Rib Cook-off Competition
Date: Sunday, August 4th, 2019
Any fuel source, wood charcoal, pellets, propane electric etc.
- 7:00 am -9:00 am check in and meat inspection
- 9:00 AM Cooks Meeting
- 10:00 AM Festival opens to public
- 4:30 PM Rib Turn-in
- 5:30 PM (Approximately) Awards Presentation. Location TBD
All prep and cooking shall be done on-site, Ribs must be cryo-packed or in original purchase packaging. No pre-rubbed or marinated ribs allowed. All meat must be kept at 40 degrees or below prior to cooking.
9×9 Container; Provided. Will be handed out at cooks meeting.
Entries will have open edible garnish.
Cooks meeting is Sunday, at 9:00 am.
All entries must consist of six identifiable pieces.
Cooks meeting (mandatory) for competition is Sunday, in the judge’s tent. Sunday at 9:00 am.
There will be medals for the top three finishers.
Contest Sites. Sites will be 10’ x 20’ $50.00. Checks made payable to Lima Crossroads Council
You MUST fit in your purchased space or you may be charged for a larger space! ($10 per foot)
Water. Water is available for free (you must provide hoses and “y” connectors). Water pressure might be low at times due to existing infrastructure.
Electricity. Electricity for light general use only such as lighting is provided at no cost. Please bring 100’ of extension cord and outdoor rated power strips for your electrical hookup. Hookup of refrigerators, deep fryers, AC units and other appliances is not allowed. If you have higher electrical requirements than general lighting you must bring your own quiet run generator.
Ice. one 8 lb bag of ice will be included in registration fee. Extra Ice is available a nominal cost.
Trash. Trash will be removed regularly by event staff, do not put in trash barrels placed for use of Crossroads guests. Trash cannot accumulate at contest teams’ sites. Gray water, ashes and grease must be disposed of in designated collection areas and cannot be dumped onsite. This rule will be strictly enforced, and will keep the contest area clean. Please keep the area clean so we can continue to use it!
Site Inspection. inspect each site for proper sanitation (wash, rinse, disinfect). Disinfect must be and also meat inspection for proper storage and temperature. Each site shall bring their own working fire extinguisher. Proper storage of meat is required. Meat must be maintained below 40F or above 140F. Proper handling of food is required.
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.
After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less.