SIXTH ANNUAL BOSS HOG BBQ COOK OFF
OFFICIAL ENTRY FORM
Non Sanctioned Event
Saturday, September 24, 2011
10:00 a.m. – 3:00 p.m.
NAME OF INDIVIDUAL(TEAM):_________________________________________
HOME PHONE:________________________ CELL PHONE:___________________
CITY:____________________ GA ZIP CODE__________________________
Ribs Category: 1st Place Winner - $300 + trophy; 2nd Place trophy; 3rd Place trophy
Pulled Pork Category: 1st Place Winner - $300 + trophy; 2nd Place trophy; 3rd Place
Brunswick Stew: 1st Place Winner - $150 + trophy; 2nd Place trophy; 3rd Place
CATEGORIES OF COMPETITION: Please choose:
PORK RIBS _______ PULLED PORK _____ or BRUNSWICK STEW ________
ENTRY FEE - $30.00 ---- COOK SITE SPACE SIZE - 20’ X 20’
TURN IN TIMES: BRUNSWICK STEW – 11:00 A.M. -
RIBS – 11:30 A.M.
PULLED PORK – 12:00 NOON
APPLICATION MUST BE POST MARKED NOT LATER THAN SEPEMBER 15,
MAKE CHECKS PAYABLE TO CITY OF THOMASTON.
Number of spaces:______ Amount paid:________ Accepted by:_______
Sixth Annual Boss Hog BBQ Cook-Off
September 24, 2011
WAIVER OF LIABILITY
In consideration of your accepting this entry, I, the undersigned, intending to be legally
bound, hereby, for myself, my heirs, executors and administrators waive and release any
and all rights and claims for damages I may have against the City of Thomaston, for any
and all injuries suffered by me in this event. Further, I hereby grant full permission to the
City of Thomaston BBQ Committee to use any photographs, videos, recordings, or any
other record of this event for any legitimate purpose. I also have read and understand the
cook-off rules which govern this competition. I understand that failure to abide by these
rules could result in disqualification and expulsion from the site.
Signature of Chief Cook
BOSS HOG BBQ COOK-OFF RULES
Non- Sanctioned Event
1. CONTESTANT – A contestant is any individual, group, restaurant, etc.
hereinafter referred to as a team that will prepare and cook an entry or entries for
the purpose of being judged. Each team will be comprised of a head cook and the
number of assistants at your discretion. The cook-off may be limited to the
number of teams it can accept due to limited space.
2. MEAT TEMPERATURE – All meats must be USDA or state DA inspected. All
meats must be cooked to a minimum internal temperature of 165 degrees F. You
must check the temperature by using a meat thermometer. A chart listing cooking
temperatures every two hours must be posted on site. After cooking, all meat
must be maintained at a minimum temperature of 140 degrees F in a covered
container until turned in for judging. No contest meat will leave the cook team’s
site until turn in.
3. APPROVED COOKERS – Any cooker, homemade or commercially
manufactured, will be allowed to compete in the cook-off. Compressed gas,
wood, charcoal or wood pellet fired cookers are permitted. No dug pits. Electric
or hand operated rotisseries or rotating shelves are allowed. No team may share a
cooker or grill with any other team. Fire extinguishers are required to be on site.
4. SET UP TIME – Contestants may set up any time in their designated area after
8:00 p.m. on Friday, September 23, 2011. Vehicles may be unloaded of your
cooking items at the designated area. All vehicles may be parked on Park Drive,
Fourth Street and along on Goodrich Avenue. (Please see attached map)
5. CONTESTANT’S SITE – Each team will be assigned a cook site. The size of the
cook site size will be a minimum of 15’ x 20’ or larger. Teams are responsible for
cleanup of their site once the competition has ended and placing all litter in the
garbage containers. Vehicles will be allowed in the cook site for unloading only
and must vacate the area immediately upon accomplishing this task. No RVs or
motorhome are allowed in the site to cook from
6. BEHAVIOR – Every team, including members and guests, are expected and
required to exhibit proper and courteous behavior at all times. Failure to do so
may result in disqualification or expulsion from the contest. No alcoholic
beverages will be allowed.
7. CLEANLINESS AND SANITATION – All teams are expected to maintain their
cook site in an orderly and clean manner and to use good sanitary practices during
the preparation, cooking and judging process. The use of sanitary gloves is
required at all times while handling food. Each site must have a hand wash
station that consists of a water container with spout and a basin to catch the water.
