Men’s Smoke-off. A day of standing around the smoker, smelling the smells,
playing corn hole, and capping off the day with a shared BBQ meal shortly after noon.
Ribs and Chicken will be the meats this year.
Ribs can be prepared in any style.
Chicken must be spatchcocked.
All meat will be inspected upon arrival.
All meats must be USDA inspected and passed.
All meat must be maintained at a maximum temperature of 40 degrees F. prior to inspection.
It must be in original sealed packaging.
All prep must be done onsite.
Presentation rules will be updated soon.
Cost is $75 per competitor
The first 10 paid registrations will receive a digital thermometer and a boning knife.
If you want to camp, camp sites are included in the registration fee as well.
Friendly corn hole competition will be available for those who wish to participate
A griddle will be available for anyone wishing to cook breakfast or other things throughout the day.
To register, click here.