Gilroy's Rock n' Ribs

June 20-21, 2008

RULES

1. COOKED ON SITE - All meats will be cooked on-site without pre-cooking or marinating. Meats must be inspected by the Head Judge, Ric Gilbert, to assure that the meat is not prepared prior to the official start. You may however trim your meat prior to the event. Once your meat has passed inspection you may begin cooking anytime after 9:00 pm on 06-20-08. If you begin cooking before your meat has been approved by the Head Judge you will be subject to disqualification.

2. SANITATION - Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.

3. ENTRIES PER PIT - This event only recognizes one entry ( one chief cook) per pit. No two teams can share the same pit. Both teams will be subject to disqualification if found in violation of this rule. Notwithstanding, multiple entries in the same category by the same cook and multiple entries from the same piece of meat shall not be allowed.

4. BBQ PITS - Any cooking device that is inherently portable and by design used to bbq and/or grill. This includes commercial or homemade, trailered or untrailered units. A bbq pit may use gas, wood, electricity as a heat source. No emu or in ground pits are allowed at this contest.

5. CATEGORIES - Pork ribs of any type and chicken. A mystery meat will be provided by the promoter at 9:00am on Saturday. The mystery meat must be cooked using garlic, also provided.

ENTRIES - During the cooks meeting, you will be provided with three Styrofoam clamshell boxes for your entries. Each box will be numbered and this number must be on the top of your turn-in. The turn-in coordinator upon receipt of your box will record your number and reassign a new number to assure a blind judging.

6. JUDGING TRAYS - Styrofoam clamshell containers, approximately 8 inches square, will be provided to the cooks during the cooks meeting or be made available through the Head Judge. It is encouraged that you attend the cooks meeting scheduled for 9:00am Saturday morning. This is an opportunity to answer any questions you may have regarding the rules of this event. All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judges discretion. With exception to the mystery meat, these boxes shall not contain foil, toothpicks, skewers, or foreign material as to make the container unique or identifiable. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

7. JUDGING TRAY CONTENTS - Each judging tray shall contain no less then the following: RIBS - Six (6) individual cut ribs, CHICKEN - Six (6) individual pieces such as 6 thighs, 6 slices of breast, etc. Any entry that does not contain at least 6 of the same individual cuts will be disqualified. Mystery meat must contain six individual servings also. GARNISH -No garnish on ribs & chicken - The Mystery Meat may be garnished in any way you wish but all garnishes must be edible.

8. TURN-IN TIMES:
CHICKEN - 1:00 pm
MYSTERY MEAT - 1:30 pm
RIBS - 2:00 pm

A turn-in window of five (5) minutes before and after the set times will be recognized. Judging trays received after that time will not be accepted. The official clock will be visible to all cooks and displayed at the judging booth.

9. JUDGES - A minimum of six (6) judges will be utilized during the judging. Ideally there will be three Certified BBQ Judges and three celebrity judges at each table.

10. SCORING - Judges will score each meat on presentation, taste and tenderness. A Score of 1 - 9 will be assigned to each category. 1 being the lowest and 9 being the highest. Your score will reflect the total points earned in each category. Example: presentation - 7, taste - 8, tenderness - 7 total score = 22 In the event of a tie, the cook with the highest combined score of taste and tenderness shall prevail. In the event this does not break the tie, a coin flip will decide.

11. PRIZES - Trophies for 1 through 3 in each category. Cash prize of $250 for first place, $150 for second place and $100 for third place.

12. ENTRY FEE - $100 PER TEAM. Payable to: Gilroy Downtown Business Association, see application for mailing address.

13. ARRIVAL TIMES - Anytime after 4:00 pm on Friday, 06-20-08. Check-in will be at the corner of 5th Street and Monterey in the old downtown section. See Ric or Steve for spot assignment.