CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible jointly and severally for its head cook, its team members and its guests.

a. Excessive use of alcoholic beverages or public intoxication with a disturbance.

b. Serving alcoholic beverages to the general public.

c. Use of illegal controlled substances.

d. Foul, abusive, or unacceptable language or any language causing a disturbance.

e. Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment, will not be allowed during quiet time, designated to start at 11:00 p.m. on contest nights and will last until 7:00 a.m. unless otherwise determined by the event.

f. Fighting and/or disorderly conduct.

g. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.

h. Use of gas or other auxiliary heat sources inside the cooking device.

i. Violation of any of the KCBS Cook’s Rules above, save and except #9 – 13.

Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by KCBS Representatives, Organizers and/or Security. In addition, any violation of the above rules shall be reported to the KCBS Board of Directors who may in addition to the above disqualification impose additional penalties upon the team, the head cook, and its members including but not limited to disqualification from competing in KCBS events for a period of time not to exceed five years. All complaints of disturbance or violation of quiet time shall be reported to the Board of Directors.

CLARIFICATION:
If product is turned in and is disqualified, it receives a one (1) in all criteria. If the team does not turn in a product or is disqualified and not allowed to turn in, that team’s category is not judged and receives no score. If a product is turned in and then disqualified for late turn in,
no bone in ribs, etc., it is not judged and will receive a one (1) in all criteria.

JUDGING PROCEDURES:
KCBS sanctioning allows for blind judging only. Entries will be submitted in an approved KCBS numbered container provided by the contest organizer. The container may be re‐numbered by the KCBS Contest Rep or authorized personnel before being presented to the judges.

1) Judges may not fraternize with teams on turn‐in day until conclusion of judging.

2) Judging will be done by a team of 6 persons, who are at least 16 years of age. Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process.

3) Each judge will first score all the samples for appearance of the meat. The turn‐in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging mat. The judge will then score each entry for taste and tenderness, before moving on to the next entry.

4) The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.

5) A score of one (1) is a disqualification and requires approval by a Contest Rep. Grounds for disqualification: All judges will give a one (1) in Appearance for unapproved garnish, pooled sauce or less than 6 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn‐in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.

6) The weighting factors for the point system are as follows: Appearance ‐ 0.5714, Taste ‐ 2.2858, Tenderness ‐ 1.1428.

7) The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie. If still tied, then a computer generated coin toss will be used.

8) Total points per entry will determine the champion within each meat category.

9) Cumulative points for only the four (4) KCBS categories will determine the Grand Champion and Reserve Grand Champion except the Dodge City, KS contest, or at the election of this organizer.

Note: No rules have changed from the 2010 to the 2011 Rules
and Regulations/Judging Procedures.

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2011 Rules and Regulation