All seasoning and cooking product shall be done within the confines of the team's assigned cooking space . 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. 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. Contestants must provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal.