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1. COOKED ON SITE — All meats will be cooked
on-site. The preparation and completion of any and all
meats
in competition is within the confines of the cook-off site
and during the time limits designated by
the
promoter. IBCA recommends that competition meat be subject
to inspection at cook-offs in which
substantial prize money and/or awards are awarded.
2. SANITATION — Cooks are to prepare and cook
in as sanitary manner as possible. Cooking conditions are
subject to inspection by judging committee. Infractions
identified by the judging committee shall be immediately
corrected or the cook will be subject to disqualification.
3. ENTRIES PER PIT — IBCA recognizes
only one entry (one chief cook) will cook on a given pit. It
will be the responsibility of the promoter to monitor
entries. Notwithstanding, multiple entries in the same
category by the same cook and multiple entries from the same
piece of meat shall not be allowed.
With the exception of
Junior or Kid’s Cook-oil’s, contestants must be 18 years of
age to participate for cash prizes.
4. BBO PITS — the Promoter will be
responsible to address the type or types of pits allowed at
the cook-off
PIT
- Any commercial or homemade, trailered or untrailered, pit
or smoker normally used for competitive barbeque. A BBQ Pit
may include gas or electricity for starting the combustion
of wood or wood products but NOT to complete
cooking.
BYC (Backyard Cooker)
— any cooking devise by design or nature that is inherently
portable and by design is intended for recreational
cooking.
5. OPEN FIRES — IBCA further recognizes that
open fire, ground pits are used in some areas. It is in the
interest of safety, a barrier shall be placed around said
open fire pit.
A fire extinguisher shall
be readily available.
6. CATEGORIES— Cook-off promoters shall
advise contestants in advance of applicable meat categories
and/or cuts of meats and/or types of cookers.
The following
categories are recommended by the IBCA:
Beef Brisket
Pork Spare Ribs
Chicken
— one half (1/2) fully jointed domestic chicken that
includes a breast, wing, thigh, and drumstick. (NO
Cornish Game Hens)
Pork — Butt and/or Shoulder
Open
— Meats other than those listed above. This category may
include,
but
not limited to goat, mutton, fish, crustacean, wild game, or wild fowl. All Open
categories must be cooked on site on BBQ pit or grill.
Dessert — This should be a
separate category and the promoter should
specify if it should be
cooked
on site, on the pit, or can be cooked at home to be entered.
Beans
— Dry Pinto Beans cooked on site * nothing larger than the
bean to be put into the turn-in cup.
7. DOUBLE NUMBER SYSTEM - IBCA requires that
the secret, double number system
be used. This system
assures a fair competition and is a fundamental tenet of the
IBCA. The system requires that two tickets bearing
the same number be utilized, one firmly attached to the top
of the judging tray in a manner which hides the number and
the other ticket easily removed by the head cook for
retention after signing the Head Cook’s name.
Winning numbers will not
be revealed until time to announce each place in each
category. At that time the secret numbers attached to the
tray/cup will be removed and announced.
8. JUDGING TRAYS — IBCA recommends the use of
a Styrofoam tray with hinged lid
and without dividers or
the best readily available judging container which is
approximately 8 inches square on the bottom half. (i.e. Dart
95HT1 or Genpak 200) A single sheet of aluminum foil should
be supplied in each tray (i.e. Reynolds 710 foil sheets 9” x
10”). All judging containers shall be clean and free of any
markings. Marked containers may be disqualified at the Head
Judge’s discretion. Cooks are responsible for insuring that
the containers they receive remain clean and undamaged.
9.
JUDGING TRAY CONTENTS - IBCA
requires that the promoter and/or Head Judge advise all
cooks of
the exact quantities and cuts of meat that will be
placed in the
judging trays. This will
normally be
accomplished at the cook’s meeting. The Head Judge or
designated representative will inspect all trays
at the time of turn-in in order to assure compliance
with the turn-in criteria. All garnishes and condiments
are prohibited, as they do not reflect the true quality
of the cooked meat.
Meats may be cooked with sauces and/or other liquids,
but once the cooking is complete, sauces
and/or liquids cannot be added. NO
PUDDLING IN BOTTOM OF TRAY.
Recommended amounts are as follows:
Brisket:
seven (7) full slices approximately 1/4” to 3/8”
thick
Pork Spare Ribs:
seven (7) individual cut ribs (bone-in)
Chicken:
1/2 fully jointed chicken (to include breast,
wing, thigh,
and drumstick.
(NO Cornish Game Hens)
Pork: Pulled, sliced, or chopped
(All trays will be turned in the same, either pulled,
sliced, or chopped as directed by Promoter/Head Judge.)
If an event has 60+ teams, it is recommended that two (2)
1/2 chickens be submitted for judging and that the brisket
and pork spare rib quantities be adjusted according.
10. TURN-IN TIME — Turn-in times for each
category shall be pre-set. Once this time is
set and/or announced no
changes will be made. A turn-in window often (10) minutes
before and after the set turn-in time will be recognized.
Judging trays received after that time will not be accepted
for judging.
11. TERMS FOR DISQUALIFICATION – After the tray
has been turned in, any tray found to be in violation of the
IBCA rules, will be disqualified at the discretion of
the “Head Judge”.
12. JUDGES — IBCA recommends that a minimum of
five (5) judges per table be utilized during the initial
judging. Subsequent levels of judging should utilize a
minimum of seven (7) and a maximum
of nine (9) judges per table. Head Cooks are
prohibited to participate as judges.
(No Smoking in the Judges Area)
13. JUDGING OUANTITY — Judges will assign a
score from 1 to 10 for each tray sampled. A maximum of
twenty (20) trays or containers should be assigned to each
judging table. Judges should not be required to sample and
judge in excess of this number during any event. It is
recommended that a predetermined number of top results from
each preliminary judging table be sent on to the subsequent
levels of judging.
14. ANNOUCING WINNERS — IBCA recommends that
announcement of winners be based on the
number of
competitors in each category. (Example: Cook-off with
ten (10) or more entries announce the
top ten (10)
plus final table (numbers only). It is recommended that more
than one person verify the
ticket
numbers
If the number of entries
is less than ten (10) announce all places. In the interest
of recognizing winners announce these places regardless of
prizes or trophies being awarded.
15. PRIZES — IBCA states that a Grand Champion
be named at every cook-off. In the event of a tie for
Grand Champion,
brisket will be the first tiebreaker, followed by ribs, then
chicken, and then any other
category. The
promoter must advertise any changes to the tiebreaker
decision in advance.
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