72nd Ontario Gilwell Reunion

This year's ingredients are all found in Grandmaès favourite soup. 

CONTINGENT / TEAM RULES

Each team will consist of a chief cook and as many assistants as the chief cook deems necessary.

COOKING

All seasoning and cooking of products shall be done at Reunion

MEAT SPECIFICATIONS & HANDLING

• Each participating Contingent / team should provide a 1” (inch) square cube/ cupcake/ dessert square/ cookie per judge
• All meat must start out raw. No parboiling, deep frying, pre-trimming, or evidence of pre-seasoning, injecting, brining or other treatment of meat before Reunion
• Any baking must be done on site, nothing before Reunion
• Prior to cooking, meat must be maintained at a temperature of 5 Degrees Celsius (40°F) or less.
• All meats must be on ice or refrigeration before being cooked *Food safety is paramount*

JUDGING

• Judging time is 4pm outside of Keke
• Entries should be submitted in a disposable container
• Entries will be assigned a number for identification.
• Entries are scored in areas of APPEARANCE, TENDERNESS/TEXTURE and TASTE.

The scoring system is from 10 to 1, all whole numbers between two and ten may be used to score an entry. 10 exceptional, 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, 2 inedible and 1 for a disqualification.

Results will be tallied.

Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process.

The BBQ Cook-Off Trophy will be awarded at closing on Sunday