Smokin on the Rez Rules/Regulations

Transcription

1 Smokin on the Rez Rules/Regulations 1. Barbecue is defined by Memphis Barbecue Network as UNCURED FRESH OR FROZEN pork meat, cooked only on a wood and/or charcoal fire, which may or may not be basted. Prior to the official meat inspection, the pork for the contest may not be pre-cooked, sauced, spiced, injected, marinated or cured in any way, or otherwise pre-treated. Teams may NOT remove competition meat from the site after inspection. Each team is responsible for maintaining the meat at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 155 degrees Fahrenheit after cooking. They must exercise good hygienic practices. Flammables such as propane, compressed or liquid gas may be used ONLY to START the INITIAL fire. Once the meat has been placed within the cooker no type of flammables may be used. To make additional coals, flammables may be used outside and away from the cooker. Local fire and safety laws may dictate whether the use of any type of gas will be allowed. Electrical devices that do not generate heat such as rotisseries, fans and delivery systems for approved fuels (e.g.traeger grills) may be used within the cooker. Electric smokers, holding ovens or other devices with heat producing electrical coils are not allowed. MBN Championship Division 2. The Memphis Barbecue Network (MBN) entry categories are Pork Shoulder, Whole Hog, and Pork Ribs. a. A pork shoulder entry is defined by Memphis Barbecue Network as the portion of the hog containing the arm and shank bones, with a portion of the blade bone. The pork ham that contains the hind leg bone will be considered as a shoulder entry. Boston butts or picnic shoulders are not valid entries. No garnish allowed. b. A whole hog entry is defined by Memphis Barbecue Network as an entire hog which must be cooked as one complete unit on one grill surface whose dressed weight is 85 pounds or more prior to the optional removal of the head, feet and skin. No portion or portions of the whole hog may be separated or removed, and then returned to the grill, prior to or during the cooking process. No garnish allowed. c. A pork rib entry is defined by Memphis Barbecue Network as the portion of the hog containing the ribs and classified as a spare rib or loin rib portion. Country style ribs are not a valid entry. No garnish allowed. Challenger Championship Division 4. Challenger Categories are pork butts/shoulder (pulled pork) and ribs (see above for descriptions). No garnish allowed. Only the Pulled Pork and Pork Ribs categories will be used to determine Challenger finalists and Challenger Grand Champion. 5. All meat categories for the MBN Championship Division and the Challenger Championship Division must be inspected by the Official Meat Inspector for compliance with entry requirements. Anything But Division 6. Categories are Sauce, Beans, Chicken and Taste of The Rez, which can include any fish or game (alligator, deer, small game, fish) related to Barnett Reservoir. No inspection is required and garnish is allowed. Teams are allowed multiple entries in these 4 contests only. A fee is required for each entry. A team can only win one place in a category regardless of the number of entries. This division is open to MBN and Challenger teams. The People s Choice division is open to all Pro and Challenger teams. Participating teams will be provided one BUTT to cook and present to People s Choice administrator at 10:30 a.m. Saturday. It must be pulled and presented in the provided container AS IT IS TO BE SERVED. The People s Choice award will be decided by the public during Saturday s event. Competition will be from 11 a.m. to 1 p.m. or until food runs out.

2 Rules/Regulations Page 2 Judging 7. ANYTHING BUT JUDGING will be held on Friday, Nov. 1. Blind judging only and garnish is allowed. These contests are open to all teams (MBN and Challenger). 8. MBN JUDGING will occur on Saturday, Nov. 2. On-site and blind judging rules of the Memphis Barbecue Network will be used (Judging schedule is attached below). Finals judging will be on-site and begin at approximately 1:45 p.m. 9. Each MBN team must cook enough to provide samples for on-site and blind judging. It is recommended that MBN teams entering the shoulder division cook a minimum of five (5) shoulders. Teams entering the MBN rib division should cook a minimum of six (6) slabs of ribs. It is not necessary to cook more than one hog. 10. CHALLENGER JUDGING: Judging of the Challenger Division entries (Pulled Pork and Pork Ribs) will occur on Saturday, Nov. 2. This will include 2 rounds of judging. The Preliminary Round scores from the Blind Judging will determine the 3 Pulled Pork and 3 Pork Rib Challenger teams that will advance to the final round of judging. 11. The FINAL round of ON-SITE judging is operated as a separate contest with 6 entries. There will be 4 finals judges traveling in a group, judging all 6 entries. A contest official will monitor the time allowing 8 to 12 minutes per team. Each team will be judged independently based on Area/Personal Appearance, Presentation, Appearance of Entry, Tenderness of Entry, Flavor, and Overall Impression. Decimals will be used in all categories. The CHALLENGER GRAND CHAMPION will be the team receiving the highest number of points in any single meat category in the finals round of judging. 12. Finals judges in the CHALLENGER series will not see the meat on the grill. The grill surface still should be clear of any foil, scraps or any grease that can be easily wiped away. Anything in plain view of the judge can be judged! China, crystal and silverware is PROHIBITED for on-site presentations. ONLY PAPER, PLASTIC DISPOSABLE items are allowed. 13. Each Challenger team must cook enough to provide samples for preliminary blind judging and 4 on-site finals judges. General Information to all Teams 14. Contestants category(ies) must be stated on entry form. 15. All competition entries for all divisions must be prepared and cooked on site. 16. Each team must comply with all applicable rules/regulations of the Madison County Health Department. NO MEAT/ENTRY/PRODUCT MAY BE SOLD by MBN Pro teams. Challenger teams that meet the requirements of the Madison County and State Department of Health and State Tax Commission requirements in order to sell food to the public. and who pays a vendor fee to event sponsor, in addition to entry fees, will be allowed to sell barbecue. All sales must be at a vendor booth outside of competition area. 17. Each contestant competing shall supply all of his own meat, cooking ingredients, individual cooking devices, utensils, preparation tables, etc. A regulation cooking area is provided. All contestants must adhere to all electrical, fire and other city, county, state or federal codes. A fire extinguisher must be in each cooking area. 18. Each contestant must check in at the Barbecue Headquarters. Set up begins at 7 a.m., Friday, Nov. 1, when cooking area assignments will be issued (Thursday set up is allowed, but must be arranged with event officials). All teams must be set up by 5 p.m. Friday. Cooking may begin any time after meat inspection. Teams should not tear down until 7 p.m. on Saturday. 19. All deliveries of equipment and supplies, etc. must arrive before 5 p.m. on Friday, Nov. 1. All vehicles must be removed from the area to assigned parking areas by 5 p.m. Friday. No vehicles are allowed to remain in the cooking areas.

