Funny my last post was “Am I dead.” Well, not that funny I suppose. Since I keep hearing these days how lucky I am to be alive. As some people have heard I was involved in a motorcycle accident in June….That’s kinda left me scrambling to get everything done I had planned to do “Before” the summer right now.
Thankfully recovery is coming along. I’ve recently been upgraded from crutches to a cane . Progress is a beautiful thing!
Anyways, Back to Reunion!
I have just emailed all the Contingent Reps from 2010 with the BBQ Cook-off rules.
Just in case your rep doesn’t get it here are the rules.
Ontario Gilwell Reunion BBQ Cook-Off
Official Rules
Updated: July 25th, 2011
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 product shall be done at Reunion.
The following miscellaneous cleanliness and safety rules will apply:
1. Cleanliness of the cook, assistant cooks and the team’s assigned cooking space is required.
2. Sanitizing of the work area should be implemented with the use of a bleach / water / rinse
3. A functional fire extinguisher device will be near all cooking areas.
MEAT SPECIFICATIONS for 2011 & HANDLING
-Meat for 2011 is Chicken.
-Each participating Contingent / team should provide a 1” (inch) square cube for each judge.
There will be 19 judges
-Serving choice of white meat or dark meat is up to the participants.
-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.
-Meat shall not be sculptured, branded or presented in a way to make it identifiable.
-Prior to cooking, meat must be maintained at a temperature of 5oC (40°F) or less.
After cooking, all meat must be held at 60oC (140°F) or above,
-All meats must be on ice or refrigeration before being cooked.
-Raw Chicken is to be held in a separate cooler or refrigerated space to best avoid cross
contamination.
*Food safety is paramount.
-Meats may be presented with or without sauce on it as the contestant wishes.
-Marking of any kind of the meat or container will not be tolerated. This will include but is not limited to painting, sculpting, or decorating.
JUDGING
Judging time is 4pm outside of Keke.
Entries should be submitted in a disposable container.
Entries are scored in areas of APPEARANCE, TENDERNESS/TEXTURE and TASTE.
When Contingents bring their BBQ for competition their entry will be given a number.
First, the judges will be presented with an open turn-in container to score the samples for
appearance. Then the turn in container will be passed around the table and each judge will take a sample and place it on their judging plate. The judges 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.
Filed under: From YGR
