Meat Specifications (Meat will be inspected upon arrival at event):
The meats do not have to be in the original packaging & may be trimmed prior to meat inspection, but no meat may be seasoned, injected or cooked, prior to the inspection.
Chicken includes Wild or Farm raised Chicken, Cornish Game Hen & Kosher Chicken. The Chicken may be whole or in parts.
Ribs may be spare ribs; St Louis cut pork ribs, or baby back ribs. The Ribs must include the bone. Country Style ribs are prohibited.
Pork is defined at Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. No Pork Loin, Pork tenderloin, Pork Chop or other type of pork roast is permitted. You should look at the label to try to determine the cut of meat. If there is not a label on the meat, (and it is not required) inquire of the cook about the cut. KCBS only accepts the National Pork Board definitions as to the description of Boston Butt, Picnic and/or whole shoulder. Should you or the cook team have questions, please refer to the Contest Rep for further clarification. You may also suggest the cook check out the National Pork Board’s definitions for Boston Butt (406 bone in or boneless); Picnic (405 bone in or boneless); and whole shoulder (403).
Brisket may only be beef brisket. It may be whole (packer trimmed), flat or point. No other beef product may be substituted for the Brisket. Corned beef is not allowed.
KNOW YOUR TURN-IN TIMES
Turn in process requires you to be on time, to the second. Late turn in's will be disqualified
Saturday 11:55 A.M.—12:05 PM
Chicken category is turned in and judging begins
Saturday 12:25 PM—12:35 PM
Pork Rib category is turned in and judging begins
Saturday 12:55 PM—1:05 PM
Pork category is turned in and judging begins
Saturday 1:25 PM—1:35 PM
Brisket category is turned in and judging begins
Awards ceremony located in the Pitmaster Awards Tent
Bozeman’s BBQ N Blues Night (Friday August 24th 5pm-8pm)
Bozeman’s BBQ N Blues Night is a special community event showcasing the teams of the Montana Pitmaster Classic. Teams can provide a menu of any food items or product they wish to sell during the BBQ N Blues Night. In accordance with KCBS the public will turn in cash for BBQ Chips — $1.00 = 1 BBQ Chip. BBQ Chips will be available to the public the week of the contest and on-site Friday. Participating teams will receive a check for 70% of their BBQ Buck Sales 7-10 days after the contest, with the remaining 30% going to the Gallatin Valley Y.M.C.A which will be a tax deductible donation for your team. Teams must turn-in their BBQ Chips Saturday Morning, 8:30-9:30am at the Pitmaster Events Tent. Participating Teams will receive a sign & menu indicating to the public you are selling.
Download the Temporary Food License Application