{ Entry Form } ..

Date: Saturday, August 21st, 2010
Location: West of the Beer Stand
Superintendents: Sally Goembel 815-848-3189, Anna Schmidgall
This is the official site for the Cookoff!!! Any changes up to August 14th deadline will be posted here.

NORTHWEST GATE OF FAIRGROUNDS WILL BE OPEN AT 5AM ON SATURDAY MORNING.
MEAT WILL BE CHECKED AS SOON AS YOU ARRIVE.!!!!!
****DEADLINE FOR ENTRIES IS AUGUST 13TH AT 4PM****
****Must be IN Fair office by 4pm.****

RULES AND REGULATIONS FOR BBQ COOKOFF
The Fairbury Fair Board reserves the right to change the rules and regulations as deemed necessary.  Any changes will be posted on the website..  We will be following the rules and regulations of the KCBS as closely as we can, hoping to become sanctioned at a later date.

1.  All Contestants are equal.  A contestant is one who is engaged in the cooking of meat in a contest. There will be no Professional/Amateur Classifications.
2.  Each team will consist of a chief cook and as many assistants as the chief cook deems necessary.
3.  No cooking of any kind may begin until meat has been inspected by the Official Meat Inspector.  All meat must start out raw.  Once the meat has been inspected, it may not leave the contest site.
4.  Contestants must provide all needed equipment, supplies and electricity.
5.  Designated cooking space size will depend on number of entries.  We are currently going on a 20'X20' space for each team.
6.  Cooking fires must be of wood, pellets, or charcoal.  No electric or gas grills permitted.  Propane permitted as fire starter only.  Electric accessories such as spits, augers, or forced draft are permitted.  No open pits or holes are permitted.  Fires may not be built on the ground.
7.  There will not be space provided to park vehicles.  You may drive in and unload, then you must park in a designated Fairbury Fair parking area.
8.  This event is a non-sanctioned event.  There will be blind judging only.
9.  Judging times will be posted and sufficient time given between rounds.  Advanced calling for an item is not required.  Therefore, if beef brisket is scheduled for 3:30 pm plan to submit it then.  An entry will be judged only at the time posted by the contest organizer.  The allowable turn in time will be five (5) minutes before to five (5) minutes after the posted time with no exceptions. 
10.  Garnish is optional.  If used, garnish is limited to chopped, sliced, shredded or whole leaf of fresh green lettuce (no kale, endive, or red tipped lettuce and no core) and/or common curly parsley, flat leaf parsley or cilantro.  Any entry not complying with this rule will be given a one (1) on Appearance.  (This rule does not apply to Backyard BBQ)
11.  Showmanship and cooking are separate entities and will be judged as such.
12.  Each contestant must submit at least six (6) separated and identifiable (visible) portions of meat in a container.  If meat is not presented in such a manner and the judge not having meat to taste, will judge Taste and Tenderness as on (1).  All appearance scores will be changed to one (1) for that entry only.  This in no way will penalize the other contestants who have properly submitted their entry. 
13.  Each entry will be judged on Tast, Tenderness, and Appearance.
14.  To be eligible for Grand Champion and Reserve Grand Champion you must enter all three of the following categories: Chicken, Beef Brisket, Pork Ribs.
15.  Backyard BBQ and Showmanship scores DO NOT go toward Grand Champion and Reserve Grand Champion.
16.  Only one entry per team per class is allowed.