CONTINGENT / TEAM RULES
Each team will consist of a chief cook and as many assistants as the chief cook deems necessary.
All seasoning and cooking of products shall be done at Reunion
The following miscellaneous cleanliness and safety rules will apply:
1. Cleanliness of the cook, assistant cooks and the team's assigned cooking space is required.
2. Sanitizing of the work area should be implemented with the use of a bleach / water / rinse
3. A Functional fire extinguisher device will be near all cooking areas.
MEAT SPECIFICATIONS & HANDLING
Meats may be presented with or without sauce on it as the contestant wished
First, the judges will be presented with an open turn-in container to score the samples for appearance. The container will be then passed around the table and each judge will take a sample. They will then score each entry for taste and tenderness, before moving on to the next entry.
The scoring system is from 10 to 1, all whole numbers between two and ten may be used to score an entry. 10 exceptional, 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, 2 inedible and 1 for a disqualification.
Results will be tallied.
Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process.
The BBQ Cook-Off Trophy will be awarded at closing on Sunday