Smokin' on the Square

Smokin’ on the Square – Contest Rules

Event Overview – Let’s Get Smokin’! ?

The Challenge:
Each team will fire up the smoker and cook 10 pounds of pork butt to perfection. Low and slow is the name of the game!

When the Smoke Rolls:
Cooking may begin any time after noon on Friday, April 17th — so get those coals hot and settle in for a night of BBQ bragging rights.

Time to Impress:
Entries will be judged on Saturday, April 18th at 3:00 PM by a panel of six judges ready to taste, test, and crown the best of the best.

Fan Favorite Fun:
In addition to wowing the judges, contestants must also provide samples for festival attendees — because great BBQ is meant to be shared!

Sharpen those knives, guard those secret rubs, and get ready for a smokin’ good time! 
 

Contestant Responsibilities

Entry & Setup – Bring Your BBQ A-Game! ?

Your Space, Your Style:
Each team is responsible for setting up their own cook station — including all equipment, supplies, seasonings, and secret ingredients. If you need it, bring it!

The Main Event:
You must bring a minimum of 10 pounds of pork butt — no substitutions allowed. This is a pork-only showdown!

Your Cooking Zone:
Each contestant will be assigned a 15’ x 15’ space to set up and get smokin’.
Please note: No trailers permitted.

Come prepared, come hungry for victory, and let’s fill the square with the smell of championship BBQ!

Fire It Up:
Cooking may begin any time after noon on Friday, April 17th — settle in, tend those coals, and let that pork cook low and slow.

Ready for the Spotlight:
Your pork butt must be fully smoked, rested, and ready for judging by 3:00 PM on Saturday, April 18th. When the judges arrive, it’s showtime!

Food Safety – BBQ the Right Way!

Keep It Safe:
Maintain proper storage and cooking temperatures at all times to ensure your entry is safe and delicious.

No Cross-Contamination:
Use separate utensils and prep areas for raw and cooked meat. Clean tools = clean cooking = championship-worthy BBQ!

Smoke smart, cook safe, and bring your best to the table! 

Presentation & Sampling – Show Off That Smoke! 

Bring the Wow Factor:
Present your pork in a way that showcases your BBQ talent. Whether it’s sliced, pulled, or plated with flair — make it look as good as it tastes!

Share the Flavor:
Be prepared to provide generous samples for both the judges and festival attendees. Great BBQ is meant to be enjoyed by all!

Judging Criteria – What It Takes to Win

• Taste & Flavor – Bold, balanced, and unforgettable.
• Smoke Quality – That perfect kiss of smoke makes all the  difference.
• Texture & Tenderness – Juicy, tender, and cooked to perfection.

Bring your best — because every bite counts!

Liability & Compliance – The Fine Print

• All participants must sign a waiver releasing the Mountain View Area Chamber of Commerce from liability related to food safety or other incidents.
• Contestants are responsible for following all local health and safety regulations.

Cook proud, cook safe, and get ready to compete for BBQ bragging rights! 
 
 
 
 
 

 
 
 

Contest Rules

Contestant Provides:

1. Smoker/Grill
2. 10 pounds of pork butt
3. Cooking Utensils
4. Rubs, seasoning, and sauces

Items Provided:

1. Prep tables
2. Serving dishes and forks
3. Serving gloves
4. Smokin' on the Square Pins

Cooking Area:
The cooking area will open for participants at noon on Friday and must be kept clean at all times.  Someone must be by the smoker at all times.  Fire extinguishers will be on site for emergencies.

Food Safety:
Maintain safe storage and cooking temperatures at all times.
Prevent cross-contamination by using separate utensils for raw and cooked meat.

Food Prep and Cooking:

All food must be prepped and cooked on site.

Judging:
Judging will begin at 3pm on Saturday, April 18th.  Awards will be announced after all judging has been completed.

Entry Fee and Prizes:
There is no cost to enter the event. 

Prize money will be awarded as follows:

1st Place: $150
2nd Place: $100
3rd Place: $75

Clean-Up:
Each contestant is responsible for cleaning the area at the end of the day’s activities.

Cooking Area Access:
Only three (3) cooks are allowed in the roped-off “cooking” area at any given time.  No other family members, friends, relatives, long-lost pals, or enemies are allowed in the area. For safety reasons, children under the age of 12 are not permitted. Failure to comply may result in disqualification from the competition. 

Conduct:
This event is intended to be fun and entertaining. Committee members for the Folk Fest are volunteers who participate for their enjoyment and have no affiliations with any participants; therefore, they treat everyone equally and with respect. In return, they should be treated with the same respect. Any abusive behavior by contestants during registration or cooking will not be tolerated. Any violators will be disqualified from the competition.