Check-In: Early check-in begins Friday, September 19, 2025 at 5pm. Meat is distributed at 6:00pm Friday.
LATE check-in is Saturday, September 20, 2025 from 5:00 a.m. to 9:00 a.m.

Event:
Friday, September 19, 5:00pm - 10pm.
Saturday, September 20, 11:00am - 11:00pm.

Judging Schedule for Saturday, September 20, 2025:
Whole Chicken - 3:00pm
Spare Ribs - 3:30pm
Pork Butt - 4:00pm
Brisket - 4:30pm

Awards: Awards will begin between 5:00 - 5:30pm on Saturday, September 20, 2025.

$3,500 in Cash awards for 1st, 2nd, 3rd, 4th and 5th plus Grand Champion.
Grand Champion must compete in all 4 categories, and there must be a minimum of 5 participants for Grand Champion prize money to be awarded.

1st - $250 2nd - $200 3rd - $150 4th - $100 5th - $50 Grand Champion - $500

Awards: Awards will begin between 5:00 - 5:30pm on Saturday, September 20, 2025.

All meat will be provided by the Best of the Block BBQ Committee.
- Brisket
- Pork Butt
- 2 Pork Spare Ribs
- 3 Whole Chickens

Rules:

1. Early check in is Friday, September 19th from 5:00 p.m. to 7:00 p.m. Regular check in is Saturday, September 20th from 5:00 a.m. to 9:00 a.m.

2. All teams are to follow rules and regulations of the local food inspector with no exceptions.

3. Each team will consist of a Chief Cook (Team Representative) and up to 4 assistants as the Chief Cook deems necessary.

4. Each team will be assigned a cooking space and will need to operate within the designated boundaries. Space will not be shared by teams. Electricity will not be provided. Overnight security is provided in Contest Area.

5. State Park approved generators may be used at the team’s expense. Quiet Park Models requested.

6. Teams will adhere to all electrical and fire codes and will maintain a safe environment. A fire extinguisher shall be near cooking devices and appropriate containers will be available for disposal of ash and cinders.

7. It is the Chief Cook’s responsibility to see that the team’s assigned cooking space is clean and orderly. At the conclusion, all fires shall be extinguished, and equipment removed from the site. It is important that you leave the area as clean as you received it. Dumpsters will be available and/or nearby. Do not place ash, embers or cinders in trash containers.

8. Cooking fires shall be of wood, wood pellets, charcoal or electric.

9. Turn-in times & judging on Saturday, September 20th (Time is determined by the clock at the turn-in table. Late entries will not be judged.)
Chicken (Whole Chicken) 3:00
Pork (Spare Ribs) 3:30
Pork (Butt) 4:00
Beef (Brisket) 4:30
After Judging portions are submitted, the remainder of the meat will be turned over to the BBQ Committee for the Community Dinner.

10. Contestants must identify the meat needed on the registration form.

11. Entries are judged on appearance, taste, and tenderness using a numbered scoring system of 1 thru 5 with 5 being the best. Meat shall not be sculptured, branded or presented in a way to make it identifiable. Violations of this rule will be scored a 1 on all criteria by all judges. Sauce is optional. If sauce is used, it must be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers allowed.

12. Entries will be submitted in the supplied Styrofoam containers provided by BBQ Committee. Upon receiving entry The BBQ Committee will mark and identify the container with a corresponding number.

13. The containers will not be marked by the contestant in any way. No foil, toothpicks, skewers, foreign material and the like will be allowed. Greenleaf garnish may be used at contestant’s discretion. Any violation to this rule will be scored a 1 on all criteria by all judges.

14. Each contestant must submit 6 portions of each type of meat to be judged. The product can be a combination of chopped, pulled, sliced and/or diced. Ribs shall be turned in bone-in.

15. Safety rules:
A. No use of tobacco products while handling meat.
B. Cleanliness of the cook and staff is deemed important.
C. Shirt and shoes are required.
D. Maintain a sanitary cooking environment.

16. Prior to cooking, meat must be maintained at 40 degrees F or less.

17. The meat provided by the Stuart Revitalization Group is the only meat that will be allowed on the competition cooking devices. No other similar meats will be allowed to be cooked on sight.

18. There will be no refunds.

19. BBQ Committee decisions and rule changes are final.

20. Causes for DQ and Eviction:
A. Excessive use of alcohol. The Chief Cook and his registered team are permitted to consume. Guests and family members cannot consume unless they are in the confinement of the designated beer garden.
B. Use of illegal controlled substances.
C. Excessive foul and abusive language.
D. Fighting and disorderly conduct.
E. Theft, cheating, dishonesty and the use of prohibited meats

21. All Team Participants must complete the BBQ Release & Waiver of Liability.

This event will be held rain or shine. No refunds will be issued.

For event related questions, please click on the Contact the Organizers button on the page.