MARSH MASTER CLASSIC:

THE ROUNDUP

2026 OFFICIAL COOK-OFF RULES

1) HEAD JUDGE – Jeff Lummus

2) COOKED ON SITE - All meats will be cooked on-site. The preparation and completion (excluding pre-trimming) of any and all meats in competition is within the confines of the cook-off site and during the time limits designated by the Head Judge. Once a team and their meats have arrived at an event the meats are not allowed to be removed from the competition grounds. Pre-trimming of competition meat is allowed, there MAY be a meat inspection at that time, also any preseasoning or injecting will NOT be allowed.

3) SANITATION - Cooks are to prepare and cook in as sanitary manner as is possible including but not limited to using gloves, washing hands, and avoiding cross contamination. Cooking conditions are subject to inspection by the Head Judge. Infractions identified or witnessed by the Head Judge shall be immediately addressed, and the Team will be subject to disqualification by the Head Judge.

4) ENTRIES PER PIT - 1 entry per head cook on a given pit. It will be the responsibility of the Head Judge to monitor entries. Multiple entries in the same category by the same cook or multiple entries from the same piece of meat shall not be allowed. The head cook of the team registered for the event must be at least 14 years old and have a legal guardian present for the entire event. The head cook of each team will be held responsible for their team's cleanliness as well as any guest or participants behavior in their team site.

5) BBQ PITS - Any commercial or homemade, trailered, or un-trailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pellet cookers and rotisserie cookers are NOT allowed. Electrical accessories such as spits, augers or force drafts are NOT permitted. The use of heat lamps, proofing cabinets or any other electrical heating or holding device is prohibited. The process of Sous Vide, boiling, or frying of competition meat is not allowed. A fire extinguisher shall be readily available.

6) OPEN FIRES – No open fire, ground pits, are to be used at any time.

7) POWER, WATER, & SITE ASSIGNMENTS – Sites will be 20X40, power and water will be available to share with other teams around the grounds. Teams may start moving into sites at 12pm Friday 9/11/26, all move in should be completed and vehicles removed by 5pm. No vehicles will be permitted on grounds after 5:30pm Friday. Teams will be able to load and unload Saturday from 7am to 9am. All teams will be able to enter through the cookoff gate. Move out can start after the awards are completed and can continue Sunday. All teams must be fully moved out and trash picked up by 12pm Sunday 9/13/26. Security for the event will be provided by Chambers County Sheriff’s Department.

8) COST PER TEAM – Entry fee per team will be $150 and $60 per Kids Cook. Four wristbands per team per day will be provided, as well as 2 wristbands for Saturday for any Kids cook entry. Entry fee for the team will include all categories, you do not have to participate in all categories if you choose not to.

9) DOUBLE NUMBER SYSTEM – A double number system be used. It is required that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the Head Cook for retention after signing the Head Cook’s name in front of a representative. At awards, the ticket attached to the lid of the tray will be removed, and the ticket number announced.

10) TRAY PICK-UP – Head Judge will provide the tray pick-up form (alterations not permitted) initiated by the event representative. Only this tray pick-up receipt will be accepted by the Head Judge or designated representative for participants to receive trays and/or other containers. All Judging containers will have a ticket affixed to the top of the container; this ticket must be signed by the Head cook at tray pickup. All judging trays not picked up on Friday must be picked up on Saturday between 10 am and 11 am. Trays will not be handed out after 11 am Saturday.

11) JUDGING TRAYS - We will use Styrofoam trays with hinged lid and without dividers. A single sheet of aluminum foil should be supplied for each tray. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for ensuring that the containers they receive remain clean and undamaged. Only the containers and foil provided by the head judge will be utilized for product turn in.

12) JUDGING TRAY CONTENTS - The Head Judge or designated representative will inspect all trays at the time of turn-in to ensure compliance with the turn-in criteria. All garnishes and condiments are prohibited. Sauces and/or other liquids may not be added to the box prior to placing product in the box, if there is extra liquid in the box, the head judge or representative may ask for the liquid to be removed at turn in. 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 the tray. Each tray will include one sheet of foil placed unfolded under the contents of the tray.

Each turn in tray will consist of the following:

● Brisket eight (8) full slices. Blocking brisket ends is allowed. The fat cap may be trimmed or cut away before the slices are placed into the tray. Brisket must be placed in the tray parallel to the hinge. There is no recommendation or requirement on Fat side up or down

● Pork Spareribs eight (8) individual cut ribs (bone in) (St. Louis Cut acceptable) Ribs must be placed in the tray MEAT side up lying parallel to the hinge. Baby back or Country Style Ribs are not permitted.

