HARCOURT VOLUNTEER FIRE DEPT. BBQ CONTEST
HARCOURT APPRECIATION DAYS BBQ CONTEST
The competition and event is designed around community involvement and fun. Anyone acting in a behavior that does not represent these values, such as cheating, fighting, intoxication, foul language, etc. shall be disqualified from the event and/or contest. It is at the discretion of the event coordinator to decide what actions or lack of actions justifies disqualification. The decision to disqualify someone or team will be at the discretion of the event coordinator. There will be NO REFUNDS of entry fees too anyone expelled.
The competition and event is designed around community involvement and fun, as such the following rules have been adopted for this event and may not necessarily be the same or similar to other cooking contests. If you have any questions or concerns, discuss them with the event coordinator for clarification. All rules will apply equally to all contestants. Rules are subject to change by and ONLY by the event coordinator. All decisions made by the event coordinator are final. Any appeals will be taken under consideration for future events only.
All spectators and event participants acknowledge that their attendance to this event is an acceptance of the following waiver of liability: I hereby for myself, minors I bring to the event, heirs, and executors agree to release and hold harmless the premises and grounds owner, the event's sponsors, including the event organizers, its affiliates, agents, volunteers, and other participants from all liability for any injuries and/or illnesses that may directly or indirectly result from my conduct or from the negligence of other participants at the event, and/or from the negligence of the premises owner or the negligence of the sponsors of the event, including the event organizers, its affiliates, agents, and volunteers. I also acknowledge full and sole responsibility for any and all medical expenses that we (I and any minor children I bring to the event) may incur as a result of any injury and/or illness related to our participation in the event. I understand and agree that this waiver and release is binding upon my family, minor children I bring and myself, I agree to abide by the rules and regulations of the event at all time while at the event.
Safety shall be everyone's first priority. No spectators (especially young children) shall be allowed near any hot grills or dangerous equipment at any time. Each team will have a fire extinguisher and a first aid kit handy. No ground fires are allowed. At no time will your hot grill or dangerous equipment be left unattended. If you are competing as an individual, you may ask an adult to watch your site for brief breaks to check in entries, restroom, etc. If you have problems finding someone, contact the event coordinator for assistance. Alcohol will not be served. No glass containers will be allowed. No horse play around grills, smokers or other dangerous equipment. All children must be supervised by an adult.
Refunds are at the sole discretion of the event coordinator, unless covered under these rules. Refunds will not be given to spectators or contestants if they are tardy or absent from the event for any reason. The event will take place rain or shine. No refunds will be given as a result of acts of nature that may inhibit the event in any manner.
At no time before the award presentation, shall a judge or contestant (or agent of) discuss the competition, food preparation methods, judging methods, or any details regarding the competition. It is the responsibility of each team member to know the rules and follow them. If the contestants have any questions about the rules, procedures, etc. it is the contestants responsibility to find the event coordinator and consult them and not the judges. "I did not know", "I was unaware" or simular excuses will not be valid points of contention at any time.
All food will be prepared with proper sanitation and safe cooking methods. At any time, if a judge feels that the food is undercooked, questions the sanitation of the cooking methods, or any other concerns that the food maybe "unsafe" they will not be required to taste the entry. It is the discretion of the judge to decide if they will or will not taste the entered food when it comes to food safety. Any entry considered "possibly unsafe" will be scored on appearance alone and will score 0 (zero) for taste,tenderness/texture, etc. The event organizers reserves the right to inspect any and all cooking areas for proper cooking and sanitation methods. It is also at the discretion of the event coordinator to also tag food as "possibly unsafe." This is not a statement that the food is unsafe, but the error of judgement will side with safety at all times. It is the contestant's responsibility to insure that all preperation, cooking and cooking methods are safe. Some basic expectaions, but not limited to: A) ALL RAW FOODS WILL BE KEPT REFRIGERATED/ON ICE BELOW 40F PRIOR TO COOKING B) FOOD WILL BE COOKED TO A SAFE COOKING TEMPERATURE AND HELD AT A SAFE TEMPERATURE FOR THE DURATION OF THE CONTEST. C) BLEACH WATER IS USED TO SANITIZE WORK SPACE AND UTENSILS. D) WASH HANDS, USE GLOVES. E) DO NOT SMOKE OR DO OTHER ACTIVITIES THAT MAY CONTAMINATE THE FOOD WHILE COOKING.
Due to limited space, the number of teams and trailers may be limited to a first come first serve. Each team will have one head cook and up to two (2) assistants. Refunds will be given to those teams that have been denied access to compete due to lack of space. Electricity WILL NOT be provided to contestants. Generators will be allowed by contestants as long as the do not cause noise or other issues with neighbors. All generators will be required to be turned off by 7 pm. Complaints regarding a generator will be considered grounds for having the gernartor turned off.
Everyone will be required to clean up after themselves. All contestants will be responsible to restore their cooking site back to as good or better condition than when they were assigned the site.
