US RODEO PRODUCTIONS, LLC

BULLS BARRELS & BBQ

www.bullmadness.com

 

Entries

1 Division        $100

2 Divisions       $125

3 Divisions        $175

You may enter the competition here in our Online Store or at the BBQ Registration Desk at
Bulls Barrels & BBQ. 


Meats To Be Judged

Chicken Wings
Pork Ribs
Brisket


BBQ Cook-Off Rules and Regulations

 

 

General Rules: All teams will compete under the same set of rules and will be eligible to win in any category.  Barbecue is defined by the sponsors as chicken wings, beef brisket, or pork ribs prepared on wood, charcoal, gas or electric smokers / cookers and basted.  Both grilling and smoking methods of cookery may be used. No open pits or holes permitted.  Fires may not be built on ground.  Teams and team sponsors will be responsible for providing all meat to be judged.

 

 

Location:  The contest will be held on the grounds of the Forrest Country Multi Purpose Facility, Hwy 49, Hattiesburg, MS.

 

Awards: 

 

Grand Champion:       Will be chosen from the total points received in each category and     

                                    a trophy award will be given.  In the event of a tie for Grand

                                    Champion, brisket will be the first tiebreaker, followed by ribs,

                                    and then chicken wings.        

 

 

Brisket Category:       First, Second, and Third place winners will be announced and a         

                                   trophy awarded.

 

Pork Ribs Category:    First, Second, and Third place winners will be announced and a trophy awarded.

 

Chicken Wing Category: First, Second, and Third place winners will be announced and a  trophy awarded.

 

People’s Choice Award: A trophy award will be presented to the team that receives the most votes from ticket holders during the competition.  Each ticket holder shall have one (1) vote and may vote by placing their ticket in the appropriate ballot box for the team of their choice.  The team with the largest number of votes will win.

 

 

Award presentations will begin at 5:00 P.M on June 25, 2011.
(or immediately after as the Judges complete their judging.)

 

 

Teams:  Each team will consist of one Chief Cook and up to three assistant cooks. Each team shall designate their Chief Cook.  The Chief Cook will be responsible and submitting entries to be judged. 

 

Categories:  The categories for judging will consist of Beef Brisket, Pork Ribs, and Chicken Wings.  All BBQ must be prepared in the competition area.  A team may prepare additional food if they choose. Additional food will not be judged for competition but may be used to solicit votes for the People’s Choice Award.  Food requiring refrigeration and with mayonnaise are prohibited.

 

Cooking Temperatures:  Chicken must be cooked to a safe minimum internal temperature of 165° as measured using a food thermometer.  Check the internal temperature in the inner most part of the wings.  All other meats should be cooked to an internal temperature of at least 165°.  Entries submitted under-cooked (as determined by the Head Judge) will be automatically disqualified.

 

Preparation:  All food shall be prepared on site.  No finished product shall be brought into the event.  Random inspections may be performed to ensure that meat is not prepared prior to the official start of the competition.  Each team is responsible for observing required temperature control and good hygienic practices.  Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking, and at or above 165 degrees Fahrenheit after cooking. The samples for the People’s Choice can be prepared and brought into the event but cannot be judged.

 

Minimum amounts to be prepared for judging:

 

                        Beef Brisket:  One (1) Briskets (10 – 12 lbs. each)

                        Pork Ribs:      Two (2) Slabs 
                        Chicken:         Six (6) Chicken Wings

 

 

Space:  Each team will be assigned a cooking space.  The space will be 15’ x 25’.  Pits, cookers, props, trailers, vehicles, tents or any other equipment, including generators, shall not exceed the boundaries of the team’s assigned cooking space.  It is the Chief Cook’s responsibility to keep all tents, tables, grills, decorations, etc. in the designated space provided.

 

Equipment and Supplies:  Teams shall provide all needed equipment and supplies to prepare and serve the food.  Teams must adhere to all electrical, fire and other codes.  A fire extinguisher shall be near all cooking devices.  Water and electricity will not be available to each booth.  Water will be available through a shared, centrally located spigot. 

 

Setup Time:  Teams may set up after 4:00 P.M. on Thursday, June 23, 2011.  All vehicles and trailers not inside the cooking space must be moved from the area by 8:30 A.M. Friday, June 24, 2011.  Trailer parking will be provided in a designated area. 

