BBQ Cook-Off Rules
A $25.00 entry fee is required for each category entered
Pork Baby Back Ribs
Each team will provide their own meat for judging. Meat can be donated (if desired), for the promoter to sell, or to feed volunteers. We will be selling sausage on a bun, chips, and a drink as a fundraiser during the event.
Event promoters will supply teams with sausage to cook for event promoters to sell. Sausage will need to be available and turned in by 11:30 am please, lunch will be served @ NOON.
Teams will be judged on the following categories:
Pork Baby Back Ribs
Turn in times:
Pork Baby Back Ribs--1:00 pm
Beef Ribs--3:00 pm
All entry forms must be received and entry fees paid before teams start cooking.
Judging quantities and recommendations are as follows:
Chicken--1/2 fully jointed chicken (to include a breast, thigh, wing, and drumstick).
Pork Baby Back Ribs--Seven (7) individual cut ribs (bone-in).
Beans--Container provided by event promoter.
Beef Ribs--Seven (7) individual cut ribs (bone-in).
First, Second, and Third place trophies will be awarded in each category, as well as a Grand Champion. There are Four (4) judging categories, and you can participate in any number you choose. You must register for and participate in all Four (4) categories to qualify for the Grand Champion honors.
Judging of entries based on:
Mutt Mesh Animal Rescue and Bass Pro Shops are not responsible for theft, damage of personal property, or injury to any persons entered as contestants; or any of the contestants' family or guests.
Each team will be given Four (4) containers, One (1) for each category entered.
Double Number System will be used. Two tickets bearing the same number will be utilized, one firmly attached to the top of the judging container, and the other ticket easily removed by the head cook for retention after signing the head cooks name on the turn in roster.
Decisions of the committee and judges are final.
No holes or dug pits are permitted. Fires shall NOT be built on the ground.
The cook off teams are responsible for keeping the contest area clean. You must provide your own trash bags.
Team captain is responsible for the conduct of his/her team members and guests at all times.
The BBQ Cook-Off will take place on the scheduled date of Sep. 20, 2015 unless we have inclement weather. If we rain out we will re-schedule the event at a later date to be determined.
Teams must provide their own supplies. We will provide presentation containers for judging.
The cooking area will be approximately 30 feet wide, or the equivalent of 3 to 4 parking spaces. Please respect these dimensions. If additional space is needed please let us know in advance and arrangements can be made.
The cooking area is for BBQ pits and equipment only. No cars or trucks can be parked in your area. You may erect pop-up covers, tent covers and enclose the space in any reasonable manner. DO NOT drive stakes of any kind into the parking lot.
Electrical outlets are available on a first come, first serve basis. Please provide teams own extension cords. No water is available.
Contestants must be present at the time of the awards ceremony.
All meats and beans must be cooked on site. The preparation and completion of any and all meats and beans in the competition is within the cook-off site and during the time limits designated by the event promoter, (beans may be pre-soaked the night before).
Cooks are to prepare and cook in a sanitary manner. Cooking conditions are subject to inspection by judging committee.
Any commercial or homemade, trailered, untrailered, pit or smoker is acceptable. A BBQ pit may contain gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking, with the exception of the beans--beans may be cooked on a propane type stove.
A fire extinguisher shall be readily available at all times.
We cannot think of every little detail, but we will try to make your contest experience as enjoyable and fair as possible. Without your participation, we have no event! So we want you to come back next year! Please contact the event coordinators if we can do anything at all to help you or answer any questions you may have.
Thank you for participating!!!
Linda Lopez, President--281.300.4644