The intent of the SLBS Rookie of the Year program is to offer a competitive format for rookie teams and head cooks to learn, grow and excel in competition BBQ. An award of a trophy and prize money will be presented to the winner of Rookie of the Year at the annual awards Gala Banquet.

The following are the rules for Rookie of the Year:

• Teams and head cook must be a paid member of the SLBS.
• Head cook or any team members must not have been a head cook on a “Pro” team previously.
• Teams must not have competed in more than 4 Pro Competitions before.
• Scores are compiled by using the TOY Point scoring system. Points from the top 4 contests will be used to calculate the winner.  For information on the scoring system Click Here
• Any disputes that may arise over the requirements will be referred to the current SLBS
  board of directors for resolution.

Teams MUST declare themselves as a rookie before their first competition of the year and to qualify they can not have cooked more than four (4) Pro Competitions. The 4 highest total scores of the year will be used to determine the winner.

If you would like to be part of this series, please register yourself by sending an email to scores@stlouisbbqsociety.com

Rules

The SLBS Team of the Year (TOY) program is a year-long points chase available for SLBS members. The winner of the TOY will have bragging rights over fellow SLBS cooks, some hardware to put in the trophy case and everyone’s favorite… cash.

TOY Requirements and Calendar

• There is no minimum number of registered teams required to qualify for TOY points
• In order for a team’s scores to count towards TOY points, the head cook of that team must be a fully paid SLBS member.
• If the head cook cannot be present but a team still wants to cook, awarding of TOY points will be subject to review by the current SLBS board of directors.
• The TOY calendar starts January 1^st of a given year and ends with the last SLBS contest within that calendar year.
• Any disputes that may arise over the requirements will be referred to the current SLBS board of directors for resolution.

POINT SCORING SYSTEM

Points are awarded in each of 5 categories as applicable to a contest.  Note…not all contests will have all 5 categories.  Those categories are:

• Chicken
• Ribs
• Pork
• Brisket/Beef
• Overall

• Up to the top 6 scores per category will be used to determine a team’s total points. Points will be awarded on a scaled system.

• Bonus points will be awarded at a rate of 1 point per team that turns in all 4 meats, capped at maximum of 50 points.
• The top 10 teams in each category will be recognized at the end of the year awards banquet.
• The top 10 teams in each category will receive trophies and cash.
• Teams may track their progress and standings on the SLBS website.
• In the event of a tie in a category OR overall, the total dropped score for the category OR overall combined dropped will be used to determine the tiebreaker.  IF there is still a tie, the tiebreaker will be a coin flip.