Fire and Ice Feast Cook-off Rules
Times and additonal entry rules to be announced!
COOKED ON SITE — All meats will 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.
BBO 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.
DOUBLE NUMBER SYSTEM - The system requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other 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 tray. NO PUDDLING IN BOTTOM OF TRAY.
BLOODY MARY turn in
Entries will be a 32oz 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)
BEANS turn in udging is based on five categories: Aroma, Color, Consistency, Taste and Aftertaste.
Entries must NOT contain anything larger than the bean. Containers must be filled to the bottom of the lip of the cup -- Do Not Overfill. (The person turning in the Beans will be required to taste it.)
PORK SPARE RIBS turn in udging is based on four categories: Aroma, Appearance, Taste, and Tenderness.
Entries must contain two whole ribs for appearance (NOT sliced apart), and six individual ribs (sliced apart) (Any sauces must be COOKED on the entry)
CHILI turn in
Judging is based on five categories: Aroma, Color, Consistency, Taste and Aftertaste.
Entries must NOT contain any beans or fillers. Containers must be filled to the bottom of the lip of the cup -- Do Not Overfill. (The person turning in the Chili will be required to taste it.)
BRISKET turn in
Judging is based on four categories: Aroma, Appearance, Taste, and Tenderness.
Entries must contain two slices about a ¼ in. thick and 20-25 bite size pieces.(Any sauces must be COOKED on the entry)