EFSC AMATEUR BACKYARD BBQ COOK-OFF & FAMILY FEST

RULES OF THE COMPETITION

Saturday, February 19, 2022 – TIME: 11 AM - 3 PM

Cook-Off Team Check-In: Friday, February 18, 2022, Between 3 to 5 PM
(Mandatory 5:45 PM Captains Meeting) *Subject to Change

$100.00 Team Entry Fee

$1,250.00 Corporate Team Entry Fee

*In order to ensure the health and safety of our friends and neighbors in Brevard County during the COVID-19 pandemic, the Amateur Backyard BBQ Cook-Off & Family Fest may need to be moved to a later date or canceled altogether dependent on CDC, State of Florida, and Eastern Florida State College decisions related to the virus. Should this occur, all sponsors and teams will be given the opportunity to decline participation and receive a refund or make a direct donation to scholarships.

1. This competition is an Amateur Backyard BBQ Cook-Off. A contestant is one who is engaged in the cooking of meat in this contest.

2. Each team will consist of a Head Cook/Team Captain and no more than four assistants. Each team will supply all the equipment necessary for the preparation and cooking of the entry. You must provide your own grills (wood, charcoal, or pellets) to be used exclusively by that team within the team's assigned cooking space. The use of a single grill (cooking device) by more than one team is not permitted. All seasoning and cooking of products shall be done within the confines of the team's assigned cooking space. No team may share a cooker or grill with any other team. A Head-cook or any assistants may NOT enter or participate in more than one team per contest or multiple contests on the same date with the same team name.

3. Barbecue is defined as uncooked meat prepared over a wood or charcoal fire and basted (or not) as the cook sees fit.  Teams are prohibited from the use of electricity or gas as fuel for smoking the meats. However, teams are not restricted from using electrical devices such as rotisseries, fans, temperature gauges, WIFI, smartphones, or any other device that simplifies the process of smoking the meats. They just cannot use electricity as the heating element to do the cooking. Computer-controlled pellet cookers are legal since the heat is created by burning the pellets, not by the computer or electricity. The same concept applies to the use of gas as the heating source.

Recipes are submitted in 3 categories: Brisket, Pork, and Ribs. There will be a First Place position in each category. ALL TEAMS can vie for Grand Champion! Grand Champion may not also win 1st place in either category.  Corporate teams must do Pork but do not have to do Brisket or Ribs if the team is not competing for Grand Champion.

Beef Brisket: Packer-trimmed flats or points. Corned Beef and pastrami are not allowed. Must be served to the Judges sliced.

The Pork will consist of either, pork shoulder or Boston butt must weigh a minimum of five pounds. The Pork must be cooked as a single piece of meat. Once cooked, it may be separated and returned to the cooker for finishing. The Pork entry may be sliced, pulled, or chopped but must be prepared for consumption. NO INTACT SHOULDER/BUTTS will be accepted as an entry.

Pork Ribs: Loin back (baby back) or spare ribs only, meat on the bone, with a minimum of 6 ribs in the box. No country-style ribs and no chopped, pulled, or sliced rib meat loose in the box.

Each entry must be enough to feed at least six (6) judges. All items must be cooked over wood or charcoal. Cooking on any other heat source is grounds for disqualification from this contest! Teams are required to provide samples of Pork for guests to the public (crowd size ~1,500). Teams must supply their own 2 oz cups for serving along with napkins.

4. Team check-in from 3:00 PM - 5:00 PM, Friday, February 19, 2022, unless prior arrangements are made with the EFSC BBQ Coordinator. Head Cooks are required to attend the mandatory Captain's meeting at 5:45 PM on Friday evening. These times are subject to change. After the Captain's meeting and once ALL teams have completed the meat inspection, teams will be able to start cooking.  A contest official will signal teams to begin cooking. A quiet time will be in effect from 11:00 PM Friday evening, remaining in effect until sunrise on the following day.

5. The Contest Meat Inspector will be on-site Friday evening to check all meat that will be used in the contest to ensure that it complies with the rules of the competition. Pre-seasoned or pre-marinated meats are not allowed. Meat must be raw when the contest begins.   Pre-trimming of meat is allowed, either prior to the start of the event or at a kitchen before the contest begins. Cooking may start as soon as the meat has been approved by the inspector, and after the Head cooks' meeting. Pre-boiling and/or deep-frying competition meat is not allowed. Any team that does not adhere to these rules will be disqualified.

