- Be there by 7:00 am. You will need to set up your cook space. If your booth is not setup by 7:00, you will have to cart your items in by hand. 7:00 am is when they close the park to vehicle traffic. After 7:00 there cannot be any vehicles in the park. Your small cooking trailers are acceptable to be on the lawn. You may bring your set up in Friday night as we will be there then.
- You must attend a cooks meeting that is to be held at 8:00 am at the Tumbleweed BBQ Booth.
- We will be around at 8:30 am (after the cooks meeting) to inspect your meats. All meat must be held under 40 degrees. Meat in a cooler completely covered with ice is usually sufficient. Meat may not be seasoned or marinated before inspection of meat.
- Entries may be prepared on any charcoal or wood grill or smoker. Propane grills or smokers may be used however they MUST be commercially manufactured. No homemade propane cookers will be allowed. If your cooking device sets on the ground or is close to the ground, you must provide adequate protection to prevent burning of the lawn. Sheets of plywood are good for this.
- Chicken will be turned in at 2:00, + or - 5 minutes
- Ribs will be turned in at 2:30, + or - 5 minutes
- You will only have a 10 minute window of time to turn in your entries!
- Entries will not be accepted before the 5 minute window, entries will not be accepted after the 5 minute window, the association official will walk the team area on Saturday and show all teams an atomic clock from which they may set their own time pieces.
- Turn in boxes MAY NOT use garnishes like in the Pro Divisions. You will be provided a piece of aluminum foil to place in the bottom of the box to prevent the melting of the box. DO NOT place anything else in your box except the meat and foil! This is an effort to equal out the skill level of the cooks and allow a beginning cook to compete on the same level as more seasoned cooks.
- Ribs must be turned in on the bone. Chicken can be sliced, pulled, shredded or chopped or whole pieces, however 6 whole chicken thighs are recommended.
- There must be at least 6 identifiable portions for each category. If chopped, pulled or shredded chicken is turned in, have a large enough pile for 6 judges.
- In order to be qualified for the Grand Champion and RGC you must cook both categories, but you can take top honors in either category on its own. The GC and RGC awards will go to the teams who have the highest combined points of the two meat categories.
- The Awards Ceremony will be at 3:30 pm. It will be at the Stage location.
- Water is NOT available, bring your own.
- Electricity is not available, plan accordingly.
- Bring an awning for shade or rain protection. It can get VERY hot standing in the sun all day, and is impossible to cook in the rain. If you do not have any shade, please contact me, I may be able to help.
- Bring tables to work on. I see too may guys show up with nothing to work on.
- I would suggest 2 sets of utensils. one for raw and one for finished meats. That way you can clean up at home and not cross contaminate your food.
- Hand washing set-up. We are dealing with raw meat here! Example:
Here is a checklist that My friend Brian posted the other day that he uses in the Pro Division.
Of course you will not need all of this, it is just for a suggestion.
| Home | Comp | Cooking Supplies |
| Grill / Smoker | ||
| Charcoal / Wood chunks (Mesquite, Oak, Apple) | ||
| Knives | ||
| Butter knife | ||
| Cutting boards (2) (disposable) | ||
| Pot holders | ||
| Black gloves | ||
| Tongs | ||
| Spray bottle (apple juice) | ||
| Thermometers (5) | ||
| Aprons (3) | ||
| Ash Can | ||
| Lighter | ||
| Chimney | ||
| Newspaper | ||
| Propane tank | ||
| Weed burner | ||
| Gas stove | ||
| Sauce brush | ||
| Sauce mop | ||
| Sauce pan (2) | ||
| WSM Grill (2) | ||
| Butcher paper | ||
| Generator | ||
| Home | Comp | Food/Drinks/Etc. |
| Chicken | ||
| Ribs | ||
| Pork Butts | ||
| Brisket | ||
| Parsley | ||
| Ice | ||
| Rubs (chicken, ribs, pork, brisket) | ||
| Marinade (brisket, Pork) | ||
| Apple Juice | ||
| Sauce (chicken and ribs) | ||
| Snacks | ||
| Injector syringes | ||
| Worcestershire sauce | ||
| Lemonade | ||
| Ice Tea | ||
| Water bottles | ||
| Coffee | ||
| Coffee pot | ||
| Coffee cups | ||
| Italian dressing | ||
| Water jug (1 gallon) | ||
| Cake | ||
| Tea bags | ||
| Home | Comp | Storage / Cleaning |
| Coolers (3) Meat, Red, Winder Farms | ||
| Dish tubs (2 gray, 1 pink) | ||
| Dish rags | ||
| Dish towels | ||
| Ziploc bags (1 gallon and 2.5 gallon) | ||
| Water containers (2) | ||
| Aluminum pans (Deep dish and square) | ||
| Aluminum foil | ||
| Bleach wipes | ||
| Hand sanitizer | ||
| Paper towels | ||
| Trash bags | ||
| Wet wipes | ||
| Bath towels (4) Foil bags | ||
| Gloves | ||
| Bleach | ||
| Welder gloves | ||
| Buckets (5 blue, 1 white) | ||
| Silver baking trays | ||
| Honey | ||
| Hot water generator (Coleman) | ||
| Trash Barrell | ||
| Home | Comp | Miscellaneous |
| Tables (Long white, short white, card) | ||
| Chairs (3) | ||
| Team Banner | ||
| Bug spray | ||
| Extension cords (100ft and green cord) | ||
| Power Strip | ||
| Work lights (1) | ||
| First aid kit | ||
| Flashlights and flashlight lantern | ||
| Batteries | ||
| Canopy | ||
| Tarps (2) | ||
| Duct tape | ||
| Paper plates | ||
| Silverware | ||
| Tool box (wrench, screw driver, hammer) | ||
| Clothes | ||
| Sunblock | ||
| Camera | ||
| Fire extinguisher | ||
| TV tray (2) | ||
| Bungee cords | ||
| Sleeping bags (2) | ||
| Sleeping pads (2) | ||
| Clock | ||
| Computer Speakers | ||
| Computer |
Nice job Mike. Man, I didn't realize I brought so much stuff. I had better pare that down some.
ReplyDeleteBrian
No Need! Just get a bigger truck!
ReplyDelete