3 Rules/Regulations Page A team may have as many assistants as are necessary. All cooks and assistants that handle food in any way must comply with all applicable rules and regulations of the Madison County Health Department. 21. No live animals, including pets (dogs, pigs, etc.), are allowed in the cooking area. Cooking in pits is not allowed. 22. All teams are required to send a representative to the Chief Cooks meeting on Friday. Time and location will be provided with acceptance confirmation. 23. It is the responsibility of each contestant to see that the contest area is kept clean. All fires must be put out and all equipment, garbage, etc. removed from site. Any site not properly cleaned will result in disqualification from future participation and the clean-site deposit will be forfeited. 24. The chief cook will be held responsible for the conduct of his team and guests. Any disturbances or altercations as a result of team members, guests or individuals in the team s area are grounds for disqualification and expulsion from future contests. Excessive use of alcoholic beverages will be grounds for disqualification. No glass containers are allowed. Under no circumstances are alcoholic beverages to be distributed (given away or sold) to the general public by the contestants. 25. The use of golf carts and ATVs is restricted to the Barbecue Committee. Team members and/or guests are NOT allowed to use any type of vehicle (golf carts, ATVs, etc.) in the festival area. Violations will result in disqualification. 26. All entertainment and music must end at Midnight on Friday. Quiet Time will be enforced by the contest officials and their agents from midnight, Friday to 6 a.m. Saturday. Only team members with wristbands are allowed to stay on-site in their cooking areas from Midnight, Friday to 6 a.m. Saturday. 27. Standard cooking area is 30 x 30. Special requests must be stated on the application and must be approved in advance by the Barbecue Chair. Maximum width is 40 and is based on availability and extra fee. Water and electricity (110 outlet) are available and are provided without charge. 28. Applications submitted are not guaranteed entrance. Accepted applicants will be contacted and entry fees will be deposited. Accepted applicants will be contacted with information regarding the judging process, registration and parking. 29. The Barbecue Committee reserves the right to reject any application. If your application is not accepted, your fees will be refunded by mail. No refunds will be made once you have been accepted into the contest whether you appear or not. 30. All checks should be made payable to the Barnett Reservoir Foundation and mailed to Barnett Reservoir Foundation, Smokin on The Rez, Attention: Susan McMullan, P. O. Box 2180, Ridgeland, MS The Smokin on The Rez Committee and Barnett Reservoir Foundation reserves the right to make additional regulations as the situation warrants. Violations of rules and regulations will result in disqualification, expulsion from grounds, and/or disqualification from future participation. 32. Decisions of the Smokin on The Rez Committee Chair and judges are final. 33. For other information or to make advance arrangements, contact Bobby Cleveland, Smokin on the Rez Chair, at or bobbyc7754@yahoo.com.

4 Rules/Regulations Page 4 Official Judging Times Category Check-in Time Judging Time Sauce Friday 7 pm 7 pm Beans Friday 7 pm 7 pm Chicken Friday, 7:30 pm 7:45 pm Taste of the Rez Friday, 8 pm 8 pm MBN Whole Hog Saturday, 9:45-10:00 am 10 am MBN Shoulder Saturday, 11:00-11:15 am 11:15 am MBN Ribs Saturday, 12:15-12:30 pm 12:30 pm Challenger Pulled Pork Saturday, 9:45-10:00 am 10:00 am Challenger Ribs Saturday, 11:00-11:15 am 11:15 am Challenger On-Site Finals Begin Approximately 1:45 pm. MBN On-Site Finals Begin Approximately 1:45 pm

5 Rules/Regulations Page 5 Smokin on the Rez Prizes MBN Pro Division Total Purse $10,000 Grand Champion, $2,500 Ribs, Shoulder and Whole Hog Divisions will all pay four places: 1 st $1,000 2 nd $700 3 rd $500 4 th $300 Challenger Division Total purse to be determined by number of entries with 80 percent of entry fees returned to purse. Grand Champion, 33% percent of purse Rib and Butt Divisions will pay three places, with total for each division equal to 33% of purse 1 st 50% of prize pool 2 nd 30% of prize pool 3 rd 20% of prize pool Ancillary Contests Prize amounts to be determined by number of entries with 75 percent of entry fees returned to the purse in each division. Sauce 1 st place 70% of entry fees; 2 nd place 30% Beans 1 st place 70% of entry fees; 2 nd place 30% Chicken 1 st place 70% of entry fees; 2 nd place 30% Taste of The Rez 1 st place 70% of entry fees; 2 nd place 30% People s Choice First place $500 (Boston Butts will be provided free.)