05/07/2021
Barbecue Cook-Off Registration Form
Thank you for your participation in this Barbecue Cook-Off event
and helping to support the Historic square in beautiful Orleans, Indiana.
Registration must be completed before Oct 1
You will need to provide your own generator.
Categories: Chicken, Ribs, Pork, Brisket, Dessert, One Bite Challenge, People’s Choice
When: Set up begins Friday, October 8th 2021 time TBD.
Event All Day Saturday, October 9, 2021 (Judging begins promptly at 11:00 am)
Entry Fee: $75 per team
Prizes: Trophies will be awarded for 1st-3rd place in each category plus 1 Grand Champion Award and 1 Reserve Grand Champion. Also for 1st place in each ancillary category.
Cooking Team
Head Cook
Email
Address:
City:
State:
Zip:
Please make all checks payable to:
Karen White
Please return the bottom portion of registration with payment to:
Karen White 8503 East Mcville Road Solsberry, IN 47459
I Have read and will abide by the Orleans Fun Fest Backyard Barbecue Cook-Off rules and regulations.
Signature:______________________________
Date: ________________
Schedule
Friday October 8- Teams may arrive and set-up. Check-in/Meat Inspection will be upon arrival. All meat must be raw and non-marinated. We will have a head cook’s meeting following the meat inspection. Rule and regulations will be reviewed; any questions and concerns will be addressed at this time.
Meat Inspection and Head Cook’s Meeting are Mandatory.
Barbecue competition will begin immediately following inspection/meeting. Judging will begin promptly on October 9th at 11:00 am. Awards will be announced immediately after, along with Trophies and prizes.
Judging will be done within respective categories:
One bite challenge 11:00 am (meat provided at 9 am)
People’s Choice: 11:30 am (meat provided)
Chicken: 12:00 pm
Pork Ribs: 12:30 pm
Pork Butt: 1:00 pm
Brisket: 1:30 pm
Dessert 2:00 pm
Fires must be of wood, or charcoal. Gas and electric will not be allowed for cooking. Draft devices are permitted.
All spaces will be on a first come, first serve basis. All spaces are 15’ x 20’. If you need more room we will try our best to accommodate you but you may have the longest walk for turn ins.
As Team captain, you are agreeing to all rules and regulations on behalf of the team.
The Competition is open to everyone, professionals, and amateurs. There is no limit to the number of cooks on a team.
Water is available at no additional expense.
Deadline for Entry is October 1, 2021 or until available contestant spaces are filled. No refund will be made.
Causes for Disqualification and Eviction of a team, its members and/or guests:
A cook team is responsible jointly and separately for its head cook, its team members and its guests.
A) Use of alcohol other than for cooking purposes or use of illegal controlled substances.
😎 Foul, abusive, or unacceptable language causing a disturbance.
C) Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment, will not be allowed during quiet time, designated to start at 11:00 pm and will last until 7:00 am.
D) Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.
E) Violations of Cook Rules
Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification form the contest.
Orleans Fall Fun Fest Backyard Barbecue Cook-Off Rules and Regulations
1. Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. Chief cooks and/or assistant cooks may only cook for their designated team.
2. Each team will be assigned a cooking space. Pits, cookers, props, trailers, tents, or any other equipment (including generators) shall not exceed the boundaries of the team’s designated cooking space. All seasoning and cooking of product shall be done within the assigned cooking space.
3. Teams shall not share an assigned cooking space or cooking devices.
4. Contestants shall provide all needed equipment and supplies, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices.
5. It is the responsibility of the contestant to see that the team’s assigned area is clean and orderly following the contest. All fires must be put out and all equipment must be removed from site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than trash containers may disqualify the team from future participation.
6. Fires shall be of wood, 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 forced draft are permitted. No open pits or holes are permitted.
7. All competition meats shall be inspected during the time established. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition meat should start out raw. No pre-seasoned meat is allowed. Competition meat not meeting these qualifications shall be disqualified; given a 1 in all criteria by all judges.
8. Parboiling, deep frying, and sous-vide cooking competition meat is not allowed.
9. Meat shall not be sculpted, 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 1 on all criteria by all five judges.
10. The meat categories:
Chicken- may include Cornish Game Hen and Kosher Chicken- cooked either halved or whole
Pork Ribs- shall include the bone. Country style ribs are prohibited.
Pork Shoulder- defined as Boston Butt, Boston Roast, Picnic and/or whole shoulder. Pork shall be cooked whole (bone in or bone out) and shall not be separated during the cooking process.
Brisket- May be whole brisket, flat, or point. Corned Beef is not allowed.
11. The 4 categories will be judged in the following order:
Chicken 12:00pm, Pork Ribs 12:30pm, Pork Shoulder 1:00pm, Brisket 1:30 pm
12. An entry will be judged only at the time established by the contest organizer. The allowable turn in time will be five minutes before to five minutes after the posted time with no tolerance. A late turn in will receive a reduction in score.
13. Garnish is optional. If used, it is omitted to chopped, sliced, shredded, or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores, and other vegetation are prohibited. Improper garnish will receive a score of 1 on appearance.
14. 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 more than a fine dice, approximately 1/8 inch cubed. Sauce violation shall receive a score of 1 on appearance.
15. Entries will be submitted in numbered containers provided by the contest organizer.
16. The container shall not be marked in any way so as to make the container unique or identifiable.
17. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. Marked entries or containers with the above listed material will receive a score of 1 in all criteria from all judges.
18. Each contestant must submit six portions of meat in them for each category. Chicken may be submitted chopped, pulled, sliced, diced, or intact half- chicken as the cook sees fit. Pork ribs shall be turned in bone-in with a minimum of 3 ribs per container. Pork shoulder may be chopped, pulled, chunked, sliced, or a combination of any of those as the cook sees fit. Brisket can be sliced, pulled, cubed, or chopped.
Judging Procedure
Entries will be submitted in numbered containers provided by the contest organizer.
1. Judges may not fraternize with teams on turn-in day until the conclusion of judging.
2. Judging will be done by a team of 6 persons, who are at least 16 years of age. Only judges, Contest Reps, and necessary support volunteers are allowed in the judging area during the judging process.
3. No sauces or foil will be allowed in the judging containers. Sauce may be used during cooking process but cannot be pooled for entry presentation of judging.
4. A double blind judging system will be used based on a numbering system. Each team will be assigned a number which will be on their turn-in containers. The contestants will turn in their products to the event organizers. The event organizers will change the number and take the product to the judges’ tables and distribute them to the judges after first checking for violations (pooled sauce, foreign objects, etc.).
5. All entries will be scored in 4 categories. The four categories will be Appearance, Tenderness, Taste
6. The judges will score their sheets. The contest organizer will gather up the score sheets and take them to a tabulation area.
7. The final scores will be announced and awards given out as soon as possible after conclusion of judging.
Results are final.
People’s Choice Award
The contestants will be provided a meat by the contest organizers to be cooked and presented for people to sample. Patrons will be able to sample this meat throughout the day and cast votes with provided tickets. One ticket equals one vote. Tickets will be purchased for $5 (remember, this is for charity) upon entry to the area. The team with the most votes at 2:00 pm will eb named the People’s Choice Champion.
