The Great Lizton Smoke Out & Competition 2021

We are excited to announce our inaugural charity BBQ Smoke Out and Competition!


Sign-up and register your team @





Are people just going to hangout all night and smoke their meat?  Yes, teams are meeting at 9pm on Saturday evening and they can start their cooking process at whatever time they feel they can have their meat ready for turn in.

Is it BYOB or will the club serve beers til 3am?  During cooking hours, 9pm-3am, BYOB. Sunday brews will be provided by The Silo at a tent.

Bathrooms?   Yes of course, bathrooms available inside the Lions Club.

What is provided?  Each team will be provided with proteins for their chosen category, a 10×20 space, turn in containers for their selected meats.

What they should bring?  Each team is responsible for their own cooking equipment, fuel, tables, chairs, seasonings, and sanitation supplies.

Anything no allowed? No animals, with the exception of service animals, No Fireworks or pyrotechnic devices, No Ground Fires, No Extremely Loud Music , and obviously nothing that is illegal in the first place!


Full Rules As Follows:

General Information

  • This competition is a fund-raising event hosted by Rusted Silo Southern BBQ benefiting Girls Night In International.
  • All teams are required to register upon arrival at the competition site. Teams will be given their competition number upon checking in.
  • All team captains must attend the Mandatory Team Captains/Cooks meeting at 9:00 pm, prior to the start of the competition. Rules and regulations will be explained, and questions answered.
  • Pork Ribs:
    1. Injections, brining, or marinating are allowed.
    2. Boiling, steaming, or deep-frying is not allowed, wrapping in foil or paper is allowed.
  • Ribs can be turned in as either single or double bone portions but must contain as least one bone.
  • Beef Brisket:
    1. Injections, brining, or marinating are allowed.
    2. Boiling, steaming, or deep-frying is not allowed, wrapping in foil or paper is allowed.
  • Brisket must be cooked in one piece.
  1. Beef brisket can be turned in pulled, cubed, chopped, or preferably sliced. Burnt ends are acceptable.
  • Chicken:
    1. Whole chickens will be provided.
    2. Chickens may be cooked whole or in parts.
  • Injections, brining, or marinating are allowed.
  1. Boiling, steaming, or deep-frying is not allowed, wrapping in foil or paper is allowed.
  2. Teams must turn in both white and dark meat for each judge.
  • Pork Shoulder:
    1. Injections, brining, or marinating are allowed.
    2. Boiling, steaming, or deep-frying is not allowed, wrapping in foil or paper is allowed.
  • Pork can be cooked bone-in or bone-out.
  1. Pork can be turned in pulled, cubed, chopped, or sliced.
  • Spices and flavorings are the responsibility of the team and are only permitted in the cooking process and cannot be used as a garnish.
  • Sauces, glazes, marinades, and injections are allowed during the cooking process. A light final glazing with sauce/glaze may be applied just prior to arranging the meat in the turn-in box.
  • Teams may begin prepping (trimming, injecting, rubbing, marinating, etc) their meats as soon as permission is officially granted.
  • Teams can bring the ingredients necessary for them to make sauces, glazes, marinades, injections, and rubs.
  • The team captain or a designated team member, will bring their turn-in container at the designated time to the receiving state at the judges’ area. They should also bring the registration number provided at check in. Each container will have a secret identifier number applied to further ensure anonymity.
  • Teams may create a themed presentation plate/platter of their finished products for use at their team space for public display. The presentation plate/platter is not subject to the garnish restrictions for judging.
  • All fires must be carefully policed during the competition, and safely extinguished at the end of the event.
  • Hand washing stations will be located generously among the team cooking spaces. Wash hands before and after touching raw foods. The use of food handling gloves is strongly recommended.
  • Make sure all cooking and eating utensils and work surfaces are clean before use.
  • Beware of cross contamination. Raw foods must always be kept separate from cooked foods. Keep meats and other perishable foods refrigerated/chilled until they are ready for preparation. Do not prepare cooked foods with utensils that have touched raw meats; thoroughly clean all cooking and eating utensils and work surfaces after every use.
  • It is recommended that each team have the following on hand during the competition: First aid kit, fire extinguisher, hot ash container, water container, and sanitizing wipes/solutions.
  • Quiet Time, during the hours of midnight till 7:00am, please refrain from loud noises and music.



Team Members:

Each team should consist of a minimum of two cooks and a maximum of six.

Each team must have an appointed team captain or chief cook. The team captain must be at least 18 years old, and no team member should be less than 16 years old.

Team captains/chief cooks must attend a mandatory cooks’ meeting at 9:00pm on April 17.

