72nd Ontario Gilwell Reunion

BBQ COOKOFF

This year's ingrediants are Pork & Green Beans with Apple Crisp!

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*

Meats may be presented with or without sauce on it as the contestant wished

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.

First, the judges will be presented with an open turn-in container to score the samples for appearance. The container will be then passed around the table and each judge will take a sample. They will then score each entry for taste and tenderness, before moving on to the next entry.

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

72nd Ontario Gilwell Reunion

BBQ COOKOFF

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