BBQ Cook-Off 2014 Entry Form & Rules

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<ul><li><p>8/12/2019 BBQ Cook-Off 2014 Entry Form &amp; Rules</p><p> 1/3</p><p>BBQ 2014 - Page 1of 3</p><p>Entry Form</p><p>Team name: _____________________________________________________________</p><p>Contact Person: __________________________________________________________</p><p>Phone Number: __________________________________________________________</p><p>Team Number (your number will be assigned at the event): ____________________</p><p>Entry Categories* (circle): Chicken* Ribs* Brisket* Grillers Choice</p><p>Fees: $10.00 per category</p><p>Fees may be paid in advance at the Vernon Parish Police Jury, 300 S. 3rdStreet, Leesville between 8</p><p>a.m. and 4 p.m., Monday-Friday. Fees can be paid between 12 p.m. (noon) and 6 p.m. on Friday, April</p><p>4, 2014 at the Fairgrounds.</p><p>The Fairgrounds will be open from 12 p.m. (noon) 6 p.m. on Friday, April 4, 2013 and beginning at 6</p><p>a.m. on Saturday, April 5, 2013 for registration, set up, and cooking.</p><p>*must enter all three - Chicken, Ribs, and Brisket - categories to qualify for Grand Champion.</p></li><li><p>8/12/2019 BBQ Cook-Off 2014 Entry Form &amp; Rules</p><p> 2/3</p><p>BBQ 2014 - Page 2of 3</p><p>4th</p><p>Annual West Louisiana BBQ Cook-Off</p><p>Saturday, April 5, 2014</p><p>Official Rules</p><p>1. Each team must fill out an entry form. Forms are available at the Vernon Parish Police Jury,300 S. 3</p><p>rd</p><p>Street, Leesville or by emailingbelinda@vppjla.com.</p><p>2. Entry forms should be turned in at the Vernon Parish Police Jury, 300 S. 3rdStreet, Leesville oron April 4, 2014 from 12 p.m. (noon) to 6 p.m. at the Fairgrounds. Space may be limited, so</p><p>reserve your spot early!</p><p>3. Pit spaces will be approximately 20 ft. x 30 ft.4. Entry fee, per team, per category is $10.00, payable at the Vernon Parish Police Jury, 300 S. 3rd</p><p>Street, Leesville, or at the Vernon Parish Fairgrounds no later than 6 p.m. on Friday, April 4,2014.</p><p>5. All meat shall be cooked with wood - gas may be used to start your pit but the meat must becooked with some type of wood (charcoal, raw wood, briquettes, chips, etc.).</p><p>6. The Fairgrounds will open from 12 p.m. (noon)6 p.m. on Friday, April 4, 2014 for teams toset up their cooking area.</p><p>7. Meats may NOT be placed on the grill before being inspected by the inspector. The inspectorwill be on hand to inspect meats from 12 p.m. (noon) 6 p.m. on Friday, April 4, 2014andbeginning at 6 a.m. on Saturday, April 5, 2014.</p><p>8. Meats shall NOT be opened and shall remain in their wrapping (plastic or otherwise) until seenby the inspector.9. No marinating of meat is allowed before being seen by the inspector.10.JUDGES: Judges will be selected from the general public. Volunteer judges will sign in at the</p><p>information booth and will taste and judge at their designated times.</p><p>11.JUDGING -CHICKEN:- Chicken will be judged at 12 p.m. (noon) on Saturday, April 5th- Chicken must be presented for judging by 11:45 a.m.- Presentation: Chicken shall be presented as chicken with wing, thigh, leg and</p><p>breast attached (No chicken pieces). The chicken will be placed in the box</p><p>provided "rib side down"</p><p>GRILLERS CHOICE:- Other meats will be judged at 1 p.m. on Saturday, April 5th</p>mailto:belinda@vppjla.commailto:belinda@vppjla.commailto:belinda@vppjla.commailto:belinda@vppjla.com</li><li><p>8/12/2019 BBQ Cook-Off 2014 Entry Form &amp; Rules</p><p> 3/3</p><p>BBQ 2014 - Page 3of 3</p><p>- Meats must be presented for judging by 12:45 p.m.- Presentation: Meats shall be presented in the box provided. No excess sauce or</p><p>garnish</p><p>RIBS:</p><p>- Ribs will be judged at 2 p.m. on Saturday, April 5th- Ribs must be presented for judging no later than 1:45 p.m.- Presentation: Ribs shall be Spare Ribs or St. Louis Style only (no baby back ribs).</p><p>Ribs shall be placed in the box provided so that there are 7 ribs, 4 on bottom and 3on top</p><p>BRISKET:</p><p>- Brisket will be judged at 3 p.m. on Saturday, April 5th- Ribs must be presented for judging no later than 2:45 p.m.- Presentation: Brisket shall be presented for judging by placing 6 or 7 evenly sliced</p><p>pieces of brisket laid one over the other so that each piece is somewhat visible</p><p>12.SCORING:- Aroma- Appearance- Texture- Taste- Overall</p><p>Totals will be added together for your total score. In the event of a tie, highest taste scores willdetermine the winner, if a tie still exists, texture scores will be used.</p><p>13.Winners will be announced at 4 p.m. and are awarded as follows:CHICKEN:</p><p>- 1stPlace: $100.00 cash prize and a trophy- 2nd&amp; 3rdPlaces: Receive trophiesGRILLERS CHOICE:</p><p>- 1stPlace: $100.00 cash prize and a trophy- 2nd&amp; 3rdPlaces: Receive trophiesRIBS:</p><p>- 1stPlace: $100.00 cash prize and a trophy- 2nd&amp; 3rdPlaces: Receive trophiesBRISKET:</p><p>- 1stPlace: $100.00 cash prize and a trophy- 2nd&amp; 3rdPlaces: Receive trophiesPEOPLES CHOICE:</p><p>- $100.00 cash prize and a trophyGRAND CHAMPION (determined by highest combined scores in the chicken, ribs, and</p><p>brisket categories):</p><p>- $500.00 cash prize and a trophy</p></li></ul>

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