Each team will be given an unique ID number that they will use to identify their entry. At no time will they mark or identify their entry in any other manner. The judges will identify the entries and scoring based on this entry number alone. At no time will a contestant share their entry number with a judge. If a judge becomes aware of a team's entry number as a result of a team member or agent, that team will be disqualified from any further contest of the day. If a judge becomes aware of a team's ID number by no fault of the team, it will be at the discretion of the event coordinator whether or not to give the team a new ID number and allow them to continue in the contests. Any entry checked in without an ID number WILL NOT BE JUDGED.
Entries will be taken to the entry location check point during the check in times. No one will present their entries directly to the judges. This will constitute instant disqualification of entry.
All entries must be made during the check in time specified for that catagory. No early entries will be accepted. All late entries will be considered disqualified, no exceptions. An entry is considered "entered and on time" if it is placed on the entry table during the check in times. Once the entry is placed on the table, the team will NOT be allowed to retrieve, review or alter their entry in any way even if there is more time remaining for check in. All entries will be made in specified containers. Each entry will consist of 6 serving/portions.
We will be having a peoples choice award with prizes and plaque given to the peoples choice. If a team wants to participate will recieve 2 full pork loins to cook for the entry. We will provide small plates and napkins for the spectators. Each team that participates will recieve a ticket from a person they keep one side and the person keeps the second part to turn it for a voting chip. Whatever teams gains the most chips will be the peoples choice award winner.
Scoring:
A: Appearance and Presentation: 5 points
B: Tenderness/Texture: 10 points
C: Taste: 10 points
D: each judge will score based on the 3 scoring methods with a possible perfect score of 25. The scores from each method and from each judge will be added together for a total score, for example 4 judges would mean a possible perfect score of 100 points.
E: Tie breakers, if two teams score identically, their placement will be determined as follows: i. Whichever team has the highest taste score will be placed ahead of the other team. ii. If a winner cannot be determined by the taste score, then the event coordinator will make a final decision.
F: Each category will have a 1st and 2nd place plaque
G: there will be prizes awarded to team with best site decorations & best presentation, & Peoples choice
H: The same judges will score all entries within a section and select champion of that section
I: judges will not change scores once given. Judges will not consult with one another during scoring.
All food must be cooked/prepared the day of the competition. And must be cooked by the team members on site.
Categories are: Ribs, Shoulder, Chicken, Brisket, & Side dish.
Entry Fee is $50. You can enter as many categories as you want but only one entry per category.
A Pork Loin will be provided to each team for the peoples choice judging. Tickets will be purchased by the public and will be given to you for a sample. Each group will be given 5 tickets to taste others samples.
You can sign up the day of the event
The competition and event is designed around community involvement and fun. Anyone acting in a behavior that does not represent these values, such as cheating, fighting, intoxication, foul language, etc. shall be disqualified from the event and/or contest. It is at the discretion of the event coordinator to decide what actions or lack of actions justifies disqualification. The decision to disqualify someone or team will be at the discretion of the event coordinator. There will be NO REFUNDS of entry fees too anyone expelled.
The competition and event is designed around community involvement and fun, as such the following rules have been adopted for this event and may not necessarily be the same or similar to other cooking contests. If you have any questions or concerns, discuss them with the event coordinator for clarification. All rules will apply equally to all contestants. Rules are subject to change by and ONLY by the event coordinator. All decisions made by the event coordinator are final. Any appeals will be taken under consideration for future events only.
All spectators and event participants acknowledge that their attendance to this event is an acceptance of the following waiver of liability: I hereby for myself, minors I bring to the event, heirs, and executors agree to release and hold harmless the premises and grounds owner, the event's sponsors, including the event organizers, its affiliates, agents, volunteers, and other participants from all liability for any injuries and/or illnesses that may directly or indirectly result from my conduct or from the negligence of other participants at the event, and/or from the negligence of the premises owner or the negligence of the sponsors of the event, including the event organizers, its affiliates, agents, and volunteers. I also acknowledge full and sole responsibility for any and all medical expenses that we (I and any minor children I bring to the event) may incur as a result of any injury and/or illness related to our participation in the event. I understand and agree that this waiver and release is binding upon my family, minor children I bring and myself, I agree to abide by the rules and regulations of the event at all time while at the event.
Safety shall be everyone's first priority. No spectators (especially young children) shall be allowed near any hot grills or dangerous equipment at any time. Each team will have a fire extinguisher and a first aid kit handy. No ground fires are allowed. At no time will your hot grill or dangerous equipment be left unattended. If you are competing as an individual, you may ask an adult to watch your site for brief breaks to check in entries, restroom, etc. If you have problems finding someone, contact the event coordinator for assistance. Alcohol will not be served. No glass containers will be allowed. No horse play around grills, smokers or other dangerous equipment. All children must be supervised by an adult.
Refunds are at the sole discretion of the event coordinator, unless covered under these rules. Refunds will not be given to spectators or contestants if they are tardy or absent from the event for any reason. The event will take place rain or shine. No refunds will be given as a result of acts of nature that may inhibit the event in any manner.