● Chicken one (1) 1/2 fully jointed chicken MEAT side up (to include breast, wing, thigh, and drumstick). SKIN ON (No Cornish Game Hens).

● Open is anything you would like to cook as long as it is cooked on a BBQ Pit or Smoker. No Frying, Baking, Stove Top Cooking will be allowed. Open items must be cooked during the cook-off hours at your cook-off site.

13) TURN-IN TIMES –

Margarita – 7pm Friday 9/11/26

Kids Cook – 12pm Saturday 9/11/26

Open – 1pm Saturday 9/12/26

Chicken – 2pm Saturday 9/12/26

Ribs – 3pm Saturday 9/12/26

Brisket – 4pm Saturday 9/12/26

Turn in window of 5 minutes before and after designated turn in time will be recognized, any trays turned in after the allotted 5 minutes will not be accepted. 5 minutes and 1 second will be considered LATE and not accepted for judging.

14) TERMS FOR TRAY DISQUALIFICATION - After the tray has been turned in, any tray found to be in violation of the rules will be disqualified at the discretion of the Head Judge.

15) ANNOUNCING WINNERS - Winners for each category will be announced starting with the recognized categories in order of kids, open, chicken, pork spareribs, and brisket starting at 6pm. The ticket numbers for the top 5 scores in each category will be announced and the winners recognized. At the end of the individual awards, the Reserve Grand Champion and Grand Champion of the event will be announced. The announcement of the winners will be by the Team only after the ticket number has been verified. When claiming the award, the ticket matching the called number showing the ticket number must be presented for verification.

16) PRIZES – We will be awarding the Grand Champion and Reserve Champion custom MMCTRU Buckles. The first place of each category will receive a custom MMCTRU Belt Buckle, the 2nd and 3rd place will receive a trophy. In the event of a tie for Grand or Reserve Champion, ties will be broken by the highest score in brisket, followed by ribs, and then chicken.

17) EVENT DISQUALIFICATION - Failure to comply with these rules can result in a disqualification of the offending team or teams. The penalty will be administered by the head judge.

18) NO GLASS BOTTLES WILL BE ALLOWED. It will be BYOB, but the laws will be enforced, and NO UNDERAGE DRINKING WILL BE TOLERATED. Teams will be disqualified if it is found to be provided by you or anyone in your site.

Kid’s BBQ Rules:

All children entered must be 13 and under, proof of age should be available at request of the head judge, also parent/guardian should be present for the entire cook.

A charcoal grill with charcoal will be provided for each contestant.

Each contestant must cook in the designated area with no help from parent/guardian or any other adult.

MMCTRU will provide (1) 1in thick Bone-In Pork Chop to be prepared. All turn in rules stated above will be followed by all contestants.

Trophies for the top three contestants will be awarded.

Turn in trays can be picked up at the same time as the pork chops, pick up will be at 9am Saturday 9/12/26 at the judges pavilion.

19) *** GENERATORS

Generators are permitted provided they are safely operated and do not create excessive noise, fumes, or hazards for neighboring teams. Event management reserves the right to require modification, relocation, or shutdown of any generator deemed unsafe or disruptive.

20)*** GOLF CARTS, ATVS, & UTVS

Golf carts, ATVs, UTVs, minibikes, scooters, and similar motorized vehicles must be approved by event management. Operators must be licensed drivers and must operate safely at all times.

21)*** PETS

Pets must remain leashed and under control at all times. Owners are responsible for all damages, injuries, disturbances, and cleanup associated with their animals. Service animals are exempt as required by law.

22)*** EVENT MANAGEMENT AUTHORITY

Event management reserves the right to interpret, modify, enforce, or supplement these rules as reasonably necessary to ensure safety, fairness, and successful event operations.

Waiver of Liability: In Consideration of your accepting this entry, I the undersigned recognize that Marsh Master Classic: The Round Up, the cities of Anahuac, TX and any of their co-sponsors including other entries, their employees or agents assume no responsibility for myself or members of my group. I will assume all risks that arise from my participation. I also hereby waive any claims against Marsh Master Classic: The Round Up, the city of Anahuac, its co-sponsors, their departments, officers, employees or agents for any injuries or loss that arise from our participation. Further, I grant full permission to Marsh Master Classic: The Round Up organizers, promoters and sponsors or any agent authorized by them, to use any photographs, videos, recordings or any other record of this event for any legitimate purpose.