Competitors, please download our Cooks Packet for all your info about the event
Check-In & Cooking Sites
Check-In & Cooking Sites
KCBS and NEBS Check-in for all teams
Thursday September 20 from 1pm-7pm
Friday September 21 from 10am-7pm
Saturday check-ins for emergencies only
Overnight camping for teams and their families only
Sites will be 30’x30’ marked out abutting one another unless extra space was requested. Your work area and equipment should fit within these parameters. All vehicles should be parked in the separate designated parking areas adjacent to the cooking sites except during set-up and break-down periods. Spaces will be assigned on a first come first serve basis.
In order for your power needs to be met you will need to provide what type of connector plug you require and how many amps. You must bring your own extension cord at least 100ft in length. Generators at individual sites are acceptable. If you do not need any power or have your own generator, please let us know.
Water access will be available. Containers can be used for transport. We do have water hook- ups on site for hose use.
Trash will be removed on a regular basis.
Separate containers for grease and ash will be available on site.
Fire extinguishers will be inspected at the time of meat inspection
Sanitation (wash, rinse, disinfect) will be checked at meat inspection
Proper storage of meat is required. Must be maintained below 40 ̊ F or above 140 ̊ F
Proper handling of food is required. Vinyl or latex gloves should be used.
Ice will be available on site at no charge.
Please keep all alcoholic beverages concealed.
Contest Details & Schedule
NEBS Competition, Saturday September 22, 2018
KCBS Competition, Sunday September 23, 2018
NEBS Competition Details
See the NEBS Rules & Regulations for detailed information governing this competition: https://www.nebs.org/frequently-asked-questions/grilling-rules/In order for a competition team to have their scores count towards NEBS Team of the Y ear honors, the chief cook that signed the contest application for the team must be a paid member of NEBS when the contest takes place and must be present at the competition. Any scores accumulated after the listed chief cook is no longer a member, by a vote of the Board of Directors for non-payment of dues or any other reason, will not count towards NEBS Team of the Year.
NEBS Grilling Contest: The Northeast Barbecue Society Rules will apply for this contest without exceptions. Contestants will be competing in the following categories: Note: all categories require minimum 6 portions for judging. NEBS Approved Fuel Sources: Wood, Wood Pellets, Charcoal
All Food Shall be prepared from scratch on site.
Meat Loaf – Can be beef, pork, veal, or any combination of the three. Ground or not ground it’s up to you. Wood, wood pellets, and charcoal only. Open platter not to exceed 10 x 18. OPEN GARNISH. Six portions required. A 9”x9” turn in box will be provided
Mystery meat- given to teams Friday after the cooks meeting and KCBS Reps meat inspection. All categories will have OPEN GARNISH. Six portions required. A 9”x9” turn in box will be provided Wood, wood pellets, and charcoal only.
Beef Short Rib– are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The cut I’m looking for is the English Cut. The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as in one long piece or cut i nto smaller, approximately 2-inch long pieces. I’M LOOKING FOR SMALLER CUT PIECE.6 pieces per entry. OPEN GARNISH. Six portions required. A 9”x9” turn in box will be provided Wood, wood pellets, and charcoal only.
Dessert Entry-Anything permitted, but must be prepared on site. OPEN GARNISH.
Six portions required. A 9”x9” turn in box will be provided, and must be turned in with your entry; however you are
permitted to supply your own open platter as long as it doesn’t exceed 12”x18”. Wood, wood pellets, and charcoal only.
NEBS Cook’s Meeting – Friday September 21 at 5pm
• Followed immediately by meat inspection. Saturday September 22
11:00am NEBS Judges Meeting
12:00pm Meat Loaf Turn-In
12:30pm Mystery Meat Turn-In
1:00pm Beef Short Rib Turn-In
1:30pm Dessert entry Turn-In
KCBS Competition Details
The KCBS BBQ contest is sanctioned by the Kansas City Barbeque Society and abides by all KCBS rules & regulations. Contestants will be competing in the following categories: Chicken, Pork Ribs, Pork, and Brisket. Awards and prize money will be presented for Grand Champion and Reserve Champion, as well as from First through Fifth place in each individual category.
See the KCBS Rules & Regulations for detailed information governing this competition:
KCBS Cooks meeting Saturday September 22nd at 5:00pm
Sunday September 23rd
11:30am KCBS Judge’s Meeting
12:00pm Chicken Category Turn-In
12:30pm Pork Ribs Category Turn-In
1:00pm Pork Category Turn-In
1:30pm Brisket Category Turn-In
3:00pm KCBS and NEBS BBQ Contest Awards Ceremony
Judge registration for the 2nd Great Maine Barbecue Challenge is being handled via the Kansas City BBQ Association website.