2011 Proctor Area Chamber of Commerce
BBQ Rib Cook‐Off Rules and Contest Information
This event is open to all individuals or TEAMs who
think they have the best BBQ Baby-Back Rib recipe.
Contest is Wednesday, July 27, 2011. Check‐in and meat inspection is (tentatively) at 9:00 a.m. at the northeast entry door of the PACC (100 Pionk Drive, Proctor). Set‐up is 9:30‐10:30 a.m...
Turn‐in time: 5:50 p.m. for Official Judging and public sales at 6:00 p.m...
- Meat must be Baby-Back Ribs at least six slabs per team or cook. You may cook more slabs of Baby-Back Ribs if you wish.
- At inspection time meat cannot be pre-rubbed or pre-cooked – ONLY untouched slabs of pure Baby-Back Ribs will be approved.
- All prepping, preparing and cooking must be done on sight during date of event.
Contest cooking spaces will be located in the parking lot along the north side of the business community center. This space will be allocated on a first come first serve basis and is intended for cooking equipment such as cookers, grills and EZ Ups/cooking tents. Your cooking space will be assigned at check in. In case of inclement weather, an alternate cooking process will be announced.
Amenities and Food Safety
No electricity will be provided. Bathrooms are available. Water is nearby.
Competitors are responsible for supplying their own cooking equipment, tents, tables, meats, latex gloves, fire extinguishers and 3 sanitation buckets for keeping all utensils, etc. clean and sanitary (wash, rinse and sanitized). Sanitizing is most easily done using a mixture of 1 capful of bleach per gallon of water and letting the treated items air dry. If a cook wants more food safety information, please check out the subject on the internet. Unsafe cooking practices and unsafe food will result in immediate disqualification.
Refrigeration will not be provided, so bring your own coolers and adequate ice to keep your uncooked food safe (40 degrees or below) and to preserve your cooked food after the contest is over (below 40 degrees or above 140 degrees). Normal and reasonable food safety rules are to be followed. As indicated above, the danger zone for food is above 40 degrees and below 140 degrees. This is the zone in which dangerous bacteria can multiply rapidly and cause food borne illness. Cooks should also make provision for keeping their hands and work surfaces clean and sanitary. It is asked that tobacco products not be used in the cooking sites. In this type of contest latex gloves must be used during the food preparation.
Cooking will be with wood or charcoal fires only or if need be propane/gas could be used.
Official Judging Turn‐in time: 5:50 p.m.
The turn‐in window is 5 minutes before and 5 minutes after official turn‐in time. No late entries will be accepted. Proctor Chamber members will receive the entries from each contestant.
Official Judging
Official Judging will take place at 6:00 p.m. in conference room A & B.
Judging will be blind judging style with 5 Judges.
NO garnish will be allowed in turn‐in box (meat only) or entry will be disqualified.
Each team must turn in 5 individual pieces of meat of reasonable size so that each judge can inspect, taste and consume each piece of BBQ for scoring.
White boxes will be provided by the Proctor Area Chamber of Commerce for turn‐in. Teams or individual cooks will make NO marking, bending tabs, or any identifying marks of any on or in the turn‐in boxes or they will be disqualified. Proctor Area Chamber of Commerce member will pick-up the entries from each contestant work station.
Rib selling open to the public for the People’s Choice Judging
People’s Choice Judging will take place between 6:00 – 7:30 p.m.
All teams should plan to participate in People’s Choice and be prepared to provide 6 racks minimum for sampling. Tasting samples will all cost the same for all teams at $1.00 per rib (ticket) with 50% payback issued back to competitors. Sampling products should consist of boats, napkins, etc. and will be provided by the teams.
The tickets will be sold before the sale of the ribs. Each competitor will have a ticket receiving container (provided by the Chamber) at their cooking space. When the competitor receives a ticket in their container the competitor will then provide the purchaser with one rib. Tickets will be collected by the Chamber members at the end of the Rib Cook-Off, approximately 7:30 p.m…
AWARDS – The first place winners from the Official Judging Award and the People’s Choice Award will be given a Trophy for having the Best BBQ Ribs for the 2011 Proctor Area Chamber of Commerce BBQ Rib Cook-off! The winning individual or TEAM from the Official Judging Award will also get their name placed on the Proctor Area Chamber of Commerce BBQ plaque which will be displayed at the Proctor City Hall.
For further information please contact Lori Horton at (218) 624-5761 or at lori@proctorfcu.com