Rules and Regulations
CONTEST RULES: Apply to MBN and Backyard Competition.
You May Enter MBN or Backyard - Not Both
Whole Hog Entry
A whole hog entry is defined by the Memphis Barbecue Network as an entire hog, whose dressed weight is 85 lbs. or more prior to removal of the head, feet and skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of the whole hog may be separated prior to or during the cooking process.
Shoulder Entry
A shoulder entry is defined by the Memphis Barbecue Network as the portion containing the arm bone, shank bone, and a portion of the blade bone. The pork ham considered to be a shoulder entry contains the hind leg bone. Boston butts or picnic shoulders are not a valid entry.
Pork Rib Entry
A pork rib is defined by the Memphis Barbecue Network as the portion containing the ribs and further classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.
What can you cook with?
Teams may cook with any type of wood and/or charcoal (propane, compressed or liquid gas, etc.) may be used within the cooker ONLY to START the INITIAL fire. No type of flammable may be used within the cooker once the meat has been placed there. Flammables may be used outside and away from the cooker to make additional coals. Local fire and safety laws may prevent the use of any type of gas anywhere on the grounds at any time, and, if so, these laws shall prevail.
Electrical devices may be used within the cooker as long as they do not directly generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels (eg. Traeger grills). Electric smokers, holding ovens or any other devices with heat producing electric coils are not allowed.
Competition Meat
Meat for the contest may be fresh or frozen. Meat may not be pre-cooked, sauced, spiced, injected, marinated, cured in any way, or otherwise pre-treated prior to official meat inspection. Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 155 degrees after cooking.
Each contestant competing shall supply all his own meat, cooking ingredients, individual cooking devices (portable stoves, wood or charcoal), utensils, preparation tables, etc. All contestants must adhere to all electrical, fire and other codes of the city, county, state and federal authorities.
Cable TV?
If you wish to have cable tv in your booth you must indicate so in your application and pay in advance. Once cable has been installed CableOne will not accept calls or come back out to the fairgrounds.
All amplified or loud music must end by 1:00 a.m. Friday night and Saturday night. This will be strictly enforced.
Violations of Roast-n-Boast, Inc. contest rules result in disqualifications, expulsion from the grounds, and/or prohibition against future participation. Any questions, advance arrangements or other details should be directed to (662) 549-5054.
COMPETITION MEAT INSPECTION WILL COMMENCE AT 10:00 A.M. FRIDAY. COMPETITION MEAT MUST BE ON SITE AND READY FOR INSPECTION BY 2:00 P.M. FRIDAY.
No cars will be allowed to enter the site after 5:00 p.m. Friday, additional supplies must be hand carried to the cook site. No Coolers - No Beer - No Ice After 5:00 p.m. Friday, August 27th
The number of team members is not limited by the committee; however, only four (4) assistants to the cook will be allowed in the judging area during judging.
KEEP IT CLEAN!
Cleanliness of the cook, assistants and contestants area will be required. Any person handling food for competition should wear gloves. Aprons should be worn at all times. Remember the correct temperatures for the meat - 40 degrees before cooking; and 155 degrees after cooking.
Absolutely No Live Animals Are Allowed!!!
Alcohol
NO ALCOHOLIC BEVERAGES ARE TO BE GIVEN OR SOLD TO THE GENERAL PUBLIC. UNDER NO CIRCUMSTANCES IS ALCOHOL TO BE SOLD OR GIVEN TO MINORS (UNDER 21). ANYONE KNOWN TO BE DISTRIBUTING ALCOHOL TO MINORS WILL BE DISQUALIFIED FROM FURTHER ROAST-N-BOAST PARTICIPATIONS; AND WILL BE SUBJECT TO PROSECUTION.
CLEAN UP MUST BE THOROUGH.
Failure to police areas before departing may disqualify the team from future participation.
The chief cook will be held responsible for the conduct of his team and guests. Excessive use of alcoholic beverages will be the grounds for disqualification.
The committee encourages each team to have a good time while creating a good atmosphere for all those who attend.
THE TASTE TEST
Ancillary Contest and cooking are separate entities and will be judged separately.
Judging will be by secret ballot of the judges. Judging procedures will be explained at the cooks meeting Friday night.
All prize winners may be required to disclose a written explanation of recipes, methods and techniques of barbecuing before prizes will be awarded.
Winners' checks will be awarded at Roast-n-Boast site when trophies are awarded. Checks will be given to the official team captain, and he or she will be required to sign acknowledgement of check receipt. The Roast-n-Boast Committee will not be responsible for lost or stolen checks.
Decisions of the Roast-n-Boast Committee and Judges are final.
Entries are limited to 70 teams. Cooking sites are 30 foot by 30 foot. A few larger spaces will be assigned on a first come, first serve basis.
Postmark on letters requesting larger space will be the deciding factor.
ALL PERMANENT SPACE MAINTENANCE FEES MUST BE PAID TO COLUMBUS FAIRGROUNDS BEFORE CONTEST ACCEPTANCE.
IMPORTANT DATES
August 22 -- Final Entry Deadline
August 19 -- Team Meeting/Party & Auction
August 27 & 28 -- Roast-n-Boast Weekend
August 27 -- Cooks Meeting - 6:00 pm
August 28 -- Barbecue Judging
A few RV sites are available on the grounds on a first paid, first served basis. Please enclose RV fee with entry fee. RV pass will be issued upon payment. $75 with hook-up, $25 no hook-up.
10 ARMBANDS ISSUED PER TEAM.
EXTRAS AVAILABLE FOR PURCHASE BY TEAM CAPTAIN.
Contact Phone - (662) 549-5054
Emergency - (662) 549-1516
