Date: October 23, 2021
Entry Fee: $150-Without Jackpot Steak & $170-With Jackpot Steak
LIMIT ONE ENTRY PER HOUSEHOLD
NOTE: Please select proper fee from drop down menu of entry fees
Location: Sports Next Level-2838 College Hills Blvd-San Angelo, TX 76904
3 Meats: Pork Ribs - Brisket - Chicken
~LIVE MUSIC~FRIDAY NIGHT DJ~SATURDAY BAND~
Washer & Cornhole Tournament!
Schedule of Events
10:00am – grounds open
6:00PM – CHECK IN
8:15pm – Steak Turn-in
8:30am – Cook’s Meeting
12:30pm – Chicken Turn-in
2:00pm – Ribs Turn-in
CORHHOLE & WASHER TOURNAMENTS
3:30pm – Brisket Turn-in
4:30pm - Calcutta
6:00 - Awards
The promoter/organizer is Next Level
(hereafter known as NL) who is putting together
the barbeque contest. The promoters/organizers
have the responsibility to select judges for their
contest. The promoters/organizers may not cook in
A participant/contestant is any group or individual
(hereafter known as a team) cooking in the NL
contest with the intent of preparing and cooking
barbeque and other items for judging in said
contest. Each team will be comprised of a head
cook and as many assistants as required. NL
recognizes one head cook from each team. All
participants and judges must be 18 years of age if
cash prizes are awarded.
NL contest official(s) (hereafter known as an
official) is/are the person/persons who are assigned
to manage the judging area during the contest.
These officials enforce NL rules and follow NL
The entry fee is $150.00. This qualifies you for one
(1) entry in each of the meat categories (beef, ribs,
and chicken) The entry fee for the optional
jackpots(steak) is $20.00 each.
The event will continue rain or shine. No refunds
will be given.
Contest offices reserves the right to amend
these rules as they see fit, with full notification
of all teams in the contest.
Plaques will be awarded for Grand Champion and
In the event of a tie the team with the highest
score in taste, will be awarded the win. If a tie
persists it will be determined by the higher score
in the following order, appearance, tenderness,
aroma, color then after taste.
If a tie should happen for the Grand Champion the
tie breaker will be the higher score in brisket. If a
tie persists, it will be determined by the higher
score in ribs followed by chicken.
If a container is found to be in violation of these
rules, then it will be disqualified at the sole
discretion of the NL contest official(s). Marked
containers are not permitted and will be
disqualified by the NL contest official. Chicken
entries that are deemed to be raw by the NL
contest official will be disqualified. Entries that are
disqualified will be awarded a score of one (1) by
the contest official for each participating judge.
The decision of the NL contest official concerning
entry disqualification is final. Judges can only give
a one (1) to an entry if directed to do so by the
NL contest official(s).
Each team will supply all the equipment necessary for the
preparation and cooking of their entry including the cooker,
wood, or wood products. For contest barbeque meats, only
wood and wood products are allowed as heat sources;
however, a barbeque pit may include gas or electricity for
starting the combustion of wood or wood products but NOT
to complete cooking. Cookers that use electricity to run
rotisseries, or similar non-heating devices are allowed.
Cookers that use pellets and an electric heating coil (i.e.
Traeger Grills) are not permitted. Beans, margaritas, and
open may be cooked with any means necessary but must be
prepared on site.
Limit (1) entry per household
No teams may share a cooker or grill with any other team.
NO open fires allowed.
Each team will be responsible for the cleanup of their
campsites. Each team will be responsible for their team
members & guests. Excessive use of alcoholic beverages or
use of illegal substances will be grounds for disqualification,
All other vehicles can be parked outside of the cook-off area
in the designated parking areas.
NL Grill will be providing entertainment by DJ
ZWEETS on Friday. Live Music will also be
Teams may begin setting up their sites any
time after 10:00AM on Friday. Teams must be
in place and set-up by the inspection time at
Spots will be assigned. There are limited spots
NO hook-ups. These spots will be first be
made available to first come first serve.
