Stockdale Lions Club BBQ Cook-Off

Transcription

1 Stockdale Lions Club BBQ Cook-Off IBCA Sanctioned August 19-20, 2016 Stockdale City Park 50 TEAM LIMIT ALL TURN-INS ON SATURDAY $125 Standard Entry 1/2 Chicken Pork Spare Ribs Brisket Jackpot 50% Payout $15 Beans $15 Dessert People's Choice $10 Kid s Pork Chop Cook-Off LIVE MUSIC SATURDAY 8:00PM -MIDNIGHT Team & Vendor Check-In & Setup Friday, August 19th Noon 8:00 PM FREE ADMISSION FAMILY FRIENDLY PUBLIC WELCOME BYOB - NO GLASS NO OPEN FIRES For more information: Ask Any Stockdale Lion Call: (Monday-Friday) lionshandamiller@yahoo.com Website: Like Us On Facebook: Stockdale Lions Club

2 Stockdale Lions Club Annual BBQ Cook Off Kids Pork Chop Cook-Off Saturday, August 20, 2016 at 11:00 am Entry Fee: $10.00 Meat: Boneless Pork Chops Cut ½ ¾ Turn In Time: 11:00 am Rules: 1. The KIDS must do the cooking. 2. Each cook will turn in two boneless pork chops, uncut. 3. All garnishes and condiments are prohibited in turn in tray. 4. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. 5. Judge s decisions are FINAL! 6. No refunds allowed. 7. A contestant who violates the above rules will be disqualified. 8. The Stockdale Lions Club, Lions Club International, IBCA and the City of Stockdale will not be responsible for injury and/or accidents. Prizes: Winners will receive a prize. Stockdale Lions Club reserves the right to award additional prizes based on participation and support Cook s Name Age Team Name Phone Address City State Zip Address

3 Stockdale Lions Club Annual BBQ Cook-off Entry Form August 19-20, 2016 at the Stockdale City Park Entry Fees are $ per team and covers all three meat categories. Teams are limited to the first 50 paid entrants. Spaces will be assigned upon arrival. A driver s license number must accompany all checks. Entry fees are non-refundable; the cook-off will not be cancelled due to inclement weather. Cash only if paid on site. Each team will be allowed one 40 by 20 per entry. A second additional/adjoining spot is available for an additional $100. (This does not allow for an additional team entry.) Pop-up trailers and motor homes are allowed provided that nothing projects beyond the boundary of the team s assigned space. All outdoor tents/canopies must be anchored. Overnight camping is allowed and encouraged on Friday and Saturday night. We invite you to stay for Saturday night's entertainment! Head Cook: Team Name: Address: City: State: Zip: Phone #: Address: Team Members: Having read the rules and regulations the undersigned agrees to participate in the Stockdale Lions Club BBQ Cook-Off and abide by all rules set up by Stockdale Lions Club and IBCA. We agree to cooperate in every way possible to insure the success of the cook-off, and understand that failure to do so will be grounds for disqualification. The Stockdale Lions Club, the City of Stockdale, IBCA and Lions Club International are not liable for theft, damage, bodily injury, accidents or loss to any participant of this contest or their property. Signature of Head Cook _ Date Please check the categories you wish to enter: $ Standard Entry (includes 40 x 20 space & entry for brisket, pork ribs, & ½ chicken $ Jackpot Entry for Meats Only (100% payback) $ Extra 40 x 20 Space *Limited Availability $ Pinto Beans Entry (50/50 payback) $ Dessert Entry (50/50 payback) Total Amount Due $ Please mail entry form and entry fees to: Stockdale Lions Club P.O. Box 170 Stockdale, TX FOR OFFICE USE ONLY DATE RECEIVED: Amount Received: Money Order/Ck #: DL # ST Spot #:

