Rules and Regulations

1. The decision and interpretations of the KWBC Rules and Regulations are at the discretion of the Lilies Staff Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules.
2. Each team shall consist of a lead cook and as many assistants as the lead cook deems necessary. The lead cook must be 18 years of age. Lead cook and/or assistant cooks may only cook for their designated team.
3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. Teams shall not share an assigned cooking space or cooking device. 
4. Contestants shall provide all needed equipment, supplies, and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire, and other codes. A fire extinguisher shall be near all cooking devices. 
5. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled, and all equipment removed from site. 
6. Fires shall be of wood, wood pellets, or charcoal or gas. Electric heat sources shall not be permitted for cooking or holding. lectric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground. 
7. Outside wood is not allowed in the park to control invasive species. A selection of hardwoods will be provided by us. Commercially bagged pellets, chips, chucks, etc are allowed in the park and should be provided by the team. 
8. Barbeque for the purposes of the KWBC Rules is cooking meat on a device defined in 6) above. Parboiling, Sousvide, and/or deep-frying competition meat is not allowed. 
9. Every type of meat/style will go head to head against each other in a poplace vote for best BBQ in the Known World. 
10. Serving typically starts (Insert Time) Populace will be provided with means to cast a ballot for the best BBQ. The voting ends at (Insert Time). Lilies Staff Representatives will be responsible for tallying the total and announcing the winner. 
11. The following cleanliness and safety rules will apply:
    1. No use of any tobacco products while handling meat. 
    2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required. 
    3. Shirt and shoes are required to be worn. 
    4. Sanitizing of your work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils. 
    5. First aid is not required to be provided by the contest, except at the election of the contest organizer. 
    6. Prior to cooking, meat must be maintained at 40° F or less. 
    7. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4 hours from 70° F to 41° F or less
    8. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.