1.
Park will be open at 7am. Please keep in mind how long it will take to cook your meat.
m Tast-testing begins at 2pm.
2. Use any type of grill or smoker.
3. Choose from the following 3 cuts of meat: Chicken Thighs, Beef Brisket, Pork Ribs.
m You can choose to enter more than one cut of meat.
4. Meat must be purchased at Melrose Meat Shoppe and can be picked up the day of the
m Cookoff. Approximate amount of meat needed: 4 racks of ribs, 1 brisket, 20 chicken
m thighs.
5. Meat must be cooked on site. No pre-cooking or pre-marinating allowed.
6. No equipment will be provided. You must bring all supplies you’ll need. Water will be
m provided in the park pavilion. No Refrigeration is available at the park.
7. Sanitation: Cooks are to prepare and cook meat in a sanitary manner. All meat must be m kept at a temperature of 140 degrees or higher while cooking or being held after cooking m and must be kept at 40 degrees or less before cooking. All cooking areas must be
m maintained in a neat and orderly manner and left as found on arrival. Please dispose of
m your trash. No pets are allowed in the cooking area!
8. Judging: $300 in prizes will be awarded.
m Blind Number System: A blind judging system will be used. Each team will be issued a
m number. However, this number will be changed when meat samples are brought to the
m judging table.
m People’s choice: Spectators at the event will be the judges.
m Taste-testing/Judging will begin at 2:00pm. Your meat, cut into bite size pieces, must
m be turned in to the judging table by 1:55pm. For $1, Spectators can taste-test all the
m entries and vote once. Each additional vote costs $1.
m BBQ Sauce competition: You may also enter your original BBQ Sauce. Bring a small
m container of sauce to the judging table by 1:55pm. Judging will be the same as above.
m You are responsible for keeping your sample full during taste-testing.
m Questions? E-mail info@hotrodcookoff.com
10. Above all else, have fun! This is what the Sport of Barbecue is all about! |
