JUNETEENTH BBQ COOKOFF RULES
- Each team is designated upon the completion of ENTRY FORM and payment of $100 per team (this fee is all-inclusive of BOTH categories being judged).
- Each team will consist of a chief cook and as many assistants as deemed necessary.
- Each team will be assigned a cooking space. Cookers and equipment (including generators) shall not exceed the designated area assigned to each team.
- It is the team’s responsibility to clean the area AFTER the cooking contest. All fires must be extinguished and equipment must be removed. Any team space left in disarray or loose trash will be disqualified from competing in future Cumulus events.
- Fires for cooking shall be from wood, wood pellets or charcoal. Gas will NOT be allowed as the primary cooking device. Fires shall not be built on the ground.
- All competition meat will be given to each cooking team. This will be the ONLY meat being judged, and therefore the only meat to be turned in. It will be inspected PRIOR to being given to each team. ALL MEAT given to teams shall be enough to feed six judges. ALL MEAT must be cooked and turned in per time and category.
- Par-boiling, or deep-frying are NOT ALLOWED. MEAT shall NOT be sculptured, branded or presented in any way to be identifiable. Violators will be given a “0” on their score sheet. There will be NO GARNISH allowed in containers. MEAT ONLY. A container will be provide for sauce/ rub/seasoning.
- MEAT CATEGORIES: RIBS and CHICKEN THIGHS. Meat will be given to each team, and it should all be cooked for judges (you will be given enough to feed six judges).
- ALL JUDGING is referred to as “BLIND” judging; your meat is placed in a numbered container and turned in to the judging area per designated time. Your entry will be judged according to the following CRITERIA: appearance, taste, and tenderness. (sample judging sheet will be provided). ALL SCORES will be posted at the end of the contest.
- NO ALCOHOL. NO DISORDERLY CONDUCT. ANY rules listed in the rules shall be observed or violators will be disqualified. NO REFUNDS.
TURN-IN TIMES
CHICKEN- 3:00PM
RIBS-3:30PM
*All containers must have all of the product issued to team. Ribs must be served cut; preferably three bones per slice. (ends and flat bones/defective bones may be cutoff prior to serving.)
