GBARBECUE V

Barbecue Competition- Team Rules and Registration

September 11 — Hangar 28 lawn

Thank you for your interest in competing in the Fifth Annual GBarbecue! Please review the competition rules and guidelines below as you prepare for the event.

Team Rules

  • Each team must include at least one lawyer who is present during the cooking portion of the competition. Beyond that requirement, teams may include as few or as many additional members as they would like—lawyers and non-lawyers are welcome.

  • Each team must designate a Team Captain. If the team has only one lawyer, that individual will serve as Team Captain. If there are multiple lawyers on the team, the team may select which lawyer will serve as Captain.

  • Team registration will close prior to the GBarbecue. Space is limited, so teams are encouraged to register early.

Meat & Food Handling

  • The GBar will provide each team with bone-in Boston Butt. Teams may receive up to two Boston Butts, with the quantity determined in advance.

  • Meat Pick-Up: Team Captains or a designated team member may pick up their meat on Thursday, September 10, between 4:00 and 5:00 p.m. at Good To Go GVL, 209 W. Antrim Drive.

  • Food-Safe Gloves: Each team will receive a box of food-safe gloves. Gloves must be worn whenever handling the meat, whether raw or cooked.

  • Preparation: Teams are free to prepare, season, and cook their Boston Butt in whatever style or method they choose.

Cooking

  • All cooking must take place onsite at the Hangar 28 Lawn, 21 Airport Road Extension. Teams should set up their cookers in the designated locations marked with an “X” in the provided photograph.

  • Wood, charcoal, and gas cookers are permitted. Open pits are not allowed, and cooking may not take place under tents.

  • Teams are responsible for providing their own cooking equipment and supplies, including cookers, fuel, utensils, seasonings, water, power, and any other items needed for preparation and cooking. The GBar will provide the meat, food-safe gloves, sample cups, and trash bags.

  • After cooking, meat must be maintained at a minimum temperature of 140°F in a covered container until it is submitted for judging.

  • Each team must bring a table to use for serving samples after judging. The GBar will provide sample cups.

  • Hot coals must be removed from the event site by the cook team after cooking.

  • Keep your cooking area clean. The GBar will provide each team with a large trash bag. Teams are responsible for cleaning their area and taking all trash to the designated dumpster before leaving.

Judging

  • The GBar will provide clamshell containers or similar containers for judging. Turn-in containers should include only the pork being judged. Meat may be sauced or unsauced. The required number of individual pieces will be based on the number of judges.

  • Judging turn-in is between 4:50 and 5:05 p.m. on Friday, September 11. Entries submitted outside the designated turn-in window may not be eligible for judging.

  • Entries will be scored in the following categories:

    • Appearance: 0–3 points

    • Aroma: 0–2 points

    • Texture/Tenderness: 0–5 points

    • Taste: 0–5 points

    • Overall Impression: 0–2 points

    The maximum possible score is 17 points per judge.

  • The team receiving the highest overall point total will be awarded The Wicker Cup, named in honor of the late Grey Wicker.

Dinner & Team Tickets

  • While judging is underway, the GBar will host members for an evening of pork barbecue, sides, and lemonade or tea. Alcoholic beverages will be available for purchase from Hangar 28.

  • Each team registration includes up to five dinner tickets for team members, based on the size of the team. Team tickets are intended for participating team members only.

Important Event Guidelines

  • There will be no electrical or water hookups available. Teams must bring their own power and water as needed.

  • Outside alcohol is not permitted. Alcoholic beverages may be purchased from Hangar 28 during the event.

  • Please leave your cooking area clean. We appreciate the Greenville Airport Commission allowing us to use the space and want to ensure we leave the Hangar 28 Lawn in excellent condition. All trash must be placed in the dumpster before your team leaves.

  • There is no cost to compete in this year's GBarbecue. Most importantly, this is a friendly competition and an opportunity to enjoy an evening of barbecue and camaraderie with fellow members of the legal community.

  • The GBar reserves the right to make final decisions regarding rule interpretations, adjustments, judging matters, disqualifications, and other competition-related issues.

To register please email lauren@gbarsc.org.