Exhibitor Rules:

***Entries are limited and will be awarded on a first come, first serve basis with paid entry***

1. Entrants exhibit at their own risk. The festival provides daytime and overnight security (Friday and Saturday nights). Dayton Ole Tyme Days (DOTD), City of Dayton, and Ole Tyme Days BBQ Committee, its members or agents, assumes no liability for injury, damage, loss or theft of any exhibitor’s display.
2. Once accepted, an entrant is committed to show.
3. There are no rain dates, no refunds will be given due to an act of God. (i.e. hurricanes, tornados, snow storm)
4. Dayton Ole Tyme Days reserves the right to reject any entry or to remove any contestant or team found to be breaking festival rules or whose conduct is found to be unfavorable to the festival or its guests. The head cook will be responsible for the conduct of his/her team and guests. Excessive use of alcoholic beverages will be grounds for disqualification and removal.
5. A representative from the Ole Tyme Days BBQ Committee will be available to answer questions and/or address your concerns.
6. All cooking teams, their employees and associates agree to greet and provide professional service to all DOTD guests. They also agree to work with DOTD volunteers and staff in a positive manner. Any vendor, exhibitor or contractor of DOTD who chooses to exhibit an unprofessional code of conduct, will be asked to leave the festival. Public nudity and lewdness are against the law in the City of Dayton, and tickets or arrest will be made by Law Enforcement Officers.
7. Water available. DOTD requires each team to provide their own generators, bucket to catch all pit run-off, and trash cans. Cook sites will consist of an approx. 30’ x 30’ space. Only one self-contained RV per cook site.
8. DO NOT DISPOSE OF BOTTLES IN THE TRASH. NO EXCEPTIONS
9. All meats and perishables must be on ice or cold storage upon arrival and remain on ice or in cold storage until used. All briskets will be inspected and tagged on Friday night by a BBQ Committee representative.
10. Contestants must supply all needed equipment and supplies. No gas or electric cookers allowed for Brisket, Chicken and Ribs. Wood or wood substance only, except for Cook’s Choice. All fires must be in containers, not on the ground. All trash is to be placed in a trash can, and full trash bags should be placed on outside of cook site for trash pickup. The digging of cooking holes or pits is forbidden and will not be permitted. Each team is responsible for the cleanup of their area. Hot coals or ashes should not be disposed of in the trash containers or on the grounds.
11. Each team will be given five (5) DOTD BBQ Bracelets good for admittance on Friday and Saturday. These Bracelets are to be worn by the head cook and assistants at all times. Each team will also receive 2 DOTD Complimentary Gate Passes for both Friday and Saturday.
12. The roads to the cook off area will be shut down starting at 5:00 pm on Friday and will reopen for one hour from 8 am until 9 am on Saturday morning to allow teams to refresh and restock.
13. Three (3) trophies will be awarded in each category, 1st, 2nd, 3rd. One (1) trophy will be awarded in Master Chef and Margarita Contest.
14. All props (storefronts), vehicles, tents, coverings and equipment must be confined to the assigned areas. Teams should bring with them such suitable shelters as weather may require.
15. Margarita: You may enter any type of margarita of your choice - cook’s choice for all entries. Margaritas must be prepared on site! Read separate Margarita rules before turning in of Margaritas!!!
16. Fajitas: Fajitas will be either chicken or beef no combinations. No garnishing of this plate will be accepted. The head cook may be asked to taste before it is turned in. There needs to be enough for 12 judges.
17. Dessert: You may enter any type of dessert of your choice - open category for all entries. Desserts must be cooked on site! Entries cannot be store bought and cannot require refrigeration. A 3 x 5 index card with all the ingredients must be submitted with the entry. Dessert entries must be submitted in the container provided by BBQ officials. Judges will cut as they taste. The head cook may be asked to taste before it is turned in. Garnishing of the tray is acceptable in this category. Be prepared for 12 judges!
18. Steak: See attached rules for this category.
19. Main Entrée: You may enter any type of entrée of your choice open category for all entries. No desserts will be accepted in this category. Main Entree must be cooked on site! Entries cannot be store bought. A 3 x 5 index card with all the ingredients must be submitted with the entry. The head cook may be asked to taste before it is turned in. Main Entree entries must be submitted in the container provided by BBQ officials. Garnishing of the tray is acceptable in this category. Judges will cut as they taste. Be prepared for 12 judges!
20. Beans: Only dry pinto beans will be accepted. Beans will be judged on taste, tenderness, aroma, and appearance. No meat or rice may be turned in with the beans this also, includes vegetables nothing bigger than a bean or it will be disqualified. There needs to be enough for 12 judges. No garnishing of this plate will be accepted. The head cook may be asked to taste before it is turned in.
21. Pork Spareribs: Pork spareribs are to be turned in cut up individually (bone in) and placed in the tray, top up laying parallel to the hinge, St. Louis cut acceptable. The head cook may be asked to taste before it is turned in. No garnishing of this plate will be accepted. Be prepared for 12 judges! NO BABY BACK RIBS! RIBS WILL BE INSPECTED FRIDAY NIGHT!
22. Chicken: Chicken to be turned in 1/2 fully jointed chicken that includes breast, wing with tip, thigh and drumstick. The head cook may be asked to taste before it is turned in. No garnishing of this plate will be accepted. Be prepared for 12 judges!
23. Brisket: Brisket to be turned in placed in tray parallel to hinge and cut less than 1/2 inch thick. The head cook may be asked to taste before it is turned in. No garnishing of this plate will be accepted. Be prepared for 12 judges! BRISKET WILL BE INSPECTED FRIDAY NIGHT!
24. Only Main Entrée and Dessert entries may contain garnish or any other materials. All other entries with any garnish will be disqualified by the Tally/Judges Committee. THEIR DECISION WILL BE FINAL.

