Rules

2014 Cook Off Rules:

1. Cooking team: Each team will consist of one chief cook and as many team assistants as necessary. The chief cook will be responsible for the conduct of the team and any guests within the team area. No team will share a cooker and no two teams can be in the same area.

2. Team cooking site: Spaces are first come first served based on the available open spaces on Sunday.

3. Teams will provide all necessary equipment, cookers, tables, chairs and garbage cans. Water & electricity will not be available.

4. Teams will keep their sites clean. All fires will be put out and equipment will be maintained in a sanitary manner. All cooking sites must be cleaned up upon leaving, including removal of all trash. Any team not abiding by the rules could be disqualified.

5. All types of cookers are allowed; this includes homemade, commercially made, pellet and propane equipment. Propane tanks have to meet all local and state codes.

6. Fuel sources can be wood, charcoal, wood pellets, or propane.

7. Food must be marinated or pre-seasoned on-site and must be cooked on-site. Health codes require that before cooking all meat be kept on ice or refrigerated at 40 degrees or less. After cooking, food must be maintained at 140 degrees or above in a covered container.

8. The two categories are: chicken, and pork ribs.  All food must be prepared & cooked on-site, except as noted. Cooking can only start after check-in which begins at 7am the morning of the contest. All entries are open garnish, ie. anything goes as long as the lid closes on entries that are in the provided 9×9 boxes.

9. There will be no excessive use of alcoholic beverages by a team and any member of the public or guest in a cook site area. No alcoholic beverages will be given to the public. There will be no use of any controlled substance. There will be no use of unacceptable language. Teams are subject to being disqualified for violation of these rules.

10. Loud radios and excessive noise from team members or their guests are not allowed.

11. All entry fees will be non-refundable except in the case of an emergency.

12. There will be 30 minutes between each judged category and the turn-in window will be five minutes before and five minutes after that time window.

13.  All entries must be turned in using the provided 9in x 9in Styrofoam containers.

14. Each team must submit enough food for all judges to taste. Total number of judges to be known at 8am the day of the contest.

15. Judging will be blind. Entries will be judged on appearance, taste and tenderness.

16. There will be no use of tobacco in the cooking area during preparation. All work surfaces must be sanitized with bleach and water. All teams must provide their own water containers.

17. All decisions and interpretations are at the discretion of the committee representatives and officials and their decisions are final.

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