Barbecue Rules
Individuals, groups, restaurants, etc., that will be preparing and cooking food for entry or entries
to be judged or sold are required to adhere to the following rules and regulations as prescribed herein
by the QuincyFest Committee. Contestants/Vendors are allowed to sell their products, but
must be in compliance with all applicable state licensures, rules and regulations. All
contestants/vendors
are required to attend the Thursday workshop held prior to the
event by the
QuincyFest Committee.
Meat Categories for the Contest
(Vendors may select other choices to sell)
Chicken: Whole, halved or individual pieces
Ribs: Loin back, baby back or spare ribs
Pork: Whole shoulder, Boston butt or picnic
NO PRE-COOKED MEAT ALLOWED (for Vendors or Contestants)
Cook Site and Equipment
Each contestant/vendor will be assigned a cook site. Contestants/vendors will supply all of the equipment necessary for preparation and cooking. Only wood, charcoal or wood pellets can be used to cook food. No gas grills allowed. All equipment including cooker, canopy/tent, etc. must be contained within your assigned space. Each site must have a table covered by a flame retardant canopy/tent approved by the Quincy Fire Department. (Stakes cannot be used for tents—they must be weighted.)
Sanitation
All contestants/vendors are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, selling and the judging process. Sanitary gloves are required to be used at all times while handling food. Contestants/vendors are responsible for cleanup of their cook site once the event is over.
Ash barrels are provided in centralized locations. (DO NOT put ashes into the City’s drains.)
Samples for Judging
Samples for entry in the judging contest will be submitted in containers provided by a QuincyFest Representative with no markings of any kind that will identify the contestant. A minimum of eight (8) separate and identifiable portions for each category of meat must be submitted. Samples will be indentified by a sample code so that the judges will not know which contestant they are judging.
JUDGING TIMES:
Chicken – 11:00 Ribs – 12:00 Pork – 1:00
Good Luck
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