PORK RIB COOK-OFF RULES
Each team must bring their own products. Pork Ribs are defined as Loin back (baby back) or spare ribs only, meat on the bone. No country style ribs and no chopped, pulled, or sliced rib meat loose on the plate. All meats must be USDA or state DA inspected and passed. No pre-seasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the
contest organizer or appointee. Meat inspection begins at 9:00am on the day of the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all 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 until turned in for judging. All contest meat, once inspected, may not leave the cook team's site until turn in. The meat must be cooked and seasoned on site. After the meat is inspected the team may start to cook. Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. No team may share a cooker or grill with any other team. Each team is responsible for observing product temperature & sanitary requirements. A 10’ x 10’ area will be provided. Each team must have a fire extinguisher. Each team will be responsible for keeping the contest area clean & policed before leaving. Teams may sell their ribs as if they were vendors. All contest areas must be vacated by 9:00p.m. Judging will be done by three judges, who will selected by the 4th of July Chairman, Michael Gregory. The scoring will be done in the areas of appearance, tenderness-texture, & taste. The scoring system is 1 to 10, 10 being excellent. Each team must provide three individual pieces for judging. A plate will be provided by contest staff for entry samples. All samples must be delivered to the judging location at 3:00pm. Turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the turn in time of 3:00pm. Only one entry per team will be allowed. An entry can be disqualified by the contest organizer only. An entry can be disqualified for any of the following reasons:
1. There is evidence of marking or sculpting. Marking is defined as: any handwritten or mechanically made mark inside or outside the turn-in plate that identifies 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 identifies the submitting team to any judge.
2. There is anything on the plate besides the meat.
3. There are not a minimum of 3 separate and identifiable pieces.
4. There is evidence of blood such that the meat is uncooked.
5. The entry is turned in after the officially designated time.
6. Gloves are not used while handling food products.
7. Not cooking pork as a single piece of meat.
8. Not cooking the meat that was inspected. The first place winners will receive $125 & a plaque. The second place winners will receive $50 & a plaque. The third place winners will receive $25 & a plaque. The City is not responsible for any injury, theft, or damage of personal property. Applicants must turn in form at City Hall. Contact Email: [email protected]
Happy 4th of July celebration! City of Gervais 4th of July Rib Cook Off Application & Fee
Name of applicant or team name ___________________________________________________
Address
___________________________________________________
Telephone Number
______________________
Registration Fee of $20 due at time of registration
Food Handlers License required to sell as a vendor
Signature of applicant _____________________________________
Vending fee collected ______
Date ____________
Clerk ____________
