BBQ competition
GENERAL RULES
-$250 entry fee per team
-Three members per team.
-Teams are to provide all of their own cooking equipment (BBQ, grill, smoker, etc.).
-If needed, teams are to provide their own power source (generator).
-All meat will be provided (in coolers) and will be distributed to teams Friday evening at the Team Meeting.
-Please return coolers to main building at end of competition.
-Each entry must be submitted promptly by Turn-In times provided. All Turn-In times will be announced Friday evening at the Team Meeting.
JUDGING RULES & GENERAL INFORMATION
All entries will be judged by the following criteria (in order of importance)…TASTE, TENDERNESS, APPEARANCE.
TASTE
-Meat should be flavored so that all components are smoothly blended and no one single factor is overpowering ie: too much smoke, hot cayenne pepper, hot sauce etc.
TENDERNESS
-Meat should have some texture and a chew to it without being tough from under cooking or mushy from over cooking.
APPEARANCE
-Garnish is optional, however, if used, must be legal.
-Legal garnish consists of parsley or green leaf lettuce only. Other decorative/edible garnishes are not allowed.
-Entries must be presented in containers provided.
-Your entry cannot have any foreign objects in the container, sculptured meat, marked container or pooled sauce that could give an indication of the source of the entry.
PORK RIBS
-Boiling of ribs is not allowed.
-Ribs must be presented on the bone, and can be presented with or without sauce.
PORK SHOULDER
-Meat can be turned in pulled, chopped or sliced and in any combination.
-Can be presented with or without sauce.
BRISKET
-Meat can be turned in sliced, cubed (burnt ends), pulled or chopped and with or without sauce.
-$250 entry fee per team
-Three members per team.
-Teams are to provide all of their own cooking equipment (BBQ, grill, smoker, etc.).
-If needed, teams are to provide their own power source (generator).
-All meat will be provided (in coolers) and will be distributed to teams Friday evening at the Team Meeting.
-Please return coolers to main building at end of competition.
-Each entry must be submitted promptly by Turn-In times provided. All Turn-In times will be announced Friday evening at the Team Meeting.
JUDGING RULES & GENERAL INFORMATION
All entries will be judged by the following criteria (in order of importance)…TASTE, TENDERNESS, APPEARANCE.
TASTE
-Meat should be flavored so that all components are smoothly blended and no one single factor is overpowering ie: too much smoke, hot cayenne pepper, hot sauce etc.
TENDERNESS
-Meat should have some texture and a chew to it without being tough from under cooking or mushy from over cooking.
APPEARANCE
-Garnish is optional, however, if used, must be legal.
-Legal garnish consists of parsley or green leaf lettuce only. Other decorative/edible garnishes are not allowed.
-Entries must be presented in containers provided.
-Your entry cannot have any foreign objects in the container, sculptured meat, marked container or pooled sauce that could give an indication of the source of the entry.
PORK RIBS
-Boiling of ribs is not allowed.
-Ribs must be presented on the bone, and can be presented with or without sauce.
PORK SHOULDER
-Meat can be turned in pulled, chopped or sliced and in any combination.
-Can be presented with or without sauce.
BRISKET
-Meat can be turned in sliced, cubed (burnt ends), pulled or chopped and with or without sauce.