Randolph County Fair Header

Second Annual Bar-B-Q Contest

August 27, 2012

Sponsored by Randolph County Fair Association

 

B-B-Q Rules
(Subject to change)

  1. Cooking Team – Each team will consist of one chief cook and as many team assistants as necessary. The chief cook will be responsible for the conduct of the team. Teams will keep their site clean.
  2. Equipment – Each team will supply all equipment necessary for the preparation and the cooking of their entry, including a cooker, wood, and charcoal.
  3. Meat Inspection – All meats must be provided by each team. No pre-seasoning, injection, marinating or cooking of any entry is permitted until after inspection by the Official Meat Inspector, as appointed by the Randolph County Fair Board. Meat inspection will be from 12:00 – 1:00 PM Monday, August 27, 2012. All meats must be maintained at a maximum temperature of 40 degrees F prior to inspection. After cooking, all meat must be maintained at a minimum of 140 degrees F in a covered container until turned in for judging. All meats must be cooked on site.
  4. Approved cookers – Any cooker, homemade or commercially manufactured, will be allowed to compete in the Randolph County Fair BBQ Cook-off. Only wood, charcoal, or propane-fired cookers are permitted.
  5. Meat Categories – The following categories are approved for the Randolph County Fair BBQ Cook-off :
      • Pork Ribs Baby back or spare ribs
  6. Entry Fee – Entry fee is $75 per team and includes all categories.
  7. Judging – Randolph County Fair allows for blind judging only. Entries will be submitted in an approved container provided to the team at registration. NO garnish or decorating of the container on the inside or out is allowed. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Each entry will be judged on Appearance, Taste/Flavor, and Tenderness/Texture. Meat may be sauced or no sauced. A minimum of 3 ribs must be submitted.
  8. Judges – Judges will be provided by the fair board.
  9. Scoring – Each entry will be scored in the areas of Appearance, Taste/Flavor, and Tenderness/Texture. Scoring ranges from a low of zero (0) to a high of (10). The scores will be averaged between the judges. Any entry disqualified, as per section 10, will receive a score of zero on entry.
  10. Disqualification – An entry can be disqualified by a Randolph Fair Board representative. An entry can be disqualified for any of the following reasons:
      • There is evidence of marking, decorating, or sculpting of the meat
      • There is anything in the box besides the meat
      • There is a not a minimum three ribs.
      • There is evidence of blood, such that the meat is uncooked
      • The entry is turned in after the officially designated time
  11. Judging Procedure – The table captain brings all of the boxes to the table. He or she announces the number of the box to be judged, opens the box and checks for rules violations, such as marking, insufficient number of samples, etc. All judges score this box for appearance. Each judge then takes a sample and scores this box for taste and tenderness. The table captain makes sure that all scores for that box are recorded before moving on to the next box. This procedure is repeated for the remaining entries.
  12. Turn in times – Each meat category turn in time will allow for a 10 minute window – that is 5 minutes before and 5 minutes after the time below:
      • Ribs 6:30 PM
  13. The winners will be determined by adding all scores together, and the team with the most points will be 1 st place, next highest will be 2 nd place, and the next highest will be 3 rd place.
  14. Extra BBQ – Excess BBQ may not be sold at the fairgrounds. Small samples may be given to the public.
  15. Randolph County Fair Association or the sponsors for this cook-off are not responsible for any theft, vandalism, injuries, or accidents that may occur.
  16. First place will receive a trophy and a $200.00 check, second place will receive a trophy and a $100.00 check , and third place will receive a trophy and a $50.00 check.

For contest rules and registration questions, contact Steven Clements at 870-378-4023

You can get the application form HERE

Dead line for entries is August 25th, 2012

NO EXCEPTIONS!