Each site must have ABC fire extinguisher on
Each team is responsible for bringing their
own meat. All meat will be cooked on site
with no pre-marinating, injecting, or preseasoning allowed. All meat will be inspected
by the officials or their representatives.
Inspections will take place Friday evening.
Cooks are to prepare barbeque in as sanitary
manner as possible.
Grand Champion and Reserve will be calculated
by a point system. Each team will be awarded
points according to how they place in each
event. The team with the highest points will be
awarded Grand Champion and followed by
Beef Brisket: Spare Ribs and Chicken
1st -10 pts
2nd -9 pts
3rd -8 pts
4th -7 pts
5th -6 pts
6th – 5 pts
7th – 4 pts
8th – 3 pts
9th – 2 pts
10th – 1 pt
Winners and prizes will be announced at 6pm
Saturday at the Pavilion.
The top three (3) places in the meat categories
(beef, ribs, and chicken) will receive cash prizes.
Winners in steak jackpot will receive 80% of the
Turn-in times for each category will be set by the
contest official. The NLcontest official is
authorized to make changes to these times in the
event of an emergency and with full notification of
all teams in the contest.
A window of ten (10) minutes before and after the
set turn-in times will be recognized, for a total of
twenty (20) minutes. Product containers received
at any time before or after each turn-in window
will not be accepted for judging and will be
considered to be a disqualification.
Turn in times:
Steak – 8:15Pm Chicken-12:30PM
CALCUTTA STARTS AT 4:30PM.
Judging will take place at the location designated
in the Cooks Meeting.
Judges will score each entry based on appearance,
color, aroma, tenderness, taste and after taste.
Each category will be awarded points on a scale of
two to ten (2-10), in integer increments. Taste,
being the most important, will be on a scale of two
to twenty (2-20). A score of two (2) is the lowest
score any judge can give a product. Any entry that
is disqualified will receive a score of one (1) in
each category. Judges will score each entry
immediately after its taste. Judges will not
compare entries to assign scores.
The total points awarded in each of the 6 judging
categories will be added together to produce a
total score for the entry.
There will be a mandatory meeting Cooks
Meeting at 8:00AM Saturday. It will be held
in the Park Pavilion.
Check in will take place from 6:00-6:45 PM
on Friday for product containers.
The main competition will consist of the
following three meats, Beef Brisket, Pork
Spare Ribs, and Chicken. In addition, there
will be a jackpot steak.
Next Level will use a double-blind ticket
system. This system assures a fair and
unbiased competition. The system requires
that two tickets bearing the same number
be utilized, one firmly attached to the top of
the judging container or side of a cup in a
manner that hides the number, and the
other ticket easily removed by the head
cook for retention. Winning numbers will
not be revealed until time to announce each
place in each meat category. At that time,
the secret numbers attached to the
container will be announced. Teams must
present their portion of the ticket to claim
Entries will be submitted in Styrofoam
container provided by HTH. Garnishes are
permitted in the container. All judging
containers shall be clean and free of any
The NL contest official or designated
representative will inspect all trays at the
time of turn
-in in order to assure
compliance with the turn
Meats may be cooked with sauces and/or
other liquids, but once the cooking is
complete, sauces and/or liquids may not
be added once put into tray.
One half (1/2) fully jointed chicken
including the skin, breast, wing, thigh, and
drumstick. A wingtip does NOT have to be
present for an acceptable entry. In
addition to the half chicken there should
be 2 bite size pieces in the box. The
backbone can be cut out if necessary. No
Cornish game hens are allowed.
Seven (7) ribs, bone in, meat side up. St.
Louis cut spareribs are acceptable.
However, baby back ribs, loin ribs, or
country style ribs are not acceptable
Seven (7) slices that fill the width of the
container, about 3/8 inches thick or the
approximate width of a #2 pencil. The fat
cap of the brisket may be cut off after
cooking. If the slices are too long, curl the
meat ends around the sides of the box (in
a U shape).
Must be 1 inch or 1 ¼ inch thick. Must be cooked
no less than medium.