Best Dam Barbecue cook-off competition, held annually on Memorial Day Weekend in Boulder City, Nevada, home of Hoover Dam and Lake Mead.

Click here to see our Cookers.
Click here to see our Best Dam Barbecue prizes.
Click here to see our Rules and Regulations.

2008 Cookers

BBQ Bullies. Chief Cook: Tim Hoffman. Phoenix, AZ

BBQ Magic. Chief Cook: Marty Gibson. Tempe, AZ

Oink County Cookers. Chief Cook: Rex Root. Mesa, AZ

One Smoke Over the Line. Chief Cook: Ken Hunting. Phoenix, AZ.

Otis and the Bird BBQ Team. Hi, we are a husband and wife team from Mesa, AZ. We have competed for 3 years but only have 7 contests under our belt. We have done fairly well finishing 13'th out of 45 teams in our first BBQ Contest. Finished Reserve Grand Champion in the California State Championship. Finished 3rd in Arizona State Championship and more recently finished 8'th out of 59 at Heatin' Up the Bay in Las Vegas. We absolutely love BBQ competition and always have fun. Looking forward to "The Best Dam Barbecue"! Jay and Monica Benedict, Mesa, AZ

Rhythm 'n QUE. Chief Cook: Vincent Carrocci. Scottsdale, AZ

Toys 4 BBQ'N. Chief Cook: David Rosol. Anthem, AZ

Whiskey Ranch BBQ. Chief Cook: Thomas Duncan, Jr. Gilbert, AZ

All Hogs Go To Heaven. Chief Cook Steve Madaule. We are a family cooking team. We love cooking and eating BBQ - what a sport! Lancaster, CA

Papa's Smokehouse BBQ. Chief Cook: John Scott. Morongo Valley, CA

BBQ JACKS. Chief Cook Jackie Compton. Henderson, NV

Big T's Barbeque. Chief Cook Anthony Whitehead. Pahrump, NV

Harrell & Drew Barbeque. Chief Cook Al Harrell. Winnemucca, NV

Hickoryhead Smoked Meats. Chief Cook: Stephen Bankhead. Las Vegas, NV

Old Volks BBQ. Chief Cook Jack Heilman from Henderson, NV

Ozark Mountain BBQ. We're wild, crazy, full of sauce and dry rub spice and we're coming to clean green wholesome Boulder! Wait just a minute, I almost forgot, I live in Boulder City. Looking forward to another fun filled year. Chief Cook: Wm B. Miller. Boulder City, NV

Popes Back Yard BBQ. Chief Cook Kenny Pope. Boulder City, NV

Sin City Smokers. Chief Cook Steve Overlay. Henderson, NV

The BBQ Nerds. Chief Cook: Paul Michels. Henderson, NV

Long Island Porkers. Chief Cook: Joe Dirks. Kings Park, NY

Dragon Smoke BBQ. Chief Cook Brian Baity. West Valley City, UT

Get Q'd. Chief Cook Steve Zufelt. Herriman, UT

Smokin' Hot Sistahs. Chief Cook Carla Hughes. Saratoga Springs, UT

Utah Smoke. Chief Cook Thomas Wooldridge. Taylorsville, UT

Best Dam Barbecue Prizes:

Grand Champion

$2500 Cash prize
Hand crafted trophy
Free entry in 2008 Best Dam Barbecue

Reserve Grand Champion

$1000 Cash prize
Hand crafted trophy
Free entry in 2008 Best Dam Barbecue

Category Prizes

Chicken, Pork, Ribs, Brisket

$300 First Place
$200 Second Place
$150 Third Place
$125 Fourth Place
$100 Fifth Place

“Desserts” and “Anything Else”

$150 First Place
$100 Second Place

Rules and Regulations (may be amended):
Kansas City Barbeque Society Rules and Regulations will be followed.

SPACE REQUIREMENTS: Each entrant will be allocated a 15x20 space or combination of two 15x20 spaces as requested on the entry form. There will be an additional charge for second or additional spaces. Contest organizers reserve the right to assign spaces.

GENERAL REQUIREMENTS:

All teams must have a provision for handwashing and sanitizing their preparation, cooking and serving areas.
All Clark County Health Department requirements must be followed.
Please provide your own fire extinguisher. Our insurance carrier requires this.
Ice may be purchased on site both days.
Receptacles for ashes will be available for dumping hot ashes at the end of the contest. Please dump hot coals only in the marked receptacles.
Please provide your own trash receptacles for your booth. Dumpsters will be conveniently located for trash dumping. Rotary will provide receptacles and trash removal throughout the general contest site, but will not service individual booths.
Teams using electricity must provide their own UL approved heavy duty extension cords (at least 200 feet).
Restrooms (no shower facilities) will be available inside the recreation building and port-o-lets will be located on the street.
Water will be available at various locations on site.
Grey water may only be disposed of at designated locations. There are no sewers in the street so please do no dump water on the street.

MEAT INSPECTION AND HEALTH DEPARTMENT REGULATIONS
All meats cooked at the Best Dam Barbecue challenge MUST be USDA-approved meat or have been purchased from a USDA-inspected source. Cookers must be able to show proof of this.

Starting at 9:00 a.m. on Friday, a contest official will inspect your meat for contest judging to certify that the meat begins raw and complies with any other Health Department regulations. Sign up for meat inspection when you register. For late arrivals, inspections will be done on request on Saturday morning from 6:00 to 8:00 a.m. Please call to request a Saturday inspection or an inspection after 6:00 p.m. on Friday. In our miscellaneous category, any game (or exotic) meat must come from inspected sources.

ANYTHING BUTT . . . .
This miscellaneous category will be judged according to KCBS rules and will be judged at 7:30 p.m. on Friday. This is an open category and may include desserts, vegetable or side dishes, etc. All entries must be prepared on site.