Team Area:

Each team will be provided with a 10’x20’ cooking area; all equipment, trailers, tents, and supplies must fit within the specified area.

It is the responsibility of the team to ensure that their respective area is maintained in a safe and clean fashion for the duration of the event. All spaces shall be clean and free of debris, grease/oils, ashes and returned to their original state prior to vacating the event premises.

Each team is responsible for waste removal to the designated area during and at the end of the event.


All teams are required to always exhibit proper and courteous behavior. At no time should there be any nudity, profane language, or any display of offensive materials, banners, flags or literature.

No use of any tobacco products while handling or cooking foods is permitted. All team members must follow all Indiana laws regarding alcohol consumption in public areas. Excessive consumption of alcohol can result in disqualification of the team.



All cooking units must be fueled by at least one of the following: lump charcoal, briquettes, wood, or pellets.

No other heating sources are allowed during the competition. This includes heat lights, ovens, fryers, sous vide or microwaves.

Teams may use any brand or style of grill or smoker if the primary fuel is listed above.

Manually fed and auger driven pellet smokers are allowed as long as wood pellets are the only source of heat.

Electric and gas ignition is allowed for a short period of time to ignite the primary fuel source. Any team found to be using electricity or gas as fuel once the proteins are added to the equipment will be disqualified.


Food Preparation

All proteins will be provided in a raw state with no prior marination or processing. Pre-seasoning, marination or processing may begin once team captains pick up their allotted meats.

All proteins must be held at the appropriate temperatures until such time as the cooking process begins. Cold holding temperature is 41° F or less, hot holding temperature is 135° F or greater.

All meats can be basted, injected, dusted, seasoned, rubbed or sauced prior to and during the cooking process, however none of these items can be applied once the meats are boxed for presentation.



All teams will be issued a presentation box for each meat in their category. Each box will be identical and numbered for blind judging purposes.


The only garnishes allowed for judging presentation are green leafy vegetables, lettuces, or parsley.

Herbs can be used during the cooking process only but must not be added afterwards. All herbs that are not cooked with the presentation are considered illegal garnishes.

Barding is not allowed.

Larding is permitted only by using the fat contained in the provided meats.

Stuffing is not allowed.


Turn-in times will be announced at the team captain/cooks meeting. Teams can turn in their boxes five minutes before to five minutes after the designated turn-in times.

All meats must be turned in for judging in the provided containers, with no additional markings, engravings or indications of which team submitted the entry. Each container presented for judging must include six servings.



All entries will be scored from 1-10 in all criteria by a panel of six judges.

Taste/Aroma 45%
Texture/Tenderness 35%
Visual Appearance 15%
Creativity 5%


Scoring Example:

Judge Judge Judge Judge Judge Judge
1 2 3 4 5 6 Total  Weighted Score
Taste/Aroma 45% 8 10 9 5 8 9 49 71.1
Texture/Tenderness 35% 6 7 8 8 6 8 43 55.3
Visual Appearance 15% 6 4 4 6 8 8 36 23.7
Creativity 5% 2 6 3 8 8 3 30 7.9
22 27 24 27 30 28 158 158


Judges will use fixed penalty points during the scoring process for the following infractions:

  1. Foreign Objects – Edible and Inedible (toothpicks, skewers, foil, etc. are classified as foreign objects)

Penalty: -2 points by all judges

  1. Incorrect Garnish: fresh herbs (other than parsley), red lettuce, vegetables

Penalty: -2 points by all judges

  1. Marking or Sculpting: Marking is defined as any handwritten or mechanically made mark inside or outside the turn-in container that may identify the submitting team to any judge. Sculpting is defined as carving, decorating, forming, or shaping an entry that may identify the submitting team to any judge. The only identification on the container must be the issued identifier number given to the team at the team captain/cooks meeting.

Penalty: Team will receive zero points on all criteria from all judges.

  1. Pooling or Puddling of Sauce is not permitted.

Penalty: -1 point by all judges

  1. Portion: Ribs not cut completely through so that one or more judges do not get a sample or failure to provide the appropriate portion amount for six judges.

Penalty: Judges who do not receive a serving can score on appearance only.

Tie Breaker

In the event of a tie in the overall results for Boss Hog Grand Champion, the following process will be applied on the highest score in the following order:

  • Beef Brisket
  • Spareribs
  • Baby Back Ribs
  • Chicken
  • Pork Shoulder

People’s Choice Competition

Each team will be provided enough meats to serve to the judging panel as well as the general public on Sunday afternoon. Each team will have a sealed vessel in which to collect “votes” from the public, votes will be earned via monetary donations. The team which collects the most “votes” will be declared the People’s Choice Winner. All donations will be turned over to the designated charity for the event.



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