IT'S TIME FOR CANE ISLAND BBQ COOKOFF!

Cane Island BBQ Cookoff 2021 This is a non-sanctioned event. • Winning Teams will be notified at 5pm • Cooking teams will be responsible for all required costs for participation Definition of Terms HOST: The host of the cook-off space is the business owner/manager of the venue where the cook-off is being held. CONTEST COMMITTEE: Individuals who are serving in official organizational capacity at this cook-off. Local health inspectors/fire inspectors are considered as members of the contest committee. HEAD COOK: The person designated by the cooking team to be in charge and responsible for that team. When registering, the team must sign up using the same head cook. HEAD JUDGE: The person designated by the contest committee to be in charge of the cook-off judging. The head judge is responsible for organizing the judging process to ensure fair and impartial judging. The head judge should advise their judges to refrain from tasting contest meats before judging. The head judge from the contest committee will make the final ruling on any cook-off related discrepancies. General Barbecue Cook-Off Rules 1. This is an amateur cooking contest and it is intended there be no further distinctions regarding entry classifications. 2. Only ONE team per barbecue pit will be allowed. Where cooking rigs contain two separate pits, two teams may cook (one team per pit). Multiple entries for contest meats from any one team will not be allowed. 3. Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over a wood or charcoal fire, basted or not, as the cook sees fit. 4. No pre-seasoning or pre-cooking of the meat is allowed until it has been inspected and approved for cook-off use. Any meat found not in compliance with this rule will be disqualified. 5. All entries must be prepared in as sanitary a manner as possible. All applicable local health department rules and regulations must be complied with. The health department inspector is regarded as a member of the contest committee. 6. All applicable local fire department rules and regulations must be complied with. The fire department inspector/fire marshal is regarded as a member of the contest committee. 7. All fires used to prepare meat in this contest must be of wood or charcoal. No gas or electric cooking equipment will be allowed except for Pellet grills. 8. Fires are not to be built on the ground. Holes or pits will not be allowed except when approved by the contest committee. 9. Absolutely no firearms or explosives will be allowed. 10. There will be no refund of entry fees for any reason and the decision(s) of the host contest committee head judge and judges are final. Cook/Team Responsibilities 1. Each team is responsible for the maintenance and cleanup of its cooking area. The head cook will be responsible for the conduct and behavior of team members and guests. Any team leaving its space in such a condition that the space requires additional clean-up will be disqualified from participation at future events. 2. Each cooking team will designate one person as head cook and one person as an alternate. There may be as many assistants as the head cook deems necessary. 3. Each team should be equipped with a readily available and visible working fire extinguisher. 4. All amplified sound systems should be used in moderation throughout the cook-off. A “quiet time” period will be in effect between 9 p.m. and 8 a.m. on contest nights. The excessive and/or continued disturbing use of equipment will not be allowed during this time period. Anyone refusing to abide by this rule will be removed from the cook-off site. 5. The excessive use of alcoholic beverages will be grounds for disqualification. Under NO circumstances are alcoholic beverages to be sold or offered in any form to the general public. 6. Competing cooks are not allowed to judge and judges are not allowed to cook. Judges must not be associated with any cooking team or team member in any way that would cast suspicion upon the integrity of the judging process. These rules are intended to be fair and equitable to each and every contestant. If a cook or team member is needed to judge open entries, i.e. chili, gumbo, sausage, etc., it will be left to the discretion of the head judge in charge of cook-off judging to determine who is eligible to judge. Judging Turn-In Requirements 1. No garnishes will be allowed in the judging container. Sauces may be used during the cooking process but cannot be applied once in tray. 2. Each contestant should submit sufficient product, sliced to facilitate adequate judging of the entry by 12 judges, cooked on-site. - Fajitas will be a minimum of 7 strips to be judged Friday night - Ribs will be a minimum of 7 pieces judged Saturday - Chicken is ½ a chicken, with wing tips judged Saturday - Brisket will be a minimum of 7 full slices judged Saturday Each competitor will have a brisket entry to be judged by the general public. The public will vote on their favorite with a wooden token received at check in. One token per ticket. Samples of the brisket will be available to the public from the cooking site. All food must be prepared on site. Load in time Friday is by 3pm. 3. A blind judging system is based on a duplicate numbered ticket (e.g. theatre ticket) which will be utilized in all judging categories. Blind judging consists of one-half of the double ticket being taped to the top of the tum-in container. The second half of the ticket will be removed by the team and held by them until awards. When receiving the judging containers, the taped ticket will remain on the top of the tray. Any container that appears to have been deliberately marked or altered will be disqualified . Damaged containers will be replaced by the head judge. Damaged containers and all tickets must be turned in to the head judge in order to receive a new container. 4. All entries will be scored on a scale of 1 through 10 in each of the judging criteria, with 10 being the best. 5. Until announcements are made, the taped envelope should remain attached to the top three category winners’ judging containers. At the time winners are announced, the taped envelope will be removed from the container (on stage) and opened by one contest official. A, second official will announce the number. The head cook or team member must present the corresponding half of that ticket to the head judge who will confirm that the numbers match and announce the head cook’s name and team name. 6. If there is a tie, the brisket score will be used to break the tie. If there is still a tie, the ribs score will be used next as the tie breaker. The chicken score will be used as last tie breaker. Turn in Times/Quantities Friday: Tray pickup starting at 5 p.m. Cooks meeting at 6:00 p.m. 8:00 P.M. Beef Fajitas: Seven (7) Slices Parallel to hinge NO GARNISH Saturday: 12:00 P.M. Chicken: One 1/2 fully jointed chicken, must have a breast, wing, thigh, and drumstick meat side up. NO GARNISH 1:30 P.M. Ribs: Seven (7) – Pork Spareribs – individually cut (bone in), St. Louis cut is acceptable – Meat side up. NO Baby Backs or country style ribs. Parallel to hinge NO GARNISH 3:00 P.M. Brisket: Seven (7) slices, Parallel to hinge NO GARNISH 5:00 P.M. Awards You will have a 20 minute turn in window, 10 minutes before to 10 minutes after the turn in time. • 1 sheet of foil opened up flat in the bottom of the tray • Ticket is on the top of the box. • 1 team per pit • If the tray gets damaged, you must return tray and both tickets for a replacement.