Prince Hall Americanism BBQ Cook Off

                                                                                          Prince Hall Americanism BBQ Cook Off BBQ Cook-Off Guidelines

You're a good barbeque cook. You care about how your BBQ comes off the grill and onto the plate. You've practiced and perfected your craft. Your friends and family all love your barbeque. It's time to take the next step and enter the Prince Hall Americanism BBQ Cook Off!

The Most Worshipful Prince Hall Grand Lodge of Alabama is looking for the best  BBQ Teams in the State of Alabama. Teams will compete for a 1st place trophy and bragging rights in Alabama. Your team will be judged on (Chicken, (Pork or  Beef) Ribs and the winning team that has the highest overall score will win the  grand prize! This is a non-sanctioned event so it's open to both rookie and experienced BBQ teams. THE CONTESTS 1. Teams up to 4 people only, may cook with any type of wood and/or charcoal. Other flammables (propane, compressed or liquid gas, etc.) may be used  within the cooker ONLY to START the INITIAL fire. No type of flammable other than wood or charcoal may be used within the cooker once the  meat has been placed there. Flammables may be used outside and away from the  cooker to make additional coals. Local fire and safety laws may prevent the use of  any type of gas anywhere on the grounds at any time, and, if so, these laws prevail. 2. Electrical devices may be used within the cooker as long as they do not directly generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels. Electric smokers, holding ovens or containers or any devices with heat producing electrical coils are not allowed. 3. There will be two categories, Chicken (half chicken) and Beef or Pork (ribs). Meat must be cooked on-site at the contest from a raw state whether fresh or  frozen. Meat must be maintained at a temperature below 40 degrees Fahrenheit  prior to cooking, and at or above 140 degrees during and after cooking. Judging of  the competition will be blind judging. Each team will be provided a container to  place the entry into and one team member will be responsible for bringing the  entry(s) to the judging tent on time. 4. After your meat has been submitted to the judging table, your team may provide  additional chicken and ribs to replicate your dish for the guests.  CONTESTANT RESPONSIBILITIES Each team competing shall supply all of their own meats (for the contest tasting portion only), cooking ingredients and utensils. All contestants must adhere to all  electrical, fire, and other codes set forth in the acceptance packet.  WATER AND ELECTRICITY Water will be available in selected locations.

QUESTIONS For any questions or additional information please feel free to contact  R.W. Charles Motley 205-301-9063