BBQ Cook Off Registration
This is the place to pre-register for the BBQ Cook off contest at the Camp-N-Jam 2.
Registration for the Cook Off is as follows:
Three categories in which you may compete are Chicken, Pork and/or Beef.
You may compete in as many as you desire.
Please select the appropriate entry ticket for the number of categories you with to participate.
$10.00 single category
$20.00 two categories
$25.00 three categories
Please note you must also register for the full event to participate in the Cook Off.
The Down Home Camp-N-jam BBQ Cook Off
Rules and Regulations
Welcome to the Down Home Camp-N-Jam BBQ Cook Off! This intended to be a "fun" competition BBQ event. These rules and regulations were developed for the safety of the contestants, attendees and judges and to provide a fair and fun contest. If you have any questions about any rules or regulations please inquire at the judging tent or by emailing firstname.lastname@example.org. In short, keep it clean, sanitary, safe and enjoyable for all those attending.
All entries must be cooked on the official BBQ Contest grounds following these contest rules.
Trophies will be awarded for 1st place in each meat category.
Ribbons will be awarded for the People's Choice winners (details below).
The cook time is 2 hours so you will need to select your meats according to that time frame. Chicken, chops, steaks, ribs, sausages, brats, burgers and things like that will be perfect. Things that take 12 hours to cook just won't work this time. As our event grows we will most likely add a smoker category along with a large cash prize. (A $250-$500 grand prize would be great to see!) We just have to grow that big first. Starting out we just have a simple 2 hour time frame.
BBQ CONTEST RULES:
Contest Registration, Fees & Judging
BBQ Contest entry forms are available by emailing email@example.com.
Simply complete the entry form, email it back to firstname.lastname@example.org, pre-purchase your BBQ Cook Off registration fee here no later than Friday, April 26th, 2013. Failure to pre-register will result in omission from the contest.
An entry fee will be collected from each team to enter this contest to ensure your participation. Entry fee is $10.00 per category and will need to be done online. You will be able to purchase a single, double or triple category registration.
Your team's entry or entries must be received at the judging table no later than 7:30pm or your team will be disqualified from the competition.
Entries will be judged by a panel of judges based on appearance, aroma, texture/tenderness and taste.
People's Choice Contest Rules:
Participation in the People's Choice Contest is voluntary on the part of the attendees of the Camp-N-Jam.
1.Meat will be distributed by the contestant to the people's choice participants near the judges table. You will need to provide containers such as a 2-4oz disposable cup to distribute samples.
2.Judging tickets will be available to the general attendees for a $3.00 donation for three tickets (one for each category).
3.Teams or a team representative with a contest wristband must be available to sample meat from 7:30p.m. to 8:00p.m in the judging area. At 8:15 p.m. tickets will be collected from the judging box and the tickets will be counted to determine a winner.
Guests will enjoy cooked samples from each BBQ Team and submit only one ticket for their "People's Choice" for each category (1 ticket each for chicken; pork and beef). Guests will submit their ticket(s) for the best BBQ of their choice at the judging tent. Guests may vote for only one (1) selection as "the best" in each category. Teams gaining the most ticketed votes will receive first place; second most votes receives 2nd place and third most votes will receive 3rd place honors.
BBQ Teams, space allocation, equipment
Each team shall consist of a chief cook and up to four (4) assistants as the chief cook deems necessary.
A team may compete in any or all of the three food categories (chicken, pork and beef). Any single team/contestant may enter multiple times in this competition (one team may operate more than one grill at their one location). An entry fee will apply to each category per contestant/team wishing to do so.
Each team will be assigned a cooking space.
All seasoning and cooking of product shall be done within the assigned cooking space.
Teams shall not share an assigned cooking space with other teams.
Contestants shall provide all needed equipment, supplies and electricity. Each team will provide their own grill/grills to be used exclusively by that team within the team's assigned cooking space. The use of a single grill (cooking device) by more than one team is not permitted. All seasoning and cooking of product shall be done within the confines of the team's assigned cooking space.
A fire extinguisher shall be near all cooking devices.