4 Stockdale Lions Club Annual BBQ Cook-Off IBCA RULES AND GUIDELINES 1. COOKED ON SITE All meats will be cooked on-site. The preparation and completion (excluding pre-trimming) of any and all meats in competition is within the confines of the cook-off site and during the time limits designated. Competition meat is subject to inspection during check in. 2. PRE-TRIMMING Competition meat may be removed from the store packaging and pre-trimmed. 3. SANITATION Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection. Each team is required to keep the area clean of all trash. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification. 4. ENTRIES PER PIT IBCA recognizes only one head cook will cook on a given pit. It will be the responsibility of the Stockdale Lions Club to monitor entries. Notwithstanding, multiple entries in the same category by the same cook or from the same pit, or multiple entries from the same piece of meat shall not be allowed. 5. AGE LIMIT - Contestants must be 18 years of age to participate for cash prizes. 6. BBQ PITS Any commercial or homemade, trailered or untrailered, pit or smoker normally used for competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources. (No sharing of heat sources.) BYC (Backyard Cookers) are any cooking device by design or nature that is inherently portable and by design is intended for recreational cooking. 7. OPEN FIRES No holes, open fires, or ground pits will be allowed at this cook-off. However, a burn barrel will be allowed but MUST have a safety barrier on top and around the barrel. All teams must have a fire extinguisher readily available. Non-compliance could be grounds for disqualification. 8. CATEGORIES The following categories are recognized by the IBCA: Beef Brisket Pork Spare Ribs Chicken one half (1/2) fully jointed domestic chicken with skin that includes a breast, wing with tip (visible not tucked under), thigh, and drumstick. (No Cornish Game Hens) Dessert Desserts must be cooked on site. Beans Dry pinto beans cooked on site. (Nothing larger than a bean to be in the turn-in cup) 9. DOUBLE NUMBER SYSTEM IBCA requires that the secret, double number system be used. IBCA requires that two 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 in front of an IBCA representative. Winning numbers will not be revealed until time to announce each place in each category. At that time the secret numbers, attached to the lid of the tray, will be removed and announced. Only lids with tickets will be taken to the awards ceremony with final table numbers. 10. JUDGING TRAYS All judging containers shall be unaltered, clean and free of any markings. Marked containers may be disqualified at the Head Judge s discretion. Cooks are responsible for insuring that the containers remain clean and undamaged. If another container is needed, one will be provided. 11. JUDGING TRAY CONTENTS The head judge will advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays at the cook s meeting at 8:00 am on Saturday in the judging area. All Head Cooks must attend. The Head Judge or designated representative will inspect all trays at the time of turn-in to assure compliance with the turn-in criteria. All garnishes and condiments are prohibited. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. NO PUDDLING IN BOTTOM OF TRAY. All three meats Chicken, Pork Spare Ribs and Brisket are required to be turned in meat side up. Each turn in tray will consist of the following at all events: Brisket - nine (9) full slices, recommended 1/4 to 3/8 thick. All blocking must be done before cooking. The fat cap may be trimmed or cut away before the slices are placed into the tray. Pork Spare Ribs - nine (9) individual cut ribs (bone in) (St. Louis Cut acceptable) Ribs must be placed in the tray TOP side up lying parallel to the hinge. Chicken - two (2) 1/2 fully jointed chicken (to include breast, wing with tip (visible not tucked under), thigh and drumstick. SKIN ON (No Cornish Game Hens)

5 12. TURN-IN TIMES Once this time is set and/or announced at the Head Cooks meeting no change will be made. A turn-in window of ten (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging. Ten minutes and one second is considered after the set turn-in time. Saturday turn-in times for entries are as follows: Kids Pork Chop 11:00 am Beef Brisket 4:00 pm Pinto Beans 12:00 (Noon) Dessert 5:00 pm Chicken 1:00 pm People s Choice 5:30 pm Pork Ribs 2:30 pm 13. TERMS FOR DISQUALIFICATION After the tray has been turned in, any tray found to be in violation of the IBCA rules will be disqualified at the discretion of the Head Judge. Disqualified tray numbers will be called out immediately following the category announcements. 14. JUDGES Must be 18 years of age or older to judge. HEAD COOKS are prohibited from participating as judges. SMOKING IS NOT ALLOWED IN THE JUDGING AREA. 15. PRIZES A Grand Champion and Reserve Grand Champion will be named. In the event of a tie for Grand Champion, brisket will be the first tie breaker, followed by ribs, and then chicken. MANAGEMENT RULES 1. Entry, check-in and setup of the cook-off area will be allowed from noon-8:00 pm on Friday. All vehicles must be out of the cook-off area by 8:00 pm on Friday and cannot re-enter the area until after awards are completed on Saturday. Try to be in place as early as possible. This is for the safety of everyone inside the park. 2. Vehicles will NOT be allowed in the pit area after setup. All vehicles must be parked in the designated parking area. We do not have time to argue this with each team. Failure to comply will be terms for DISQUALIFICATION. 3. All extension cords must be 12/2 or greater. 4. Peoples Choice: Event attendees will be able to purchase tickets to give to the cookers in exchange for samples of barbecue and/or beans. All cookers should plan to cook extra food. Tickets will be collected at 4:00 P.M. 5. The Head Cook for each team will be responsible for the conduct of his team and guests. The Head Cook will be held responsible for his team s compliance with the rules and regulations herein set forth. Nudity, lewdness, or any form of vulgarity will be grounds for disqualification, and removal from the grounds. This is a family-oriented event, so please act and name your team accordingly! EXCESSIVE use of alcoholic beverages or destruction/vandalism of the facilities will be grounds of disqualification, with no refunds of entry fee(s). 6. Contestants may bring their own alcoholic beverages. No glass containers will be allowed. TABC rules must be followed. Contestants must not give, offer, sell, or donate alcoholic beverages to the general public. 7. Use of explosives or firearms will be grounds for disqualification. NO firearms will be allowed! 8. Music within team area is allowed; loud music that interferes with announcements or entertainment on stage, or interferes with the comfort of other contestants will NOT BE ALLOWED. Quiet time is between the hours of midnight on Friday and 6:00 am on Saturday. Generators will be allowed during quiet time. 9. NO ANIMALS of any kind will be permitted on the grounds, except assistance dogs. 10. Each team is responsible for ensuring that its space is cleaned following the contest. All trash must be placed in the dumpsters. All hot coals must be disposed of properly. A team may be disqualified from further participation if the team causes damage to the grounds or leaves its space in disarray or with loose garbage. 11. Teams must not damage in anyway the premises on which the contest is being conducted. Security and safety are the sole responsibility of each team/contestant. The Stockdale Lions Club, the City of Stockdale, IBCA and Lions Club International are not responsible for any accident, bodily injury or mishap or theft or damage to the property of a contestant, its members, or its guests. 12. Decisions of the Stockdale Lions Club and IBCA judges are final. The Stockdale Lions Club reserves the right to make additional rules and regulations as the situations warrant the need. 13. The use of any motorized vehicles during the event in the park is strictly prohibited. This is for the safety of our guests.