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2009 RULES AND REGULATIONS
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.
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
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 team’s 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. 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.
6. Parboiling and/or deep-frying competition meat is not
allowed.
7. 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 (bone in or bone out) and shall not be parted.
- BEEF BRISKET: May be whole brisket, flat, or point.
Corned beef is not allowed.
8. 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)
9. 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)
10. 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).
11. 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. The container shall
not be marked in anyway 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 will receive a one (1) in all criteria from all
Judges).
12. Each contestant must submit at least six (6) separated and
identifiable (visible) portions of meat in a 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).)
13. 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.)
14. Turn-in times will be announced 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. Late entries will not be accepted.
Judging typically starts at Noon on Saturday, but could vary at
any contest.
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
15. 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 team’s 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 degrees or less.
G. After cooking, all meat:
(a) Must be held at 140 degrees or above, --or—
(b) Cooked potentially hazardous food shall be
cooled:
(1) Within 2 hours from 140 degrees F to
70 degrees F and
(2) Within 4 hours from 70 degrees F to
41 degrees F or less
(3) Potentially hazardous food (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 degrees F for a minimum of 15
seconds.
16. It is the responsibility of the contestant to see that the
team’s 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 team’s 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.
17. There will be no refund of entry fees for any reason,
except at the election of the contest organizer.
18. Showmanship and cooking are separate entities and
will be judged as such. Specific information will be
provided by a contest organizer if there is to be a
showmanship award.
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