BBQ COOK-OFF RULES
1. All entry fees must be received before Contestant starts to cook. Entry fee is $40.00 per Cook site and is considered a donation. Entry fee covers up to 4 members of a Contestants team.
2. Any pre-paid Contestant cancellation must be made on or before 5:00PM on July 22, 2011 for a full refund. After that, your entry fee becomes a donation.
3. Check-in time 7:00 A.M. UNTIL 8:00 A.M., Saturday July 30, 2011.
4. Judged items: 1 Tri Tip Roast, 1 Pork Rib and 1 Chicken. Must be turned into Judges by designated time, Saturday, July 30, 2011. Whole Chicken-1:00PM / Pork Ribs-1:20PM / Tri Tip Roast-1:40PM
5. Tops Markets is not responsible for theft, damage of personal property, or injury to any persons entered as contestants; or any of the contestant’s family members or guests. Contestant teams may consist of no more than 4 individuals.
6. Decisions of the Committee and the Judges are final.
7. No holes or dug pits are permitted. Contestant provides their own BBQ. Wood, Gas or Electric fires are allowed. Fire extinguishers must be provided by contestants.
8. The Contestant is responsible for keeping the contest area clean and policed before leaving. Trash bags will be provided. If you need more bags, ask.
9. The Contestant is responsible for the conduct of his/her team members.
10. All Traffic Lanes in the Contest Area must be kept open.
11. Contestant must provide all their own supplies. Tops Markets will provide a space, trash bags and the containers for judging. NO ELECTRICITY, R.V. HOOK-UPS OR WATER WILL BE PROVIDED.
12. An official clock will be designated during the Chief Cooks Meeting at 8:00 A.M. Saturday, July 30, 2011.
13. Teams must provide their own cleaning area for wash, rinse and sanitization.
14. Please keep in mind that this is a Family Friendly FUNdraiser and is intended to be a fun filled day!
MEAT AND COOKING OF MEAT
TRI TIP ROAST CATEGORY
1. Contestants must enter for judging one (1) Roast of at least 2 lbs. (Pre-Cooked Weight). All contestants’ meat must be inspected prior to being cooked.
2. All meat is subject to inspection by contest committee at any time.
3. Sample boxes cannot be altered, or in any way be identified. (Sauces, Garnish, etc.) Sample will not be judged if this rule is broken.
4. Judging of meat is based upon: appearance, tenderness and taste.
PORK RIBS CATEGORY
1. Contestants must enter for judging one (1) rack of Pork Ribs. All contestants’ meat must be inspected prior to being cooked.
2. Ribs must be cooked outside and may be put on the fire as soon as cook-off committee checks them in.
3. Rules 2 through 4 for Tri Tip Roasts also apply for Pork Ribs.
CHICKEN CATEGORY
1. Contestants must enter for judging one (1) Whole Chicken. All contestants’ meat must be inspected prior to being cooked.
2. Chicken must be cooked outside and may be put on the fire as soon as cook-off committee checks them in.
3. Rules 2 through 4 for Tri Tip Roasts also apply for Chickens.
ANY AMENDMENTS TO THESE RULES WILL BE PROVIDED TO ALL ENTRANTS AT THE TIME OF CHECK-IN.
Mail completed forms to:
Tops Markets BBQ Cook-Off Fund Raiser
P.O.Box 1550
Weaverville, CA 96093
For more information call:
(530) 623-2494 or www.TopsMkt.com