Categories of Pork for LA State Championship
- WHOLE HOG ENTRY is defined by the SCN as an entire hog, whose dressed weight is 85 pounds or more prior to the removal of the head, feet and skin, and which must be cooked as one complete unit on one grill surface. No portion or portions of the whole hog may be separated or removed, and subsequently returned to the grill, prior to or during the cooking process.
- A PORK SHOULDER ENTRY is defined by the SCN as the portion containing the arm bone, shank bone, and a portion of the blade bone. The pork ham, considered a shoulder entry, contains the hind leg bone. Boston butts or picnic shoulder alone are not valid entries.
- A PORK RIB ENTRY is defined by the SCN as the portion containing the ribs and further classified as a spare rib or loin portion. Country style ribs are not a valid entry.
Contestant Responsibilities
Teams may cook with any type of wood and/or charcoal. Other flammables (propane, compressed or liquid gas, etc.) may be used within the cooker ONLY to START the INITIAL fire. No type of flammable may be used with the cooker once the meat has been placed there. Flammables may be used outside and away from the cooker to make additional coals. Local fire and safety laws may prevent the use of any type of gas anywhere on the grounds at any time, and so these laws shall prevail.
Electrical devices may be used within the cooker as long as they do not directly generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels (e.g. Traeger grills.) Electric smokers, holding ovens or containers or any other devices with heat producing electrical coils are not allowed.
Meat for the contest may be frozen or fresh. Meat may not be
pre-cooked, sauced, spiced, injected, marinated in any way, or
otherwise pre-treated prior to official meat inspection.
Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking and at or above 140 degrees after cooking.
Barbeque cannot be sold at anytime to the public.
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