6. Once competition meat has been inspected; the meat may not leave the contest site. 

7. All Competition meats must be inspected by the Contest Meat Inspector on duty at the contest during the times set by the EFSC BBQ Coordinator. The Health Department requires that the following meat holding conditions must be met: After cooking, meat must be maintained at a minimum temperature of 140 degrees F. Cooked potentially hazardous food shall be cooled: 1) Within 2 hours from 140 degrees F to 70 degrees F and 2) Within 4 hours from 70 degrees F to 41 degrees F or less. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds.

8. Contestants must provide all needed equipment, supplies, water, and electricity. Contestants must adhere to all electrical, fire, and other codes whether city, county, state, or federal. There is some very limited access to electricity & water. Teams will have complete access to indoor restroom facilities.

9. Cookers, tents*, canopies*, or any other equipment, including generators, may not exceed the boundaries of the team's assigned cooking space, Site Space: 20x40. Tents and covers are to be provided by the teams. *Must be fire retardant.

10. Fires must be of wood, wood pellets, or charcoal. No electric or gas grills are permitted. Propane is permitted for fire starter and sanitation purposes only. Electric spits, Green Eggs, augers, and forced draft accessories are permitted. 

11. No open pits or holes in the ground are permitted. Fires may not be built on the ground.

12. It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed during the contest. It is imperative that cleanup be thorough after the contest. However, the breakdown of the station/site is not permitted before judging is over. Contestants need to supply their own bins for ash and charcoal disposal. Trash bins for waste will be available.

13. Causes for Disqualification: (Disqualification is at the discretion of EFSC BBQ Coordinator)

A. Pre-seasoned or pre-marinated meats are not allowed.

B. Use of controlled substances by a team, its members, and/or guests. 

C. Foul, abusive or unacceptable language by a team, its members, and/or guests. 

D. Excessive noise generated from speakers or radios. 

E. Use of gas or other auxiliary heat sources inside the designated.

F. Break down of station/site before judging is over.

G. Under no circumstances are outside alcoholic beverages of any type allowed unless preapproved by the EFSC BBQ Coordinator for cooking purposes only.

H. There is evidence of blood such that the meat is undercooked.

I. Gloves are not used while handling food products.

J. Not cooking the meat that was inspected.

K. There is anything in the box (Judging) besides the meat.

L. No BBQ is to be sold.

14. This is a rain or shine event, and participants should plan for foul weather. No refunds. *See note about COVID-19 Pandemic.

15. Each contestant must submit at least six (6) separated and identifiable portions of meat in a container. The meat will be judged on TASTE/FLAVOR, TENDERNESS/TEXTURE, and APPEARANCE. Entries will be submitted only in the 9" x 9" container provided by the EFSC Foundation with no garnish or decorating of any kind. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. May receive 3 boxes even if only cooking less. The cooking site will be judged on cleanliness and appearance throughout the competition.

16. Garnish is permitted during grilling. Garnish & Dip sauce can only be used during grilling. DON'T add any extra at Turn-in for judges- THIS CALLS FOR DISQUALIFICATION.

17. Marking, or sculpting is not allowed. This applies to the meat and containers. Marking, or sculpting is defined as but is not limited to painting, sculpting, or decorating. No aluminum foil or stuffing is allowed in the container. No toothpicks, skewers, or foreign materials are permitted. No puddling of any sauce or branding of any meat is permitted.

18. Each category entry must supply enough portions for six (6) judges as well as sample cups to give to visitors in their own competition space.  Serve up your Best! Teams are required to prepare a minimum amount of Pork sampling to the public as outlined below (crowd size ~1,500). Teams must supply their own 2 oz cups for serving along with napkins.

19. The following cleanliness and safety rules will apply to all teams: No use of any tobacco products while handling meats or foods. Cleanliness of the cook, assistant cooks, and the team's assigned cooking space is required. Shirts and shoes are required to be worn. Sanitizing of the work area should be implemented with the use of a bleach/water rinse (one cap/gal of water). Each team will provide a separate container for washing, rinsing, and sanitizing of any utensils. A fire extinguisher (ABC) is required in each cooking area and will be supplied by each team.

