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2011 OFFICIAL RULES & REGULATIONS / JUDGING PROCEDURES
1) The decision and interpretations of the KCBS Rules and
Regulations are at the discretion of the KCBS Contest
Representatives at the contest. Their decisions and
interpretations are final to the extent consistent with the
rules.
2) Each team shall consist of a chief cook and as many
assistants as the chief cook deems necessary. A team shall not
compete in more than one contest under the same team
name, on the same date. Chief cooks and/or assistant cooks
may only cook for their designated team at the contest they
are attending.
3) Each team will be assigned a cooking space. Pits, cookers,
props, trailers, motor homes, vehicles, tents or any other
equipment (including generators) shall not exceed the
boundaries of the teamfs assigned cooking space. All
seasoning and cooking of product shall be done within the
assigned cooking space. Teams shall not share an assigned
cooking space or cooking device.
4) Contestants shall provide all needed equipment, supplies
and electricity, except as arranged for in advance. Contestants
must adhere to all electrical, fire and other codes. A fire
extinguisher shall be near all cooking devices.
5) It is the responsibility of the contestant to see that the
teamfs assigned cooking space is clean and orderly following
the contest. All fires must be put out, pits filled (if allowed by
contest organizer), and all equipment removed from site. It is
imperative that clean-up be thorough. Any teamfs assigned
cooking space left in disarray or with loose trash, other than at
trash containers, may disqualify the team from future
participation at KCBS sanctioned events.
6) Fires shall be of wood, wood pellets or charcoal. Gas and
electric heat sources shall not be permitted for cooking or
holding. Propane or electric is permitted as fire starters,
provided that the competition meat is not in/on the cooking
device. Electrical accessories such as spits, augers, or forced
draft are permitted. No open pits or holes are permitted,
except at the election of the contest organizer. Fires shall not
be built on the ground.
7) All competition meats shall be inspected by the Official
Meat Inspector during the times established by the contest
organizer but not prior to the day before judging. Once the
competition meat has been inspected, it shall not leave the
contest site. Cooking shall not begin until the competition
meat has been inspected by the Official Meat Inspector. All
competition meat shall start out raw. No pre-seasoned meat
is allowed other than manufacturer enhanced or injected
products, as shown on label EXCLUDING but not limited to:
teriyaki, lemon pepper or butter injected. When the contest
organizer supplies the meat, the contestant is not required to
enter only that meat. Competition meat not meeting these
qualifications shall be disqualified; given a one (1) in all criteria
by all six judges.
8) Parboiling and/or deep-frying competition meat is not
allowed.
9) Meat shall not be sculptured, branded or presented in a
way to make it identifiable. Rosettes of meat slices are not
allowed. Violations of this rule will be scored a one (1) on all
criteria by all six judges.
10) The Four KCBS Meat Categories:
CHICKEN: Chicken includes Cornish Game Hen and Kosher
Chicken.
PORK RIBS: Ribs shall include the bone. Country style ribs are
prohibited.
PORK: Pork is defined as Boston Butt, Picnic and/or Whole
Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked whole (bone in or bone out) and shall not be
separated during the cooking process. At no time shall the
meat once separated be returned to a cooker.
BEEF BRISKET: May be whole brisket, flat, or point. Corned
beef is not allowed.
11) Judging typically starts at Noon on Saturday.
The four (4) KCBS categories will be judged in the following
order:
CHICKEN NOON
PORK RIBS 12:30 pm
PORK 1:00 pm
BEEF BRISKET 1:30 pm
Times may vary at any contest.
Turn-in times will be
confirmed at the Cooks Meeting. An entry will be judged only
at the time established by the contest organizer. The
allowable turn-in time will be five (5) minutes before to five
(5) minutes after the posted time with no tolerance. A late
turn-in will receive a 1 (one) in all criteria.
12) Garnish is optional. If used, it is limited to chopped,
sliced, shredded or whole leaves of fresh green lettuce, curly
parsley, flat leaf parsley and/or cilantro. Kale, endive, red
tipped lettuce, lettuce cores and other vegetation are
prohibited. Improper garnish shall receive a score of one (1)
on Appearance.
13) Sauce is optional. If used, it shall be applied directly to
the meat and not be pooled or puddled in the container. No
side sauce containers will be permitted in the turn-in
container. Chunky sauce will be allowed. Chunks are to be no
larger than a fine dice, approximately 1/8 inch cubed. Sauce
violations shall receive a score of one (1) on Appearance.
14) Entries will be submitted in an approved KCBS numbered
container, provided by the contest organizer. The number
must be on top of the container at turn-in.
15) The container shall not be marked in any way so as to
make the container unique or identifiable. Aluminum foil,
toothpicks, skewers, foreign material, and/or stuffing are
prohibited in the container. Marked entries or containers
with the above listed material will receive a one (1) in all
criteria from all Judges.
16) Each contestant must submit at least six (6) portions
of meat in an approved container. Chicken, pork and
brisket may be submitted chopped, pulled, sliced, or diced
as the cook sees fit, as long as there is enough for six (6)
judges. Ribs shall be turned in bone-in. Judges may not cut,
slice, or shake apart to separate pieces. If there is not
enough meat for each judge to sample, the shorted
judge(s) will score a one (1) on all criteria, and the judges
having samples will change the Appearance score to one(1).
