Smoke In The Forest BBQ Showdown
TEAM REQUIREMENTS
Smoke In The Forest is open to all skill levels! Teams will designate one member as their Head Chef. Head Chef will interact with judges. Teams can have as many assistants on their team as they need or want. All team members must be over 21 years of age. Limited to 15 teams.
REGISTRATION AND ENTRY FEE
Registration is $150 for each team. We have a maximum of 15 teams for the 2025 competition. Sign up early! Registration deadline is July 31st, 2025. To register, teams must complete the registration form with payment.
INCLEMENT WEATHER POLICY
The event will be held rain or shine. If there is lightening or severe weather, the event will be evacuated. No refunds.
TEAM SPACES
Each team will be assigned a 40' x 55’ Full Hook-up Spot. Spot includes Water, Electric, Sewer, Fire Ring, Picnic Table and High Speed Internet. Teams will be allowed to pick their location in order of registration date, so the earlier you register your team the better chance you have of picking your preferred spot. Team equipment and other supplies must be contained within your assigned area.
WHAT TO BRING
Basically each team will receive space and you bring everything else … food, grills, tents, trailer, campers chairs, coolers, tables, game, etc, as long as it fits in your designated spot.
WHAT NOT TO BRING
DO NOT BRING glass bottles, overly amplified music, illegal substances, bad attitudes, or anything that could be annoying to other teams. If the organizers determine that you’re being abundantly obnoxious or a bad sport, you’ll be asked to leave without a refund.
MEAT INSPECTION
Teams will be required to provide at least 2 Boston butts that are 5 lbs or more. All meats must be USDA or state DA inspected. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the Team’s site until turned in for judging. After inspection the meat may be marinated, salted, seasoned or cooked.
SANITATION
Teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.
THE COMPETITION
Teams should bring one pork butt that is at least 5 lbs each for the judges’ panel competition. Teams will be provided with 2 butts for the Fan Favorite Competition.
Teams can bring any type of grill or cooking device other than gas.
Teams may not pre-cook any meat before the competition actually starts (marinating or dry rub application is allowed before cooking).
Cooking may start at but not before 5 am on the day of the event. All meats must be cooked on site.
JUDGE’S PANEL CONTEST
This is a blind judging panel.
Each team will submit one plate promptly at 3 pm for judging.
Entries will be submitted in the containers supplied to each Team at check in. No garnish please.
Each entry will be judged on APPEARANCE, TASTE / FLAVOR, TENDERNESS and TEXTURE. Meat must be submitted to the judges without sauce.
Scoring ranges from a low of 1 to a high of 10.
Judges will select a first, second and third place winner.
Winners will be announced at the Awards Ceremony at 5:30 pm on the evening of the event.
CHOOSE YOUR MEAT CONTEST
Teams have the option in competing in this blind judging panel contest to show off their creative grilling skills for the judges.
Any meat may be used for this event.
Each team will submit 1 plate promptly at 1:00 pm for judging.
Participants can grill whatever they want and entries will be judged on flavor profile.
Judges will select one winner for this contest.
FAN FAVORITE CONTEST
The public attending the event will be voting on the FAN FAVORITE.
Teams will be provided with 2 butts for this competition which takes place from 1:00 pm – 5:00 pm.
Teams will provide a small sample of their BBQ for attendees. Teams should anticipate around 200+/- guests.
Meat should be served without sauce (participants can add sauce if they want).
Voters will vote with ballots due by 5:00 pm.
The winner with the highest score will be announced at the Awards Ceremony.
DISQUALIFICATION
An entry can be disqualified by the event organizer for any of the following reasons:
There is anything foreign other than meat/sauce in container submitted for judging
The entry is turned in after the officially designated time
Gloves are not used while handling food products
Cooking meat that wasn’t inspected
AWARDS
If bragging rights aren't enough, we’ll have a little cash for the winners, and the coveted SMOKE IN THE FOREST Plaque for the following:
JUDGES PANEL COMPETITION:
First Place: $500
Second Place: $250
Third Place: $125
CHOOSE YOUR MEAT COMPETITION:
First Place: Smoke In The Forest plaque
Second Place: Smoke In The Forest plaque
Third Place: Smoke In The Forest plaque
FAN FAVORITE: Smoke In The Forest plaque & BRAGGING RIGHTS!
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