EFSC ALUMNI ASSOCIATION
AMATEUR BACKYARD BBQ COOK OFF & FAMILY FEST
RULES OF THE COMPETITION
Saturday March 11, 2017 – TIME: 11AM - 3PM
Cook-Off Team Check-In - Friday, March 10, 2017
$75.00 Team Entry Fee
1. This is an Amateur Backyard BBQ Cook-Off. A contestant is one who is engaged in the cooking of meat in this contest.2. Each team will consist of a Head Cook/Team Captain and no more than 4 assistants. Each team will supply all the equipment necessary for the preparation and cooking of the entry. You must provide your own grills (wood, charcoal or pellets), to be used exclusively by that team within the team's assigned cooking space. The use of a single grill (cooking device) by more than one team is not permitted. All seasoning and cooking of products shall be done within the confines of the team's assigned cooking space. No team may share a cooker or grill with any other team. A Head cook or assistants may NOT enter or participate on more than one team per contest or multiple contests on the same date with the same team name.3. Barbecue is defined as uncooked meat or fowl prepared over a wood or charcoal fire and basted (or not) as the cook sees fit. Recipes are submitted in 2 categories: Chicken and Pork. There will be a 1st place in each category. ALL TEAMS can vie for Grand Champion! The chicken may be whole, halved or individual pieces when cooked, but must be entered as six (6) separated identifiable pieces. The Pork will consist of either pork shoulder or Boston butt must weigh a minimum of five pounds. The entry may be sliced, pulled or chopped but must be prepared for consumption. NO INTACT SHOULDER/BUTTS will be accepted as entries. Once cooked, it may be separated and returned to the cooker for finishing. Must be cooked as a single piece of meat. Each entry must be enough to feed at least six (6) judges. All items must be cooked over wood or charcoal. Cooking on any other heat source is grounds for disqualification from this contest! Teams are required to provide samples for guests to the public, (crowd size ~300).4. Team check-in from 4:00 PM - 6:00PM, Friday, March 10, 2017, unless prior arrangements are made with the EFSC Alumni BBQ Coordinator. Head Cooks are required to attend the mandatory Captains meeting at 6:00 p.m. After the Captains meeting and once ALL teams have completed the meat inspection, you will be able to start cooking. Teams will be signaled by contest officials. A quiet time will be in effect from 11:00 PM on the night prior to the contest judging, remaining in effect until sunrise on the following day.
5. The Contest Meat Inspector will be on site Friday evening to check all meat that will be used in the contest to ensure that it complies with the rules of the competition. Pre-seasoned or pre-marinated meats are not allowed. Meat must be raw, in original, unopened packaging when the contest begins. Cooking may start as soon as the meat has been approved by the inspector, and after the Head cooks’ meeting. Pre-boiling and/or deep-frying competition meat is not allowed. Any team that does not adhere to these rules will be disqualified.
6. Once competition meat has been inspected, it may not leave the contest site.
7. All Competition meats must be inspected by the Contest Meat Inspector on duty at the contest during the times set by the EFSC Alumni BBQ Coordinator. The Health Department requires that the following meat holding conditions must be met: After cooking, meat must be maintained at a minimum temperature of 140 degrees F. Cooked potentially hazardous food shall be cooled: 1) Within 2 hours from 140 degrees F to 70 degrees F and 2) Within 4 hours from 70 degrees F to 41 degrees F or less. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds.
8. Contestants must provide all needed equipment, supplies, water and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal. There is some limited access to electricity & water. There is complete access to indoor restroom facilities.
9. Cookers, tents*, canopies*, or any other equipment, including generators, may not exceed the boundaries of the team's assigned cooking space, Site Space: 20x20. Tents and covers are to be provided by the teams. *Must be fire retardant.
10. Fires must be of wood, wood pellets, or charcoal. No electric or gas grills permitted. Propane permitted for fire starter and sanitation purposes only. Electric spits, augers, and forced draft accessories are permitted.
11. No open pits or holes in the ground are permitted. Fires may not be built on the ground.
12. It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed during the contest. It is imperative that cleanup is thorough after the contest. However, the breakdown of station/site is not permitted before judging is over. Trash bins for waste will be available as well as bins for ash and coal disposal.
13. Causes for Disqualification: (Disqualification is at the discretion of EFSC Alumni BBQ Coordinator)
A. Pre-seasoned or pre-marinated meats are not allowed.
B. Use of controlled substances by a team, its members and/or guests.
C. Foul, abusive, or unacceptable language by a team, its members and/or guests.
D. Excessive noise generated from speakers or radios.
E. Use of gas or other auxiliary heat sources inside the designated.
F. Breakdown of station/site before judging is over.
G. Under no circumstances are outside alcoholic beverages of any type allowed unless preapproved by the EFSC BBQ Coordinator for cooking purposes only.
