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2014 Contest Rules
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SoEzzy Offline

Posts: 3,956
Joined: May 2006
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2014 Contest Rules
2013 Contest rules pdf

Utah BBQ Organization
Team Rules & Regulations for 2014 Contests

These rules are for Utah BBQ Organization contest participants, competitors, teams, judges, and representatives including all persons connected with any contest.

1. Interpretation of the Rules: The interpretation of the Utah BBQ Organization rules and regulations are those of the Utah BBQ Organization Event Specialist at the contest and his or her decisions are final. The Utah BBQ Organization Event Specialist may not deviate from or change any Utah BBQ Organization rule at any contest for any reason. Changes to the rules may only be made by a majority vote of a quorum of Utah BBQ Organization managing members.

2. Contest: An event of one or more days of competitive cooking, including specified meats cooked on site and turned in to be judged by a panel of appointed or certified judges. All categories are to be cooked over / with a fire fueled by charcoal, wood or wood pellets. Special categories or backyard contests may also involve gas or electrically heated cooking equipment as specified for that individual contest.

3. Contestant: any individual, or group that come together to cook as a team, that will prepare and cook an entry or entries for the purpose of being judged, within the criteria determined by the Utah BBQ Organization managing members. Such contestants formed together as teams, will hereby be referred to as a “Team” in this and any other documents as deemed necessary.

4. Team: Each team shall be comprised of a Chief Cook and as many additional members as they see fit. The Chief Cook must be present on the site of the contest during the cook, and will be held responsible for themselves and for the conduct of their team and any guests of their team, while they are attending the contest.

5. Acceptable behavior: Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. No disparaging remarks are to be made about any individual, team, or organization. No soliciting of memberships for other organizations is allowed at competitions without the express written permission of UTBBQO. Failure to adhere to these guidelines will result in disqualification or expulsion from the contest. Repeat offenders will be barred from competing in Utah BBQ Organization sanctioned contests. No alcoholic beverages will be distributed to the General Public. Teams will need to inform themselves of all local laws and will adhere to the same.

6. Team equipment: Each team must have at least one (1) fire extinguisher, extinguishers will be checked at the same time that meat inspection is done. Each team will supply all its own equipment as it feels necessary for the preparation and cooking of their entries including a pit, cooker, smoker or grill, and the charcoal, wood, or wood pellets to fuel their cooker. No team may share a pit, cooker, smoker or grill with any other team.

7. Team Area: Each team will be assigned a competition area. This area will be assigned by the necessities of the team’s equipment. RV's and large trailers will take the bigger allocated areas, the smaller teams with smaller trailers, etc. will be assigned the smaller areas. Teams are to keep their equipment, pits, generators, washing facilities within their assigned area.

8. Approved cookers: Any cooker, homemade or commercially manufactured, will be allowed to compete in Utah BBQ Organization contests as long as it is fueled by charcoal, wood, or wood pellets. Electric or hand-operated rotisseries are allowed, as are augers, and blowers.

9. Fuels for cooking: The only acceptable cooking fuels are charcoal, wood, or wood pellets. Gas (any type) or any electrical heating element may be used only to start the initial fire or to start burn barrels, charcoal chimneys, grills etc. Gas bottles must then be disconnected from the cooker once the fire has started and must be removed from the immediate cooking area. A gas flame or electrical heating element may not be used as any part of the cooking process, (unless specified by the Utah BBQ Organization as part of a special category, Backyard or Kids Que competition).

10. Sanitation & Cleanliness: All teams are to maintain their cooking areas in an orderly and clean manner and to use good sanitary practices during the preparation, cooking and preparation for judging process. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times. The use of “single use gloves” is a good idea at all times while handling food. Please protect yourself and others by using them.

11. Meat inspection: All meats must be USDA or state DA inspected and passed. No meats may be seasoned ahead of the competition. The injecting, marinating or cooking of any entry is not permitted until after inspection by the Utah BBQ Organization Meat Inspector. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F.

After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. Contest meat – once inspected – may not leave the cook team’s site until turn in.

12. Categories: The following categories are sanctioned by the Utah BBQ Organization:
§ Chicken: Includes the common domestic fowl (Gallus domesticus), or any of the similar or related birds. For example: Cornish Game Hens.
§ Pork ribs: Includes Spare ribs, Baby Back ribs, Loin Back ribs, it does not include Country style ribs. Ribs submitted for judging must be bone-in.
§ Pork: Includes Whole Shoulder, Picnic Shoulder, or Boston Butt, (bone in or bone out). The initial inspected weight of each individual piece of Pork used may not be less than 5 pounds individual weight, the meat must not be separated prior to meat inspection. Once inspected the meat may be separated, any part from the whole, and they may be returned to the cooker at any time, as long as the separated part is maintained below 40° or above 140° during the separation, in line with best practice for food safety!
§ Beef brisket: Includes Full Packer Cut Briskets, Flat or Point only or a combination of them.

