WF Guns & Hoses is a OBA Sanctioned event for Saturday cook-off.  

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Check Outlaw BBQ Association website for rules for BBQ Competition

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Friday Night Events

 

Steak Cooking Rules - JACKPOT

Cook teams may cook on Gas Grills, Charcoal Grills, Electric Grills or Wood Grills.

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The Cooks will provide their own rib-eye steaks between (1 and 1 1/2 inch thick). 

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Steaks will be judged with regard to Taste, Texture, Appearance, Doneness and Overall Impression.

Steaks should be cooked Medium (warm pink center).

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Steaks may be lightly trimmed before, but not after, cooking

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This event will be judged by a panel of judges and will be in a “blind judging” format.

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Competition steaks must be submitted in the provided boxes. Steaks may not be marked in any way with the exception of grill marks. No garnish is allowed. Steaks must be turned in whole and uncut.

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Turn in times will be announced at cooks meeting. Steaks turned in after the deadline will NOT be judged.

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Taste is the first tie breaker and doneness is the second tie breaker.

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The foil disk provided must stay in the box under the steak

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Wing Cooking Rules - JACKPOT

Cook teams may cook on Gas Grills, Charcoal Grills, Electric Grills or Wood Grills.

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The Cooks will provide their own chicken wings.

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Minimum Wings: Teams must turn in a minimum quantity of wings, 5 flats and 5 drumettes. 

Wing Type: Wings must be on the bone, separated or disjointed, and not whole. 

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Saturday Events

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Bean Cooking Rules - JACKPOT

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The Cooks will provide their own beans.

Ingredient Size: 

The most common and critical rule is that any non-bean ingredients in the final entry must not be larger than a bean. Any item exceeding this size will result in disqualification. 

On-Site Preparation: 

All cooking, seasoning, and preparation of the bean dish must occur on the team's assigned cooking site. 

Ingredient Sourcing: 

Contestants must use dry beans and start cooking them on-site. 

Turn-In Procedures: 

A specific turn-in time for entries will be announced. You must submit the required number of cups or containers.

Meat and Vegetable Content: 

While you can add meat and vegetables, they must be cut or ground to a size smaller than a bean. 

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