 

Sanitation:  Teams are to prepare and cook in as sanitary a manner as possible.  Each team shall have a container with a bleach/water rinse (one teaspoon of bleach per gallon of water), or its equivalent, to use for sanitizing.  No tobacco products are to be used while handling food.  Shirt and shoes are required to be worn at all times. 

 

  

Trash:  A dumpster will be provided and will be located at the facility. Each team is responsible for cleanup and trash disposal of their area after the event is over.  DO NOT PLACE COALS IN THE DUMPSTER!   A metal barrel will be provided for the disposal of coals.  It is the responsibility of each team to ensure that the cooking area is kept clean and that the area is cleaned and policed following the contest.  It is imperative that our cleanup be thorough.  Any area left in disarray or with loose or bundled trash and garbage WILL DISQUALIFY THE TEAM FROM FUTURE PARTICIPATION.

 

 

Wristbands:  Ticket holders will receive a wristband that allows access to discounts.   No “To Go” containers will be allowed.

 

 

Judging:  Judging will be performed as a “Blind Taste Test”.  The secret, double number system will be used to ensure confidentiality.  The system requires that two (2) tickets bearing the same number be utilized, one firmly attached to the judging tray in a manner which hides the number and the other ticket easily removed by the Chief Cook for retention. 

 

Judges will critique each entry on Aroma, Appearance, Texture, Taste, and Overall Impression. 

 

 

Judging Quantities:  The following amounts shall be turned in for judging:

 

Beef Brisket – Submit the entry in the container provided by USRP. Need to  submit 7 identifiable portions (1/4” – 3/8”thick) which must fit  into the single container supplied by USRP.

 

Ribs –              Submit the entry in the container provided by USRP. Need to  submit 7 identifiable cut portions  
             on the bone.

Chicken Wings – Submit the entry in the container provided by USRP. Need to submit 6 identifiable cut portions

                         considered wings.

 

Garnishes are not allowed in the turn-in containers for judging. No aluminum foil allowed in the container. No toothpicks, skewers, foreign material or stuffing permitted.  No identifying marks or brands on the meat or container.

 

Sauce is optional.  If used for judging, it shall be applied directly to the meat and not be pooled or puddled in the turn-in container.  No side sauce containers will be permitted in the turn-in container.

 

Marked containers may be disqualified at the Head Judge’s discretion.  Cooks are responsible for ensuring that the containers they receive remain clean and undamaged.

 

 

Turn-In Times:  Before judging, each Chief Cook will receive a styrofoam “turn in container” for each separate category.  Entries shall be brought to the Receiving Tent to be provided to the judges.  No markings of any kind (toothpicks, wrappings, etc.) will be allowed in the turn-in containers.  Do not remove any tickets from a container until you are asked to do so in the receiving tent by a judge’s assistant. 

                                                Chicken:         2:30 P.M.

                                                Ribs:               3:15 P.M.

                                                Brisket:           4:00 P.M.

 

A turn-in window of five (5) minutes before and five (5) minutes after the above set times will be recognized.  If you are in line to turn in your entries and the URSP staff has not been able to accept your entry due to the length of the line, considerations will be made at the discretion of the URSP staff.

 

 

Post Event:  The end of the event will be at 2:30 P.M. on Saturday, June 25, 2011.  Each team is responsible for leaving their cooking area clean and orderly following the event.  All trash is to be removed to the centrally located dumpster provided by USRP.  All items shall be removed and areas cleaned by 10:00 P.M. Saturday, June 25, 2011.

 

US RODEO PRODUCTIONS (USRP) reserves the right to disqualify an entire Team or an individual team member for any activity or actions that is determined by the USRP to be deceitful, dangerous, illegal, or in violation of any rules as listed. Some examples are as follows:

 

1.      Foul, abusive or unacceptable language or behavior by a team member or guest.

2.      Excessive noise from a radio or generator.

3.      Consistent excessive number of people in the Team’s competition space that could cause a safety problem.

 

 

Violations of Rules and Regulations of the Contest may result in disqualification, expulsion from the grounds and/or disqualification from future participation.  Be sure to READ and KEEP these rules for future reference.  If you have questions, please contact us by email at mssportsmanllc@aol.com or usrodeopro1@hotmail.com.

 

 

 

 

Thank you for supporting US RODEO PRODUCTIONS, LLC at BULLS BARRELS & BBQ!

 

Our next event will be New Year’s Eve 2011 at the Magnolia Center in Laurel, MS.  Please watch our website for updated information and for entering the BBQ Competition.