13. Presentation: Meats (Chicken, Pork, Beef brisket), may be turned in sliced, chopped, pulled or shredded. No brisket entries consisting of only burnt ends will be allowed. Ribs must be turned in with the bone in.

14. Turn-in times: Each meat category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested by contest organizer. The contest organizer may revise the times but the minimum of thirty minute time frame between categories must be maintained, (time between categories may be increased but not decreased)! Meat turn-in times as posted by the contest organizer, either in the application form or the confirmation notice, are final and cannot be changed.

15. Judging: Utah BBQ Organization sanctioned contests will only be judged via blind judging. Entries will be submitted in an approved, (9” x 9”), container WITH or WITHOUT garnish (Judges will be informed at the judges meeting which is applicable at that contest), and with or without sauce. In contests with garnish, the garnish may consist of Green Leaf Lettuce, Flat Leaf Parsley, Curly Parsley, or Cilantro, no other greenery or garnish may be used. In contests without garnish each team will be provided with a piece of aluminum foil, which may be placed in the bottom of each turn-in container. This foil may not be torn and must be placed flat in the container. Only the entries to be judged are allowed in the container. Marking of any kind will disqualify the entry as will any foreign objects, hairs, toothpicks, etc. Each entry will be judged first on Appearance, then on Taste and lastly Texture.

16. Scoring: Each entry will be scored by six (6) Utah BBQ Organization approved or certified judges in the areas of Appearance, Taste and Texture. Using a weighted average, the maximum score for a category is 360 points.

17. Disqualification: An entry can be disqualified by the Utah BBQ Organization Event Specialist only. An entry can be disqualified for one or more of the following reasons:
§ There is evidence of marking or sculpting. Marking is defined as; any handwritten or mechanically made mark inside or outside the turn-in box that may identify the submitting team to any judge.
§ Sculpting is defined as the carving, decorating, forming or shaping of a meat entry contained in a turn-in box that may identify the submitting team to any judge.
§ There is anything in the box besides the meat, aluminum foil piece and sauce.
§ There are not a minimum of six (6) separate pieces or portions of the entry.
§ There is evidence of blood such that the meat is not fully cooked.
§ The entry is turned in after the officially designated time.
§ Pork that was not cooked as a single piece of meat, weighing at least 5 pounds before cooking, or Pork that was separated during the cooking process then returning some or all of the meat to the cooker.
§ Not cooking the meat that was inspected.

18. Judging procedure: This is an individual judging, (each entry is judged against itself and itself only).
§ All the boxes are brought to the table, in order they were received at the turn in table; The identifying numbers for the boxes will be read to the table of judges
§ The judges will enter those identifiers into their score card and place mat
§ Each box will then be opened by the table captain and displayed to the table of judges. All judges score the boxes for appearance and record their score on the Utah BBQ Organization score card. When all the judges at the table have scored all boxes for appearance, the boxes are offered to the judges
§ Each judge removes one piece of meat in the entry and places it on the section of the plate corresponding to that identifying number. Once all the judges at a table have a piece of each entry, the judging for taste and texture can begin.
§ The judges must record each piece’s scores, before cleansing their palate with a cracker and sip of water, and moving on to the next entry.
§ The score cards will be removed by the table captains and checked for completeness. Any aberrance in scoring will also be identified and brought to the attention of the Utah BBQ Organization Events specialist.
§ Score cards will be turned over to the Utah BBQ Organization Event Specialist for entry into the Utah BBQ Organization computer scoring program. Any discrepancies must be brought to the attention of the Utah BBQ Organization Event specialist as early as possible, their decision will be final and binding, (see rule 1).
§ There shall be no communicating between the judges at a table until all the score cards have been collected and removed. After that has happened, there may be quiet conversation as long as it does not disturb any other table of judges. Judges are reminded to act with decorum at all times.

19. Winners: Of the six (6) scores for each entered meat, only the highest five (5) will be combined to ascertain the score for each team in each category. The combined score of all categories for each team will determine that teams overall place in each category and in the competition overall. Teams must enter and be judged in all the required categories for a particular event to be considered for the Grand Champion and Reserve Grand Champion prizes. Disqualification in any one required category precludes that team from winning either of the top two prizes, though they may win an individual category.

20. These rules may be subject to change or alteration, but only by a quorum of the Utah BBQ Organization managing members. Any changes or alterations will be posted on the forum and attached to all future contest threads.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
03-04-2013 08:43 PM
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Messages In This Thread
2014 Contest Rules - SoEzzy - 03-04-2013 08:43 PM
RE: 2013 Contest Rules - Razcals Ribs - 03-05-2013, 02:33 AM
RE: 2013 Contest Rules - Gary Nelson - 03-05-2013, 05:40 PM
RE: 2013 Contest Rules - Razcals Ribs - 09-13-2013, 07:14 PM
RE: 2013 Contest Rules - SoEzzy - 09-13-2013, 08:18 PM
RE: 2013 Contest Rules - Razcals Ribs - 09-13-2013, 09:45 PM
RE: 2013 Contest Rules - SoEzzy - 11-05-2013, 11:37 PM

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