Please review all the general rules below before completing the application.

No upcoming events at the moment


Fee: Ribs and Chicken $50

Teams will provide their own chicken and racks of ribs for judging. Compeditors should bring baby back ribs for competition.

Setup pits start Saturday, 10/2 at 6am on John St, Sturgis, MI 49091

Submit this form, and mail a 2021 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.



  1. This is a amateur contest and it is to be fun and competitive.

  2. Only one team per barbecue pit will be allowed, if a rig contains multiple pits, multiple teams allowed provided each team registers separately.

  3. Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over wood, charcoal or gas fire.

  4. 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.

  5. Once all meats have been approved for the cook-off they must not leave the contest area.

  6. 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.

  7. All applicable local fire department rules and regulations must be complied with.

  8. All fires used to prepare meat for this contest must be wood, gas or charcoal.

  9. Fires are not to be built on the ground or holes in the ground.



Parking not allowed in cooking area  before completing the application.


  1. Each team is responsible for maintenance and cleanup of its cooking area.

  2. 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.

  3. Each team will designate one person as head cook and one person as an alternate.