BBQ Cook Off Rules 2010

1. Cooking team: Each team will consist of one chief cook and as many team assistants as necessary. The chief cook will be responsible for the conduct of the team and any guests within the team area. No team will share a cooker and no two teams will be in the same cooking area.
2. Team cooking site: Each team will be assigned their cooking area and must stay in that space. This includes all equipment, vehicles and tents.
3. Teams will provide all necessary equipment, cookers and meat etc. Water will be available and is shared.
4. Teams will keep their sites clean. All fires will be put out and equipment will be maintained in a sanitary manner. All cooking sites must be cleaned up before leaving, including removal of all trash. Any team not abiding by the rules could be disquallified.
5. All types of cookers are accepted;this includes homemade, commercially made, electric and propane equipment. Propane tanks have to meet all local and state codes. No dug pits or cooking on the ground is permitted.
6. Any fuel source can be used, wood, charcoal, wood pellets, electric or propane.
7. All teams must meet all local, state and federal fire, electric and health codes.
8. Official meat inspection: No official on-site inspection. Food may be marinated or preseasoned off-site but must be cooked on-site. Health codes require that before cooking all meat be kept on ice or refrigerated at 40 degrees or less. After cooking, food must be maintained at 140 degrees of above in a covered container.
9. Categories are beef, chicken or pork, any type and any style of each. All food must be prepared and cooked on-site, except as noted. Cooking can only start after check-in which begins at 8 am the morning of the contest. There will be a cooks meeting with the officials at 12 noon.
10. There will be no excessive use of alcoholic beverages by the team and any member of the public or guest in the cook site area. No alcoholic beverages will be given to the public. There will be no use of any controlled substance. There will be no use of unacceptable or foul language. Teams are subject to being disqualified for violation of these rules.
11. Loud radios and /or excessive noise are not allowed.
12. All entry fees will be non-refundable except in the case of an emergency.
13. Judging will start at 4 pm. for chicken, 4:30 for pork and 5 pm for beef. The turn in window will be 5 minutes before and until 5 minutes after the judging time. No entry will be allowed out of that timetable.
14. All entries will be turned in using the provided 9 in. by 9 in.styrofoam container, unless otherwise stated.
15. Each team must submit enough food for four (4) judges to taste. Any judge not presented meat will score a zero(0) for taste and tenderness on that entry.
16. The 9 in. by 9 in. stryrofoam containers will be turned in with pre-assigned numbers and then changed before the judges are allowed to scoare any entries.
17. Judging will be blind. Entries will be judged on appearance, taste and tenderness.
18. Any garnish may be used. The garnish must fit within the provided container so the lid may be closed.
19. These rules apply to all teams: There will be no use of tobacco in the cooking area during preparation. All work surfaces must be sanitized with bleach and water. All teams must provide their own water containers. ABC Fire Extinguisher near all pits will be mandatory. No pets will be allowed in the cooking area including motor homes if team members prop meat inside. NO sampling to the public is allowed. If you are caught doing so it will result in disqualification.
20. All decisions and interpretaions are at the discretion of the organizer, representatives and officials and their decisions are final.
21. Awards: Awards will be presented at approximately 6 pm.
22. All entry money will be returned as prize money.

 

 

An important note:
Membership in the WNYGSEA does not allow free admission to any events outside of the Annual Rally. In the interest of safety, glass beverage containers are not permitted on the grounds. We would like to thank everyone for their support and understanding on this issue.