MAKING THE CUT
Trophies will be awarded for the Overall Grand Champion and 1st - 3rd place in the following categories:
* Best Kosher Beef Brisket
* Best Kosher Beef Ribs
* Best Kosher Chicken
* Best Kosher Turkey
* Best Team Name
* Best Team Booth
Trophies will be awarded for Overall Grand Champion and 1st-3rd place for Kosher Beef Brisket, Kosher Beef Ribs, Kosher Chicken, Kosher Turkey. Trophies for best Team Name and Team Booth will be awarded as well. Contest Judges are briefed on criteria prior to judging. Total Grand Score is based upon weighted scoring of each meat category.
To protect the integrity of this competition, all Fired Up BBQ Judges will be KCBS certified, and screened for competence to ensure the team's entries will be judged upon their merits, objectively. Judges may not fraternize with teams on contest day after the Judging Orientation. Judging other than for booth and name will be "Blind Judging." Judges will not know the identity of the teams being judged.
The Fired Up BBQ Committee reserves all right to make additional rules and regulations as the situation may warrant.
CHICKEN THIGHS: Prepared any way
RIBS: Beef ribs shall include the bone
FULL PACKARD BEEF BRISKET: May be presented as pulled, chopped, sliced, or diced, as the cook sees fit, as long as there is enough for all of the judges. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge, then the resulting score will be a 1 for all criteria for the shorted judge and the remaining judges will score a 1 for Appearance as a penalty.
TURKEY WINGS: Prepared any way
Presentation containers: All food must be delivered in the labeled presentation containers given to the contestants by the committee.
There cannot be any garnish, aluminum foil, toothpicks, skewers or other foreign materials in the containers.
One person from each team is required to deliver their food samples at the specified time to the "Team Food Drop Off Table" located near the judges' tent. Each team will supply enough product for each judge.
Meat must be fully cooked. Meats have to be heated to 140 degrees F or above. If cooked and cooled, it should not be below 70 degrees F for more than 2 hours.
Parboiling, sous-vide and/or deep frying competition meat is not allowed. If any of these processes are discovered before the team turns in their entries, the team will receive a score of 0. If discovered after turn-ins, the team will receive a score of 1 in all criteria for that entry.
Meats shall not be branded or presented in a way to make it identifiable. Rosettes of meat slices are not allowed. Violations of this rule will be scored as a 1 on all criteria by all judges.
FOOD JUDGING CRITERIA
Entries are scored in whole numbers from 9 (Excellent) to 2 (Poor) with 1 being inedible. All whole numbers between 1 and 9 may be used to score an entry with 5 as the starting point. The lowest score for each entry will be thrown out and results will then be tallied. Total points per entry will determine the winners in each category.
Grounds for a score of 1:
All judges will give a score of 1 for unapproved garnish, pooled sauce or not enough meat for all judges. All judges will give a score of 1 for sculptured meat, a marked turn-in container, or a foreign object in the container.
Cumulative points for all categories, with greater weight given to the meat cooking contest points as compared with the team name and team booth, will determine the Overall Grand Champion.
Each sample will be judged on the following:
BOOTH JUDGING CRITERIA (1-9)
Judges will equally weigh originality, theme and presentation
TEAM NAME JUDGING CRITERIA (1-9)
Judges will equally weigh originality, Jewish relevance, and BBQ Theme presentation
TIME LINE OF JUDGING
Kosher Chicken drop off: 1:30 p.m
Kosher Ribs drop off: 2:00 p.m.
Kosher Turkey drop off: 2:30 p.m.
Kosher Brisket drop off: 3:00 p.m
Awards Ceremony will take place at 4:30 p.m.