17) The following cleanliness and safety rules will apply:
a. No use of any tobacco products while handling meat.
b. Cleanliness of the cook, assistant cooks, cooking
device(s) and the teamfs assigned cooking space is
required.
c. Shirt and shoes are required to be worn.
d. Sanitizing of work area should be implemented with
the use of a bleach/water rinse (one cap/gallon of
water). Each contestant will provide a separate
container for washing, rinsing and sanitizing of
utensils.
e. First aid is not required to be provided by the contest,
except at the election of the contest organizer.
f. Prior to cooking, meat must be maintained at 40° F or
less.
g. After cooking, all meat:
Must be held at 140° F or above OR
Cooked meat shall be cooled as follows:
Within 2 hours from 140° F to 70° F and
Within 4 hours from 70° F to 41° For less
h. Meat that is cooked, properly cooled, and later
reheated for hot holding and serving shall be reheated
so that all parts of the food reach a temperature of at
least 165° F for a minimum of 15 seconds.
18) There will be no refund of entry fees for any reason,
except at the election of the contest organizer.
19) Showmanship and cooking are separate entities and
will be judged as such. Specific information will be provided
a contest organizer if there is to be a showmanship award.
CAUSES FOR DISQUALIFICATION & EVICTION of a team, its
members and/or guests: A cook team is responsible jointly
and severally for its head cook, its team members and its
guests.
a. Excessive use of alcoholic beverages or public
intoxication with a disturbance.
b. Serving alcoholic beverages to the general public.
c. Use of illegal controlled substances.
d. Foul, abusive, or unacceptable language or any
language causing a disturbance.
e. Excessive noise, including but not limited to that
generated from speakers, such as radios, CD players,
TVs, public address systems or amplifying equipment,
will not be allowed during quiet time, designated to
start at 11:00 p.m. on contest nights and will last until
7:00 a.m. unless otherwise determined by the event.
f. Fighting and/or disorderly conduct.
g. Theft, dishonesty, cheating, use of prohibited meats,
or any act involving moral turpitude.
h. Use of gas or other auxiliary heat sources inside the
cooking device.
i. Violation of any of the KCBS Cookfs Rules above, save
and except #9.-13.
Excessive or continued complaints from teams on any of
the above rule infractions shall be considered grounds for
immediate disqualification from the contest by KCBS
Representatives, Organizers and/or Security. In addition,
any violation of the above rules shall be reported to the
KCBS Board of Directors who may in addition to the above
disqualification impose additional penalties upon the team,
the head cook, and its members including but not limited to
disqualification from competing in KCBS events for a period
of time not to exceed five years. All complaints of
disturbance or violation of quiet time shall be reported to
the Board of Directors.
CLARIFICATION: If product is turned in and is disqualified, it
receives a one (1) in all criteria. If the team does not turn in
a product or is disqualified and not allowed to turn in, that
team’s category is not judged and receives no score. If a
product is turned in and then disqualified for late turn in,
no bone in ribs, etc., it is not judged and will receive a one
(1) in all criteria.
JUDGING PROCEDURES:
KCBS sanctioning allows for blind judging only. Entries will
be submitted in an approved KCBS numbered container
provided by the contest organizer. The container may be
re-numbered by the KCBS Contest Rep or authorized
personnel before being presented to the judges.
1) Judges may not fraternize with teams on turn-in day
until conclusion of judging.
2) Judging will be done by a team of 6 persons, who are
at least 16 years of age. Only Judges, Contest Reps and
necessary support staff are allowed in judging area during
the judging process. No other activities are permitted in the
judging area, during judging process.
3) Each judge will first score all the samples for appearance
of the meat. The turn-in containers will then be passed
around the table and each judge will place a sample from
each of the containers in the appropriate box on the
judging mat. The judge will then score each entry for taste
and tenderness, before moving on to the next entry.
4) The scoring system is from 9 to 2, all whole numbers
between two and nine may be used to score an entry. 9
excellent, 8 very good, 7 above average, 6 average, 5 below
average, 4 poor, 3 bad, and 2 inedible.
5) A score of one (1) is a disqualification and requires approval
by a Contest Rep. Grounds for disqualification:
All judges will give a one (1) in Appearance for unapproved
garnish, pooled sauce or less than 6 samples of meat.
All judges will give a one (1) in all criteria for sculptured
meat, a marked turn-in container, foreign object in the
container, incorrect meat. All judges not receiving a sample
will give a one (1) in all criteria.
6) The weighting factors for the point system are as follows:
Appearance - 0.5714, Taste - 2.2858, Tenderness - 1.1428.
7) The low score will be thrown out. Results will be tallied. If
there is a tie in one of the categories, it will be broken by
the computer, as follows: The scores will be compared
(counting all five judges) for the highest cumulative scores
in taste, then tenderness, then appearance. If still tied, then
the low score, which was thrown out, will be compared and
the higher of the low scores will break the tie. If still tied,
then a computer generated coin toss will be used.
8) Total points per entry will determine the champion within
each meat category.
9) Cumulative points for only the four (4) KCBS categories will
determine the Grand Champion and Reserve Grand
Champion except the Dodge City, KS contest, or at the
election of this organizer.
Note: Wording in bold are changes from the 2009 Rules and
Regulations/Judging Procedures.
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