1st Annual Elkhart FFA Booster Club - Bar-B-Q Cookoff

What

1st Annual Elkhart FFA Booster Club - Bar-B-Q Cookoff

When

3/2/2019

Where

Anderson County Youth Livestock Arena

BBQ Cook-Off Rules

COOKED ON SITE
All meats will be cooked on site. The preparation and completion of any and all meats and sauces in competition is within the confines of the cook-off site and during the time limits designated by the promoter.

SANITATION
Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.BBQ PITS

BBQ PITS
The promoter will be responsible to address the type of types of pits allowed at the cook-off.

–PIT – Any commercial or homemade, trailered or untrailered, pit or smoker normally used for competitive barbeque. A BBQ pit may include gas or electricity for starting the combustion of wood or wood products by NOT to complete cooking.

–BYC (Backyard Cooker) – Any cooking device by design or nature that is inherently portable and by design is intended for recreational cooking.

CATEGORIES
Cook-off Promoters shall advise contestants in advance of applicable meat categories and/or cuts of meats and/or types of cookers.

The following categories are recommended

–Beef Brisket

–Pork Spare Ribs

–Chicken – one half (1/2) full jointed domestic chicken that includes a breast, wing, thigh and drumstick. (No Cornish Game Hens)

JUDGING TRAYS
recommends the use of a Styrofoam tray with hinged lid and without dividers to the best readily available judging container which is approximately 8 inches square on the bottom half (i.e. Dart 95HTI). A single sheet of aluminum foil should be supplied in each tray (i.e. Reynolds 810 foil sheets 9”x 10”). All judging containers shall be clean and free of any marking. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

JUDGING TRAY CONTENTS
We requires that the head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria.

**All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added after the meat is placed in the judging tray. NO PUDDLING IN TRAY.

Recommended amounts are as follows:

–Brisket: seven (7) full slices approximately ¼” to 3/8” thick

–Pork Spare Ribs: seven (7) individual cut ribs (bone in)

–Chicken: ½ fully jointed chicken (to include breast, wing, thigh & drumstick) NO CORNISH GAME HENS

If an event has 60 + teams, it is recommended that 2 – ½ chickens be submitted for judging and that brisket and rib quantities will be adjusted accordingly.