MANSFIELD HOMECOMING RIB COOKOFF August 16, 2009 Setup Available - 7 a.m. Judging - 2 p.m.

Rules

These rules are based on numerous rib cook offs around the nation. A lot of them only allow wood and charcoal cookers. We are allowing ANY kind of cooker for this event to encourage anyone to come and cook. The goal is to raise some money for next year and to have a good time.

Each team will consist of a chief cook and as many assistants as the chief cook deems necessary.

Teams may enter MULTIPLE entries, provided they pay a separate entry fee and register using a name that is unique. (For Example... a husband & wife could enter TWO boxes and cook them on the same pit, but will need to pay two entry fees and use a different team name such as "RibPoacers-TeamA & RibPoachers-TeamB") (Another example is a team that wants to try out two different recipes...one sweet and one spicy)

All meat must start out raw. All seasoning and cooking of product shall be done within the confines of the team's assigned cooking space. Uncooked meat must be held at a food-safe temperature, lower than 40°F (your cooler, with ice, will provide this) and not show any signs of spoilage. Any meat not meeting this qualification will be disqualified. Ribs are defined as Pork Spare Ribs, or Baby Back Ribs. Country-Style ribs will not be allowed (because they are not ribs at all, but sliced pork shoulder). Pork product only.

You may cook your ribs in any manner that you feel will deliver a competitive product in the time allowed, providing that safe-food handling guidelines are followed (For example, meat held above 40°F before cooking or below 140°F during cooking is not safe.)

You may present your ribs wet or dry and with or without sauce on the side. (The judges don’t really care either way, they’re just happy to be judging!) If you put sauce on the side, the judges WILL BE required to judge the ribs WITH sauce. So if you don’t want them judged with sauce, do not include it with your entry. All containers used for presenting to the judges will be provided.

Contestants must provide all needed equipment and supplies. Contestants must adhere to all fire and other codes whether city, parish, state or federal.

Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment, including generators, may not exceed the boundaries of the team's assigned cooking space of 12’x12’.

Fires must be of wood, pellets, gas, or charcoal. Electric or gas grills ARE permitted. Electric accessories such as spits, augers, or forced draft are permitted. No digging is allowed.

Fires may not be built on the ground. Ashes must be disposed of ONLY in approved ASH disposal containers

It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed following the contest. All fires must be put out, 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 said team from future participation.

The following miscellaneous cleanliness and safety rules will apply:

1. No use of any tobacco products while handling meat.
2. Cleanliness of the cook, assistant cooks and the team's assigned cooking space is required. Shirt and shoes are required to be worn.
3. 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.

The interpretation of the Rules and Regulations is at the discretion of the Mansfield Homecoming Committee members. Their decisions and interpretations are final.

Judging

Each contestant must cook enough barbecue to give samples to five (5) hungry judges. If you run out of barbecue before the judging is completed, you will be unable to be complete the competition.

The judges voting sheet will consist of the following scoring opportunity

On a scale of 1 (bad) to 10 (excellent)

1. Presentation/Appearance ________
2. Tenderness/Texture _____________
3. Taste __________________________

Total _____________________________

All scores will be tallied with a possible 30 points to perfection.

Judging will be done by 5 amateur individuals.

Your sample will be judged by all members.

Each judge will rate the sample for for PRESENTATION/APPEARANCE (if it is arranged nicely, does it look appetizing, etc.), TENDERNESS/TEXTURE (is it moist or dry, tender, tough, etc.), and TASTE (spice, taste, smoke, meat/spice combination, overall palate, etc.)

Entry Form

Print this page, complete, and mail to the address below.

All entries received before August 9 will receive a trophy, however, entries will be accepted until the day of cookoff.

Team Name: ___________________________________

Team Captain: __________________________________

Address: _______________________________________

________________________________________________

Phone: _________________________________________

Email: _________________________________________

Team member’s names: _____________________________________________________

__________________________________________________________________________

__________________________________________________________________________

Submit Entries to Greg Larkin P. O. Box 472 Mansfield, IL 61854 (217) 841-0879

Setup Available - 7 a.m. Judging - 2 p.m.

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