Cooking Rules

CHARLIE ADAM'S BBQ COOK OFF 2024 CONTESTANTS INFORMATION

SET UP INFORMATION

12PM

Set up will be in the parking lot on the north side of the courthouse 

beginning on Friday, September 14, 2024.

(Electricity and water will be available this year)

The asphalt strip at the north edge of the parking lot is owned by the City of Newkirk. Setup instructions for this area shall be deferred to 

the Newkirk Fire Department & City of Newkirk.

Cooking spaces may be assigned.

Contestants shall provide all needed equipment, supplies and electricity.

All food provided by contest organizers is to be served at the event 

until the food is gone or by 2:30PM

2:45PM

Contest results, including People’s Choice will be announced at the Kay County Amphitheater 

CHARLIE ADAM'S DAY BBQ COOK-OFF 2024

Contestants’ Rules 

1. Decisions and interpretations of rules are at the discretion of the contest organizers.

2. Each team shall consist of a chief cook and as many assistants at the chief cook deems necessary

3. All food items submitted for judging shall also be available to those purchasing tasting kits for People’s Choice judging. Entries are required to be the brisket, chicken, pork ribs and pork provided by the contest organizers. In each meat category, only one type of meat may be submitted. 

The categories to be judged are:

BEANS: all bean types are allowed and must be cooked on the premises

CHICKEN: provided by contest organizers. Chicken must be thoroughly cooked 165 degrees. Barbecued or smoked is allowed

PORK: Provided by contest organizers. Pork must be thoroughly cooked. Barbecued or smoked is allowed.

BRISKET: Provided by contest organizers. Barbecued or smoked is allowed

4. Garnish is optional. If used, garnish is limited to parsley or fresh green lettuce. Any other garnish or foreign object in the entry container will receive a score of 1 in appearance.

5. Sauce is optional. If used, it shall be applied directly to the meat. No side containers of sauce will be allowed.

6. Contest organizers will provide containers for entries. The container shall not be marked in any way as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing is prohibited in the container. Marked entries will receive a score of 1 in appearance.

7. Each contestant must submit at least six separated and identifiable (visible) portions of meat in a container. Chicken, pork, and brisket may be submitted chopped, pulled, sliced or diced as the cook sees fit, as long as there is enough for all six judges. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge (s) will score a 1 in all criteria, and other judges having samples will change 

the appearance score to 1.

8. Meat shall not be marked, branded, or presented in a way to make it identifiable. Marked meat will receive a score of 1 in appearance by all judges.

9. All entries shall be at a safe temperature at the time entered. A temperature of at least 140 degrees F for all meat. Raw meat is grounds for disqualification. The allowable entry time will be five minutes before to five minutes after the posted time with no tolerance. Entries will be submitted at the following times:

Beans 10:30AM

Chicken 10:50AM

Pork 11:30AM

Brisket 11:50AM

10. All entries will be judged on the following attributes:

APPEARANCE

TASTE

TENDERNESS/TEXTURE

11. The scoring systems for each attribute will be from 9 (excellent) to 2 (bad). All entries will start with a 6 with deductions or additions at the discretion of the judges. Results from all judges will be tallied and a cumulative score will determine the winners.

12. The score of 1 for any attribute will only be given if approved by the contest organizers. A score of 1 is grounds for disqualification and can be given for the following reasons: marked container, foreign object in container, less than six samples in container or not enough samples for all judges, marked meat. Disqualifications shall only be determined by contest organizers.

13. Results of all judges will be tallied, and a cumulative score will determine the winners. If still tied, a coin toss will determine the winner.

14. Awards will be given for first, second, and third place in each category as well as beans.

15. This year there will be a category for the cooker with the most points. This may or may not be a cooker who has won a single category but yet accumulated the greatest number of points.

16. A People’s Choice Award will be determined by those purchasing tasting kits. Tickets for voting will be handed out with the purchase of the kit and will be deposited at the cooker of the taster’s choice. Awards for People’s Choice will be given for first and second place only. Vote counting will be conducted beginning at 2:00 p.m. Any contestant interfering in the vote counting process shall be disqualified from the People’s Choice Award.

17. Cleanliness and safety of the cook, assistant cooks, and the team’s cooking space is required, and all Oklahoma Health Department rules apply

18. Each team will be provided with the following:

BRISKET – approximately 50 pounds

PORK BUTT – approximately 50 pounds

CHICKEN QUARTERS – approximately 30 pounds

Aluminum pans -six

One Goody Bag per team