Competitor Application

Team Name ______________________________________Contact______________________

Phone ____________________Email______________________________________________


City____________________________________________ State_______ Zip_______________

      Entry Fee: $25.00 - $_______

Total Enclosed $_________

Check Categories in which you will compete:

Chicken*_______ Pork Ribs*______ Chef’s Choice*______

* Teams must enter to qualify for Grand Champion and Reserve Grand Champion

Set up begins at 7:00 AM on Saturday, May 7. All teams may come in on Saturday, May 13th until 9:00AM; competition judging begins 2:00 PM. Awards will be presented at 3:30 PM on Saturday. This is an amateur event with posted rules applicable. Additional rules may be available at sign up. Site must be torn down and free of litter before leaving the premises on Saturday, May 13th.

Waiver of Liability: In consideration of you accepting this entry, I, the undersigned, intending to be legally bound, hereby for myself, my heirs, executors and administrators, waive and release any and all rights and claims for damages I may have against J. Samuel Whiting, J. Samuel Whiting Fresh and Smoked Meats, Whiting Family Foods LLC, Wilmington Twp., PA, J. Samuel Whiting’s BBQ judges, or any individual or group responsible for the organization or management of J. Samuel Whiting Fresh and Smoked Meats or Whiting Family Foods, LLC. I hereby grant permission for J. Samuel Whiting, J. Samuel Whiting BarBQue Committee and/or agents authorized by them, to use any photographs, videotapes, motion pictures, recordings and any other record of this event for any legitimate purpose. I agree to abide by the rules and regulations of J. Samuel Whiting, J. Samuel Whiting Fresh and Smoked Meats, Whiting Family Foods LLC, and Wilmington Twp., PA.

Signature of Chief Cook _______________________________ Date _____________

Release must be signed or entry will not be processed

Indicate how checks should be made out if you are a cash award winner:


Contact: Whiting Family Foods  (724) 946-8633

Send application & check made payable to: Whiting Family Foods


305 Easy St. Rt 208E; New Wilmington, PA 16142


1. ALL CONTESTANTS/CHALLENGERS ARE EQUAL. A contestant is one who is engaged in the cooking of meat in this contest. There will be no Professional vs. Amateur Classifications. This is an “Amateur Only” event.  
2. Each team will consist of a chief cook and as many assistants as the chief cook deems necessary. Each team will provide their own pit/pits to be used exclusively by that team within the team's assigned cooking space. The use of a single pit (cooking device) by more than one team is not permitted. All seasoning and cooking of product shall be done within the confines of the team's assigned cooking space. A chief cook or assistants may NOT enter or participate on more than one team per contest or multiple contests on the same date with the same team name.

3. Barbecue is defined as uncooked meat or fowl prepared over a wood or charcoal fire and basted, or not, as the cook sees fit. Recipes may be submitted in 3 categories: Chicken, Pork Ribs, and Chef’s Choice. In order to qualify for Grand Champion a team must compete in all three categories. The ribs must be regular spareribs or baby back ribs or country-style ribs. The chicken may be whole or in pieces when cooked, but must be entered as six (6) separated, identifiable pieces. The Chef’s Choice category can include any meat, seafood, hot or cold dessert, cooked or uncooked fruit or vegetable entry. If a Chef’s Choice entry is a meat or seafood, it will be judged with the same criteria of six separate, identifiable pieces. If it is entered as a dessert or any other item, there must be enough to feed at least six (6) judges. If a team is entering a cooked item for a Chef’s Choice entry, the item must be cooked over wood or charcoal. Cooking on any other heat source is grounds for disqualification from this contest!

4. Team check in is 7:00am – 9:00am Saturday unless prior arrangements are made with Sam. Cooks meeting will be at 9:30 – after the meeting you will be able to start cooking.

5. Someone will be on site Saturday morning to check all meat that will be used in the contest to insure that it complies with the rules of the competition. Meats purchased that are already seasoned or marinated are not allowed. Meat must be raw when the contest begins. Cooking may start as soon as the meat has been approved by the inspector, and after the cooks’ meeting. Parboiling and/or deep frying competition meat is not allowed.

