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.
Pork Butt and Chicken will be the meats this year.
There will be a clinic on preparing and smoking a pork butt/shoulder.
Clinic will be held at 6pm at Hemlock Pavilion.
First 20 registered will receive a Pork butt/shoulder
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 participant.
Door prizes awarded at Saturday lunch.
Each vote your meat gets will be a ticket in the drawing.
One prize per participant. Must be present to win.
Prizes will be announced soon.
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, and you can camp until Sunday.
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.
All meals will be cooked by participants. Bring what you may want for Dinner Friday – until you leave. Mac & Cheese and Slaw and dessert will be provided for Saturday lunch.
To register, click here.