• We are including a brief description of the rules we use at LSBS cookoffs so that if you are interested in coming to Texas to cook you will know in advance what is expected. Our rules are simple and have been established for the protection of each and every cook. That means if you are an experienced cook or a “novice” just starting out, everyone must follow the same guidelines and are subject to exactly the same rules at each and every cookoff. 
  
  We endeavor to make our cookoffs fair and honest with no one receiving an advantage over anyone else. All trays are inspected by the Head Judge or his/her representative for conformity with our turn-in requirements. A total blind judging system is used to insure anonymity of the cook (see section on Judging). 
  
  COOKED ON SITE - All meat will be brought to the site RAW. No pre-marinating, pre-soaking or pre-spicing. Promoters will establish an official Start Time. Contest meat is always subject to inspection by Head Judge and/or promoter. 
  
  TURN IN TIMES - will be posted on site and announced at the cooks meeting. Normal cookoffs usually use one hour turn-in times. Cookoffs with 65 or more cooks will require hour and a half turn-in times. All Turn-in times have a 20 minute window . 
  
  TURN IN QUANTITIES - normally we require seven (7) slices of Brisket, approximately 1/4 to 3/8 inch thick (this is checked at turn-in); seven (7) pork spare ribs. One half of a non dis-jointed chicken, skin on. In the case of pork shoulder/butt,  1 1/2 cups “pulled” pork. NOTE: Larger cookoffs may require additional quantities of meat and is determined at time of cookoff. MARKERS AND GARNISH - In Texas we judge meat only! Absolutely NO garnish or sauce is allowed. The cook is provided with a Styrofoam tray with one sheet of foil which is to be placed in the bottom of the tray. The meat is placed on the foil. Nothing is to be “puddled” in the tray. 
  
  SANITARY CONDITIONS - The Head Judge may disqualify a contestant for unsanitary conditions or entries. 
  
  WOOD FIRE - All cooking is to be done on wood or wood products. NO gas or electric cooking heat! Gas or electric lighters, blowers and/or rotisseries are permitted. 
  
  DEFINITIONS 
  

  WINDOW - A “window” is an all inclusive period of time! Therefore, a twenty (20) minute window means Ten (10) minutes “before” the turn-in time until Ten (10) minutes “after” the turn-in times. This allows for corrections to be made should someone have to return to their site or an additional rib or slice of brisket. 
  
  PIT or SMOKER - Any type of commercial or homemade pit may be used, with only wood or wood product fire for cooking. 
  
  BACKYARDER - Grills or smokers which are inherently portable and intended by design for only recreational cooking. Gas grills are prohibited. 
   

  
  

CAMPERS

CALL FOR SPOTS. SHADED AREAS GOING FAST. (940)841-0438