Pre- Registration Packet

Transcription

1 Pre- Registration Packet Saturday, October 12, 2013 Parkside Career Technology Education- Parkside High School 1015 Beaglin Park Drive Salisbury, Maryland Return all required forms and fees to the Parkside Career Technology Education High School on/or before Friday, October 4, 2013.

2 Back Yard BBQ Cook-Off Contest Rules 1. All meat must be prepared from scratch. The Meat Inspector will inspect all meat beginning at 5am on Saturday, October 12, Meats should be raw, not preseasoned, and stored at a temperature of 40 degrees or less. No parboiling, sousvide, and/or deep frying is allowed. Meats do not have to be in the original packaging and may be trimmed prior to meat inspection. 2. Each team must have a designated lead cook. There can have as many assistant cook as the lead cook deems necessary. Every team is assigned a space and number. Teams cannot share space, materials, equipment, or products. 3. All items including but not limited to vehicles and trailers not used in the cooking process must be remove from the contest area. 4. Contestant shall provide all meats, need equipment, supplies, and electricity. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher and ash can shall be near all cooking devices. Gas, propane, and electric heat sources are not permitted. Propane or electric is permitted as fire starts provided that the meat is not in/on the cooking device. No open pits! 5. There are two categories: Smokes and Grillers. Each category has three meat entries. All contestants are required to present six portions of all three entries within the proper category at the requested turn in time listed below for blind judging: Smoker Category Turn In Time Open Entry (Anything but chicken and pork tenderloin) 10:30 AM Chicken (Contestant choice of cut) 11:30 AM Pork Tenderloin 12:30 PM Griller Category Turn In Time Flat Iron Steak 10:00 AM Wings 11:00 AM Pork Ribs 12 Noon 6. Smokers are permitted to check-in for loading and/or set up on Friday, October 11, 2013 beginning at 4PM until 6PM. No cooking or meat preparation will be done at this time. 7. Each contestant will be provided three turn-in containers per category (Smokers & Grillers) ONLY! Contestant must place their number on the top of each container for judging. 8. Garnish for boxes is limited to greens only. Each contestant is responsible for purchasing their choice of greens. 9. Sauce is optional. If used, it shall be applied directly to the meat and not to pooled in the box. No side sauce containers will be permitted in the turn-in container.

3 10. The following cleanliness and safety rules will apply No use of any tobacco or alcoholic products on premises at any time Cooking spaces, materials, and equipment must be maintained at all times. Including proper usage of bleach/water for sanitation. Shirts and shoes are required to be worn Contestant must have first aid kit including gloves for food handling. Prior to cooking meat must be maintained at 40 degrees or less After cooking temperatures: 140 degrees or more and well done. 11. Cause for Disqualification & Eviction of contestant, team, and guest from contest and premises: Use of tobacco/illegal control substances and alcoholic consumption on premises Use of foul, abusive, or unacceptable language or any language causing a disturbances Fighting and/or disorderly conduct Theft, dishonesty, cheating, and the use of prohibited meats Use of gas or other auxiliary heat sources inside the cooking device Judging Procedure and Criteria This will be a blind judging event. The judges are not permitted to mingle nor converse with the contestants or any person on their team day of the event until the conclusion of judging and the score sheets have been collected. 1. Judging will be done by a panel of persons that have at least one year of experience judging BBQ competitions. Only Judges or designated support staff is allowed in the Judge s area during the judging process. 2. Each judge will score all the samples for the following: Appearance Taste Tenderness All Judges decisions are final and not up for dispute and/or discussion at the conclusion of contest. 3. The scoring system is from zero to one hundred (0-100). Judges will assign scores for each event based on their personal opinions of the food/meats judged. The average mean of all entry scores will be tallied to arrive at a team score for each entry. In the event of a tie, the highest score in the taste category will win. If need, we will follow with the tenderness score next then the appearance score. 4. All Judges will give a zero (0) in Appearance for unapproved garnish, pooled sauces or less than six portion of meat. All Judges will give a zero (0) in all areas for sculptured meat, a marked turn-in container, foreign object in the container, and incorrect meat entry. 5. Prizes are listed below: Trophies: Best Overall Smoker Category, Best Overall Griller Category Grand Champion

4 The Grand Champion trophy will be awarded to the team with the highest combined category scores. 1 st Place Blue Ribbon per entry 2 nd Place Red Ribbon per entry Bragging rights for 1year: Best Backyard BBQ on the Shore!

5 Official Competitor Application Form Back Yard BBQ Cook-Off Parkside Career Technology Education 1015 Beaglin Park Drive Salisbury, Maryland Saturday, October 12, 2013 Smoker Set-up: Friday, October 11, PM -6PM Griller Set-up: Saturday, October 12, AM Meat Inspection: Saturday, October 12, AM Blind Judging: 12 Noon- 1:00 PM Awards: Immediately after Judging is complete Site Breakdown: Complete by 3PM All contestants must adhere to all rules/regulation listed to the pre-registration packet. Complete the registration information form and return to Parkside Career Technology Education on or before Friday, October 4, No forms will be accepted after October 4, Contestants may compete in both categories. Team Name: Lead Cook: Contact #: (cell) Address: City State Zip Code Circle Category Entry: Smoker Category Griller Category The fee is $25/category. ALL FEES ARE NON-REFUNDABLE. Total Fee Enclosed: $ Cash Check (Check # ) Remember only WOOD or CHARCOAL cookers may be used for this competition! Waiver of Liability: In consideration of accepting this entry, I the undersigned, intending to be legally bound, hereby for myself, my heirs, executors and administrators waive and release any and all rights and claims for damages I may have against the Wicomico County Board of Education, Parkside Career Technology Education, and the SkillsUSA Organization. I hereby grant permission to the SkillsUSA contest representative and /or other agents authorized by

6 them, to use any photographs, videotapes, motion pictures, recording and any other record of this event for any legitimate purpose. I agree to abide by the rules and regulations of SkillsUSA Backyard BBQ Cook-Off, Wicomico County Board of Education, and Parkside Career Technology Education. Signature of Lead Cook: Date: (Print) Lead Cook Name: Received By: Title: Release must be sign or entry will not be processed. Mail Checks and application to: Parkside Career Technology Education 1015 Beaglin Park Drive Salisbury, MD Attention: Alison Cornish