CORPORATE TEAMS Rules and Regulations COOKED ON SITE •
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Meat may be marinated, brined or seasoned at any time prior to inspection but must remain raw until after inspection. Meat will be inspected at 5 p.m. on Friday, March 23rd. Meat will be prepared from scratch and will be turned in at the appropriate times listed below. Sauces, rubs or specialties can be added to each meat. Presentation will be judged.
COOKS MEETING •
There will be a head cooks meeting at 6 p.m. Friday, March 23rd located in the Extraco Creative Arts Building. The head cook will receive their turn-in trays and cups. All head cooks or a representative must attend. Any questions should be asked at this time to the judging coordinator.
TURN-IN TIMES Friday, March 23rd •
7:30 p.m. Drink Contest
Saturday, March 24th • • • • •
10:00 a.m. Wild Game Contest 11:00 a.m. Beans 12 Noon Chicken 1:30 p.m. Pork Spare Ribs 3:00 p.m. Brisket
TURN-IN • • • • •
Must supply enough of each meat in tray to have 40 bites. Brisket – any cut and thickness. Ribs – any type. Meat must be present on bone at time of judging. Chicken – any part. Must be thoroughly cooked. Wild Game – any meat other than beef, chicken or pork. Wild Game is considered fish, fowl or game that can be found in the wild. No head cook will be allowed to cut off another head cook’s meat and turn it in for judging. They must turn in their own prepared meat.
PITS & ENTRIES PER PIT • • •
Meat must be cooked on open wood or charcoal fire pit. No propane or electric cookers allowed. There will be only one entry per cook-off team. Entry to the individual, IBCA sanctioned side, sold separately ($100). o Must follow IBCA cooking rules.
GRAND CHAMPION AND RESERVE CHAMPION • •
Tie breaker will be the brisket; if it cannot be broken with brisket, pork spare ribs are next, then chicken. To qualify for Overall Grand Champion and Reserve Champion, you must compete in all five events.
BEANS •
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Bean competition to be run jointly with individual, sanctioned side. Only one entry per team regardless if cooking, as an individual and/or as a corporate team. Winner take all. Nothing larger than the size of the bean. Disqualification can occur if violated.
JUDGING FORMAT •
All entries will be submitted in the provided, identical containers 9” x 9” hinged foam tray with a matched pair numbered theater ticket affixed to the tray and a piece of foil for each container. Each head cook will be instructed to PRINT his/her name in ink on the blank side of the ticket when picking up their trays. This ticket only will be used to match to the ticket on the winning box. Only the name written on the winning ticket will go on the winner’s sheet by the judging coordinator.
JUDGING • • •
All trays accepted at the turn-in will be inspected for the correct quantity. Judging will be based on PRESENTATION and TASTINGS. Make your tray look attractive. You must compete in all 5 events in order to receive the Overall Grand & Reserve Champion Prize (Drink Contest, Wild Game Contest, Chicken, Pork Spare Ribs & Brisket)
AWARDS • • •
Custom Trophy Belt Buckle and Custom Cutting Board for Overall Grand Champion Custom Cutting Board for Overall Reserve Grand Champion 1st – 3rd Place Division Cutting Board
CORPORATE TEAMS SPECIALTY CONTESTS • • •
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Wild Game Contest Rules and Regulations
Dishes will be turned in at 10 a.m. on Saturday, March 24th to the Corporate Team Judging area. Must consist of any other meat besides beef, pork or chicken Wild Game is defined as fish, fowl or game that can be found in the wild of North America. Teams are strongly encouraged to utilize fish, fowl or game that they have harvested themselves or have been harvested by other hunters and anglers. However, use of fish, fowl or game species that are also commercially available does not result in disqualification. The entry may be smoked or grilled using any combinations of spices, sauce or glaze. No bacon wrapped dishes allowed. Judging will be based on the following criteria: o Tenderness of the cooked meat o Representation of dish’s consistency o Flavor of the dish as a whole o Creativity
AWARDS First Place Team ‐ Cutting Board Second Place Team ‐ Cutting Board Third Place Team - Cutting Board
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Mixed Drink Contest Rules and Regulations
Participants must be at least 21 years of age and must have proper identification available at check‐in. Teams can make any mixed drink of their choice. Teams will receive a 3‐foot space to prepare and present their drinks. A ticket will be assigned to each space for judging purposes. Check in time is at 7:15 p.m. on Friday, March 23rd in front of the Extraco Creative Arts Building. You will be given your time to compete. • Beverage entries may not be pre‐mixed. All ingredients will be inspected by the committee prior to competition. • Only 2 members of the team are allowed to participate in the drink making. • All recipes must be original. • Fire of any type is absolutely not allowed as a special effect during the making of the drinks. • Any type of glassware is allowed for final presentation but no logos or distinguishable markings are permitted. • Frozen drinks are not allowed. • Judging begins promptly at 7:30 p.m. • Contestants are allowed 3 minutes of preparation time. This only includes setting up of equipment and materials. No juicing, slicing or cutting. • Contestants are allowed 5 minutes to complete the drink. • Garbage receptacles will be provided and it is the participant’s responsibility to clean and dispose of their area after judging has ended. • Must make enough for 8 ounces. JUDGING CRITERIA (voting on a scale of 1‐5 with 5 being the highest score) Flavor (60%) Showmanship/Technique (10%) Final Presentation (30%) Strength (relating to alcoholic content) Level of acidity Smoothness factor AWARDS First Place Team ‐ Tumbler Second Place Team ‐ Tumbler Third Place Team - Tumbler
Bartending skills and flare displayed while mixing beverage
Appearance of drink Appropriate glassware for drink Refreshing look
