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Cookoff Rules & Definitions

 

COOKED ON SITE 

All meat will be brought to the cooking site RAW! No pre-marinating, presoaking or pre-spicing prior to inspection time. Meat WILL be inspected and will be prepared from scratch within the time constraints of the cook-off. NO meat will be allowed to leave site after it has been inspected. 

TURN IN TIMES

Turn-in times will be announced at cooks meeting and posted onsite.

TURN IN QUANTITIES 

Cook's will turn in enough portions for 7 judges. Brisket- 7 slices. We have added Brisket as a side pot this year. We will have a separate cooks meeting Friday night for Brisket entry's so teams may start cooking early. This will be a complete side pot with a 100% payout of all Brisket entry dollars! Ribs- 7 baby back ribs. Must Be Pork baby back ribs! Chicken- 7 portions. We will not require whole chickens, this opens it up to Thighs, wings, breast etc. Pinto Beans- will be started at the site from dry pinto beans. The cup provided also has a matched theater ticket affixed to the side, ticket does not need to be signed. Fill the cup to within one (1) inch of the top of cup with juice that almost covers beans. Nothing is to be included in the bean cup larger than a bean. Cooks may cook with condiments, veggies and/or meat and spices, however, remember, when beans are turned in there is to be nothing in the cup larger than a bean. One cup of beans only will be turned in from any one pot of beans. Last but definitely not least Jalapeno Poppers- 7 peppers, you may stuff, wrap, grill, fry or any other concoction you can come up with. There must be at least one half of a full pepper for each Popper. 

MARKERS AND GARNISH

Cooks may cook with sauce, however when preparing meat product for turn-in, nothing may be added to the meat in the tray. Cook will be asked to correct their turn-in if sauce or juice is added to the meat. Nothing should be "puddled" in the tray. Any and all garnishes are prohibited. 

SANITARY CONDITIONS

The Head Judge may disqualify a contestant for unsanitary conditions or entries.

WOOD FIRE

All fires for cooking meat must be wood or wood products (charcoal). NO gas or electric cooking heat.

DOUBLE BLIND JUDGING

All entries will be submitted in identical containers which have been assembled and brought to the site by the Head Judge. The container is a 9 X 9 hinged foam tray with a matched pair of identically numbered theater tickets affixed to the tray. One ticket is to be signed in ink by each cook when trays are picked up. The signed ticket ONLY will be used to match to the ticket number when or if called out. Each cook will be provided with a piece of foil for each turn-in, which will be placed in the bottom of each tray. The meat is placed on the foil.

PINTO BEANS

Will be started at the site from dry pinto beans. The cup provided also has a matched theater ticket affixed to the side, ticket does not need to be signed. Fill the cup to within one (1) inch of the top of cup with juice that almost covers beans. Nothing is to be included in the bean cup larger than a bean. Cooks may cook with condiments, veggies and/or meat and spices, however, remember, when beans are turned in there is to be nothing in the cup larger than a bean. One cup of beans only will be turned in from any one pot of beans.

BRISKET

As stated previously, we have added a SIDE POT for Brisket entries. Brisket will not be a part of the Overall Champion Cook off, it is a 100% payback of all Brisket entry dollars. We will have a separate cooks meeting on Friday evening at 8PM at the Judging building. At this time all meat will be inspected, entries paid "CASH ONLY" and only after meeting may a fire be lit.

COOK WITH SAUCE

Means cook NOT to be confused with saucing a product and "warming" it in the pit and calling that cooked with sauce. Sauce should not be "wet" it should be cooked.

  • You may begin setting up camp and cook site as early as 6pm on Friday June 15th.
  • Cooks meeting for Contest will be 6am Saturday June 16th at judges building. At this time all entries must be paid. Head cooks will receive food containers and turn in times.
  • Every team is responsible for reading rules and complying by them.
  • Cash prizes for Ribs, Chicken and Beans. Buckles and cash for pt place Jalapeno Poppers and overall Team Champion.