2025 Made On The Mountain Fest - Sand Mountain Sizzle Rib Cook-off Competitor Registration
Sand Mountain Sizzle Rib Cook-Off: Setup & Rules
Entry Fee: $100.00
Setup Information:
- When: Saturday, May 3rd, 2025, from 8:00 AM to 5:00 PM
- Where: Cooking teams will set up in the parking lot next to the Albertville Train Depot (310 Sand Mountain Drive) beside the Chamber building. Parking spots are available on a first-come, first-served basis. Please check in at the Depot upon arrival.
- What to Bring: Teams are responsible for providing all necessary equipment, including tents, tables, chairs, and any cooking supplies.
- Space Considerations: No stakes are allowed to be driven into the street. Please park as close as possible to your neighbors to maximize available space.
- Generators: Quiet generators are permitted in the cook area, but no power will be provided. Hand wash stations will be available at the restroom trailers, and there is also a restroom inside the Depot. Be sure to bring your own water for site cleanup. Trailers are allowed this year.
- Saturday Setup: 5:00 AM – 8:00 AM (Check-in & Setup)
- 8:00 AM: Cooks' Meeting in the Judges' Area (Depot)
- 12:00 PM: Dessert Turn-In at the Museum
- 2:00 PM – 2:15 PM: Rib Turn-In (Depot)
- TBD: Awards Ceremony (Stage by Depot)
- Entry Point: Enter via Sand Mountain Drive next to the Chamber building. Check in at the Depot upon arrival. Note: All downtown streets will be closed, and this entrance will be the only access point to the cook area.
- Post-Setup Parking: Once your cooking area is set up, all vehicles must be parked outside the cooking/festival area.
- Vehicle Access: Vehicles will not be allowed back into the cook area until after the awards ceremony at 5:00 PM. Although the event continues until 6:00 PM, streets will remain closed. Cook teams can exit via Sand Mountain Drive.
Rib Competition Rules:
- Cooks' Meeting: All teams must report to the Depot/Judges’ area by 8:00 AM on Saturday for a brief meeting to review rules, ask questions, and pick up turn-in trays (approximately 9” x 14”).
- Meat Inspection: All ribs must undergo an inspection before cooking. Ribs cannot be pre-seasoned or marinated before inspection, though pre-trimming is allowed.
- Cooking Guidelines: Teams may cook St. Louis style pork ribs using any type of fuel (gas, wood, or charcoal). Food must be handled in a sanitary manner, and teams must bring their own utensils and gloves.
- Turn-In:
- At least 8 cut ribs must be placed on the provided turn-in tray.
- Garnishes are allowed, and creativity is encouraged—consider incorporating the festival theme, Made on the Mountain, into your presentation.
- Turn-in must be delivered to the Judges' Area at the Depot between 2:00 PM and 2:15 PM. Ribs submitted after 2:15 PM will be disqualified.
Ribs will be scored on the following:
- Appearance (20 points): Do the ribs look appetizing?
- Taste (30 points): Is the seasoning balanced and flavorful?
- Tenderness/Texture (20 points): Are they tender, moist, and cooked to perfection?
- Moisture (20 points): Are the ribs juicy and not dry?
- Creativity (10 points): Is the presentation creative, with a fun take on the "Made on the Mountain" theme?
Free Samples:
Cook teams are encouraged to offer free samples to the public. This is all about sharing the love of BBQ and making the event fun for everyone!
Pay-Outs:
- 1st Place Ribs: $500 + a share of the entry fee totals for charity + Authentic Fire Hydrant Trophy
- 2nd Place Ribs: $250
- 3rd Place Ribs: $100
- 1st Place Dessert: $100 + Blue Ribbon
For questions or additional information, please contact:
Lynn Entrekin
Phone: 256-891-7592
Email: lynn@smokehousecrackers.com
We look forward to seeing you at the Sand Mountain Sizzle Rib Cook-Off—where great BBQ meets even better fun!
Date and Time
Saturday May 3, 2025
7:00 AM - 5:00 PM CDT
Location
Downtown Albertville, Alabama
Main Street USA
Contact Information
Tequila Nicholson
Send Email
