1st Annual MSF Lamb BBQ Competition
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1st Annual Missouri State Fair Lamb BBQ Competition
Sponsored by: Missouri Sheep Producers and Missouri Sheep Merchandizing Council
When: Sunday August, 16 – Check-in 10:00 AM – Judging 2:30 PM
Location: East of the Sheep Pavilion Office.
Participation: Two Team Divisions – Youth (8-18) and Adult - Teams consist of 1-5 members
The Youth division will have three areas teams may participate in: 1) Leg of Lamb 2) Lamb Burger and 3) Lamb Chops. The Adult (open) competition will be “Leg of Lamb” only.
Meat will be provided by the Missouri Sheep Merchandising Council
Participants are responsible for their own equipment, admission and parking (yellow hang tag)
Guidelines: Follow Code Of Conduct as stated in 4-H and FFA bylaws. Bring a fire extinguisher for safety concerns.
Missouri State Fair specific guidelines for the competition will be available May 1st.
Entry Fee: $25/team (payable at check-in)
Team Registration: Due July 1st.
To register and/or get a copy of the MSF Lamb BBQ competition guidelines contact Larry Henneke 573-220-7915 or at [email protected]
Prize Money
Youth
Individual Cuts 1st-$50 2nd-$25 3rd-$10
Overall 1st-$250 2nd $200 3rd-$150 4th-10th-$50
Adult
1st-$100 2nd-$75 3rd-$50
State Fair Lamb BBQ Contest Cooking Guidelines
Lamb Burger
Two large burgers or four small burgers or six sliders must be turned in.
Any bread, store bought or homemade, is allowed but must be yeast based.
Any type of cheese is allowed.
Any type of butter, mayonnaise, oil, or other ingredients used to toast bread or buns is allowed.
All and any condiments are allowed.
Eggs are allowed and must be in a store container.
Any vegetable is allowed.
All cheese and other ingredients used to build a sandwich must fit between the top and bottom slices of bread and within the confines of the edges of the bread used and cannot overhang more than ¼ inch outside of the sandwich.
Toppings and cheese on top are allowed if it is cooked on.
The burger buns should have no identifying markings.
The turn-in box must close and stay closed fully on its own.
No foreign objects such as toothpicks etc are allowed in containers.
Bone In Lamb Chops
Lamb chop must have evidence of searing or grill marks. Propane flat tops may be used to cook or sear chops.
Lamb chops may be lightly trimmed before but not after cooking. Injections and brining are allowed.
Lamb chops may not be marked or branded in any way.
No sauce or garnish is allowed in the lamb chop turn-in box.
No foreign objects can be left in the turn-in box.
Turn in two whole uncut lamb chops.
The turn-in box must close and stay closed fully on its own.
Leg of Lamb
Teams will be provided with a bone in leg of lamb. However, the meat can be prepared bone in or boneless.
Meat must be cooked to at least 140 degrees F.
Entries can be pulled, sliced, or chopped.
Meat must be cooked on or wood/charcoal/pellets.
Meat will be turned in a Styrofoam container.
Teams can use wet and dry brines, rubs, injections, BBQ sauce, and marinades.
No garnish will be allowed in the turn-in box.
1st Annual Missouri State Fair Lamb BBQ Competition
Sponsored by: Missouri Sheep Producers and Missouri Sheep Merchandizing Council
When: Sunday August, 16 – Check-in 10:00 AM – Judging 2:30 PM
Location: East of the Sheep Pavilion Office.
Participation: Two Team Divisions – Youth (8-18) and Adult - Teams consist of 1-5 members
The Youth division will have three areas teams may participate in: 1) Leg of Lamb 2) Lamb Burger and 3) Lamb Chops. The Adult (open) competition will be “Leg of Lamb” only.
Meat will be provided by the Missouri Sheep Merchandising Council
Participants are responsible for their own equipment, admission and parking (yellow hang tag)
Guidelines: Follow Code Of Conduct as stated in 4-H and FFA bylaws. Bring a fire extinguisher for safety concerns.
Missouri State Fair specific guidelines for the competition will be available May 1st.
Entry Fee: $25/team (payable at check-in)
Team Registration: Due July 1st.
To register and/or get a copy of the MSF Lamb BBQ competition guidelines contact Larry Henneke 573-220-7915 or at [email protected]
Prize Money
Youth
Individual Cuts 1st-$50 2nd-$25 3rd-$10
Overall 1st-$250 2nd $200 3rd-$150 4th-10th-$50
Adult
1st-$100 2nd-$75 3rd-$50
State Fair Lamb BBQ Contest Cooking Guidelines
Lamb Burger
Two large burgers or four small burgers or six sliders must be turned in.
Any bread, store bought or homemade, is allowed but must be yeast based.
Any type of cheese is allowed.
Any type of butter, mayonnaise, oil, or other ingredients used to toast bread or buns is allowed.
All and any condiments are allowed.
Eggs are allowed and must be in a store container.
Any vegetable is allowed.
All cheese and other ingredients used to build a sandwich must fit between the top and bottom slices of bread and within the confines of the edges of the bread used and cannot overhang more than ¼ inch outside of the sandwich.
Toppings and cheese on top are allowed if it is cooked on.
The burger buns should have no identifying markings.
The turn-in box must close and stay closed fully on its own.
No foreign objects such as toothpicks etc are allowed in containers.
Bone In Lamb Chops
Lamb chop must have evidence of searing or grill marks. Propane flat tops may be used to cook or sear chops.
Lamb chops may be lightly trimmed before but not after cooking. Injections and brining are allowed.
Lamb chops may not be marked or branded in any way.
No sauce or garnish is allowed in the lamb chop turn-in box.
No foreign objects can be left in the turn-in box.
Turn in two whole uncut lamb chops.
The turn-in box must close and stay closed fully on its own.
Leg of Lamb
Teams will be provided with a bone in leg of lamb. However, the meat can be prepared bone in or boneless.
Meat must be cooked to at least 140 degrees F.
Entries can be pulled, sliced, or chopped.
Meat must be cooked on or wood/charcoal/pellets.
Meat will be turned in a Styrofoam container.
Teams can use wet and dry brines, rubs, injections, BBQ sauce, and marinades.
No garnish will be allowed in the turn-in box.
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Where is it happening?
Missouri State Fair Sheep Pavilion, Sedalia, Missouri, United States
Event Location & Nearby Stays:
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Host or PublisherMissouri Sheep Producers
