general competition rules


Please check in at the registration booth, upon arrival, to receive your hospitality packet and your assigned area.  You may set up anytime after 10:00 am on Friday or by contacting Event Chairman, Ron Lieske prior to the event.

Competition Meat Inspection - This will be upon your arrival and set up.  Uncooked meat must be kept below 40 degrees.

Meat Categories: 

Chicken: Any portion of chicken that is grilled or barbecued
Pork Ribs: The portion of the hog that contains the ribs
Pork: Pork Shoulder or Boston Butt.  It must be cooked to the point that it can be sliced, chopped, shredded, or pulled.
Beef Brisket: The breast or lower chest of a beef animal

Each team will consist of a chief cook and as many as 3 assistants.

Contestants must provide all needed equipment and supplies.  Contestants requiring electricity will be provided with 20 amps of power (no air conditioning allowed).  All contestants much obey to all electrical, fire, and other City of Kearney codes.

Pits, Cookers, Props, Trailers, or Motor Homes may not exceed the space allowed for each contestant.

Fires must be wood, wood pellets, or charcoal.  No deep frying.

No open pits or holes are permitted.  Fires may not be built on the ground.

Please, keep your contestant area clean and ALL FIRES MUST BE PUT OUT.

Please note that quiet hours will begin at 12:00 p.m. on Friday, August 26.  Quiet hours will be strictly enforced.

The event is held on The Bricks in Downtown Kearney, so please remember you will need to abide by all City of Kearney ordinances in order to stay qualified for this event - excessive use of alcoholic beverages, use of controlled substances, foul, abusive or unacceptable language, excessive noise generated from your area may result in your team being disqualified.

Remember to Be Safe and Have Fun!


One meat category:  Country Style Pork Rib Portions.

One side category:    Team's choice : must include means, ex: bean salad, bbq beans, dessert using beans, etc

All meat will be given to the contestants.

Check in will begin on Friday, August 25, 2017, at 9:00 a.m.

Cooking of the meat can begin once the meat is given to contestants at the time of check in.  Turn in time for the Country Style Pork Rib Portions and Sides is 5:15 p.m. Must be ready to hand out to the public at 5:30 p.m. on Friday, August 25.

All meats must be on ice or refrigerated before being cooked.  Holding temperature must be 40 degrees or less.  After cooking, all meat must be maintained at a minimum temperature of 140 degrees.

Contestants must provide all needed equipment and supplies. Electricity will be provided on a first-come, first serve basis.  Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal.

Cooking areas to be assigned on a first come, first serve basis.

Contestants will be allowed to use electric or gas grills, or other cooking devices normally used for a cook-off.  NO OPEN FIRE PITS ARE ALLOWED.

It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed following the contest.  Please make sure cleanup is thorough.

Entry fee for the competition will be $20 per team, if not already competing in the judged portion of the KSBS contest.  If competing in the judged portion of the KCBS contest and a registration fee has already been paid, the $20 is not applicable.

Judging will begin at 5:15 p.m.  Two clamshells will be given for the official judging.  You must have at least 8 samples of meat and 8 samples of your side to turn in.  Judging is based on appearance, texture, and taste; no garnishment is allowed.  Judging will take place 50% KCBS style and 50% public voting.  After they have finished, they will vote for their favorite in each category.  It is recommended that small portions are handed out to tasters.