H. There is evidence of blood such that the meat is undercooked.
I. Gloves are not used while handling food products.
J. Not cooking the meat that was inspected.
K. There is anything in the box (Judging) besides the meat.
L. No BBQ is to be sold.
14. This is a rain or shine event and participants should plan for foul weather. No refunds.
15. Each contestant must submit at least six (6) separated and identifiable portions of meat in a container. Meat will be judged on TASTE, CUT, TENDERNESS and APPEARANCE. Entries will be submitted only in the 9” x 9” container provided by the contest organizer with no garnish or decorating of any kind. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. The cook site will be Judged on cleanliness and appearance throughout the competition.
16. Garnish is permitted during grilling. Garnish & Dip sauce can only be used during grilling. DON’T add any extra at Turn-in for judges.
17. Marking or sculpting of any kind of the meat or container is not allowed. This will include but is not limited to painting, sculpting, or decorating. No aluminum foil or stuffing is allowed in the container. No toothpicks, skewers or foreign materials are permitted. No puddling of any sauce or branding of any meat is permitted.
18. Each category entry must supply enough portions for six (6) judges as well as sample cups to give to visitors in their competition space. Serve up your Best! Teams are required to prepare a minimum amount for sampling to the public as outlined below, (crowd size ~300).
19. The following cleanliness and safety rules will apply to all teams: No use of any tobacco products while handling meats or foods. Cleanliness of the cook, assistant cooks, and the team's assigned cooking space is required. Shirt and shoes are required to be worn. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gal of water). Each team will provide a separate container for washing, rinsing, and sanitizing of utensils. A fire extinguisher (ABC), is required in each cooking area and will be supplied by each team.
20. To qualify for the GRAND CHAMPION, a team must submit entries in both categories. In the event of a tie in a category, a tie-breaking procedure will be implemented utilizing first the TASTE/FLAVOR score as the tie-breaker, then the TEXTURE/TENDERNESS scores. A minimum of ten teams must register for prize money to be awarded.
21. Scoring ranges from a low of 5.0 to a high of 10.0 in increments of .5 points for each category. Any entry that is disqualified as per section 13 (above), will receive a score of zero for all two categories from all judges.
22. Judging times are pre-determined. The Captain is responsible for timely turn in of entries. The time will be strictly enforced. Judging will be done in the following order:
CHICKEN..............11:00 AM - Turn in 10:40 to 10:50
PORK ..................11:30 AM - Turn in 11:10 to 11:20
Awards Ceremony: 12:00 PM.……………………………………………………..Event Ends: 3:00 PM.
Winners: Grand Champion, 1st Place per category (Chicken & Pork) & People’s Choice Award!
23. If you have any questions in regards to any rules, judging, etc., please bring them to the event organizer PRIOR TO EVENT DAY for clarification.
24. Team vehicles may be parked inside the perimeter of the competition lot, but only each team may have only 1 vehicle or trailer at the team site. Please email the contest organizer at alumni@easternflorida.edu with the dimensions of the vehicle or trailer that will be on your team site.
25. SECURITY – An Easter Florida State College security guard will be on site at all times.
26. No Refunds (see 14 above). We will make every effort to ensure that Backyard BBQ Cook-Off & Family Fest will occur rain or shine.
27. Final time for Team Registration closes Tuesday, February 28, 2017, at 5:00 p.m. Any registrations beyond that will be placed on a waiting list. Additional teams may be added in the event a team drops out or more space may be created for additional teams, at the organizers' discretion.
28. After the winners have been chosen, teams may sample items from other competition teams.
Waiver: Contestant agrees to indemnify and hold the Backyard BBQ Cook-Off & Family Fest, EFSC Alumni Association, Eastern Florida State College Foundation, and volunteers harmless from any and all claims against same, including without limitations, all costs, liabilities, judgements, expenses, damages, or reasonable attorney’s fees arising out of or in connection with (1) any structure erected by the contestant, (2) apparatus, equipment or personal property used by the contestant, (3) any act of omission to act of contestant its agents, invitees, participants, representative, employees, servants and assigns, and (4) any claims made on account of or resulting from contestant’s participation in the contest.
EASTERN FLORIDA STATE COLLEGE FOUNDATION, INC. IS A 501(C)(3) NOT FOR PROFIT ORGANIZATION AND A DIRECT SUPPORT ORGANIZATION OF EASTERN FLORIDA STATE COLLEGE.
Contact Colleen Huseby, EFSC BBQ Event Coordinator, at 321-433-7053 or alumni@easternflorida.edu for more information.