Competition Information

  • Teams may prep their meats anyway they would like.
    Meats must be raw upon arrival. All meats must be cooked on-site.

  • Any form of cooking is allowed to cook and prepare meats. However, lighter fluid is NOT allowed.

  • Cooking is allowed to start Friday at arrival

  • Teams are required to set up or drop off their cooking stations Friday, March 28th (Times will be provided) Assigned spaces will be given to each team.

  • Teams are responsible for the cleanup of their site once the competition has ended (volunteers will be available for help).

  • Contestants must follow reasonable sanitary practices during the preparation, cooking, and judging process

JudginG

  • As long as the dish contains meat it is allowed. Reminder this is a cooking competition not a traditional BBQ. Have fun and do your style! - Examples: moose burgers, duck jalapeño poppers, tamales

  • Categories are as follows:

    1. Surf: Any animal from a body of water

    2. Turf: Any animal that walks on land - Cuts generally found in grocery store

    3. Pork: Anything from the pig…maybe the whole pig

    4. Exotic: Anything goes! (See exotic judging scale for reference below) - Teams must be responsible and humane with selection

  • Teams required to compete in exotic and one other category. - Competing in all 4 helps your odds to be Grand Champ

  • A panel of judges will be featured of chefs, restaurant owners and celebrities • Turn in times: - Surf: 12:30, Pork: 1:30, Exotic: 2:30, Turf: 3:30

  • Teams are allowed to turn in 15 minutes prior and post assigned turn in times. Before or after the 15-minute window will not be accepted.

  • Scores range from a low of 1 to a high of 5. Judges will score entries based on PRESENTATION, TASTE, and TENDERNESS. The Exotic division will have another basis of scoring based on the exotic scale (see above).

  • BACKCOUNTRY BOUNTY: A +2 point bonus awarded to teams for any meat they personally harvest and enter into the specific competition category

    • Proof of harvest must show competitor and animal (with time stamp) must be submitted to lexcapitano@gmail.com by March 26th

  • In the event of a tie for any given category or overall tie, a winner will be randomly selected from the two competitors by the “Head Judge.”

Cooking Team Set Up

  • Each team is required to keep all equipment including cooker, canopy, chairs, tables, etc. contained within their assigned space in a sanitary fashion.

  • Waste is to be collected and deposited in designated areas. There will be designated trash disposal and a dumpster on site.

  • Bonus Challenge: The best Cook Station will win a hefty prize and be announced at awards!

Teams are responsible for

  • All cooking equipment

  • Power and extension cords (if necessary)

  • Sanitary items (gloves, napkins, etc.)

  • Coolers and ice

  • Chairs

Teams will be provided

  • Fire extinguisher

  • Plywood for underneath firepit/grill

  • One Tent

  • One Table

  • Power

  • Turn in boxes

  • Team gift bag

Competition winners

  • The top three winners of each category will be announced on National Meat Day. The winners in each category will be determined by adding all the scores together for the following divisions – (A) TURF, (B) SURF (C) PORK, (D) EXOTIC.

  • There will be two Grand Champions in National Meat Day. Grand Champion will be the Grill Team who accumulates the most amount of points within their division, The Exotic Division or The Casual Grill Master Division (see sign up form)r.

  • *BONUS* The “MIGHT AS WELL BE VEGAN” title will be given out to the Cooking Team that comes in last place overall.

Serving to Public

  • National Meat Day teams are encouraged to share food with the public at their discretion. Meat Day is meant to appreciate a range of different barbecued meats, and we encourage teams to share their finished products with eligible eventgoers if possible!

  • Disclaimer* Only eventgoers who have purchased a wristband may partake in the finished products of the teams. Kids eat free.

Conduct

  • Teams must comply with all local laws concerning the consumption of alcohol.

  • All meats must pass USDA and/or Florida Department of Agriculture and Consumer Services inspection

  • The health and safety of contestants, judges, and eventgoers is the main concern of the event.

  • Total compliance with all local protocols concerning fire, health, electricity, waste disposal, and recycling is required.

    Questions lexcapitano@ntlmeatday.com or 813-316-8135