Fire & Ice Feast
Cook-off Rules
**AWARDS WILL BE AT 5:00 PM
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.