Cooked on Sauce or Natural Gravy from the meat is acceptable.

****Cooks Choice events are exempt from this rule****

25. Ice will be available throughout the cook-off on a CASH ONLY BASIS.
26. No motor driven vehicles (ATV’s, 4-wheelers, 3-wheelers, motorcycles, golf carts) will be allowed in the bar-b-que areas during the festival. Only handicapped transportation registered with the Committee and Festival Vehicles will be allowed.
27. Dayton Ole Tyme Days and the Barbecue Cook-Off Committee reserve the right to add rules and regulations as needed at any time.
28. For more information on the Dayton Ole Tyme Days Barbecue Cook-Off, the rules, or the festival itself, call the BBQ Committee Chairman or Email Us
29. All teams agree to abide by the following festival guidelines:

• No glass containers
• No concealed weapons may be brought into the park.
• No pets allowed in the park.
• No refunds
• Use of handheld radios (walkie-talkies) prohibited.
• Everyone entering the festival is subject to search by local law enforcement officials. This includes guest, volunteers, vendors, exhibitors, contractors and entertainers.
• Participation in any and all activities available at Dayton Ole Tyme Days is by choice and at the participant’s own risk.
• Pursuant to Section 30.06, Penal Code
• Pursuant to Section 30.07, Penal Code

Margarita Contest Rules

1. $25.00 Entry fee per entry.
2. ALL MARGARITA ENTERIES MUST BE MADE ON SITE.
3. Each team may turn-in as many entries as they want.
4. All entries must be turned into committee member at the Tally Room by 10:00 PM on Friday Night.
5. Judging is open to anyone that is not on any of the BBQ Teams.
6. Decision of Judges is final.
7. Award will be cash prize of 50-50 split of Margarita entry fee money.
8. Award money will be handed out on Saturday’s award ceremony.

Jackpot Entry Rules

1. If paid to enter the jackpot, first place is awarded the jackpot.
2. If the first-place winners are not entering the jackpot it will be passed on to the next entry who has paid to take part in the jackpot pay-out.
3. 100% of the jackpot money is paid out.
4. Payment for Jackpot will be handled the day of check in.

Steak Entry Rules

1. All steaks must be cooked on wood or charcoal no gas grills/propane cookers
2. Steaks will be turned in the container we provide with one piece of foil.
3. NO GARNISHING OF THE STEAKS OR CONTAINER. WILL BE AN AUTOMATIC DISQUALIFICATION.
4. You turn in only one steak cooked at least to medium (140°): A medium steak no longer contains a red center, but is pink throughout most of the steak.
   1. Overdone and undercooked steaks will get lower scores.
5. Steaks will be judged on aroma, appearance, tenderness and flavor.
6. All ties will be determined by removing the lowest score and the highest score on each tied steak. The one that has the highest overall score will place.
7. Ribeye steaks must be 1/2 inch thick.