2nd Annual Ham Jam BBQ Cook-Off
COOKING COMPETITION RULES
These official rules apply to ALL Contestants. Rules are subject to change according to the guidelines of the Onslow County Health Department.
This year's event will be slightly different than last year's event. On top of the Pork Butt Competition, there will also be a Voluntary Competition for Chicken Wings and Ribs. The $30 Entry Fee includes (3) Pork Butts. IF you wish to enter the Chicken Wing Competition and the Rib Competition (Pork or Beef - Cook's Choice) there is an additional $10 fee per competition. Chicken Wings and Ribs entered into competition shall be supplied by teams. You only need to cook enough wings and ribs to be judged, or you may cook more to be used for sampling - your choice.
Awards will be given as follows:
1st Place BBQ: $300 Cash + Trophy
2nd Place BBQ: $200 Cash + Trophy
People's Choice BBQ: Trophy
1st Place Wings: $100 Cash + Trophy
2nd Place Wings: $50 Cash + Trophy
1st Place Ribs: $100 Cash + Trophy
2nd Place Ribs: $50 Cash + Trophy
Judges Overall Winner: (if you enter all three meat categories): $250 Cash + Trophy
1.) The Chief Chef named on the application is in charge of the tent and cooking area at all times and is responsible for the conduct and actions of his team members.
2.) The Chief Chef must attend a MANDATORY meeting with the Head of Competition at 6pm, April 12th. This meeting will run thru the basic rules and how judging will take place. Your (3) Pork Butts will also be selected by drawing numbers.
3.) A copy of the Judging Sheet and Parking Tags will also be issued at meeting.
4.) A Parking Tag must remain visible in your vehicle(s) at all times, even when parked in the Competitor Parking Area. Only TWO Parking Tags will be issued. Other vehicles must park in the public parking field. If you plan on bringing an RV or large trailer please inform us on the application.
5.) Competition Booths will be 12x20 and will be indicated by spray paint on the ground and have a numbered sign. Competitors will be assigned spaces first come-first serve. Electricity is available on a FCFS basis - it is recommended you bring long extension cord(s). IF you absolutely need electricity please indicate on your application. We *usually have enough outlets for everyone in the past.
6.) Contestants may not sell any food or drinks during the sampling period, but MAY sale their own bottled BBQ sauces IF these sauces meet NC Health Inspections/Approved laws. You are resposible for collecting and paying your own sales tax, and your Sales ID # must be present.
7.) We will create Competitor Parking so it is convenient to the BBQ Cooking area. This area will be indicated with signs and will be roped off. We are NOT responsible for damage or theft to vehicles or contents of vehicles, so please keep all vehicles and RV's locked at all times.
8.) Access roads - both entrance, exit and access road to Vendor Parking, must be kept clear of any obstruction at all times so emergency vehicles or festival vehicles may pass through.
9.) All meats must be cooked in above ground cookers. All cookers must be approved by the Festival's Head of Competition, Jonathan Merritt, prior to any cooking.
10.) All teams must provide and use their own grease drip pans. Grease is to be collected and disposed of OFF SITE.
11.) All spaces must be left clean and debris free, to include any meat droppings, wood, charcoal, etc. Do NOT empty any grease, charcoal or wood embers on the ground. Bring appropriate containers to carry this type of debris OFF SITE for disposal.
12.) Open fires (not meant for cooking) will be allowed in portable fire pits with lids ONLY. Absolutely NO open flames should be unattended at any time. These fire pits can only be used during the night time hours while cooking and for safety reasons, and must be completely extinguished prior to the gates opening to the public at 11:30am.
13.) All gas cookers will be required to meet safety standards. The local Fire Department reserves the right to inspect all cookers: tanks and burners for gas leaks; hoses and connections for solid connections.
14.) Smaller tanks must be placed in a container so they do not tip over. (milk crate, plastic container, etc)
15.) ALL booths will require a certified fire extinguisher and the Fire Department will check to make sure it is on hand and up-to-date.
16.) Before a Competitor receives a "Clear to Cook" Pass, you must pass ALL inspections.
20.) Each competitor or Team will be given a numbered styrofoam clamshell container for judging of the meat(s) and a separate numbered container for the Sauce Competition (if desired). All entries will be required to be in the Check-In at least 10 minutes prior to the judging time.
19.) Each booth must have, for sanitary reasons: a) water b.) soap c.) hand sanitizer d.) paper towels e.) container or bucket to catch gray water.
20.) Judging will start promptly at the following times for the following meats:
10am for Chicken Wings
10:30am for Ribs
11:00am for BBQ and Sauces
***Keep cooking times in mind according to judging times, so all meats will be properly cooked.
21.) Sampling: Once you have entered your meat/sauce for judging, you may begin prepping the remaining meat for sampling. Sampling is free to everyone between 12pm-2pm, *while supplies last. If you have a large amount of meat leftover, we request you bag it in the provided ziplock baggies to donate to the Single Marine Volunteers. *(not mandatory) This sampling period is YOUR time to talk up your meat, explain your cooking techniques, allow people to sample extra sauce, etc. There will be a table with slips of paper for voting for "People's Choice."
22.) Winners, Trophies and Prize Monies will be announced on the Small Stage at the Little Red Barn, Saturday at 3pm.
23.) If for some reason a competitor needs to withdraw from the Judging, please notify the Festival's Head of Competition AS SOON AS POSSIBLE.
24.) When serving samples to the public, please prepare sample cups from your rear table or back table due to the lack of sneeze guards, if possible. Hot holding equipment must maintain a food temperature of at least 135 degrees F.
24.) The use of sanitary gloves is required at all times while handling food. Individuals are responsible for cleanup of their site once the competition has ended.
25.) A cleaning facility must be maintained. This consists of three containers that are to be used for a wash basin, a rinse basin and a sanitizing basin. Foil cake pans may be used for these basins. A bleach water solution would serve as the sanitizing solution in a spray bottle.
27.) Meats: You may enter one meat or all three meats to the competition. The $30 Entry Fee is for (3) Pork Butts only. Competition meats for wings and ribs is to be supplied by the competitor, but you only have to cook enough Ribs and Wings for the judging.
28.) All Contestants must be in their cook sites at 11:30am on Saturday when the gates open to the public. Once all sampling has been completed or 2pm arrives, whichever comes first, you may start packing up. PLEASE be aware of festival goers as you move and pack up your vehicles.
29.) Best of Sauce: If you plan on entering the Best of Sauce Judging, all sauces must be in a numbered, lidded container which will be provided at the Competitor's Meeting. All sauces must be turned in with the BBQ to be judged.
30.) Any meat deemed "undercooked" will be disqualified. We highly suggest you use a meat thermometer if you are unsure.
31.) The final judging scores will be provided, as requested, after the announcement of winners. A copy can be emailed upon request.
32.) The 2nd Annual Ham Jam at the Farm Coordinators, or the Head of Competition, reserves the right to refuse any contestant the right to compete. If a competitor or his team is the source of arguing, profanity or a major disturbance at any time during the event, you will be disqualified and may be asked to leave the festivals grounds.
33.) Decisions of the Judging and People's Choice Votes are FINAL.
34.) Any violation of any of these rules and conditions may be grounds for disqualification and removal from the event.