At no time before the award presentation, shall a judge or contestant (or agent of) discuss the competition, food preparation methods, judging methods, or any details regarding the competition. It is the responsibility of each team member to know the rules and follow them. If the contestants have any questions about the rules, procedures, etc. it is the contestants responsibility to find the event coordinator and consult them and not the judges. "I did not know", "I was unaware" or simular excuses will not be valid points of contention at any time.
All food will be prepared with proper sanitation and safe cooking methods. At any time, if a judge feels that the food is undercooked, questions the sanitation of the cooking methods, or any other concerns that the food maybe "unsafe" they will not be required to taste the entry. It is the discretion of the judge to decide if they will or will not taste the entered food when it comes to food safety. Any entry considered "possibly unsafe" will be scored on appearance alone and will score 0 (zero) for taste,tenderness/texture, etc. The event organizers reserves the right to inspect any and all cooking areas for proper cooking and sanitation methods. It is also at the discretion of the event coordinator to also tag food as "possibly unsafe." This is not a statement that the food is unsafe, but the error of judgement will side with safety at all times. It is the contestant's responsibility to insure that all preperation, cooking and cooking methods are safe. Some basic expectaions, but not limited to: A) ALL RAW FOODS WILL BE KEPT REFRIGERATED/ON ICE BELOW 40F PRIOR TO COOKING B) FOOD WILL BE COOKED TO A SAFE COOKING TEMPERATURE AND HELD AT A SAFE TEMPERATURE FOR THE DURATION OF THE CONTEST. C) BLEACH WATER IS USED TO SANITIZE WORK SPACE AND UTENSILS. D) WASH HANDS, USE GLOVES. E) DO NOT SMOKE OR DO OTHER ACTIVITIES THAT MAY CONTAMINATE THE FOOD WHILE COOKING.
Due to limited space, the number of teams and trailers may be limited to a first come first serve. Each team will have one head cook and up to two (2) assistants. Refunds will be given to those teams that have been denied access to compete due to lack of space. Electricity WILL NOT be provided to contestants. Generators will be allowed by contestants as long as the do not cause noise or other issues with neighbors. All generators will be required to be turned off by 7 pm. Complaints regarding a generator will be considered grounds for having the gernartor turned off.
Everyone will be required to clean up after themselves. All contestants will be responsible to restore their cooking site back to as good or better condition than when they were assigned the site.
Each team will be given an unique ID number that they will use to identify their entry. At no time will they mark or identify their entry in any other manner. The judges will identify the entries and scoring based on this entry number alone. At no time will a contestant share their entry number with a judge. If a judge becomes aware of a team's entry number as a result of a team member or agent, that team will be disqualified from any further contest of the day. If a judge becomes aware of a team's ID number by no fault of the team, it will be at the discretion of the event coordinator whether or not to give the team a new ID number and allow them to continue in the contests. Any entry checked in without an ID number WILL NOT BE JUDGED.
Entries will be taken to the entry location check point during the check in times. No one will present their entries directly to the judges. This will constitute instant disqualification of entry.
All entries must be made during the check in time specified for that catagory. No early entries will be accepted. All late entries will be considered disqualified, no exceptions. An entry is considered "entered and on time" if it is placed on the entry table during the check in times. Once the entry is placed on the table, the team will NOT be allowed to retrieve, review or alter their entry in any way even if there is more time remaining for check in. All entries will be made in specified containers. Each entry will consist of 6 serving/portions.
We will be having a peoples choice award with prizes and plaque given to the peoples choice. If a team wants to participate will recieve 2 full pork loins to cook for the entry. We will provide small plates and napkins for the spectators. Each team that participates will recieve a ticket from a person they keep one side and the person keeps the second part to turn it for a voting chip. Whatever teams gains the most chips will be the peoples choice award winner.
Scoring:
A: Appearance and Presentation: 5 points
B: Tenderness/Texture: 10 points
C: Taste: 10 points
D: each judge will score based on the 3 scoring methods with a possible perfect score of 25. The scores from each method and from each judge will be added together for a total score, for example 4 judges would mean a possible perfect score of 100 points.
E: Tie breakers, if two teams score identically, their placement will be determined as follows: i. Whichever team has the highest taste score will be placed ahead of the other team. ii. If a winner cannot be determined by the taste score, then the event coordinator will make a final decision.
F: Each category will have a 1st and 2nd place plaque
G: there will be prizes awarded to team with best site decorations & best presentation, & Peoples choice
H: The same judges will score all entries within a section and select champion of that section
I: judges will not change scores once given. Judges will not consult with one another during scoring.
All food must be cooked/prepared the day of the competition. And must be cooked by the team members on site.
Categories are: Ribs, Shoulder, Chicken, Brisket, & Side dish.
Entry Fee is $50. You can enter as many categories as you want but only one entry per category.
A Pork Loin will be provided to each team for the peoples choice judging. Tickets will be purchased by the public and will be given to you for a sample. Each group will be given 5 tickets to taste others samples.
You can sign up the day of the event