bbq cook-off 2014 entry form & rules

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  • 8/12/2019 BBQ Cook-Off 2014 Entry Form & Rules

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    BBQ 2014 - Page 1of 3

    Entry Form

    Team name: _____________________________________________________________

    Contact Person: __________________________________________________________

    Phone Number: __________________________________________________________

    Team Number (your number will be assigned at the event): ____________________

    Entry Categories* (circle): Chicken* Ribs* Brisket* Grillers Choice

    Fees: $10.00 per category

    Fees may be paid in advance at the Vernon Parish Police Jury, 300 S. 3rdStreet, Leesville between 8

    a.m. and 4 p.m., Monday-Friday. Fees can be paid between 12 p.m. (noon) and 6 p.m. on Friday, April

    4, 2014 at the Fairgrounds.

    The Fairgrounds will be open from 12 p.m. (noon) 6 p.m. on Friday, April 4, 2013 and beginning at 6

    a.m. on Saturday, April 5, 2013 for registration, set up, and cooking.

    *must enter all three - Chicken, Ribs, and Brisket - categories to qualify for Grand Champion.

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    BBQ 2014 - Page 2of 3

    4th

    Annual West Louisiana BBQ Cook-Off

    Saturday, April 5, 2014

    Official Rules

    1. Each team must fill out an entry form. Forms are available at the Vernon Parish Police Jury,300 S. 3

    rd

    Street, Leesville or by emailingbelinda@vppjla.com.

    2. Entry forms should be turned in at the Vernon Parish Police Jury, 300 S. 3rdStreet, Leesville oron April 4, 2014 from 12 p.m. (noon) to 6 p.m. at the Fairgrounds. Space may be limited, so

    reserve your spot early!

    3. Pit spaces will be approximately 20 ft. x 30 ft.4. Entry fee, per team, per category is $10.00, payable at the Vernon Parish Police Jury, 300 S. 3rd

    Street, Leesville, or at the Vernon Parish Fairgrounds no later than 6 p.m. on Friday, April 4,2014.

    5. All meat shall be cooked with wood - gas may be used to start your pit but the meat must becooked with some type of wood (charcoal, raw wood, briquettes, chips, etc.).

    6. The Fairgrounds will open from 12 p.m. (noon)6 p.m. on Friday, April 4, 2014 for teams toset up their cooking area.

    7. Meats may NOT be placed on the grill before being inspected by the inspector. The inspectorwill be on hand to inspect meats from 12 p.m. (noon) 6 p.m. on Friday, April 4, 2014andbeginning at 6 a.m. on Saturday, April 5, 2014.

    8. Meats shall NOT be opened and shall remain in their wrapping (plastic or otherwise) until seenby the inspector.9. No marinating of meat is allowed before being seen by the inspector.10.JUDGES: Judges will be selected from the general public. Volunteer judges will sign in at the

    information booth and will taste and judge at their designated times.

    11.JUDGING -CHICKEN:- Chicken will be judged at 12 p.m. (noon) on Saturday, April 5th- Chicken must be presented for judging by 11:45 a.m.- Presentation: Chicken shall be presented as chicken with wing, thigh, leg and

    breast attached (No chicken pieces). The chicken will be placed in the box

    provided "rib side down"

    GRILLERS CHOICE:- Other meats will be judged at 1 p.m. on Saturday, April 5th

    mailto:belinda@vppjla.commailto:belinda@vppjla.commailto:belinda@vppjla.commailto:belinda@vppjla.com
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    BBQ 2014 - Page 3of 3

    - Meats must be presented for judging by 12:45 p.m.- Presentation: Meats shall be presented in the box provided. No excess sauce or

    garnish

    RIBS:

    - Ribs will be judged at 2 p.m. on Saturday, April 5th- Ribs must be presented for judging no later than 1:45 p.m.- Presentation: Ribs shall be Spare Ribs or St. Louis Style only (no baby back ribs).

    Ribs shall be placed in the box provided so that there are 7 ribs, 4 on bottom and 3on top

    BRISKET:

    - Brisket will be judged at 3 p.m. on Saturday, April 5th- Ribs must be presented for judging no later than 2:45 p.m.- Presentation: Brisket shall be presented for judging by placing 6 or 7 evenly sliced

    pieces of brisket laid one over the other so that each piece is somewhat visible

    12.SCORING:- Aroma- Appearance- Texture- Taste- Overall

    Totals will be added together for your total score. In the event of a tie, highest taste scores willdetermine the winner, if a tie still exists, texture scores will be used.

    13.Winners will be announced at 4 p.m. and are awarded as follows:CHICKEN:

    - 1stPlace: $100.00 cash prize and a trophy- 2nd& 3rdPlaces: Receive trophiesGRILLERS CHOICE:

    - 1stPlace: $100.00 cash prize and a trophy- 2nd& 3rdPlaces: Receive trophiesRIBS:

    - 1stPlace: $100.00 cash prize and a trophy- 2nd& 3rdPlaces: Receive trophiesBRISKET:

    - 1stPlace: $100.00 cash prize and a trophy- 2nd& 3rdPlaces: Receive trophiesPEOPLES CHOICE:

    - $100.00 cash prize and a trophyGRAND CHAMPION (determined by highest combined scores in the chicken, ribs, and

    brisket categories):

    - $500.00 cash prize and a trophy

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