6. Once competition meat has been inspected, it may not leave the contest site.

7. ALL Competition meats that are not purchased at our meat store MUST be inspected by a CONTEST INSPECTOR on duty at the contest during the times set by Sam, but not prior to the day before judging. The Health Department requires that the following meat holding conditions must be met: After cooking, meat must be maintained at a minimum temperature of 140 degrees F. Cooked potentially hazardous food shall be cooled: 1) Within 2 hours from 140 degrees F to 70 degrees F and 2) Within 4 hours from 70 degrees F to 41 degrees F or less. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds.

8. Contestants must provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal.

9. Cookers, tents*, canopies*, or any other equipment, including generators, may not exceed the boundaries of the team's assigned cooking space. * Must be fire retardant.

10. Fires must be of wood, pellets, or charcoal. No electric or gas grills permitted. Propane permitted as fire starter only. Electric spits, augers, and forced draft accessories are permitted.  
11. No open pits or holes in the ground are permitted. Fires may not be built on the ground.

12. It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed during the contest. It is imperative that clean-up be thorough after the contest. Trash bins for waste will be available as well as bins for ash and coal disposal.

13. CAUSES FOR DISQUALIFICATION: (Disqualification is at the discretion of Sam) 
A. Under no circumstances are alcoholic beverages to be distributed to the general public by contestants and/or guests. 
B. Use of controlled substances by a team, its members and/or guests. 
C. Foul, abusive, or unacceptable language by a team, its members and/or guests. 
D. Excessive noise generated from speakers or radios. 
E. Use of gas or other auxiliary heat sources inside the pit.


15. This is a rain or shine event and participants should plan for foul weather.

16. Judging times are pre-determined and sufficient time will be given between rounds. Advanced calling for an item will not occur. Therefore, if chicken is scheduled for 3:00 p.m., plan to submit it then. An entry will be judged only at the time posted by the organizing committee. The allowable turn in time will be five (5) minutes before to five (5) minutes after the posted time with no exceptions.

17. Each contestant MUST submit at least six (6) separated and identifiable portions of meat in a container. Meat will be judged on TASTE, TENDERNESS and APPEARANCE.

18. Garnish is optional.

19. Marking or sculpting of any kind of the meat or container is not allowed. This will include but is not limited to painting, sculpting, or decorating. No aluminum foil or stuffing is allowed in the container. No toothpicks, skewers, or foreign materials are permitted. No puddling of any sauce or branding of any meat is permitted.

20. Each team will supply the meat or Chef’s Choice entry for six (6) judges as well as any samples they want to give to visitors in their competition space. 

21. The following cleanliness and safety rules will apply to all teams: 
No use of any tobacco products while handling meats or foods. Cleanliness of the cook, assistant cooks, and the team's assigned cooking space is required. Shirt and shoes are required to be worn. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gal of water). Each team will provide a separate container for washing, rinsing, and sanitizing of utensils. A fire extinguisher is required in each cooking area and will be supplied by each team.

22. Judging will be done in the following order: 
CHICKEN………………………………….2:00 pm 
PORK Ribs ……………………………. .…2:30 pm  
Chef’s Choice ……………………………. .3:00 pm

Awards Ceremony ……….……………. .3:30 – 4:00 pm

Questions regarding the BBQ Contest and Rules Contact:

Sam Whiting

724 946-8633 

Pig Roasters utilize an even distribution of heat swirling around the closed lid for uniform cooking, without burning the meat. Smoke fills the open cavity and under the skin as the fat is rendered down, flavoring the meat in a way unlike any other method. Whole pigs are placed on the rack, the lid is closed and not opened again until the meat is ready.Smokers are considered by purists to be what barbecue is all about. Low temperatures and slow cooking allow flavor to develop in a natural, delicious way. The result is the most tender and juicy meat, every time. Pork shoulders cooked for 12 hours at low heat melt in your mouth!
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