rules and regulations

All BBQ entries must be cooked on site. This means no parboiling at home then finishing onsite. Fires shall be of wood or charcoal, use of electricity to cook is not allowed. Anyone who loves to fire-up BBQ is welcome to compete in this friendly neighborhood cook-off. Just fill out the enclosed application and get ready! And, please, amateur cooks only--REMEMBER, if you have ever made money cooking you are considered a pro! 


Where, How and When? The Blast area will be on Vaughn drive between West St. and Mulberry St., and this area will be open for your use at 6:00 am, Friday, August 21st. You must bring your own BBQ rig. Everyone will have an area approximately 12' x 12'. Please bring a fire-retardant, approved canopy if you wish. You should cook over charcoal, or you may bring wood, chips, special briquettes, etc. Electricity will not be allowed. There will be a cook's meet­ing with any special instructions late in the afternoon. At that time, you will be instructed how and when to provide samples for judging. Prizes will be handed out during a break in the music Friday evening. 


What? Prizes will be awarded for 1st, 2nd, and 3rd places in these categories: Ribs, Pork, Beef, Poultry, and Game/Other Meats (rab­bit, goat, venison, etc.). Special prizes will also be awarded to the best Original Sauce, Best Original Spice Rub, and the Best Team Awards. If you wish your sauce and/or rub to be judged, a con­tainer will provided for you.  


Why? What could be more fun than sharing samples of your favorite family BBQ with your neighbor? And all the while you are listening to great blues music, watching balloons soar in the air, meeting new people, and generally having a great town party on the Ohio River! We'll see you there! Newer and More Improved Backyard BBQ Blast Rules

  1.  If you purchase your wristbands when you make your Backyard Blast application by Aug. 1st, you will receive 10 food/drink tickets per wristband. How bad can that be?

  2. Only original sauces and spice rubs qualify for award judging.

  3. All cooking must be carried out in a hygienic and safe manner. All raw meats must be kept on ice if not on the fire. All other safe and accepted practices must be followed.

  4. Entrants may enter one or all categories, and must provide the following for judging:

    • Ribs -      1/2 slab (8-10 ribs)  Pork -     1/2 lb. meat (chopped, pulled, sliced, etc.) Beef -     1/2 lb. meat (chopped, pulled, sliced, etc.) Poultry- 1/2 chicken (in whatever form available) Game -     1/2 lb. meat (chopped, pulled, sliced, etc.)

  5. All samples for judging should be ready according to turn-in time schedule. Turn-in starts at 6:30 pm.

  6. All samples for judging must be cut into 6 or more pieces. Those that are not will be judged in the same manner as the KCBS- essentially disqualified.

  7. Entrants (or their designee) must be present to receive their award Friday night.

  8. Teams that share their winning recipes and cooking methods may be featured in an article by the RoundAbout Madison.

  9. Teams will not be allowed to set-up before 6:00 a.m. Friday. No one is allowed past barricades until placed by a volunteer. If anyone drives or walks onto the site to claim a spot before being placed, their food will be eaten by the volunteers, the BBQ equipment auctioned, and we'll keep your truck.

  10. The judges' decisions are final, whether you agree with them or not. 

There are new rules concerning our event from the IN State Fire Marshal, please go to:

Turn-in Schedule 6:20 pm

         -Ten minute warning. 6:30 pm          

         -Chicken turn-in 6:45 pm          

         -Ribs turn-in 7:00 pm          

         -Pork turn-in 7:15 pm          

         -Beef turn-in 7:30 pm          

-Game, other; sauce, spice rub turn-in 9:00-ish pm    

-Post cooks meeting 9:30-ish pm    

-Awards Ceremony

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