THE CAVE SPRING PIG OUT

BARBECUE COOK-OFF

2012 Rules and Regulations

1.                 The decision and interpretations of the Cave Spring Pig Out Barbecue Cook-Off (hereinafter known as CSPO), Rules and regulations are at the discretion of the CSPO Representatives at the contest. Their decisions and interpretations are final.

2.                  Registration and set-up shall be by 6:00PM on Friday, September 21, 2012 at Rolater Park.

3.                  Each team shall consist of a team leader (chief cook) and as many assistants as the team leader deems necessary.

4.                  Each team will be assigned a cooking space. Team sites are 30’ x 30’. Pits, cookers, grills, props, tables, tents or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. Teams shall not share an assigned cooking space or cooking device.

5.                 Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance.

6.                  Contestants must adhere to all fire, electrical, health department, and other codes.  Contestants shall sign a form accepting responsibility for adhering to these codes.

7.                  Each team shall have a fire extinguisher at their cooking site.

8.                  Fires shall be of wood, wood pellets, or charcoal. Gas and electric grills shall not be permitted. Propane is permitted as fire starter, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes in the ground are permitted. Fires shall not be built on the ground.

9.                  Parboiling and/or deep-frying competition meat is not allowed.

10.              Temperature: After cooking, meat should be held to a minimum temperature of 145 degrees F.

11.              Competition Meat:

a.     1. Pork Barbecue: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder weighing a minimum of 5 pounds. Meat should be presented to the judges as a single piece of meat including the inside through to the outside of the butt.

b.      2. Pork Ribs: Pork Ribs are defined as Loin back (baby back) or spare ribs only. Country style ribs are not permitted.

c.      3. Brisket: Brisket is defined as whole Beef Brisket, flat or point, weighing between 6 – 10 pounds. No Corned Beef is allowed.

12.              All competition meat shall start out raw. No pre-seasoned meat is allowed prior to the initial cooking. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection and cooking.

13.              Competition sauce shall not be pooled or puddled in the container. Sauce on the side only.

14.              Upon check-in Friday, teams will be directed to a numbered site. At the appointed time on Saturday (see Time-Line Sheet), each team will prepare a container or containers of meat and a container of sauce for the judges. A representative of the CSPO will then deliver the containers to the judges. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited. The only identifying mark on the containers will be a random number assigned by a Pig-Out official. Only the CSPO organizers will know the team identity.

15.              Competition meat must be ready for judging according to the Time-Line Sheet on Saturday, September 22, 2012. 

16.              Chopped competition meat with sauce on it for Popular Vote Tasting, must be delivered to the tasting area in a large covered roaster pan or pans by 10:00AM.  Two Boston Butts will be provided to each team for this purpose.

17.              Teams may sell competition pork BBQ, ribs, brisket and/or sides to the public beginning at 11:30AM.     TEAMS ARE NOT ALLOWED TO SELL DRINKS.

18.              At the conclusion of the cook-off, each team is responsible for cleaning their area and removing all equipment from the premises.  Grease and ashes shall either be collected in separate containers or taken to a central disposal location in the park.  No grease or ashes shall be left on the ground,  at the cooking site, or removed from the park.

19.              Cave Spring Downtown Development Authority will not be responsible for any equipment left after the Cave Spring Pig-Out Barbecue Cook-Off.

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