BBQ Cook-Off Contest

BBQ Cook-Off Rules for Friday, July 2, 2010

Download the Cook-Off Rules and Registration Form

Item to be cooked: Pork Rib

1. Competition will start at 5 pm and judging will take place at 8 pm.
2. Each team can consist of a chief cook and up to 3 assistants.
3. Each team will be assigned a space. Cookers and props must stay with in the boundaries of that space. Teams can not share space or cooking devices.
4. Contestants will provide all needed equipment and supplies other than the meat
5. Areas are to be kept clean and orderly and must be left free of trash after the event.
6. Fires can be wood, charcoal or propane. Use of electrical spits is permitted.
7. Only meat that CVF provides can be used.
8. Meat cannot be branded or presented in any way to make it identifiable to judges.
9. Sauce is optional, if used must be applied directly to meat.
10. Garnish is optional.
11. Meat must be cooked to and maintained at a safe cooking temperature.
12. Finished product can be presented on a platter, tray or whatever the team chooses.
13. Cleanliness of cooks, cooking devices, and their cooking space is important.
14. Shirt and shoes are required to be worn.
15. Sanitizing of work area should be implemented with use of bleach water and rinse water.
16. Use of alcoholic beverages or unacceptable language will not be allowed
17. No use of tobacco in the cooking area.
18. Judging will be done by a team. Each judge will score each entry for taste, tenderness and presentation. Total number of points will determine the winner. If there is a tie it will be broken by the contest representative.
19. All equipment must be removed from fairgrounds after the event.