Cooking Rules

2019 COOKING RULES

 

 Charlie Adams Day is annually scheduled for the second Saturday in September. The 2019 date is September 14th.  


GREAT NEWS!!! CREEKSTONE FARMS HAS AGREED TO SPONSOR OUR RIB CATEGORY!

Cooking Rules

2019 COOKING RULES

 

  

Charlie Adams Day BBQ Cook-off

Contestants’ Rules 2019

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

*PORK RIBS: Provided by contest organizers based on sponsorship availability. Pork must be thoroughly cooked. Barbecued or smoked is allowed.

PORK: Provided by contest organizers. Pork must be thoroughly cooked. Barbecued or smoked is allowed.

BRISKET: Provided by contest organizers. 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 as 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.

*Pork Ribs 11:10 a.m.

Pork 11:30 a.m.

Brisket 11:50 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. *Pork Ribs – 2 racks

g. Aluminum pans - six

h. 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 13, 2019 after 4: 30p.m. when the courthouse closes for the weekend.

Each team will be assigned a cooking space


*The supplying & category of Pork Ribs will only be valid if NMS is successful in securing a sponsor for that category.