Charity BBQ Competition

Transcription

1 Presents the 1st Annual Charity BBQ Competition Saturday, September 19th, 2015 Official Contest Rules Web Site:

2 ALL TEAM MEMBERS MUST READ AND UNDERSTAND THE FOLLOWING: Welcome to the 2015 Pigs for the Kids Charity BBQ Competition. The Head Chef for your team must sign the acknowledgement agreement (included) and turn it in, by , by Saturday, September 5 th, Please read this entire rulebook and team information guide to ensure your team is in full compliance with all of the rules and regulations for this year s event. Violation of these rules may result in disqualification from this year s event, as well as potential disqualification for future events. Please print, sign and return the Acknowledgement Agreement at the end of this document. The 2015 Pigs For The Kids BBQ contest will have four judged food categories: (1) Pork Ribs (2)Shoulder/Boston Butt (3) Beans (4) Sauce All teams will be provided with 1 case [eight (8) 3- - packs of ribs] and 1 case [six (6) pork shoulders]. Teams are not required to use the meat provided for competition entry, but should prepare and serve provided meat to festival attendees. Public tasting/ sampling is an integral part of this competition. Pork Products: All pork meat must either be fresh, or frozen and uncured. The meat for the judging submissions must be prepared from raw pork products while on site at the cook- - off. All pork products served on the premises must be maintained at a temperature below forty one degrees (41) Fahrenheit prior to cooking, and at or above one hundred and thirty five degrees (135) Fahrenheit after cooking. The pork products may not be pre- - cooked, sauced, spiced, rubbed, injected, marinated, or cured prior to the meat inspection.

3 Pork Shoulder: A pork shoulder is the portion of the pig that contains the arm bone, the shank bone, and a portion of the blade bone. The pork shoulder category includes both the butt half (Boston butt) and the picnic cut. Either portion (or both) may be cooked for competition. Pork Rib: The pork rib category includes spare ribs, loin ribs, St. Louis cut ribs, and baby back ribs. Country style ribs are not a valid entry for this judging category. JUDGING Ribs and Pork Shoulder We use a modified Memphis Barbecue Network type scoring system. All entries will be blind judged. This means that every team's sample entry will be "coded" so that no judge will know whom the entry belongs to. Each table of judges will sample a maximum of 6 entries. Each sample will be judged on the following criteria: Appearance, Tenderness, Flavor and Overall Impression. Each judge will score each sample on a scale of 6 to 10 with 10 being the best. The criteria are weighted as follows in order of importance: Flavor, Tenderness, Appearance and Overall Impression. Sauce Teams will be allowed to enter one sauce per team. Pigs for the Kids will provide sauce containers for each team. The sauces will be judged blindly in a numeric fashion by the judges. The judges will have the option to taste- - test the sauces alone or on a slice of white bread. The sauces will be scored with a number from Beans Any type of bean may be used as long as the primary content is beans. Teams will be allowed to enter one dish. The beans will be judged blindly in numeric fashion. The beans will be scored with a number from Each category shall have a 1 st and 2 nd place winner. In order to be considered for the Grand Champion title, a team must enter all four food categories.

4 JUDGING PROCEDURES 1. All food products will be judged by the double blind method. 2. Each judge will grade a maximum of six samples in each category. 3. All judging containers will be distributed to each team at the Cook s meeting. 4. Each team will be provided with a 9 x 9 Styrofoam judging container for each meat category entered. Entries for sauce competition will be provided with a 16 oz. (1 pint) cup with lid for their sauce entries. Bean entries will be provided with a 32 oz. cup (1 quart) container and lid for entry submission. 5. Judging containers should NOT be marked in any way and should only contain the appropriate entry for that category filled to the container full line. No garnish is allowed and there shall be no pooling of sauces. 6. Judging of each category will be held at the Judges Tent at the time specified on the cook- - off schedule. 7. Each team is responsible for delivering their samples to the Judges Tent during the fifteen minute turn- - in window as specified on the information schedule. 8. The lowest score received in each category will be dropped to minimize inconsistencies and deviations in the judging process. All scores shall be made public at the end of the event. 9. All decisions by the Competition Chairman and head judge are FINAL. Health and Safety: The temperature and cleanliness of entries will be checked prior to judging. Entries that do not meet the sanitary or safety requirements will be disqualified. Each team is responsible for maintaining the meat at a temperature below 41 degrees Fahrenheit prior to cooking, and at or above 135 degrees Fahrenheit after cooking. Teams must exercise good hygienic practices at all times. SNHD Guidelines: Please see the Southern Nevada Health Department s summary guide; Temporary Food Establishment Quick Reference Checklist near the end of the Contest Rules and at the end of the Team Information Guide. Inspectors from SNHD will be on hand to ensure compliance. Failure to comply may result in the immediate shutdown of competitor s operation and subsequent elimination from the Contest.

