Do you think you can cook?????

[Fastener]

The AMP Dodge National has added some new evening activities this year. If think you can cook, you might want to get in on this one. Join AMP & friends for a Rib-Cook off under the big tent on Friday October 3rd at 6:00 pm. You can take home a first place plaque by bringing on your best rib recipe to be judged by our professional motocross rib judges. More important than the plaque, you will have bragging rights for a full year. Rumor has it that some guy named Doug Knight called AMP and told them to engrave his name on the plaque. I think he said something like "nobody can touch my ribs". Sounds like a challenge to me!

Also, after the rib cook off, Posey Racing Engines and FMF have joined forces and are sponsoring a great rock band. Listen to Zephyr Summit (a seventies and eighties rock band) while you enjoy eating all of those great ribs. The band is set to start playing at 7:00.

Come on out and enjoy the fun. It sounds like a great way to spend the evening after a full day of racing.

[SkirtenDirt]

Ron, I definately need more info on how to be a judge for this event!!!!!!!

[sean 252]

Ron, is there anywhere where the parameters and rules are posted? How many ribs do you have to cook? How Much Time is allowed for cooking? Etc... I have wanted to enter a cook off that wasnt so formal just to see where I stand....We should have a regular ride day sometime doing this... Thanks for any info...( Heading to Crowley in a few weeks to nail some Monters Browns!!)

[Fastener]

Originally Posted by sean 252

Ron, is there anywhere where the parameters and rules are posted? How many ribs do you have to cook? How Much Time is allowed for cooking? Etc... I have wanted to enter a cook off that wasnt so formal just to see where I stand....We should have a regular ride day sometime doing this... Thanks for any info...( Heading to Crowley in a few weeks to nail some Monters Browns!!)

I'll get the details on the cook off and post them on here.

Have fun at Crowley and catch a few for me. I missed going to Mammoth so bad this year. Not because of MX, (lol) but because of the fishing. Nothing like catching those huge Alpers!

[48 Photos]

haha. Ron, I was a judge last year when they all cooked them on their own and had a fat party in the lower pit area.

This is to keep it fair!!! KEEP DOUG KNIGHT AWAY FROM THE JUDGES!!!! NOTHING SOUNDS BETTER THAN $20 IF YOU VOTE FOR DOUG.


: )

[countrykid631]

Originally Posted by Fourty8 Photos

haha. Ron, I was a judge last year when they all cooked them on their own and had a fat party in the lower pit area.

This is to keep it fair!!! KEEP DOUG KNIGHT AWAY FROM THE JUDGES!!!! NOTHING SOUNDS BETTER THAN $20 IF YOU VOTE FOR DOUG.


: )

would this be keith knights dad??


my dad said to spell his name correctly on the trophy.
i can guarantee NO ONE will beat my dads RIBS....waassssup

[McDome14]

beautchhhhh i raised the cow! you cant beat my meat!...o wait that sounded dirty! you cant beat my ribs mo fo!

[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

[sean 252]

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

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!!

[Fastener]

Come on Sean.....do you really think some judges at a MX event are going to care what they look like? lol It's all about the taste. From what I understand, the judges are going to be 5 guys from the pro class. Trust me, starving privateers won't give a rip about any garnish you have off to the side. It's going to be a fun event and it will be all about the taste.
Bring on your ribs....I'm not going to be a judge, but I would still like to have a taste. And wouldn't it be cool to have one of the NorCal faithfuls bring home the trophy? You can do it!