Fire and Ice Feast Inc. Cook-off Rules
All Turn Ins must be cooked on site. The preparation and completion of any and all meats in competition is within the confines of the cook-off site and during the time limits designated.
BBQ Pits – Any commercial or homemade, trailered or untrailered, pit or smoker normally used for
competitive barbeque. A BBQ Pit may include gas or electricity for starting the combustion of wood or
wood products but NOT to complete cooking.
Open Fires – Fire and Ice further recognizes that open fire, ground pits are used in some areas. It is in
the interest of safety, a barrier shall be placed around said open fire pit. A fire extinguisher shall be
readily available at all cook sites.
Double Number System – The system requires that two tickets bearing the same number be utilized,one firmly attached to the bottom of the judging tray in a manner which hides the number and theother ticket easily removed by the head cook for retention.
Turn in time – Turn-in times for each category shall be pre-set. Once this time is set and/or announced no changes will be made. A turn in window of 15 minutes will be recognized. Judging trays received after that time will not be accepted for judging.
Judging Tray Contents – Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into the tray. NO PUDDLING IN BOTTOM OF TRAY.
BLOODY MARY TURN IN: 10:00AM – 10:15AM - Entries will be a 20oz cup of your special Bloody Mary with NO ICE. Ice will be added at time of judging. (PERSON TURNING ENTRY IN WILL BE REQUIRED TO TASTE. NO ONE UNDER 21 CAN TURN IN.
BEANS TURN IN: 11:00AM – 11:15AM - Judging is based on 5 categories: Aroma, Color, Consistency, Taste, and Aftertaste. Entries must NOT contain anything larger than the bean. 20oz container must be filled to the bottom of the lip of the cup. Do Not Overfill. The person turning in the bean entry will be required to taste them.
CHICKEN TURN IN: 12:00PM – 12:15PM - Judging will be based on three categories: Appearance, Taste, and Tenderness. Entries must contain 1/2 (One half) fully joined chicken. All sauces must be cooked on the chicken.
If chicken is not fully cooked your entry will be disqualified.
PORK SPARE RIBS TURN IN: 1:00PM – 1:15PM - Judging will be based on four categories: Aroma, Appearance, Taste, and Tenderness. Entries must contain two joined ribs for appearance, and four individual ribs. All sauces must be cooked on the ribs.
CHILI TURN IN: 2:00PM – 2:15PM – Judging is based on five categories: Aroma, Color, Consistency, Taste, and Aftertaste. Entries must NOT contain any beans or fillers. 20oz container must be filled to the bottom of the lip of the cup. Do Not Overfill. The person turning in the chili entry will be required to taste it.
BRISKET TURN IN: 3:00PM – 3:15PM – Judging is based on four categories: Aroma, Appearance, Taste, and Tenderness. Entries must contain two slices ¼ inch thick and 25-30 bite size pieces. Any sauces must be cooked on the entry.
**AWARDS WILL BE AT 5:00