Posted by Charlie on March 20, 2009, 12:44 am, in reply to "Re: rules "
205.188.116.202
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: Does that mean grease and grissel would dq an
: entry at your contest?
:
: --Previous Message--
: We have SCBA judged BBQ Cook-off coming up
: in
: May in Hartsville, SC. We adopted
: guidelines from SCBA, previous contests,
: cooks & judges. SCBA judges only the
: bbq not the presentation, station, or the
: sauce. That is a pretty standard rule for
: the SC association along with we don't care
: what source you use for your heat or how you
: present your meat. We don't want grease in
: the bottom of presentation box or any
: grissel. Have a great one. Come see us you
: hear. We've got a good one planned
:
: --Previous Message--
: The events come up with the rules, SCBA with
: the judging system.
:
: --Previous Message--
: I am new to competition cooking and have a
: question. Does the scba have a set of rules
: that they go buy or does it use ones set by
: the competition organizers??
:
: The SCBA is an organization that promotes and supports South Carolina and her BBQ cookers the recognition of a BBQ Capital,that is richly deserved but been overlooked too long.We advise event coordinaters through our experience,cooker concerns but their guidelines in your invite/application pretty much set the base for that event.As for judging,EVERYTHING submitted in that 9x9 box is up for evaluation.RAW/UNCOOKED-yep that's DQ'd.Iron-Clad,don't like it,shouldn't been in there.Excessive grease,grissel,bone chips,fat,veins,etc.,may not be DQ'D but you cannot expect a good score!Your BEST is what should be in that box.
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