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Union Tar Heel Days Ken Newby Annual BBQ Cook-Off Saturday, August 7, 2010 Team Name: __________________________________________________ Members Names and Addresses: _________________________________________ Ribs ______ Pork ______ Chicken ______ Fish ______ BBQ Baked Beans ______ (No Entry Fee – No Cash Prize – Just For Fun!) P.O. Box 130 Union, IA 50258 For more information, please contact: Midwest Market Management 641-486-2374 _______Yes, I will cook one Boston Butt to donate for the BBQ Meal. |
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2010 Rules and Regulations for Union Tar Heel Days BBQ Cook-off
1. The decision and interpretations of the Union Tar Heel Days Rules and Regulations are at the discretion of the Union Tar Heel Days Cook-off Representatives at the contest. Their decisions and interpretations are final. 2. Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. A team shall not compete in more than one contest under the same team name. 3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, vehicles, tents or any other equipment (including generators) shall not exceed theboundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device. 4. Contestants shall provide all needed equipment, supplies and electricity. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices. 5. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground. 6. Parboiling and/or deep-frying competition meat is not allowed. 7. The Five Meat Categories: CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken. PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited. PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and shall not be parted. BEEF BRISKET: May be whole brisket, flat, or point. Corned beef is not allowed. FISH: Any type of fish. 9. Garnish is prohibited. Appearance of meat will only be judged. 10. Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice, (approximately 1/8 inch cubed). (Sauce violations shall receive a score of one (1) on Appearance). 11. Entries will be submitted in an approved Union Tar Heel Days numbered container, provided by the contest organizer. The number must be on top of the container at turn-in. The container shall not be marked in anyway so as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. (Marked entries will receive a one (1) in all criteria from all Judges). 12. Each contestant must submit at least four (4) separated and identifiable (visible) portions of meat in a container. Chicken pork and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. (If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1).) 13. Meat shall not be sculptured, branded or presented in a way to make it identifiable. Rosettes of meat slices are not allowed. (Violations of this rule will be scored a one (1) on all criteria by all four judges.) 14. Turn-in times will be announced at the Cooks Meeting. An entry will be judged only at the time established by the contest organizer. The allowable turn-in time will be five (5) minutes before to five (5) minutes after the posted time with no tolerance. Late entries will not be accepted. Judging typically starts at Noon, but could vary The four (4) categories will be judged in the following order: CHICKEN . . . . . . . . 2:00 pm PORK RIBS . . . . . . 2:30 pm PORK . . . . . . . . . . . . 3:00 pm BEEF BRISKET . . . ..3:30 pm FISH/BEANS……….4:00 pm 15. The following rules will apply: A. Plastic gloves must be used for handling meat. C. Shirt and shoes are required to be worn. D. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.. 16. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that clean-up be thorough. Please clean assigned cooking space. Do not leave in disarray or with loose trash. 17. There will be no refund of entry fees for any reason, except at the election of the contest organizer
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