A chief cook or assistants may NOT enter more than one team per contest. No cooking of any kind may begin until meat has been inspected by the Official Meat Inspector. All meat must start out raw. No pre-seasoned meat is allowed, except sausage. Any meat not meeting this qualification will be disqualified.
Poultry is defined as chicken only.
Cornish hens will not be allowed. Country style ribs will not be allowed. Once meat has been inspected, it must not leave the contest site. Holding temperature must be 40 degrees or less. After cooking, meat must be maintained at 140 degrees or above in a covered container.