminary Round
scores from the Blind Judging will determine the 3 Pulled Pork and 3 Pork Rib Challenger teams that will
advance to the final round of judging.
11. The FINAL round of ON-SITE judging is operated as a separate contest with 6 entries. There
will be 4 finals judges traveling in a group, judging all 6 entries. A contest official will monitor the time
allowing 8 to 12 minutes per team. Each team will be judged independently based on Area/Personal
Appearance, Presentation, Appearance of Entry, Tenderness of Entry,
Flavor, and Overall Impression. Decimals will be used in all categories. The CHALLENGER GRAND
CHAMPION will be the team receiving the highest number of points in any single meat category in the
“finals” round of judging.
12. Finals judges in the CHALLENGER series will not see the meat on the grill. The grill surface
still should be clear of any foil, scraps or any grease that can be easily wiped away. Anything in plain
view of the judge can be judged! China, crystal and silverware is PROHIBITED for on-site presentations.
ONLY PAPER, PLASTIC DISPOSABLE items are allowed.
13. Each Challenger team must cook enough to provide samples for preliminary blind judging and 4
on-site finals judges.
General Information to all Teams
14. Contestants’ category(ies) must be stated on entry form.
15. All competition entries for all divisions must be prepared and cooked on site.
16. Each team must comply with all applicable rules/regulations of the Madison County Health Department.
NO MEAT/ENTRY/PRODUCT MAY BE SOLD by MBN Pro teams. Challenger teams that meet the requirements
of the Madison County and State Department of Health and State Tax Commission requirements in order to sell
food to the public. and who pays a vendor fee to event sponsor, in addition to entry fees, will be allowed to sell
barbecue. All sales must be at a vendor booth outside of competition area.
17. Each contestant competing shall supply all of his own meat, cooking ingredients, individual
cooking devices, utensils, preparation tables, etc. A regulation cooking area is provided. All contestants
must adhere to all electrical, fire and other city, county, state or federal codes. A fire extinguisher must
be in each cooking area.
18. Each contestant must check in at the Barbecue Headquarters. Set up begins at 7 a.m., Friday,
Nov. 1, when cooking area assignments will be issued (Thursday set up is allowed, but must be arranged
with event officials). All teams must be set up by 5 p.m. Friday. Cooking may begin any time after meat
inspection. Teams should not tear down until 7 p.m. on Saturday.
19. All deliveries of equipment and supplies, etc. must arrive before 5 p.m. on Friday, Nov. 1. All
vehicles must be removed from the area to assigned parking areas by 5 p.m. Friday. No vehicles are
allowed to remain in the cooking areas.
Rules/Regulations Page 3
20. A team may have as many assistants as are necessary. All cooks and assistants that handle food
in any way must comply with all applicable rules and regulations of the Madison County Health
Department.
21. No live animals, including pets (dogs, pigs, etc.), are allowed in the cooking area. Cooking in pits
is not allowed.
22. All teams are required to send a representative to the Chief Cooks’ meeting on Friday. Time and
location will be provided with acceptance confirmation.
23. It is the responsibility of each contestant to see that the contest area is kept clean. All fires must
be put out and all equipment, garbage, etc. removed from site. Any site not properly cleaned will result in
disqualification from future participation and the clean-site deposit will be forfeited.
24. The chief cook will be held responsible for the conduct of his team and guests. Any disturbances
or altercations as a result of team members, guests or individuals in the team’s area are grounds for
disqualification and expulsion from future contests. Excessive use of alcoholic beverages will be grounds
for disqualification. No glass containers are allowed. Under no circumstances are alcoholic beverages to
be distributed (given away or sold) to the general public by the contestants.
25. The use of golf carts and ATVs is restricted to the Barbecue Committee. Team members and/or
guests are NOT allowed to use any type of vehicle (golf carts, ATVs, etc.) in the festival area. Violations
will result in disqualification.
26. All entertainment and music must end at Midnight on Friday. Quiet Time will be enforced by the
contest officials and their agents from midnight, Friday to 6 a.m. Saturday. Only team members with
wristbands are allowed to stay on-site in their cooking areas from Midnight, Friday to 6 a.m. Saturday.
27. Standard cooking area is 30’ x 30’. Special requests must be stated on the application and must
be approved in advance by the Barbecue Chair. Maximum width is 40’ and is based on availability and
extra fee. Water and electricity (110 outlet) are available and are provided without charge.
28. Applications submitted are not guaranteed entrance. Accepted applicants will be contacted and
entry fees will be deposited. Accepted applicants will be contacted with information regarding the judging
process, registration and parking.
29. The Barbecue Committee reserves the right to reject any application. If your application is not
accepted, your fees will be refunded by mail. No refunds will be made once you have been accepted into
the contest whether you appear or not.
30. All checks should be made payable to the Barnett Reservoir Foundation and mailed to Barnett
Reservoir Foundation, Smokin’ on The Rez, Attention: Susan McMullan, P. O. Box 2180, Ridgeland, MS 39158.
31. The Smokin’ on The Rez Committee and Barnett Reservoir Foundation reserves the right to
make additional regulations as the situation warrants. Violations of rules and regulations will result in
disqualification, expulsion from grounds, and/or disqualification from future participation.
32. Decisions of the Smokin’ on The Rez Committee Chair and judges are final.
33. For other information or to make advance arrangements, contact Bobby Cleveland, Smokin’ on
the Rez Chair, at 601-506-0739 or [email protected].
Rules/Regulations Page 4
Official Judging Times
Category
Check-in Time
Judging Time
Sauce
Friday 7 pm
7 pm
Beans
Friday 7 pm
7 pm
Chicken
Friday, 7:30 pm
7:45 pm
Taste of the Rez
Friday, 8 pm
8 pm
MBN Whole Hog
Saturday, 9:45-10:00 am
10 am
MBN Shoulder
Saturday, 11:00-11:15 am
11:15 am
MBN Ribs
Saturday, 12:15-12:30 pm
12:30 pm
Challenger Pulled Pork
Saturday, 9:45-10:00 am
10:00 am
Challenger Ribs
Saturday, 11:00-11:15 am
11:15 am
Challenger On-Site Finals Begin Approximately 1:45 pm.
MBN On-Site Finals Begin Approximately 1:45 pm
Rules/Regulations Page 5
Smokin’ on the Rez Prizes
MBN Pro Division — Total Purse $10,000
Grand Champion, $2,500
Ribs, Shoulder and Whole Hog Divisions will all pay four places:
1st — $1,000
2nd — $700
3rd — $500
4th — $300
Challenger Division — Total purse to be determined by number of entries with 80 percent of entry
fees returned to purse.
Grand Champion, 33% percent of purse
Rib and Butt Divisions will pay three places, with total for each division equal to 33% of purse
1st — 50% of prize pool
2nd — 30% of prize pool
3rd — 20% of prize pool
Ancillary Contests — Prize amounts to be determined by number of entries with 75 percent of
entry fees returned to the purse in each division.
Sauce — 1st place 70% of entry fees; 2nd place 30%
Beans — 1st place 70% of entry fees; 2nd place 30%
Chicken — 1st place 70% of entry fees; 2nd place 30%
Taste of The Rez — 1st place 70% of entry fees; 2nd place 30%
People’s Choice
First place $500 (Boston Butts will be provided free.)