Fires shall be of wood, wood pellets or charcoal. Gas and electric grills shall not be permitted.
Fires shall not be built on the ground.
Contestants shall provide their own electricity via generator or as provided in conjunction with renting an RV site.
Food Safety/ Grill Safety
The BBQ Contestant is responsible for observing accepted and prudent temperature and sanitary requirements. It is the responsibility of the contestant to see that the team's assigned cooking space is clean and orderly.
No use of any tobacco products while handling meat.
Cleanliness of the cook, assistant cooks, cooking device(s) and the team's assigned cooking space is required.
Shirt and shoes are required to be worn. Long hair must be kept in a hair net or pulled back and covered with a cap
Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). For food safety, each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
Prior to cooking, meat must be maintained at 40 degrees or less, packed in ice
Hot grills should not be left unattended.
Following the contest, all fires must be put out and all equipment removed from site at the end of the weekend. It is imperative that clean-up be thorough. Any team's assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation.
Meat categories; selection; quantity; cooking and serving
The three (3) meat categories are:
CHICKEN: Includes any Chicken product including Cornish Game Hen and Kosher Chicken.
PORK: Includes any Pork product. Ribs shall include the bone.
BEEF: Includes any beef product. Ribs shall include the bone.
May be in the form of a sausage link or other casing type meat.
All competition meats shall be inspected by the Official Meat Inspector. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition meat shall start out raw or in manufacturer's original packaging. Once the competition meat has been inspected, it shall not leave the team's designated contest space.
Meats that are boiled or fried will not be accepted. Parboiling and/or deep-frying competition meat is not allowed.
Contestants may season, marinate or prepare meats as the contestant sees fit prior to and during the competition as long as the raw meat has been inspected prior to preparation.
Sauce is optional. But may not accompany the final meat to be judged either as a side nor added to the meat container once prepared.
Each contestant should consider cooking a large enough portion(s) of meat to serve the public. It is recommended that each team produce a minimum of five (5) pounds of meat for chicken, pork and beef category. The more food you have to serve, the greater the number of votes your team could accrue. Once you run out of servings, you will not be gaining additional votes.
Small serving portion/side dishes (ex: potato salad, baked beans, bread) may be served alongside each people's choice competition meat; however guests will only be evaluating the meat portion of each team's presentation.
Meat inspections may begin as early as 3:00pm on Friday afternoon before the competition starts.
Lighting of grills
Grills may be lit as early as 4:45pm on the day of the event.
Cooking of the food
Contest cooking may not begin before 5:30pm and must be finished and presented no later than 7:30pm at the judging tent. Please present six (6) small portions in one container for the judges to evaluate.
Serving contest meats to the public for potluck dinner.
Contest foods should be ready to serve by 7:30 pm at the potluck dinner area. Please note this is a separate table than the judging tables. It will, however, be in close proximity for ease of distribution.
A Trophy will be awarded to 1st place for:
Best Beef categories
(pork, chicken or beef product. May be in the form of a sausage link or other casing type)
Ribbons will be awarded to the winners of the People's Choice Award for contestants winning 1st through 3rd place and for contestants winning 2nd and 3rd place in the main judging competition.
DISQUALIFICATION, EVICTION AND REFUNDS
There will be no refund of entry fees for any reason.
CAUSES FOR DISQUALIFICATION & EVICTION
(of a team, its members and/or guests):
Failure to abide by any and all contest guidelines or rules of the campground.
Use of controlled substance
Foul, abusive or unacceptable language
Excessive noise generated from speakers or public address systems
Fighting and/or disorderly conduct
Use of gas or other auxiliary heat sources inside the cooking device.
Failure to present final entry to the judging tent by 7:30pm
Excessive or continued complaints from teams or attendees on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by event organizers. Serious infractions may result in eviction from the event without refund.
Pony Express RV Park & Campground (View)
4469 S Hwy 33
Maysville, MO 64469
|Kid Friendly: Yes!|
|Dog Friendly: Yes!|
|Wheelchair Accessible: Yes!|