2017 Lake Minnetonka BBQ & Beer Fest
BBQ Competition Rules and Regulations
1. CONTESTANT - A contestant is any individual, group, restaurant, etc. hereinafter referred to as a "team”,
which will prepare and cook an entry for the purpose of being judged according to the Lake Minnetonka BBQ &
Beer Fest Rules and Regulations. Each team will be comprised of a head cook and as many assistants as
required. No team shall enter more than one turn-in box in the contest.
2. TEAM SITE - The contest is located at Manitou Park in Tonka Bay, MN (5814 Manitou Road/Highway 19,
55331). Each team will be assigned a standard cook site (approx. 20' x 20' area) in the paved lot. All equipment
including cooker, canopy, trailer, fire extinguisher etc. must be contained within this space, NO EXCEPTIONS.
Sharing team sites and cooking equipment is not permitted. Vehicle and trailer parking will be in a nearby
parking lot.
3. MEAT & INSPECTION - Teams must provide their own meat. This is a pork rib only contest. Pork ribs may
be loin back (baby back) or spare ribs with meat on the bone. Meat will be inspected upon arrival and must be
maintained at a maximum temperature of 40˚ F or less prior to inspection. Meat must be raw but CAN be pretrimmed prior to meat inspection. Meat can only be brined, marinated and seasoned after inspection. After
cooking, all meat must be maintained at a minimum temperature of 140˚ F in a covered container until turned in
for judging. Turn-in time for Ribs will be 4:00 PM, with a 5 minute window on either side (3:55 PM to
4:04:59 PM). Turn-ins will be in the judging/hospitality tent.
4. ARRIVAL & DEPARTURE - Team arrival and set-up begins at 7:00 AM. Teams must be set up by 8:30 AM
with fire inspections set for 9:00 AM (see below). in We encourage you to stay and take part in the Beer Fest
and bands that will be playing Saturday afternoon and evening. All teams will need to exit the park at the end of
the event on Saturday night due to city/event permitting and regulations.
5. COOKS MEETING & BREAKFAST - The Cooks Meeting will take place at 9:30 AM in the judging /
hospitality tent. Breakfast will be available in the tent at 9:00 AM.
6. MEAT JUDGING - Meat entries must be submitted in the provided 9x9 clamshell containers. Only the entry
to be judged is allowed in the container along with any approved garnish. Marking of any kind will disqualify the
entry. Each entry will be blind judged on PRESENTATION, TASTE/FLAVOR, and TENDERNESS/TEXTURE.
A minimum of six (6) separate and identifiable portions must be submitted. Entries will be re-numbered as part
of the double blind judging system. We expect to use all KCBS certified judges.
7. MEAT SCORING - Each entry will be scored by six (6) judges in the areas of APPEARANCE,
TASTE/FLAVOR, and TENDERNESS/TEXTURE. Scoring will range from a low of 1 to a high of 9 for all
categories, with the following weighting factors applied: Appearance – 0.714; Taste – 2.858; Tenderness –
1.428. The lowest judge score will be removed. In the event of ties, the higher of the low scores removed will
determine the winner. If still tied, there will be a random drawing/flip to decide the winner. Any entry that is
disqualified as per section 17 will receive a score of zero for all three categories from all six (6) judges at that
table.
8. GARNISH - Garnish is OPTIONAL. Green leaf lettuce, parsley (flat or curly) and curly green kale will be
permitted.
9. TROPHIES AND CASH PAYOUTS - Trophies will be awarded to 1st, 2nd & 3rd Places. Cash awards will be
$400 for 1st place, $200 for 2nd Place & $100 for 3rd Place. Awards will be at 6:00 PM.
10. LOCAL FIRE CODE COMPLIANCE - The Excelsior Fire District will be on site and will perform an
inspection of each team site beginning at 9:00 AM. One member of the team will need to be present during the
inspection. Teams could be fined $100.00 or not allowed to compete if violations are found during
inspection. All teams should be prepared to abide by the following state and district rules:

Tent/Canopy Safety - Tents/canopies must have weights secured to each leg immediately upon set
up. Teams found in violation may be fined and have a set amount of time to anchor properly. Rules
apply regardless of weather conditions. Proper weights include sandbags, cinder/concrete blocks or
buckets filled with water or concrete that are secured with a rope or nylon strap.
1
2017 Lake Minnetonka BBQ & Beer Fest
BBQ Competition Rules and Regulations

Fire Extinguishers - Portable fire extinguishers must be present (within 30 feet of equipment) and
have a current inspection tag or a receipt on-site showing proof of purchase in the last 12 months
(recommend taping receipt to the extinguisher). Extinguishers must readily accessible and be
mounted/secured to a stable object with manufacturer hanger bracket, rope or bungee cord.

LP Gas Containers - LP gas containers must be stored outside with safety release valves pointed
away from any structure, pedestrian pathways or areas where people gather. Approved connection
piping shall be of a flexible type. Large gas containers must secured with a chain, nylon tie down strap
or metal cord (no ropes or bungee cords will be accepted). Propane tanks 20 lbs. or less can be
placed in a secure weather proof crate, metal box or container that will prevent them from tipping.

Electrical Cords - Any cords crossing pedestrian pathways from a team site must be protected from
tripping.

Generators - Personal use generators shall be isolated from contact with the public and be protected
from any type of impact or damage.

General House Keeping - Team sites should be kept clean and orderly.
11. APPROVED COOKERS AND COOKING FUELS - Any wood, charcoal or wood pellet grill/smoker will be
allowed to be used in the contest. Electric or propane gas fired cookers, deep fryers or microwaves are not
permitted to be used for cooking of the meat. Electrical temperature control devices and rotisseries are allowed.
12. ELECTRICITY - At this time (April 2017), electricity will not be available. Teams may supply their own
generator power but must comply with local fire code (see above). The committee is working on providing
power (1-20Amp outlet) from an on-site generator from 8:00 AM until 4:30 PM, but it has not been finalized.
Teams will be notified if power will be available.
13. WATER AND ICE - Water and Ice will be available on-site. Be prepared to transport water to your team
site.
14. ZERO/REDUCTED WASTE EVENT - Many of the events in the Lake Minnetonka area have a goal to
minimize the impact on the environment. This goal is accomplished through using environmentally friendly
products and recycling. Teams will be provided with additional information prior to the event in hopes of having
a combined effort to reach the goal through recycling as much product as possible and separating compostable
trash.
15. BEHAVIOR - Every team, including members and guests, are expected and required to exhibit proper and
courteous behavior at all times.
16. SEVERE WEATHER - Participants understand the weather will be monitored using the NOAA Weather
Radar System. Decisions made regarding weather will be made by the South Lake Minnetonka Police
Department, representatives from the Excelsior-Lake Minnetonka Board of Directors and members of the Lake
Minnetonka BBQ & Beer Fest Committee.
17. DISQUALIFICATION - An entry can be disqualified for any of the following reasons:
• Evidence of marking or sculpting of a meat entry contained in a turn-in box that identifies the
submitting team to any judge.
• There is anything in the box besides the meat and approved garnish.
• There are not a minimum of six (6) separate and identifiable pieces.
• There is evidence of blood such that the meat is uncooked/undercooked.
• The entry is turned in after the officially designated time.
• Not cooking the meat that was inspected.
Please contact me if you have any questions. Laura Hotvet, Director, Excelsior-Lake Minnetonka Chamber of
Commerce. email: [email protected]. 952-474-6461
2