Meat is not provided.

The categories are chicken and pork ribs.

Competitors have access to:

– A space of 10′ x 20′ (in length facing the central aisle)

– The kitchen adjoining the competition site (refrigerator, freezer, 4-ring stove, 6-ring stove, more than 40 feet of preparation counters, double sink, hot water)

All other equipment is the responsibility of the participants.

Electricity is not provided (byod)

Prizes for the first 3 places in each meat category as well as Grand Champion and Reserve Grand Champion