Lilies War 2025

Known World Barbeque Competition Rules

 

Guidelines



  • A team can only represent one kingdom. 
  • A Crown can grant permission for a team to represent their Kingdom, if they are unable to send a team of their own citizens. 
  • The site owners have a strict policy about “No wheeled vehicles on the grass”. If you have a wheeled smoker, pit, grill, etc that is pulled behind your vehicle, you will be assigned in the designated parking area on site. This area has limited electricity and water. 
  • If your setup does not include a wheeled vehicle (pull behind smoker, pit, or grill) you may cook in your own encampment provided there is designated space for it. Keep in mind, you encampment may not have access to water or electricity. 
  • Team space will be assigned based on the order that teams register and is at the War of the Lilies Staff’s discretion. 
  • Water is available in limited locations. Please bring containers and/or carts to transport water to your area. 
  • Each contestant shall supply all of his/her own cooking devices, utensils, preparation tables, fire extinguishers, etc. 
  • Limited electricity will be available. They CANNOT be combined to make a 220V circuit. Please note that up to 200 ft. of power cord may be necessary for your connection. Generators will be allowed. 
  • Teams are responsible for disposing of all waste their team creates in the appropriate containers 
  • Animal Policy – No small animals are allowed, except service animals, in the cooking space

Rules and Regulations



  1. The decision and interpretations of the KWBC Rules and Regulations are at the discretion of the Lilies Staff Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules.
  2. Each team shall consist of a lead cook and as many assistants as the lead cook deems necessary. The lead cook must be 18 years of age. Lead cook and/or assistant cooks may only cook for their designated team.
  3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. Teams shall not share an assigned cooking space or cooking device. 
  4. Contestants shall provide all needed equipment, supplies, and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire, and other codes. A fire extinguisher shall be near all cooking devices. 
  5. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled, and all equipment removed from site. 
  6. Fires shall be of wood, wood pellets, or charcoal or gas. Electric heat sources shall not be permitted for cooking or holding. lectric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground. 
  7. Outside wood is not allowed in the park to control invasive species. A selection of hardwoods will be provided by us. Commercially bagged pellets, chips, chucks, etc are allowed in the park and should be provided by the team. 
  8. Barbeque for the purposes of the KWBC Rules is cooking meat on a device defined in 6) above. Parboiling, Sousvide, and/or deep-frying competition meat is not allowed. 
  9. Every type of meat/style will go head to head against each other in a poplace vote for best BBQ in the Known World. 
  10. Serving typically starts (Insert Time) Populace will be provided with means to cast a ballot for the best BBQ. The voting ends at (Insert Time). Lilies Staff Representatives will be responsible for tallying the total and announcing the winner. 
  11. The following cleanliness and safety rules will apply:
    1. No use of any tobacco products while handling meat. 
    2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required. 
    3. Shirt and shoes are required to be worn. 
    4. Sanitizing of your work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils. 
    5. First aid is not required to be provided by the contest, except at the election of the contest organizer. 
    6. Prior to cooking, meat must be maintained at 40° F or less. 
    7. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and Within 4 hours from 70° F to 41° F or less
    8. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.