20. To qualify for the GRAND CHAMPION, a team must submit entries in all categories. In the event of a tie in a category, a tie-breaking procedure will be implemented utilizing first the TASTE/FLAVOR score as the tie-breaker, then the TEXTURE/TENDERNESS scores. Grand Champion may not also win 1st place in either category. A minimum of ten teams must register for prize money to be awarded.

21. Scoring ranges from a low of 5.0 to a high of 10.0 in increments of .5 points for each category. Any entry that is disqualified as per section 13 (above), will receive a score of zero for all two categories from all judges.

22. Judging times are pre-determined. The Captain is responsible for the timely turn-in of entries. The time will be strictly enforced. Judging will be done in the following order:

PORK ............... 10:30 AM - Turn in 10:10 to 10:20 AM
RIBS……………….11:30 AM - Turn in 11:10 to 11:20 AM
BRISKET ........... 12:30 PM - Turn in 12:10 to 12:20 PM

Awards Ceremony: 2:45 PM……………………………………………………………..Event Ends 3:00 PM

Winners:

The winners will be announced at the event, and the website will be updated to include the winners of the event and pictures of all the event happenings. The Golden Pig trophy will be presented to the Corporate Challenge Champion as chosen by the People. Winners will be selected in the following categories. 

Grand Champion:
Will be awarded a $1,000 cash prize.

1st-3rd Place per category (Brisket, Pork & Ribs):
Trophies or ribbons for all three types of meat.

People's Choice Award:
A gift from the EFSC Foundation.

Corporate Challenge Champion:
Golden Pig trophy

23. If you have any questions in regards to any rules, judging, etc., please bring them to the event organizer PRIOR TO EVENT DAY for clarification.

24. Team vehicles may be parked inside the perimeter of the competition lot, but each team may have only one vehicle or trailer at the team site. Please email the contest organizer at efscfoundation@easternflorida.edu with the dimensions of the vehicle or trailer that will be at your team site. Due to spacing concerns, extra cars and trucks may be asked to be parked outside the fenced-in area on Friday prior to the event.

25. SECURITY – An Eastern Florida State College security guard will be on-site at all times.

26. No Refunds (see 14 above). We will make every effort to ensure that the Amateur Backyard BBQ Cook-Off & Family Fest will occur rain or shine. *See note about COVID-19 Pandemic.

27. The final time for Team Registration closes Monday, February 01, 2022, at 5:00 PM This form must be signed before entering the contest area. Any registrations beyond that will be placed on a waiting list. Additional teams may be added in the event a team drops out or more space may be created for additional teams, at the organizer's discretion.

28. After the winners have been chosen, teams may sample items from other competing teams.

29. People's Choice coin canisters will be collected by volunteers at 2:05 to be counted. 

By signing below, I agree to abide by all the rules and regulations of the Eastern Florida State College Amateur Backyard BBQ Cook-Off & Family Fest.

 

Team Name:___________________________________________________________________

Team Captain Name (Print):_______________________________________________________

Team Captain (Signature):__________________________________________Date:__________

 

Waiver: Contestant agrees to indemnify and hold the Amateur Backyard BBQ Cook-Off & Family Fest, Eastern Florida State College Foundation, and volunteers harmless from any and all claims against same, including without limitations, all costs, liabilities, judgments, expenses, damages, or reasonable attorney's fees arising out of or in connection with (1) any structure erected by the contestant, (2) apparatus, equipment or personal property used by the contestant, (3) any act of omission to act of contestant its agents, invitees, participants, representative, employees, servants and assigns, and (4) any claims made on account of or resulting from contestant's participation in the contest.

 

EASTERN FLORIDA STATE COLLEGE FOUNDATION, INC. IS A 501(C)(3) NOT-FOR-PROFIT ORGANIZATION AND A DIRECT SUPPORT ORGANIZATION OF EASTERN FLORIDA STATE COLLEGE.

Contact Jaime Curtis, EFSC BBQ Event Coordinator, at 321-433-7053 or curtisj@easternflorida.edu for more information.