5 Supplies: Pigs for the Kids, Inc. ( Pigs for the Kids ) will provide no more than the actual plot of land, containers for the food submissions, eight 3- - packs of port ribs, and 6 pork shoulders. No other equipment or supplies will be provided without charge. Competitors must bring all of their cooking ingredients, and cooking equipment (smokers, portable stoves, burners, grills, charcoal, etc.). Supplies, including bagged ice, will be available on site at the event for purchase. Fire Safety: Each team must have a recently inspected fire extinguisher at their cooking site at all times. You must have at least one (1) fire extinguisher with a minimum rating of 3A:40BC with a current inspection tag. For 40 x 40 tents, you must have two (2) fire extinguishers, one of which must be rated at least 3A:40BC and one which must have a minimum rating of 2A:10BC. All smokers, grills, or any other heating device must be placed at least ten (10 ) feet from any tent. All tents must be made of fire retardant materials. Combustible and fire sensitive materials should be kept as far away from the cooking areas as possible. THIS IS NON- - NEGOTIABLE. Site/Plot Guidelines: Each team is required to provide a boundary for the front of their plot. Recommended boundaries include ropes with stanchions, tables, and fences. Digging on the team plots is strictly prohibited. All tents must be adequately weighted down or ground secured to prevent any movement during excessive winds or bad weather.

6 Temporary Food Establishment Quick Reference Checklist Post a copy of this checklist in your food booth and use it to ensure that you are ready for inspection by the time specified on your permit application. Failure to set- up properly may result in denial of the health permit to operate or limiting the types of foods that may be served. A person in charge must always be available at the booth while in operation. All foods must be obtained from approved sources and prepared at the booth the day of the event OR in a permitted food establishment. Ø DO NOT STORE/PREPARE FOOD AT HOME. Ø Receipts must be provided upon our request. A readily accessible (<10 away) hand wash station is required at each booth. This includes a portable sink or gravity fed hot water ( F) dispenser (minimum 5 gal supply & preferably hands- free), dispensing liquid soap and disposable paper towels, a trash can and waste water catch container. Ø There shall be NO bare hand contact with any ready- to- eat foods. Ø Glove use and hand sanitizers DO NOT substitute for hand washing. Ø Hand wash often! Foods at proper temperature. A calibrated metal stem (scaled F) or digital thermometer must be on site to check food temperatures often. Ø Cold holding = 41 F or colder. Ø Hot holding = 135 F or hotter. Ø See chart for cooking temperatures. Ø Thawing can be done in a cooler (keeping the food at or below 41 F) or as part of the cooking process. You are not allowed to leave food outside to thaw. Sanitizer bucket with wiping cloths must be provided (for sanitizing your food contact surfaces) at all times. Test strips must be available to test sanitizer concentration. Ø Bleach solution = ppm. Ø Quaternary ammonia Quat = 200ppm or per manufacturer s recommendation. Avoid contamination of food, equipment and single- service items. Ø Store them 6 off the ground. Ø Provide overhead protection where applicable. Ø Use separate utensils for raw animal product and cooked/ready- to- eat products. Ø Switch out or wash- rinse- sanitize utensils every four (4) hours. Ø Store drinks, personal items and chemicals away from food and food contact surfaces. Ø Exclude children, animals and ill workers from the food booth. Ø No eating or smoking in the food area. 35 foot- candles of light required. Cooking temps Minimum Dispose of solid & liquid waste properly as needed. Ø Wastewater must be disposed into an approved sewer or holding tank. Depending on the type of foodservice, required signage may include Signage is available at Ø Appropriate health warning signage for drinking while pregnant must be posted if serving liquor. Ø A consumer advisory must be posted if serving raw or undercooked animal product. Ø A clean plate sign must be posted at buffets. Hamburger 155 F Chicken, Poultry 165 F Seafood, Fish 145 F Whole Meats 145 F For the complete section of regulations, see Chapter 15 - Special Events & Temporary Food Establishments of the SNHD 2010 Regulations Sanitation of Food Establishments. questions, call (702)

7 ACKNOWLEDGEMENT AGREEMENT MUST BE SIGNED AND RETURNED VIA FAX, MAIL, OR BY Sept. 5TH By my signature below, I, (print name) Head Chef of Team: do hereby state that I have read and reviewed all of the competition and event rules covered in this Official Contest Rulebook and Team Information Guide; I agree to be bound by the rules contained herein; I have reviewed the rules with my team; I will require my team and teammates to be in full compliance with The Rules at all times during the competition; I agree to abide by any decision the Competition Chairman makes on a rule determination; I will abide by all safety, fire, and other such regulations; I accept full responsibility should myself or my team break any rules outlined in this official rulebook; and I agree to indemnify and hold Pigs for the Kids, its officers and directors, harmless for any acts, omissions, or decisions which may result in harm to either myself, my team, or others resulting from my team's non- - compliance with the official rulebook. Print Name Signature Date