Bar-B-Que Cook-Off

JAYCEES/NIRD

BAR-B-QUE COOK-OFF

SATURDAY, MARCH 18, 2017

RULES AND REGULATIONS

1.  NO ONE CAN START COOKING BEFORE 4:30 A.M.

2.  MEATS MUST BE RAW & CAN BE SEASONED. COOKS CANNOT BEGIN COOKING MEAT ENTRIES UNTIL IT HAS BEEN INSPECTED. COMMITTEE OFFICIALS MUST BE PERMITTED TO DO A VISUAL INSPECTION BEFORE COOKING STARTS.

3.  THE HEAD COOK WILL BE RESPONSIBLE FOR THE CONDUCT OF THE TEAM AND AREA CLEAN UP. ALL AREAS MUST BE KEPT IN CLEAN & SANITARY CONDITIONS AT ALL TIMES.

4.  BBQ PITS – ANY COMMERCIAL OR HOME-MADE TRAILERED OR UNTRAILERED PIT OR SMOKER (MAY INCLUDE GAS OR ELECTRIC START). ELECTRIC ROTISSERIES WILL BE ALLOWED.

5.  PITS WILL NOT EXCEED THE BOUNDARIES OF THE TEAM ASSIGNED COOKING SPACE. BOOTH SIZES ARE 20X20. YOU MAY PURCHASE AS MANY SPACES AS YOU NEED AT $100 PER 20X20 SPACES.

6.  NEW IBERIA JAYCEES/NIRD WILL NOT BE RESPONSIBLE FOR ANY EQUIPMENT DURING OR AFTER COOK-OFF. SECURITY WILL BE PROVIDED FROM SET UP TO TEAR DOWN.

7.  TEAMS WILL BE PERMITTED TO SELL THEIR PRODUCT DURING COOK-OFF. YOU WILL BE PROVIDED CONTAINERS TO SELL A PLATE LUNCH. TEAMS WILL RECEIVE $ .66 PER EVERY DOLLAR SOLD. PLATE LUNCHES WILL BE SOLD FOR $7.00.

8.  THERE WILL BE NO REFUND OF ENTRY FEE (FOR ANY REASON).

9.  NO FOOD GIVEAWAY WILL BE ALLOWED.

10.  ALL ENTRIES WILL BE SUBMITTED IN AN APPROVED CONTAINER PROVIDED BY THE ORGANIZERS. ENTRIES WILL BE JUDGED BY A JUDGING TEAM (A MINIMUM OF 5 JUDGES: ENTRIES ARE SCORED IN AREA OF APPEARANCE, TEXTURE/TENDERNESS, AND TASTE).

11.  RECOGNIZED CATEGORIES:

BEEF – BRISKET ONLY

PORK – RIBS – SLAB ONLY (SPARE OR BABY BACK)

POULTRY – CHICKEN (NO CORNISH GAME HEN)

ROAD KILL/SAUCE

SHOWMANSHIP

PEOPLES CHOICE

12.  THREE TROPHIES WILL BE AWARED IN EACH BAR-B-QUE CATEGORY: 1ST, 2ND, AND 3RD. EXCEPT PEOPLE’S CHOICE, BARBQUE SAUCE AND SHOWMANSHIP. ONLY 1 WILL BE AWARDED FOR EACH OF THOSE CATEGORIES.

13.  DECISION OF BAR-B-QUE COMMITTEE AND JUDGES WILL BE FINAL.

14.  TURN IN TIME FOR JUDGING: RIBS 11:00 A.M., ROADKILL: 11:30 A.M., , CHICKEN 12:00 P.M.& BRISKET: 12:30 P. M. EACH BOOTH IS RESPONSIBLE FOR BRINGING THEIR SAMPLES TO THE SENIOR BUILDING AT THE APPROPIATE TIME FOR EACH CATEGORY. RESULTS WILL ANNOUNCED ON STAGE AT 1:30PM. SAMPLE CONTAINERS WILL BE PROVIDED WITH JUDGING TIMES ON THEM.

15.  TICKETS WILL BE GIVEN TO EACH TEAM FOR PRODUCTS SOLD. NO MONEY WILL CHANGE HANDS. TICKETS MUST BE TURNED IN AT TICKET BOOTH BY 3 P.M. CHECKS WILL BE ISSUED TO PARTICIPANTS AS SOON AS THEY ARE READY AT CITY HALL.

16.  NEW IBERIA RECREATION DEPARTMENT WILL BE RESPONSIBLE FOR THE SELLING OF ALL SOFT DRINKS, WATER, AND SWEETS. TEAMS WILL SELL MEATS AND SIDE ORDERS ONLY.

17.  FAILURE TO ABIDE BY ALL OF THE ABOVE RULES WILL BE SUBJECT TO DISQUALIFICATION.

18.  NOT MORE THAN ONE TEAM IS ALLOWED TO COOK ON EACH PIT. SAUCE HAS TO BE COOKED ON SITE TO COMPETE IN SAUCE COMPETITION. SAUCE CAN BE USED DURING & AFTER COOKING, BUT NO SAUCE IS ALLOWED IN JUDGING PLATES.

19.  ROAD KILL IS ANYTHING BUT BRISKET, RIBS, OR CHICKEN.

20.  COLD DRINKS & BEER IS ALLOWED BEHIND YOUR BOOTH FOR YOU AND YOUR WORKERS, BUT CANNOT BE GIVEN OR SOLD TO THE PUBLIC.

21.  EACH TEAM MUST HAVE A FIRE EXTINGUISHER WITHIN EASY REACH OF COOKING AREA.

22.  NO LOUD MUSIC OR RUNNING OF GENERATORS IS ALLOWED BEFORE 7:00 A.M. DUE TO NOISE ORDINANCE.

23.  EACH TEAM WILL BE RESPONSIBLE FOR KEEPING THEIR BOOTH CLEAN & SANITIZED BY HAVING BLEACH WATER TO WIPE DOWN TABLES & WORK AREA. (EX. 1 CAP FULL PER GALLON OF WATER)

24.  EACH TEAM WILL GET 1 TABLES & 4 CHAIRS.

25.  PEOPLES CHOICE WILL BE DECIDED AT THE END OF THE COMPETITION BY ADDING TICKETS FROM YOUR BOOTH.

26. WE WILL ONLY TAKE THE FIRST 15 BOOTHS THAT REGISTER.

PLEASE REGISTER EARLY.