‘Cue for a Cause 2018 Official Rules

September 2, 2018

City Parking Lot at York & Vallette

Questions? Email us at  roy.j.king@gmail.com

 

RIB / CHICKEN COOKING

GENERAL RULES

  1. Each team will consist of one head cook and as many assistants as head cook chooses.
  2. No distribution of food to the public (except best sauce competitors).
  3. First aid will not be provided.
  4. Contestants must have a fire extinguisher. Use of gasoline or other auxiliary heat sources will result in immediate disqualification. This does not include torches used to start your smokers.
  5. No soliciting of any kind.  No refunds.
  6. In order to qualify for the Grand Championship, contestants must compete in ribs, chicken and sauce categories.
  7. All decisions of the "Cue For A Cause"  Committee are final.

SET-UP

  1. Teams may arrive and begin setup at 9:00 am.
  2. After setup, all meat will be inspected at your tent and containers and clamshells for turn in will be distributed. NO COOKING, SEASONING AND/OR MARINATING OF RIBS AND CHICKEN PRIOR TO MEAT INSPECTION.
  3. No stakes or hammering into pavement permitted.
  4. 10x10 canopy tents are permitted. Please bring weights to secure.
  5. No open pits or holes permitted.

EQUIPMENT - FOOD/COOKING

  1. Contestants must provide all equipment.
  2. Water and electricity will not be provided. No generators allowed.
  3. All charcoal and wood products must be extinguished and placed in assigned ash bins.
  4. All equipment must be removed at the completion of the event and trash placed in assigned areas.
  5. Charcoal or wood smokers only
  6. Contestants must adhere to all fire and other city, county, state and federal codes.
  7. For best ribs, pork only.  Spare and baby backs are allowed.  No country ribs.
  8. For best chicken, wild farm raised Cornish Game Hens and Kosher  are allowed. Contestants may use any part of the chicken for the turn-in provided the same parts are used.  As an example, if you are cooking thighs the turn-in box must have all thighs. 

TURN-IN

  1. A 9x9 Styrofoam "clamshell" will be provided to you.
  2. No marking of turn-in box.
  3. Turn-in box must accommodate six judges.
  4. TURN-IN TIMES ARE AS FOLLOWS: CHICKEN: 2:30PM, RIBS: 4.00PM
  5. There is a 5 minute window on either side of the turn in times.
  6. Garnish is optional.

     

THESE RULES ARE SUBLECT TO CHANGE PRIOR TO THE CONTEST DATE. PLEASE SEE OUR WEBSITE WWW.EWANET.ORG FOR UPDATES TO THESE RULES PRIOR TO THE EVENT.

BBQ SAUCE

THE RULES

  1. The BBQ sauce must be homemade.
  2. The BBQ sauce may be made in advance. It may be fresh or cooked.
  3. The BBQ sauce may be of any kind or texture.
  4. BBQ sauce only, no salsas, hot sauces or chutneys
  5. Winners will be announced alongside best ribs.

PEOPLE’S CHOICE

People’s Choice for best sauce will be voted on by public. Tokens will be for sale. Individuals will place tokens indicating their favorite sauce(s) in the boxes (supplied by ‘Cue for a Cause) located at each contestant’s booth.

  1. Judging starts at noon and ends at 5 PM.
  2. Contestants will be supplied with 1-oz plastic cups for samples.
  3. People’s Choice will be sampled at each contestant’s booth.
  4. “Judges” may receive as many samples from as many booths as they like.
  5. Sauce must be served by itself in cups provided.
  6. There is no limit on the number of tokens that can be purchased.

BLIND JUDGING BY OFFICIAL JUDGES

  1. Contestants must supply ‘Cue for a Cause with 1 full cup of sauce for blind judging.
  2. A one-cup container will be provided in the morning and must be turned into the judges' tent by 2:00 pm..
  3. There is a five-minute window on either side of the turn in time.
  4. Judging will be based on Appearance, Aroma, and Taste.
  5. One sauce entry per team.

THESE RULES ARE SUBLECT TO CHANGE PRIOR TO THE CONTEST DATE. PLEASE VISIT THE WEBSITE, EWANET.ORG, FOR UPDATES TO THESE RULES PRIOR TO EVENT.