Colet Inn BBQ Cook-Off Rules 2009

  1. This is a Chicken, Brisket, Pork Spare Ribs, Jackpot Beans, Jackpot Chili, Jackpot BBQ Sauce Cook-Off.

  2. All Meats. pinto beans and chili will be cooked on-site. All meat subject to inspection by the committee.

  3. Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.

  4. Only one entry per team for chicken, brisket and pork spare ribs will be recognized. Multiple entries from the same piece of meat will not be allowed.

  5. All contestants must be 18 yrs of age to participate in cash prizes.

  6. Any commercial or homemade, trailored, or untrailored, pit or smoker normally used for competitive bbq. A pit bbq pit may include gas or electricity for starting the combustion of wood or wood products by not to complete the cooking. Any backyard cooker by design or nature that is inherently portable and by design for recreational cooking will be allowed.

  7. The secret double number system will be used. The system requires that 2 tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the head cook for retention after signing the head cook's name. The pinto bean and chili containers will have numbers placed on the side of the container.

  8. A styrofoam tray with a hinged lid will be used for chicken, brisket, and pork spare ribs. All judging containers shall be clean and free of any markings. Marked containers my be disqualified at the head judges discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

  9. All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meat may be cooked with sauces and /or other liquids, but once the cooking is complete, sauces, and/or liquid cannot be added. NO PUDDLING IN THE BOTTOM OF THE TRAY.

  10. Turn-in times are set. Turn-in must be 10 minutes before and after the set turn-in time in order to be recognized. Trays received after that time will not  be accepted for judging.

  11. Judges will assign a score from 1 to 10 for each tray sampled. 10 being the best and 1 being the least.

  12. Trophies will be given for 1st, 2nd, and 3rd places in all categories with the exception of showmanship.

  13. NO glass bottles of containers are allowed.

  14. Cookers are to provide their own trash receptacles. Please be courteous and take care of your own trash.

MEAT AMOUNTS PLACED IN JUDGING TRAYS ARE AS FOLLOWS:

Brisket: 2 full slices approximately 1/4" to 3/8" thick and 20 bite site pieces.

Pork Ribs: 7 individual cut ribs (bone-in)

Chicken: Half chicken