RULES & LOGISTICS
Each team will consist of one chief cook, "Pit Boss" and as many assistants as necessary. To register each team must pay $500 by November 30, 2019. Each team will be assigned a cooking space. All seasoning and cooking of the product should be done within the cooking space. Teams cannot share assigned cooking spaces or cooking devices. Teams can only use the grills provided by the organizer. Teams must cook all the proteins provided. Fires shall not be built on the ground.
Each team will receive: Brisket , beef ribs, turkey wings and chicken thighs.
Teams will also be provided with:
1 22.5 inch Weber kettle grill and 1 22 inch Smokey Mountain Smoker
Tongs, brush, 12 inch carving knife, 8 inch carving knife
Disposable cutting board
2 aluminum full pans
4 aluminum half pan
There will be a community table with utensils, aluminum foil, kitchen shears, whisks, plastic gloves, plastic wrap, and other items. If you do not find everything you need in your stock or on the community table, please ask for help. Please do not borrow from other teams unless they are present and give permission to use some of their ingredients.
Every team will have their own site, measuring approximately 10 x 15 ( 2 parking spaces) on concrete and will be numbered. Drilling into the concrete is not permitted. Each booth will consist of 1 tables and 2 chairs. Teams are expected to decorate their booth according to a theme/Team name that shows originality, Jewish relevance as well as tied into a BBQ theme. Check out the website www.FiredUpFlorida.com to get ideas of booths and team names. Get creative!
Teams need to bring their own wood. Fired Up Florida will provide charcoal for the teams. Bags need to be unopened. Wood cannot have any additional flavor added.
Water will be available at one central outside location. Please bring sufficient water containers to transport water to your site. Hoses will not be allowed.
RESTROOMS & WASH STATIONS
Bathroom facilities and wash stations are available at the park.
Each team is responsible for removing their own trash. Trash receptacles will be available to each team. No liter, ashes or grease should be left behind by any team. It is extremely important to keep your booth clean and clear of any obstructions.
Electricity will not be provided. Contestants must adhere to all electrical, fire and other codes. Fire extinguishers will be present throughout the location.
Teams may not sell any food, drink or other items during the event.
All meats will be purchased by the Fired Up committee and distributed at the park. There will be a refrigerated truck on site with each team's meat. The meat can be picked up beginning 9:30 p.m. Tuesday, December 31, 2019. The refrigerated truck will remain on site through Wednesday, January 1, 2020. All spices, ingredients for marinades and injected fluids will be inspected by the mashgiach You will not be allowed to bring any prepared sauces or broth from your kitchen, even if you keep strictly kosher. The mashgiach will have the final approval of all the ingredients. Everything you bring must be kosher certified, new and unopened. The sauce, marinated meat, and all other items must be carefully and completely wrapped and secured with masking tape and inspected by the mashgiach before being put into the refrigerator. There will be aluminum foil available and plastic bags to store cooking utensils or other items needed.
Teams can start setting up their booths Tuesday afternoon, December 31, 2019. Each team will be given two grills two table and two chairs. You must provide a tent no larger than 10x10. You may not stake anything into the concrete when setting up the booth. At the end of the BBQ please clean off your table and surrounding areas.
Once a team's grill has been lit, a team member must remain onsite. Unattended lit grills, may result in team disqualification.
GRILLING AND CLEANING
Grills can be lit as early as 9:30 p.m. Tuesday, December 31, 2019. A mashgiach will be on site to light all the grills. After all meats have been handed in to judges, the grills must be cleaned by each team. Once the grills are cleaned, let the mashgiach know and he will inspect and wrap the grill for storage. Please close the vents on the top and bottom and allow the fire to extinguish in a safe manner. Once the coals are cooled they must be disposed in a garbage bag that is provided for each team. Teams will be disqualified and not be allowed to participate in future Fired Up Florida competitions if these instructions are not heeded.