new haven rocketfest 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
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
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
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
-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
- Shirt and shoes are required to be worn at
- 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
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
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 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!
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.