DIG THE SWINE
The Cook Off is on
Your chance to show off your amazing recipes you've been smokin' up for years in your backyard has arrived.
This event allows all BBQ enthusiasts to compete in an exciting, competitive environment with a chance to win Year-long Bragging Rights within the Smoke Rise Bath and Racquet Club and among friends and neighbors.
This event allows all BBQ enthusiasts to compete in an exciting, competitive environment with a chance to win Year-long Bragging Rights within the Smoke Rise Bath and Racquet Club and among friends and neighbors.
This is a People’s Choice Competition. Tickets to sample will be sold by the SRBRC to cover club expenses. Entry Fee: $25.00 to cover some club expenses, include one t-shirt, one koozie and one apron for each team. Additional shirts/aprons/koozies may be ordered at the time of entry.
WANT TO COMPETE?
|
|
Pay your $25 entry fee here
|
The Rules
1. CONTESTANTS: A contestant is any individual, or group of individuals, hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged by the audience at the Smoke Rise Bath and Racquet Club (hereafter referred to as SRBRC).
Each team will consist of a head cook and as many assistants as required.
2. INTERPRETATION OF RULES: The interpretation of the SRBRC rules and regulations are those of the SRBRC Representatives and their decisions are final.
3. EQUIPMENT: Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. Teams may share a cooker or grill with any other team.
4. MEAT and MEAT CATEGORIES: All contestants must supply their own meat. The following categories may compete.
a. Pork Ribs: Loin back, baby back or spare ribs only. No country style ribs.
b. Pork: Whole shoulder, Boston butt, or Picnic. Must be cooked as a single piece of meat.
4. MEAT INSPECTION: All meats must be USDA or state DA inspected and passed. Prior to cooking, all meat that is resting in preparation for cooking must be covered and kept below 40 degrees at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees.
5. COOKING FUELS: The only approved cooking fuels are wood or charcoal. Gas (any type) or any electrical heating element may be used only to start the initial fire or to start charcoal chimneys, etc. A gas flame or electrical heating element may not be used as any part of the cooking process.
6. APPROVED COOKERS: Any cooker, homemade or commercially manufactured, is allowed to compete. Only wood or charcoal fired cookers are permitted.
7. CHECK IN: All meat must be fully cooked on site. You may check in on Friday, June 23 after 6pm at the Smoke Rise Bath and Racquet Club. Contestants are encouraged to spend the night to tend to their pork. If you need assistance moving your smoker to SRBRC, contact Oliver at 404 804 1082.
8. CONTESTANT’S SITE: Each team will be assigned a cook site. If additional space is required, the team should contact an SRBRC board member to make satisfactory arrangements. No Electricity or Water is available on individual cooking sites.
9. CLEANLINESS AND SANITATION: All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation and cooking process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended.
10. JUDGING: Entries will be inspected by an SRBRC representative prior to being sampled and judged by the audience. This is a People’s Choice Competition. Tickets to sample will be sold by the SRBRC to cover club expenses.
Judging of ribs will begin at 2PM
Judging of Pulled Pork will begin at 3PM
The SRBRC may revise the times, but a one- hour time frame between category judging times will be maintained.
11. QUANTITY: Teams must cook AT LEAST 3 full slabs of ribs and/or one whole shoulder, Boston butt, or Picnic totaling a minimum of 5 lbs (for public sampling). Teams are encouraged to cook more than the minimum amount.
Show of a comprehensive set of cooking skill to the crowd, bringing sides/sauces.
Winner will be crowned at 5PM.
For Questions call Oliver Hoffmann at 404 804 1082
Each team will consist of a head cook and as many assistants as required.
2. INTERPRETATION OF RULES: The interpretation of the SRBRC rules and regulations are those of the SRBRC Representatives and their decisions are final.
3. EQUIPMENT: Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. Teams may share a cooker or grill with any other team.
4. MEAT and MEAT CATEGORIES: All contestants must supply their own meat. The following categories may compete.
a. Pork Ribs: Loin back, baby back or spare ribs only. No country style ribs.
b. Pork: Whole shoulder, Boston butt, or Picnic. Must be cooked as a single piece of meat.
4. MEAT INSPECTION: All meats must be USDA or state DA inspected and passed. Prior to cooking, all meat that is resting in preparation for cooking must be covered and kept below 40 degrees at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees.
5. COOKING FUELS: The only approved cooking fuels are wood or charcoal. Gas (any type) or any electrical heating element may be used only to start the initial fire or to start charcoal chimneys, etc. A gas flame or electrical heating element may not be used as any part of the cooking process.
6. APPROVED COOKERS: Any cooker, homemade or commercially manufactured, is allowed to compete. Only wood or charcoal fired cookers are permitted.
7. CHECK IN: All meat must be fully cooked on site. You may check in on Friday, June 23 after 6pm at the Smoke Rise Bath and Racquet Club. Contestants are encouraged to spend the night to tend to their pork. If you need assistance moving your smoker to SRBRC, contact Oliver at 404 804 1082.
8. CONTESTANT’S SITE: Each team will be assigned a cook site. If additional space is required, the team should contact an SRBRC board member to make satisfactory arrangements. No Electricity or Water is available on individual cooking sites.
9. CLEANLINESS AND SANITATION: All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation and cooking process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended.
10. JUDGING: Entries will be inspected by an SRBRC representative prior to being sampled and judged by the audience. This is a People’s Choice Competition. Tickets to sample will be sold by the SRBRC to cover club expenses.
Judging of ribs will begin at 2PM
Judging of Pulled Pork will begin at 3PM
The SRBRC may revise the times, but a one- hour time frame between category judging times will be maintained.
11. QUANTITY: Teams must cook AT LEAST 3 full slabs of ribs and/or one whole shoulder, Boston butt, or Picnic totaling a minimum of 5 lbs (for public sampling). Teams are encouraged to cook more than the minimum amount.
Show of a comprehensive set of cooking skill to the crowd, bringing sides/sauces.
Winner will be crowned at 5PM.
For Questions call Oliver Hoffmann at 404 804 1082