Team Info

A team must consist of a minimum of 1 person but no more than 4 people. 

The 4 meats for competition will be: full 1st and 2nd cut brisket (packer cut), 10 beef short ribs (10 separate cut beef short ribs), 1 whole turkey (14-16 pounds), 10 chicken thighs. All these meats will be purchased by The Holy Cow committee and supplied to you at the mandatory cooks meeting on Saturday Night October 20th, time and place are being determined. You must place one piece of aluminum foil in the bottom of each styrofoam box. The aluminum foil should not reach up to the sides of the styrofoam box. Remember that this is a no garnish barbecue event! A representative of each team must come to the Thursday meeting prior to the event to accept the meats and start your creative preparations. The mashgiach will be present to inspect all spices and ingredients that you bring to the event. The mashgiach will have the final approval of all the ingredients. If you have any questions, please inform us and we will pass them along to the Kosher supervisor.

Everything you bring must be Kosher certified , new and unopened.

Cooking Teams: 

~ You may bring your own meat and grill thermometers as long as they are brand new, unopened and sealed

~ You may also bring your own BBQ fan

~ All seasoning and injected fluids must be Kosher and unopened when you present them to the Kosher supervisors on Saturday evening.

~ All BBQ and cooking utensils. 

The Kosher superviser will be under the auspices of the Orthodox Union. We will be providing many OU Kosher spices for use at the Thursday evening meeting.

If you want to use something special please email and we may purchase it for your use. You will not be allowed to bring any prepared sauces or broths from your kitchen even if you keep it strictly Kosher. However, you will be allowed to bring sauces that are sealed and brand new and Kosher certified. Once you have prepared all your meats they will be collected and placed in a well-marked plastic bag and placed in our refrigerators. If you are unsure about Kosher certification, please go to the OU Kosher to view what is acceptable.

The brisket will be distributed Saturday evening to all the cooking teams after the Sabbath ends, the rest of the meats will be distributed on Sunday morning. However, if a cooking team wishes to defer the preparations in the other meat categories they will have a full opportunity to access the refrigerator with the chicken, turkey and beef ribs. Ice will be provided on Sunday morning to all the cooking teams by a separate vendor. Professional welding gloves and hot food BBQ gloves will be given to each cooking team as well.This will be a strictly non-garnish event! Any cooking team that uses garnish will be disqualified.

There will be a trash can available for grease and ashes at the event during cleanup. There will also be a water station with a hose as well as 2 pressure washers to help with cleaning that will be available for all BBQ teams after the festival. We will be providing 10 x 10 pop-up tents for each cooking team with lighting to be installed by our electrician. That will be the size of each cooking teams area. Each team gets two tables for food preparation and food staging.

For further rules & regulations please refer to the Holy Cow Website or email.

Holy Cow will provide all smokers for the competition. We will be providing a 22 inch Weber Smokey Mountain Smoker and a 22″ Weber kettle grill.

Cooking teams will be responsible to bring their own flavored woods and charcoal, as well as a fire extinguisher, cooler and sleeping gear and battery operated flashlights. If you’d like to bring a lounge chair or futon, you are encouraged to do so. If you wish to bring a small, portable generator it must be quiet running.

Team Application/Registration Form Details:

Only 20 teams will be accepted for the 2018 competition. There is also a waiting list.


Holy Cow 2018 cooking team cost is $500 plus $100 refundable deposit.

We require that all teams pay a $100 deposit which will be refunded after all team smokers are cleaned and inspected by our Holy Cow representative. In order for the $100 deposit to be refunded, the cooking area should be cleaned and cleared of all trash, ash and litter. The $100 will be refunded  7 days after the Holy Cow event. No cooking team entries will be finalized until the registration fee is fully paid.

This is a first come first serve application list. To reserve your place we encourage you to pay your hundred dollar refundable deposit as soon as possible. Final payment of $500 and application must be received by October 20, 2018. It is quite likely that we will have all teams registered and paid up prior to that time. There will be a waiting list and we will take teams off the list as needed.

Final payments due by October 20th, 2018

If you’d prefer to send a check please send it to the following address:

NCSY Alumni

11 Broadway, 13th Floor

New York, NY 10004

Check made out to – NCSY Alumni