Anti-bacteria soap is recommended for use in the wash station. Clorox wipes or 1
tsp of clorox mixed in a gallon of water is recommended to wipe down tables, etc.
8. CATEGORIES – the following categories are sanctioned by the BBQ Committee:
a. Pork Ribs: Loin back (baby back) or spare ribs only. No country style
b. Pulled Pork: Whole Pork Shoulder, Boston Butt, Ham or Picnic only:
Must be cooked as a single piece of meat.
c. Brunswick Stew.
9. JUDGING – Cook team members are not permitted to enter the judging area at
any time during the contest. Entries will be submitted in an approved container
provided by the BBQ Committee. You may garnish the meat with lettuce only.
Only the entry to be judged is allowed in the container. The outside of the
container is not permitted to have any kind of marking. Each entry will be judged
on appearance, tenderness, taste and overall impression. The meat may be sauced
or unsauced. A minimum of 5 separate and identifiable portions must be
submitted. The blind judging procedures are attached.
10. SCORING – Each entry will be scored on a 10 point scale for appearance,
tenderness, taste and overall impression. The judges’ scores will be totaled and
the winner will be the team with the highest point total. If there is a tie, the judges
will make the final decision. (point scale: 10 – excellent; 1 – bad)
11. DISQUALIFICATION – An entry can be disqualified by the BBQ Committee
only. An entry can be disqualified for any of the following reasons:
a. There is evidence of marking or sculpting. Marking is defined as: any
handwritten or mechanically made mark inside or outside the turn-in box that
identifies the submitting team to any judge. Sculpting is defined as: the carving,
decorating, forming, or shaping of a meat entry contained in a turn-in box that
identifies the submitting team to any judge.
a. There is anything in the box besides the meat. (Only lettuce is permitted.)
b. There are not a minimum of 5 separate and identifiable pieces.
c. There is evidence of blood such that the meat is uncooked.
d. The entry is turned in after the officially designated time.
12. WINNER – The winner will be determined by adding all the scores from the
category that the individual is competing in. The team may compete in more than
one category. The team with the most points will be the winner.
13. TURN IN TIME – It is the team’s responsibility to know the category of
competition of the time and meet them. Each meat category turn in time will
allow for a 10-minute window, which is 5 minutes before and 5 minutes after the
turn in time or in line as suggested below:
a. Brunswick Stew: 11:00 a.m.
b. Ribs: 11:30 a.m.
c. Pulled Pork: 12:00 Noon
14. ENTRY FORM – Must be mailed or hand delivered to the Downtown Action
Committee, 106 E. Lee Street, P. O. Box 672, Thomaston, Ga 30286, not later
than September 15, 2011. Contact number is 706-647-4242.
15. All proceeds collected will be donated to the Upson County Boy Scouts of
BRUNSWICK STEW COMPETITION
Non Sanctioned Event
1. The stew must be cooked and/or prepared on site.
2. Stew must be turned in by 11:00 a.m.
3. The stew must be in a container provided by the BBQ Committee
to be presented for judging.
4. The Judged Competition will be an on “blind” basis. The judges
will use a 10-point scale for taste, texture, appearance and overall
quality. The judges will total the scores. In case of a tie, the
judges will make the final decision.
5. First Place winner will receive $150.00.
BOSS HOG BBQ COOKOFF
Event Information / for cooking teams
Site & Facilities:
Refer to the attached site map for location and directions.
No alcohol beverages are permitted.
Cook sites will be 15’ x 20’ unless you request a larger space.
The cooking site is asphalt but not perfectly level. Be prepared to level your
equipment if necessary.
Make plans to minimize spillage of waste water, grease, etc. You will need to
bag all solid waste (ashes, etc.). You will need to maintain your grease and
any other wastes from cooking.
Bring at least 100 ft. of water hose and extension cords for your hook-ups.
Electric service will be 10 amp per team site.
PARKING – Do not park vehicles in the cook site. Unload and move your
vehicle(s) as soon as possible. Parking will be available within walking
distance. The parking lot is located at the Thomaston-Upson Government
Complex on S. Hightower Street.
Teams may sell BBQ to the public.
Teams selling BBQ will be expected to maintain safe food temperatures, have
hand washing facilities, provide safe handling and storage, etc.