The Rules:

• Each team space will be 20 feet x 20 feet

• All teams will receive two pounds of ground beef, at the cooks meeting, that must be used for turn-in hamburgers.

• To qualify as a hamburger, the burger must be 100% beef although other ingredients may be added to the patty (such as spices, vegetables, etc.)

• All burgers must be composed of a formed ground beef patty/patties served on a bun or other bread product (such as biscuits, focaccia or tortillas). Burgers may include any combination of condiments (such as ketchup, mayonnaise and mustard), sauces (such as barbeque or hot sauce), cheeses and toppings (such as bacon, onions, tomatoes and lettuce). Every component of the burger must be placed between the buns.

• Cookers must provide a grill and necessary fuel to cook 2 turn-in burgers.

• The items provided to burger competition contestants by the promoter are two pounds of ground beef, turn in box, and a regulation cooking spot.

• All property and equipment used for cooking must be confined to your allocated space. All equipment must be free standing - stakes are allowed, however, post holes, or digging is not allowed. Use of sand buckets for tent covers is allowed.

• No pre-cooking allowed. Cooking may begin after team cooks meeting.

• All food products must be stored and maintained at safe temperatures.

• Each contestant competing shall supply all their own cooking ingredients, individual cooking devices (propane, charcoal and/or electricity) utensils, preparation tables, etc. Burger meat will be provided by the promoter.

• All fires must be contained. Absolutely no ground fires or digging pits.

• The team captain is responsible for team conduct. No lewd or inappropriate behavior will be tolerated.

• Each team is responsible for cleaning up their cooking area.

• Loblolly Farm, Griller Girl Cammie Moore, vendors, and volunteers will not be held responsible for loss, damage, theft, injury or accidents.

• Judging begins at 1:00 PM on Saturday. Burgers not available at the judging tent within 20 minutes of judging slot time may not qualify.

• Burgers may earn up to 100 points from each judge - 30 points for presentation (appearance) and 70 points for taste. The burger with the highest average value points wins.

• Each team must submit two burgers for judging - one must be quartered with each quarter secured with a toothpick; these burgers will be used to judge taste; the second burger will be left intact and judged for presentation only.

• All results are final. Teams are reminded that this is a friendly cooking event and competition. Sportsmanship is always required.

• Judging:
  
  Taste (of burger patty) – 50%
  
  Appearance and Presentation – 30%
  
  Proper cooking temperature / degree of doneness – 10% - Medium doneness, internal temperature reaches 160° F. 
  
  Overall – 10%