Home | Enter | Rules | Lodging | Sponsor | Volunteer | Contact

Simply Southern Jubilee: Official Rules

Contest Information & Rules

• Barbecue is defined as pork meat (fresh or frozen and uncured) prepared only on a wood and/or charcoal fire, basted or not as the cook sees fit, with any non-poisonous substances and sauces as the cook believes necessary. There will be three categories: Whole Hog, Pork Shoulder and Pork Ribs.
• 1. A whole hog entry is defined by the Memphis Barbecue Network as an entire hog whose dressed weight is 85 pounds or more prior to removal of the head, feet, skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of the whole hog may be separated prior to or during the cooking process.
  2. A pork shoulder entry is defined by the Memphis Barbecue Network as the portion of the hog containing the arm bone, shank bone, and a portion of the blade bone. The pork ham considered to be a shoulder entry contains the hind leg bone. Boston butts or picnic shoulders are not valid entries.
  3. A pork rib entry is defined by the Memphis Barbecue Network as the portion of the hog containing the ribs and further classified as a spare rib or loin rib portion. Country style ribs are not a valid entry.
  4. Teams 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 may be used within the cooker once the meat has been placed. 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 shall prevail. 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 (e.g. Traeger grills). Electrical smokers, holding ovens or any other devices with heat producing electrical coils are not allowed.
  5. Meat for the contest may be fresh or frozen. Meat may not be pre-cooked, sauced, spiced, injected, marinated, cured in any way, or otherwise pretreated prior to official inspection. Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 155 degrees after cooking.
• The 2nd Annual Simply Southern Jubilee/1st Annual Barbecue Cook-off will be held at Nash Farm Battlefield in Hampton, Georgia off I-75/Exit 221 on April 18 & 19, 2008.

Contestant Responsibilities

• Each contestant competing shall supply ALL of his/her own meat, cooking ingredients, individual cooking devices, utensils, preparation tables, etc. The contest will only provide contestants with a 20’ x 20’ or 30’ x 30’ regulation cooking area and access to water and basic electricity (120 volt-20-amp). All contestants MUST adhere to all electrical, fire and other codes set forth in the acceptance packet.
• "Load in" must be completed by Friday, April 18 at Noon. "Load out" will not be allowed until 8:00 p.m., Saturday, April 19 following entertainment and the awards ceremony. No vehicle access will be allowed from Noon Friday, April 18 until 8:00 p.m. Saturday, April 19, 2008.

Acceptance

• Due to limited space, applications submitted are not guaranteed acceptance into the contest. Applications should be received on or before 5:00 p.m. Monday, March 3, 2008. Applications must be submitted by mail, fax or in person to the Henry County Chamber of Commerce/Convention & Visitors Bureau, 1709 Highway 20 West, McDonough, GA 30253 or 770-957-8030 (fax).
• The booth fee must accompany the entry form. Make checks payable to HCCC/CVB. No refunds will be made once a contestant is accepted. Refunds will only be given to unaccepted contestants. Returned checks will be charged a $20 processing fee.
• Letter of acceptance and contest information will be mailed to each accepted contestant prior to the event.

Proceeds benefit the Haven House and Nash Farm and are tax deductible.

Top

---

---

Contact

Sarah Robbins
Phone: (770) 957-5786
Fax: (770) 957-8030
E-Mail: tourism@henrycounty.com

---