Wingnuts BBQ Cookoff Rules and Regulations

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1 Wingnuts BBQ Cookoff Rules and Regulations 1. The decision and interpretations of the Wingnuts BBQ Cookoff rules and regulations are at the discretion of the KCBS Contest Representatives at the contest. Their decisions and interpretations are final to the extent consistent with the rules. 2. Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. Chief cooks and/or assistants may only cook for their designated team. 3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents, generators, or any other equipment shall not exceed the boundaries of the teams cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share cooking spaces or cooking devices. 4. Contestants shall provide all needed equipment, supplies, and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire, and other codes. A fire extinguisher shall be near all cooking devices. 5. It is the responsibility of the contestants to see that the team s assigned cooking space is clean and orderly following the event. It is imperative that each team leaves their area clean and free of loose trash. Failure to adhere to this rule may result in disqualification from future events held by the Wingnuts. 6. Fires shall be of wood, wood pellets, charcoal, or propane. Electric smokers will be permitted for this event. No open pits or holes are permitted and fires shall not be built on the ground. 7. All competition meats shall be inspected by the Official Meat Inspector during times established by the contest organizer but not prior to the day before judging. Once the contest meat has been inspected, it shall not leave the contest site. All competition meat shall start out raw, NO pre- seasoned meat is allowed. Competition meat not meeting these qualifications shall be disqualified and will not be eligible for judging and shall receive no score. 8. Competition meat shall not be parboiled, Sous- vide, and/or deep fried. If any of the above banned processes are discovered before turn in, the team will receive zeros (0) in that category. If any of the above banned processes are discovered after turn in, the team will receive a score of one (1) in all criteria for that category.

2 9. Meat shall not be sculptured, branded, or presented in a way to make it identifiable. 10. Four Wingnuts BBQ Cookoff categories: Pork: Pork is defined as a Boston Butt, Boston Roast, Picnic and/or whole shoulder. Pork shall be cooked whole and may be separated once cooked. It may be turned in pulled, chopped, chunked, sliced, or any combination of those. Pork Ribs: Ribs shall include the bone. Country style ribs are prohibited. Beef Brisket: May be whole brisket, flat, or point. Corned beef is not allowed Chicken Wings: Bone in chicken wings 11. Judging will begin at 2:00 pm on Tuesday July 4, 2017 and will proceed as follows. There will be a 10- minute window for turning in entries. Entries turned in after the allotted time slot will not be eligible for judging. Chicken Wings 2:00-2:10 pm Pork Ribs 2:30-2:40 pm Pork 3:00-3:10 pm Beef Brisket 3:30-3:40 pm 12. Sauce is optional and shall be applied directly to the meat and not pooled or puddled in the container. No side sauce containers will be permitted. Sauce violations shall receive a penalty score of one (1) on Appearance. 13. Entries will be submitted in an approved numbered container provided by the contest organizer with the number on top of the container at turn in. 14. Each contestant must submit six (6) portions of meat in an approved container. Ribs and chicken wings must be submitted bone- in. If there is not enough meat for each judge to sample, the shorted judges will give a score of one (1) on all criteria for that meat and judges having samples will change the Appearance score to one (1) as a penalty. 15. The following cleanliness and safety rules will apply: a) No use of tobacco products while handling meat. b) Cleanliness of the cook, assistant cooks, cooking devices, and the teams assigned cooking space is required. c) Shirt and shoes are required to be worn. d) Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/ gallon of water). Each contestant will provide a separate container for washing, rinsing, and sanitizing utensils.

3 e) Prior to cooking meat must be held at a temperature of 40⁰ F or less. f) Cooked meat must be held at 140⁰ F or above. Cooked meat should be cooled as follows; Within 2 hours from 140⁰ F to 70⁰F and within 4 hours from 70⁰ F to 41⁰F or less. g) Meat that is cooked, Properly Cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165⁰ F for a minimum of 15 seconds. h) There will be no refund of entry fees for any reason, except at the election of the contest organizer. CAUSES FOR DISQUALIFICATION AND EVICTION A cook team is responsible jointly and severally for its head cook, team members, and its guests. a) Excessive use of alcoholic beverages or public in toxification with a disturbance. b) Serving alcoholic beverages to the general public. c) Use of illegal controlled substances.

4 d) Foul, abusive, or unacceptable language or any language causing a disturbance. e) Excessive noise, including but not limited to that generated from speakers will not be permitted during quiet time, designated to start at 11:00pm on Monday July 3, 2017 and last until 7:00am on Tuesday July 4, f) Fighting and/or disorderly conduct. g) Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude. h) Use of gas or other auxiliary heat sources inside the cooking device. The above causes for disqualification will be interpreted and enforced by the KCBS representatives and the disqualified team will not receive scoring from the judges. Judging Procedures Judging will be done blindly. Entries will be submitted in approved KCBS numbered containers provided by the contest organizer. The KCBS rep may renumber the container prior to judgement. a) Judges May not fraternize with teams on turn- in day until conclusion of judging. b) Judging will be done by a team of six persons at each judging table. Only judges, KCBS Reps, and necessary support staff are permitted to be in the judges tent during the judging process. c) Each judge will first score the samples for appearance of the meat. Turn- in containers will then be passed around the table and each judge will place a sample from each of the containers in the appropriate box on the judging plate. Judges shall not lick their fingers while taking these samples; paper towels, non- scented wipes, or damp wash cloths are preferred. The judges will then score each entry for taste and tenderness before moving on to the next entry. d) The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible. e) A score of one (1) is a penalty or disqualification and requires approval from a contest rep. f) The weighting factors for the point system are: Appearance , Taste , Tenderness g) The low score will be thrown out. Results will be tallied. If there is a tie in one of the categories, it will be broken by the computer, as follows: The scores will be compared (counting all five judges) for the highest cumulative scores in taste, then tenderness, then appearance. If still tied, then the low score, which was thrown out, will be compared and the higher of the low scores will break the tie.

5 If still tied, then a computer- generated coin toss will be used. In the event of lost, destroyed, or missing score cards, the remaining score cards will be averaged in each category and those averages shall be used as the missing scores on replacement score cards. After there are six total score cards the normal procedure will be followed for dropping the low score. These correct scores will be the official scores. h) Total points per entry will determine the champion within each meat category. i) Cumulative points for only the four categories will determine the Grand Champion and Reserve Grand Champion. No additional cooking responsibilities may be required for consideration for Grand Champion or prize monies.