Inaugural TWCEA BBQ Cook-Off Rules and Regulations
Event Date:
June 23-24 2017
Location:
Tennessee State Penitentiary
6404 Centennial Blvd.
Nashville, TN
Cook-off Schedule:
June 23, 2017:
3:30pm
Check in/ site set up
5:30pm
Cook’s Meeting
June 24, 2017:
10:30 a.m.
Cooking ends/ turn in
11:15 a.m.
Turn in time expires/ Judging begins
12:00 p.m.
Awards
Barbeque Cook-off Overview:
The TWCEA “Cook-off Competition” will be held Friday, June 23rd and Saturday June 24th starting at 3:30pm on Friday
and ending 2:30pm Saturday. Cooking will start no earlier that 6:00pm Friday and end promptly at 10:30am Saturday.
Contestants will have until 11:15am sharp to turn in their entries to the officials table. Judging will begin and awards
will immediately follow. All donations benefit TWCEA, which provides resources and assistance to correctional
professionals and families.
Prizes: Trophies will be awarded to 1st, 2nd and 3rd place
Entry Donations:
$50 per cooking team. You can enter any or all categories listed below. One Pork Butt will be provided by the event
coordinators to each registered team at no cost. Team must provide meat for all other categories they wish to compete
in.
Categories:
Chicken
Pork Butt – Provided by event coordinators
Pork Spare Ribs (St. Louis Style Acceptable)
Teams Surprise (any meat, vegetable, dessert as long as smoked or grilled)
Deadline to Enter:
June 15, 2017
Entry forms are also posted at www.TWCEA.com and MUST BE submitted to Tony Howerton by email
[email protected] or mailed to TWCEA, 549 Martin Avenue, Lewisburg, TN 37091.
Entry fee can be mailed or collected at the event.
Judging Criteria:
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Entries will be judged by a panel of 4 judges.
Scores will be based on Appearance, Tenderness/Texture and Taste.
The scoring system is 10 (excellent) to 2 (bad). Any whole number between 9 and 2 can be used to score.
A one (1) score is given to a disqualification and requires approval from event coordinator.
The team with the highest overall number will be awarded 1st place. 2nd place and 3rd place will be awarded
by the second and third highest score, respectively.
Cook-off Rules:
1. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary.
2. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood, charcoal and
wood pellet smoker type cookers with or without rotisseries are allowed. Electric ovens or solar
ovens are not allowed. Contestants may not dig pits, and fires are not allowed on the ground.
3. A 12’ x 20’ space will be assigned to each team. (We will try to accommodate more space if needed.)
4. Each team is responsible to provide ALL of their own supplies; including pop up tents, tables, chairs, utensils,
ingredients, supplies and safety wash station.
5. Electricity may be provided but not guaranteed. Generators are allowed.
6. Each team is responsible for providing its own meat, except the Pork Butts. One Pork Butts will be provided
by event coordinators.
7. Cooking may begin at 6:00pm following the cooks meeting.
8. Meat must be cooked and seasoned on site within the confines of your team’s assigned cooking space.
9. Meats may be seasoned, sauced or not, and cooked in a manner you feel will deliver a competitive product
in the time allowed.
10. Each team will place 4 individually cut pieces of meat in your “turn-in” box. The “turn-in” box will be
provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or
in the “turn-in” boxes or they will be disqualified.
11. No marking or sculpting of the meat or “turn-in” box will be tolerated. No garnish, side sauce containers or
any other foreign objects such as foil, toothpicks or skewers are allowed in the “turn-in” box. Failure to
comply with this rule will result in disqualification.
12. Ice and water will be provided.
13. Safe food handling guidelines must be followed.
Cleanliness and Safety Rules:
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Cleanliness of the cooks, assistant cooks and work space is required.
Shirt and shoes must be worn.
No use of tobacco products while handling the meat.
Gloves should be worn while preparing meat.
A fire extinguisher must be available at each cooking team area.