Cooking Rules

2018 COOKING RULES

 

Charlie Adams Day BBQ Cook-off

1.Decisions and interpretations of rules are at the discretion of the contest organizers.

2.Each team shall consist of a chief cook and as many assistants at the chief cook deems necessary

3.Contestants shall provide all needed equipment, supplies and electricity, except for as arranged in advance

4.All  food items submitted for judging shall also be available to those  purchasing tasting kits for People’s Choice judging. Entries are  required to be the brisket, chicken, and pork provided by the contest  organizers. In each meat category, only one type of meat may be  submitted. The categories to be judged are:
BEANS: All bean types are allowed and must be cooked on the premises
CHICKEN: Provided by contest organizers. Chicken must be thoroughly cooked 165 degrees. Barbecued or smoked is allowed
BRISKET: Provided by contest organizers. Barbecued or smoked is allowed
PORK: Provided by contest organizers. Pork must be thoroughly cooked. Barbecued or smoked is allowed.
5.Garnish  is optional. If used, garnish is limited to parsley or fresh green  lettuce. Any other garnish or foreign object in the entry container will  receive a score of 1 in appearance.
6.Sauce is optional. If used, it shall be applied directly to the meat. No side containers of sauce will be allowed.
7.Contest  organizers will provide containers for entries. The container shall not  be marked in any way to make the container unique or identifiable.  Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing is  prohibited in the container. Marked entries will receive a score of 1  in appearance.
8.Each  contestant must submit at least six separated and identifiable  (visible) portions of meat in a container. Chicken, pork, and brisket  may be submitted chopped, pulled, sliced or diced as the cook sees fit,  as long as there is enough for all six judges. Judges may not cut,  slice, or shake apart to separate pieces. If there is not enough meat  for each judge to sample, the shorted judge(s) will score a 1 in all  criteria, and other judges having samples will change the appearance  score to 1.
9.Meat  shall not be marked, branded, or presented in a way to make it  identifiable. Marked meat will receive a score of 1 in appearance by all  judges.
10.All  entries shall be at a safe temperature at the time entered. A  temperature of at least 140 degrees F for all meat. Raw meat is grounds  for disqualification. The allowable entry time will be five minutes  before to five minutes after the posted time with no tolerance. Entries  will be submitted at the following times:
Beans  10:30 a.m.
Chicken  10:50 a.m.
Brisket 11:10 a.m.
Pork 11:30 a.m.
11.All entries will be judged on the following attributes:
APPEARANCE
TASTE
TENDERNESS/TEXTURE
12.The  scoring systems for each attribute will be from 9 (excellent) to 2  (bad). All entries will start with a 6 with deductions or additions at  the discretion of the judges. Results from all judges will be tallied  and a cumulative score will determine the winners.
13.The  score of 1 for any attribute will only be given if approved by the  contest organizers. A score of 1 is grounds for disqualification and can  be given for the following reasons: marked container, foreign object in  container, less than six samples in container or not enough samples for  all judges, marked meat. Disqualifications shall only be determined by  contest organizers.
14.Results  of all judges will be tallied, and a cumulative score will determine  the winners. If still tied, a coin toss will determine the winner.
15.Awards will be given for first, second, and third place in each category as well as beans.
16.  This year there will be a category for the cooker with the most points.  This may or may not be a cooker who has won a single category but yet  accumulated the most number of points. That cooker will receive a “Fast  Eddie Cooking Class” and a KCBS Judging Class.
17.  A People’s Choice Award will be determined by those purchasing tasting  kits. Tickets for voting will be handed out with the purchase of the kit  and will be deposited at the cooker of the taster’s choice. Awards for  People’s Choice will be given for first and second place only. Vote  counting will be conducted beginning at 2:00 p.m. Any contestant  interfering in the vote counting process shall be disqualified from the  People’s Choice Award. 
18.  Cleanliness and safety of the cook, assistant cooks, and the team’s  cooking space is required, and all Oklahoma Health Department rules  apply
19. Each team will be provided with the following:
a.Brisket – approximately 75 pounds
b.Pork Butt – approximately 65 pounds
c.Chicken Quarters – approximately 35 pounds
d.Potatoes – 20 pounds
e.Bologna – 16 pounds
f.Aluminum pans - six
g.One Goody Bag per team
Set up:

Set  up will be in the parking lot on the north side of the courthouse  beginning on Friday, September 7, 2018 after 4:30 p.m. when the  courthouse closes for the week-end.

Each team will be assigned a cooking space