Amateur BBQ Chefs! Come try your hand at the 5th annual Sturgis BBQ Festival! Featuring Ribs, Chicken, Pulled Pork, & Brisket.
Choose from a 2 meat competition or 4 meat competition
Chicken and Ribs
4 Meat Challenge:
Ribs, Chicken, Pulled Pork and Brisket
All competitors must provide 3 Racks of Baby Back Ribs or St. Louis Style Ribs
1 Rack for Judging
2 Racks for general public sampling
Cash prizes and trophy recognition.
Setup pits start Saturday, 9/30 at 6am on John St, Sturgis, MI 49091
RAIN OR SHINE EVENT
All purchases are final, tickets are non-refundable, non-exchangeable, non-transferable.
Submit this form, and mail a 2022 W9 form and the entry fee to the address below by September 17.
Sturgis Downtown Development Authority
306 W. Chicago Rd, Sturgis, MI 49091
Sturgis, MI 49091
Entry payments may either be mailed to Sturgis DDA at the above address, or submitted via the secure link below.
This is a amateur contest and it is to be fun and competitive.
Only one team per barbecue pit will be allowed, if a rig contains multiple pits, multiple teams allowed provided each team registers separately.
Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over wood, charcoal or gas fire.
NO pre-seasoning or pre-cooking of meat is allowed until it has been inspected and approved for the cook-off. Any meat found not in compliance with the rule will be disqualified.
Once all meats have been approved for the cook-off they must not leave the contest area.
All entries must be prepared in as sanitary manner as possible. All applicable local Board of Health Department rules and regulations must be complied with.
All applicable local fire department rules and regulations must be complied with.
All fires used to prepare meat for this contest must be wood, gas or charcoal.
Fires are not to be built on the ground or holes in the ground.
Parking not allowed in cooking area before completing the application.
Each team is responsible for maintenance and cleanup of its cooking area.
The Pitmaster is responsible for the conduct and behavior of the team members and guest. Any team leaving its space in such a condition that the place requires additional cleanup will be disqualified for future events.
Each team will designate one person as head cook and one person as an alternate.