cook-off rules & regulations

ANY TEAM OR INDIVIDUAL FOUND OR BELIEVED TO BE IN VIOLATION OF THE RULES OR REGULATIONS, INCLUDING BUT NOT LIMITED TO THOSE LISTED BELOW, MAY BE DISQUALIFIED AND/OR ESCORTED FROM THE EVENT PREMISES AND BARRED FROM REENTRY, DEPENDENT UPON SEVERITY OF OFFENSE

Absolutely no outside alcohol will be allowed onto the premises; no exceptions. Beverage tickets will be available for purchase to adults 21+ with valid, government-issued photo identification. Any individual who fails to furnish a valid, government-issued photo identification will be refused sale. Any individual believed to be under the legal age of 21 on the day of the event found to be in possession of alcohol who fails to furnish a valid, government-issued photo identification will be reported to law enforcement officials. A team may consist of up to 4 individuals. An adult must accompany any contestant(s) under the age of 18 on the day of the event. Each team will be limited to the custody of one (1) small ice chest (maximum 35 qt) on the premises, which is only to be used for cold storage for food items directly related to the dish which is being prepared.

Cooks can begin setting up their cooking area and preparing themselves to cook following check-in as early as 7:00 am on the day of the event. 

Cooking will begin promptly at 8:00 am on the day of the event. Each dish must be fully cooked on site within the allotted 4-hour time frame. Main dishes must be a minimum of five pounds (5 lbs). No dishes may be precooked or preserved. All ingredients must be in a container, such as a  plastic food storage container or resealable plastic bag. Spices, seasoning blends, and ingredients may be chopped and/or premixed prior to the start of cooking. Cooks are encouraged to bring enough water to prepare their dishes if required. Cooks must have a serving of their dish turned in to the submission table by 12:00 pm; failure to do so will result in the dish not being judged. Please note; contestants can serve samples of their dish to paying patrons with wristbands. 

Cooks are responsible for supplying all cooking utensils and supplies required to prepare their dishes. Cooks are responsible for supplying their own propane stove or cooktop. No coal or wood-fueled cooking devices are allowed. For safety, cooks are encouraged to maintain a functional portable fire extinguisher on standby in a conveniently accessible location. Please note that there will be no electrical outlets available; non-inverter style generators are not permitted (small to medium inverter generators are permissible).  

Judging will be conducted and prizes awarded in three categories; Domestic meats, Wild meats, and Vegetables/Sides. Each entry submitted for judging will only be allowed into one category based on the primary ingredient protein. Each of the three categories will be awarded a 1st, 2nd, and 3rd place winner. In addition, a separate award will be given to the team with the most spirit throughout the cook-off. The judging panel will consist of nine (9) individual judges, three (3) judges per category. Each dish will be judged on its taste, smell, and appearance. 

 The health and safety of our Community, Supporters, and Firefighters are of the utmost importance to us, and any action which endangers this will not be tolerated. All food goods must be stored in a safe manner and at an appropriate temperature prior to preparation. All meat must be cooked to the appropriate minimum internal temperature deemed safe for consumption, according to the Department of Health & Human Services. For more information, please visit FoodSafety.gov.