1. Event will be held September 22, 2018. Event Cook Coordinators must approve all cooking entries.
2. Entry teams may have as many team members as they want. However, for the purpose of related publicity or for awards presentations, only four (4) team members will be considered “official” team members.
3. Event will be held on State Street in front of the Princeton Municipal Building. All times listed below are Central Daylight Time (CDT).
4. MANDATORY Team Captain Meeting will be 6:30 AM at the Princeton Municipal Building. We will summarize the day’s planned activity, and any last-minute Q&A.
5. Team Locations: Team booth areas are pre-assigned. MAX booth dimensions are 12 feet deep from the curb edge of the street and 21 feet wide. Please plan accordingly so that all teams can be accommodated.
6. Set-up for booth and cooking equipment begins at 6:00 a.m. Cooking may begin at 7:00 a.m. Lighting of the grill is considered part of set-up and may be done before 7:00 a.m. cook time. Fires must be lit once in position, no pre-lit fires before arrival.
7. Meats judged in the Backyard Cook-Off are Chicken and Pork Ribs (detailed in Section 11). Judging of all meat begins promptly at 2:00 p.m. Best Butt judging will begin at 3:00 p.m. Winners for all will be announced at the Awards Ceremony at 4:30 p.m.
8. A panel of judges will evaluate each entry on the following criteria: Appearance (20 points possible), Taste (30 points possible), Moisture (20 points possible), Tenderness/Texture (20 points possible), and Overall Impression (10 points possible). A copy of the judges’ scoresheet can be provided upon request.
9. All decisions of the judges will be final.
10. All meats must be prepared on-site and will be judged on taste, cut, tenderness, and appearance.
11. Categories for the Backyard Cook off are as follows:
Chicken: 6 servings (suggested serving sizes 2-3 oz.) No Cornish Game Hens
Pork: 6 servings (suggested serving sizes 2-3 oz.) Pork ribs must be cut apart.
Best Butt: Best served in small portion cups for many to try.
12. All meat must be raw and uncooked at check in. Prior preparation, such as marinating and seasoning, is permitted.
13. DIP/SAUCE ***PLEASE PAY CLOSE ATTENTION!!!***: DURING PREPARATION: You may cook with sauce/dip. AT TURN-IN FOR JUDGING: Do not add sauce, dip, marinade, sop, or juice to meat or container once the meat is prepared for turn in. Do not add any additional spices, dip or sauce to meats once prepared for turn in. Aluminum foil will be provided when cooks sign in for their team meat trays. Use this foil only. Meat is to be placed on the foil for turn-in. Do not fold foil over meat or mark the foil in any manner. NO garnishing or markers allowed.
14. All teams should be ready for judging at 2:00 p.m., Saturday.
15. FREE SAMPLES TO THE CROWD are encouraged. However, contestants and/or sponsors may not sell food, drink, souvenirs, or other items to the public. ANY AND ALL SALES ARE PROHIBITED. NO FOOD CAN BE SOLD at the event, and any attempt constitutes disqualification from the event.
16. City regulations prohibit public consumption of alcoholic beverages.
17. Teams, Participants and Contestants in the Backyard Cook-Off are responsible for the CLEAN UP of their area immediately following the contest. Each team is responsible for keeping the contest area clean and policed before leaving event (no ashes, hot or cold, shall not be left on site). Trash cans and bags will be provided during event. Additional trash bags available upon request.
18. Utilities (Water and Electric ONLY) are limited availability and may NOT be available. Use your Registration Form to indicate if you need Electricity.
19. EQUIPMENT SET-UP / STAGING: Up to two (2) vehicles are permitted in the contest area for set up purposes only. After set up, all vehicles, driven, towed and any others must be moved to Bicentennial Park parking area.
20. Each cooking team will be required to have a fire extinguisher (A,B,C) in full view at all times.
21. Cleanliness of all team members, cookers and the cooking area is mandatory. Proper hand washing and the use of disposable food safe gloves shall be used at all times when handling food products, raw or cooked. Gloves should be changed often, especially when working with different products and when handling ready to eat foods after handling raw foods.
22. Absolutely no tobacco products allowed during the preparation, handling, cooking or presentation of the contest entries.
23. Clothing, including, but not limited to, shirts and shoes must be worn in all food preparation areas, while handling any food.
24. All traffic lanes in contest area must be kept open.
25. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
26. No pets or small animals are allowed in cooking area.
27.We cannot think of every little detail, but we will try to make your contest experience as enjoyable and fair as it can be. Without your participation, we have no event. Maximize your enjoyment with the intent to return next and subsequent years!
28. Please contact the Backyard Cook Event Coordinators if you have further questions or need assistance for the contest.
29. Backyard Cook Off Committee personnel reserve the right to amend these rules and regulations as situations warrant. Intent to circumvent these rules or amendments will not be tolerated.
30. Lastly, and most importantly, HAVE A GREAT DAY and HAVE FUN!!!