Rules & Regulations

CLICK HERE for a listing of this year's cash prizes, awards and trophies.

The Hambone Jam in Fort Valley, Georgia, is the first sanctioned event of the Georgia Barbecue Association, which we encourage you to join. Additionally, the "Hambone Jam" is recognized by the GBA as the State Championship Barbecue Competition. Our goal is to make the "Hambone Jam" a highly anticipated annual event on the barbecue circuit. The 2008 event will be Friday and Saturday, Sept. 5-6.

The organization of this event is being transitioned from the Fort Valley Main Street Authority to the Fort Valley Police Department as an annual fundraiser for itself and the Boys & Girls Club of Georgia Heartlands.

Please be patient with our new organizational event staff. If you have any trouble obtaining the information you need or establishing contact with the organizers, contact Chief of Police John David Anderson at 478-822-6971, 478-256-6501 (mobile) or by email at chiefanderson@fortvalleyusa.com.

Teams will be allowed to sell their barbecue and other related food items during the competition. Standard Health Department regulations apply for food service. Teams choosing to be vendors must complete an additional Food Service Permit form and submit it with their registrations. There will be no vender fees or additional permit fees this year. Questions about health regulations may be answered by contacting Mike Slaton of the Peach County Health Department at 478-825-6134.

Due to space constraints we are required to limit acceptance into the Hambone Jam Barbecue Cook-Off to 30 Teams. The first 30 teams to register and make payment will be accepted. Upon request, we will be happy to put a team on a waiting list.

Download Hambone Jam Rules and Regulations (35kb)

General Rules

This event includes four categories: Sauces, Ribs, Pulled Pork and Pork Loin. Trophies and cash prizes will be awarded to the first, second and third place teams in each category. The Grand Champion cash prize is $200, first place in each category will get $150; second place, $100; and third place, $50. The first place sauce winner will get a plaque and $50.

The rules are as follows:

No pets allowed. No skateboards, tricycles, bicycles, motorcycles, mopeds, three wheelers or golf carts will be permitted with the exception of those used by Officials of the Hambone Jam.
Team meeting will be Friday from 7 p.m. to 8 p.m. at the Austin Theater.
No pre-seasoning or pre-cooking allowed. Marinating and cooking can begin at 9 p.m. Friday.
Contestants must supply all needed equipment and supplies. No gas or electric barbecue cookers allowed. All fires must be in containers, not on the ground.
Flammables (propane, compressed or liquid gas, etc.) may be used within the cooker ONLY to START the INITIAL fire. No type of flammable may be used within the cooker once the meat has been placed there. Flammables may be used outside and away from the cooker to make additional coals.
Local fire and safety laws may prevent the use of any type of gas anywhere on the grounds at any time, and, if so, these laws shall prevail. Teams may cook with any type of wood and/or charcoal.
Electrical devices may be used within the cooker as long as they do not directly generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels (e.g. Traeger grills).
Electric smokers, holding ovens or any other devices with heat producing electric coils are not allowed.
Meat for the contest will be provided by each team and will not be pre-cooked, sauced, spiced, injected, marinated, or cured in any way, or otherwise pre-treated prior to official inspection.
All meat must be available for inspection between Noon and 7 p.m. Friday. If time permits officials will inspect your meat when you check in. Otherwise, officials will come to your site before 7 p.m.
Inspection criteria: Meat must be USDA stamped and in the original purchase packaging. Uncooked meat must be kept at 40 degrees F or lower and cooked meat must be kept at a minimum of 140 degrees F.
No sauces or garnishes may be added to entries at judging time.
There is electricity available at each site and you will have access to power for your booth (120 V) at a cost of $10 per team.
Access to water is limited, but there will be several water stations available. Please bring two buckets and some antibacterial soap with which to clean your utensils and other cooking items.
Judging will take place in the Austin Theater. After your meat has been cooked and judged, you may serve it to friends or family on site or keep it for your own purposes. Teams which pay the additional Vendor Fee may sell their barbecue and other food items to the public.
The Hambone Jam will retain any meat and sauce left in the judging area.
Excessive use of alcoholic beverages, as well as disruptive behavior and or improper conduct will be grounds for disqualification.
One free grilling apron (with event logo) will be provided to each team.
We also have an excellent butcher downtown at Young Super Foods. If you would like to order your meat from them, call 478-825-2733.
Fort Valley Main Street/DDA or Hambone Jam may use any photographs or videos authorized or taken by Fort Valley Main Street/DDA or the Hambone Jam of a team site, and responses to questions in this application for promotional purposes.
Restroom facilities will be available inside the courthouse and at the Austin Theater throughout the event.

If you need any specific assistance feel free to write what you need on the application itself or attach an additional sheet or call 478-825-5986. We look forward to seeing you at the Third Annual Hambone Jam!