Quote:
Originally Posted by Fastener
OK.....Here are the rules for the rib cook off at the Dodge National.
Rib Cook-Off Rules
One portion may consist of one rib bone.
The 5 portions that are turned in have to
be cut into individual portions (i.e., not just
one hunk of ribs with 5 bones in it). Entries
will be scored in areas of Appearance,
Tenderness/Texture, and Taste. If
there is a tie, the lowest score is dropped
to determine a winner. This is a blind
contest – the five judges will not know the
identity of the cooking teams. Ruling of
the head judge is final. No contestants
allowed in the judging area during judging.
1. Cooking Team: All cooking teams
consist of one head cook and as many
assistants as the chief cook decides.
2. Supplies: Each team provides their
own meat to be cooked, cooking device
and all equipment necessary for cooking,
worktable, chairs, tent or canopy. Meat
must be cooked on location over a fire of
wood, charcoal or gas. Cookers may not
dig pits. Smoker type barbeques are allowed.
Electric or solar ovens are not
permitted. Par-boiling is permitted.
3. Cooking Area: All contestants will
be provided with a 8 foot x 8 foot
space. You must keep your area clean
and sanitary. You may decorate your
cooking area to represent your team.
No electricity will be provided.
Or you may cook at your pit area and
bring them down to the big tent for judging.
4. Meat: Meat may consist of any type of
rib meat such as: Baby back ribs, loins
back ribs, country style ribs, pork, beef,
buffalo, etc. Please use only one type of
rib for each entry. There will be no separate
classes for judging. All ribs are
judged equally against each other.
Please follow all food health safety guidelines
in the handling, storing and cooking
of the meat. No sauces or marinades may
be prepared off site.
5. Judging: Ribs submitted for judging
must be submitted in an aluminum
container. Platters must contain
ribs only – no garnish. Each contestant
must submit at least 5 separate portions
of meat in each container.
6. Miscellaneous: You cannot sell or
give away your ribs to the general public
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Once you said appearance I am out!! This is way to formal for a MX Race..
Maybe we can have our own one day in the Off Season,,,with taste just being the criteria from the riders....I have my ribs down,,but all the other baloney invites the pros...
Have fun, if you do any tasting ,,post why you think the best ribs earned
that?
Good Luck to Brad racing also!!