new haven rocketfest BBQ Rib cook-off
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BBQ Rib-Cook_Off
Rules of the Competition 2014 1. All contestants (Chief Cooks) are equal. A Chief Cook is defined as the one who is primarily responsible for the cooking of the meat. 2. Each team must assign a chief cook. In addition, there can be as many assistant cooks as the chief cook deems necessary. Each team will provide their own cooking equipment, sauces, and spices. All types of cooking equipment and methods of preparation are allowed as long as they fit into the assigned cooking space and are deemed safe by the competition inspector. All seasoning and cooking of the meat must be done within the confines of the teams assigned cooking space. A chief cook or assistants may not enter or participate on more than one team. 3. This is a pork rib cooking competition only. Ribs must be regular spareribs or baby back. No country style ribs will be eligible for this competition. 4. Team check-in is from 7:00 am to 9:00 am. However, the Chief Cook must attend a mandatory cook's meeting at 9:00 am. No cooking can begin until the meeting is over and the Chief Cook has received approval to proceed from the competition inspector. 5. The competition inspector will check all meat prior to cooking. All meat must remain in its original purchased packaging until the inspection begins. Meat must be raw when the contest begins and must be without any type of pre-seasoning or marinade of any kind. Absolutely no cooking can begin before the Chief Cook meeting and meat approval. 6. Once competition meat has been inspected, it cannot leave the contest site. 7. 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 F to 70 F and 2) Within 4 hours from 70 F to 41 F or less. 8. Contestants must provide all needed equipment, supplies and electricity, except as arranged for and approved in advance by the competition inspector. Contestants must adhere to all electrical, fire and other codes. 9. All tents and canopies used and all other equipment, including generators, may not exceed the boundaries of the team's assigned cooking space. All tents and canopies must be fire retardant. 10. No open pits or holes in the ground are permitted. Fires may not be built on the ground. 11. All assigned cooking areas must be kept clean at all times and a thorough clean up is required after the contest. 12. Any of the following issues will be a cause for contestant disqualification: -no alcoholic or controlled substance use or distribution is allowed -no foul, abusive, or unacceptable language is allowed -no excessive noise generated from speakers is allowed The competition inspector will determine if any of the above or any additional actions will warrant contest disqualification. By entering this contest, you agree to the final decision of the competition inspector relative to these rules. 13. This is a rain or shine event. 14. The following cleanliness and safety rules apply to all teams: - No use of any tobacco products while handling the meat. - Cleanliness of the Chief Cook, assistants, and the team's assigned cooking space is required. - Shirt and shoes are required to be worn at all times. - Sanitizing of the work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). - Each team will provide a separate container for washing, rinsing, and sanitizing of all utensils. - A fire extinguisher is required in each cooking area and will be supplied by the team. 15. Each contestant must cook a minimum of 3 rib slabs. A slab is defined as a portion of meat which contains at least 10 separate bones. |
Contest Judging
Rocket Fest BBQ Rib Cook-Off Competition 2014 At 3:00 sharp the judging portion of the BBQ Rib Competition will begin. This year, the contest judging will be determined by consumers. A consumer is defined as anyone not participating in the cooking competition who purchased tickets to eat and evaluate the various samples supplied by the competitors. A chief cook or any assistant cooks can purchase tickets to evaluate the competition but will not receive a ballot and therefore cannot vote for a BBQ winner. Judging will take place as follows: 1. Tickets will be sold at the BBQ Competition table at the price of 1 ticket for $1. For every 5 tickets purchased a voter ballot will be supplied to the purchasing consumer. This ballot will be turned in to allow the public/consumers to determine the winner of the competition. 2. A ticket is required to receive a single sample of the competitor's BBQ. A single sample is defined as a single bone with meat attached. 3. Consumers may try as many single samples (from various competitors or from the same competitor) as they wish as long as a ticket is provided for each sample. Consumers may purchase as many tickets as they deem necessary to make an informed choice as to their favorite sample. **Reminder: you must purchase 5 tickets to get a voting ballot 4. The judging competition will end at 4:00 pm sharp. All ballots must be returned to the ticket table before 4:00 pm. Ticket purchase and rib sample distribution can occur after 4:00 pm depending on food sample availability, however, no additional ballots can be turned in after 4:00. 5. Announcements of the winners will take place at the main stage at 5:00 pm. There will be a trophy handed out for first through third place. There will be no monetary award, simply New Haven bragging rights for best ribs in town! |
Application,
Rules and Judging Documents PayPal Option - Please note you still need to fill out and mail in the application.
Click on the down arrow next to the Fun walk option below then select Rib cook-off contest. 
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