Barbecue Contest – “Show-Me State Tailgate Throwdown”

Department 90: Missouri State Fair “Show-Me State Tailgate Throwdown” Barbecue Contest

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Superintendents
Shannon and Tiffany Dowell

Amount offered by Fair in this Department ……………………….$1,350.00

This contest is limited to 30 teams.

$30.00 entry fee

Rules and Regulations

Arrivals Begin 7:00 a.m.
Check-In 7:30 a.m. – East of the Mathewson Exhibition Center
Cook’s Meeting – 9:00 a.m.

  1. The judges’ decisions and interpretations are final.
  2. Each team must have a contact name and number.
  3. Each team will be assigned a cooking space. Grills, cookers, props, trailers, tents, or any other equipment shall not exceed the boundaries of the team’s assigned cooking space (10’x20′). All seasoning and cooking of product shall be done within the assigned cooking space. Product shall remain sealed until Superintendents check-in meat cooler. Teams shall not share an assigned cooking space or cooking device. Vehicles will be moved to a designated parking area.
  4. Contestants shall provide all needed equipment and supplies. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices. No electrical will be provided.
  5. Gas, charcoal and electric (availability of electricity is not guaranteed) grills are permitted. No open pits or holes are permitted. Fires shall not be built on the ground.
  6. The Three Meat Categories:
    • BURGERS: Any type ground meat – beef, pork, turkey, etc. Turn in 3 burgers, cut in half. Tray will be furnished. The bun can have the works on it.
    • BRATS: Fresh and not pre-cooked. Turn in 3 brats, cut in half. Tray will be furnished. The bun can have the works on it.
    • WINGS: Six wings must be turned in. Serve as you like, sauced or plain. No sauce on side.
  7. NO garnish is allowed in the tray. Furnish your own buns and condiments.
  8. Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice. (Sauce violations shall receive a score of one (1) on Appearance.) .
  9. All entries will be judged only at the time established by the contest organizer. The allowable turn-in time will be ten (10) minutes before to zero (0) minutes after the posted time with no tolerance. Late entries will not be accepted. The three (3) categories will be judged in the following order:
    • Brats: 11:00 a.m.
    • Burgers: 11:30 a.m.
    • Wings: 12:00 p.m.
    • Awards: 1:30 p.m.
  10. The following cleanliness and safety rules will apply:
    • No use of any tobacco products while handling meat.
    • Cleanliness of the cook, assistant cooks, cooking device(s) 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/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
    • First aid is not required to be provided by the contest, except at the election of the contest organizer.
    • Prior to cooking, meat must be maintained at 40 degrees or less, packed in ice.
    • After cooking, all meat: must be held at 140 degrees or above.
  11. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, and all equipment removed from site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at events. Metal containers for coal disposal will be provided.
  12. CAUSES FOR DISQUALIFICATION & EVICTION (of a team, its members and/or guests):
    • Serving food samples to general public.
    • Excessive use of alcoholic beverages.
    • Serving alcoholic beverages to the general public.
    • Use of controlled substances.
    • Foul, abusive or unacceptable language.
    • Excessive noise generated from speakers, stereos, or public address systems.
    • Fighting and/or Disorderly Conduct: Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by Superintendents, Organizers and/or Security. Clarification: If product is turned in and is disqualified, it receives a 1 (one) in all criteria. If the team is disqualified and not allowed to turn in, or if the product is turned in after the time limit (not accepted), it is not judged and receives no score.
  13. Each entry will be judged by 6 people, who are at least 16 years of age. (Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process.)
  14. The scoring system is a total of 30. The three considerations are: appearance, taste, & tenderness. Each consideration is from 10 (excellent) to 1 (bad). The 3 considerations will be totaled for one collective score per category.
  15. Grounds for disqualification: Garnish, marked turn-in container, foreign object in container, less than 6 samples of meat, pooled sauce, or premarinated/seasoned meat.
  16. Cumulative points for the three classes will determine the Grand Champion and Reserve Grand Champion. Coin flip may break a tie.
  17. To be eligible for the barbecue contest, teams must submit a completed entry form and entry fee. Any entry not meeting these requirements will be returned as incomplete and will have the same effect as if an entry had not been submitted. Entries must be received by August 1, 2026, limited to the first 30 teams. Entry fee is $30.00 per team & must compete in all three (3) categories. Contestants must sign a waiver of liability.
  18. Teams will enter through Gate 6, no arrivals before 7:00 a.m. All contestants are expected to pay admission into the fair. Admission can be purchased on the entry blank for $8 per adult (13 & older). General parking is free of charge during normal fair hours, after fair hours vehicles will be towed.
  19. Immediately upon arrival, teams must check in at the registration table for space assignment. Meat will be inspected at the time of registration.
  20. Teams will be provided with 10 x 20 foot space only. Designated spaces will be determined by the Barbecue Contest Superintendents and will be assigned on a first-come basis.
  21. Entries not following the contest rules will not be judged. Judges’ decisions are final.
  22. The Missouri State Fair does not guarantee premium money, merchandise, prizes or special awards. Because the State Fair Commission is without constitutional or statutory authority to borrow money for its operation, it reserves the right to prorate premium money because of state budget restraints.

Prizes

(For all 3 categories)

  • First Prize: $200 & Plaque
  • Second Prize: $100 & Plaque
  • Third Prize: $75 & Plaque
  • Fourth Prize: $50 & Plaque
  • Fifth Prize: $25 & Plaque
  • 6th thru 10th: Rosettes

Over-All

  • Grand Champion: Plaque
  • Reserve Grand Champion.: Plaque

The Missouri State Fair “Show-Me State Tailgate Throwdown” Barbecue Contest is sponsored by Anheuser-Busch