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This first year we are closely following the Kansas City Barbecue Society rules for a cook-off, in anticipation of getting our event sactioned next year. The rules are fairly strict when it comes to the preperation of the meat to be barbecued, so we'll be handing out all of the meat to each team on the morning of the event. They'll still have time to do a short marinade before barbecueing.
We've broken the rules down into two parts. One for the cooks, and one for the staff and judges.
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