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1st Annual Prairie Pedal Barbeque CompetitionWhen: May 9th, 2025
Start time: Cook’s Choice (No electrical hookups until 8am)
Where: Next to the Chautauqua Pavilion, 301 Park Avenue, Sac City, IA
Registration: Deadline for registration is May 2, 2025 by 4:00pm. You can register by letting us know via Facebook messenger (Sac County Prairie Pedal, email ([email protected] ), or register to attend on the Facebook Events Page.
Competition Structure
Divisions:
Chicken: Whole, parts (legs, thighs, breast) or a specific cut
Pork: Ribs (baby back, St. Louis), pulled pork, pork shoulder, or bacon
Beef: Brisket, ribs (beef short ribs, back ribs), roasts, steak.
Appetizer: Whatever you come up with!
These descriptions are just suggestions, if you have something more inventive please use that idea.
Judging:
Blind judging will be used for the competition.
Scoring:
Taste: Flavor, juiciness/tenderness, overcooked/undercooked, pleasing texture
Appearance: Appetizing color, is the garnish attractive? Does the product have eye appeal?
Smell: Is the overall aroma pleasing/appealing?
Originality: Is the recipe suitable for outdoor cooking? Is it an original idea or good adaptation?
Equipment: You must bring all of your own equipment. Electrical hookup will be provided after 8am on the day of the event.
Rules:
Meat Preparation: No restriction on cuts of meat, marinades, rubs, or sauces. Injecting is allowed. Pre-seasoning is allowed.
Cooking: Wood, charcoal and gas & pellet smokers and grills are allowed.
Time Limit: There is no time limit, you may start at a time of your choosing. Please note that electrical hookups will not be available until 8am the day of the competition.
Plating Requirements:
General Guidelines: (These are merely suggestions (except cleanliness), if you choose to be more creative please feel free to due so)
• Cleanliness: Plates must be clean and free of any debris, fingerprints, or smudges.
• Portion Size: Consistent portion sizes are crucial for fair comparison. Refer to specific category guidelines below for details.
• Garnishes: Garnishes are allowed, but they must be edible and complement the dish's flavor profile. Excessive or inedible garnishes will be penalized. Simple, elegant garnishes are encouraged.
• Presentation: Presentation should be visually appealing and showcase the meat. Consider color, texture, and arrangement. Avoid overcrowding the plate.
• Temperature: Food should be presented at an appropriate temperature for the dish. Hot foods should be hot, and cold foods should be cold.
• Structure: The dish should maintain its structure and not appear messy or haphazardly thrown together.
• Category Specifics: See below for specific plating requirements for each category.
Category Specific Requirements: (You will be feeding 3 judges)
• Brisket:
o Portion: A minimum of three slices, showcasing both the point and flat if possible.
o Presentation: Slices should be neatly arranged, revealing the smoke ring and tenderness. Consider a slight drizzle of au jus.
o Garnish: Simple sprigs of parsley or cilantro are acceptable.
• Other Cuts of Beef
o Portion: A minimum of three slices, showcasing the bark and smoke layer.
o Presentation: Slices should be neatly arranged, revealing the smoke ring and tenderness.
o Garnish: Simple sprigs of parsley or cilantro are acceptable.
• Pork Ribs:
o Portion: A rack of 3-4 ribs.
o Presentation: Ribs should be presented in a visually appealing way, showcasing the bark and tenderness.
o Garnish: None required, but a light sprinkle of rub is acceptable.
• Pulled Pork:
o Portion: A generous mound of pulled pork.
o Presentation: Pulled pork should be presented neatly, with some bark visible. A slight drizzle of sauce is permitted.
o Garnish: None required, but a small scoop of coleslaw on the side is acceptable.
• Chicken:
o Portion: One half chicken (or specified portion if other cut).
o Presentation: Chicken should be presented attractively, showcasing the skin color and overall appearance.
o Garnish: Simple sprigs of herbs or a light drizzle of sauce are acceptable.
• Sausage:
o Portion: Two whole sausages (or specified portion).
o Presentation: Sausages should be presented neatly, showcasing the casing and texture.
o Garnish: None required, but a light sprinkle of rub is acceptable.
• Appetizer Category:
o Portion: As appropriate for the dish.
o Presentation: Creativity and visual appeal are encouraged. Clearly describe the dish and its components on the judging card.
o Garnish: Appropriate and edible garnishes are permitted.
Penalties:
• Violation of Guidelines: Failure to adhere to these guidelines may result in a deduction of points.
• Excessive Garnishes: Use of excessive or inedible garnishes will be penalized.
• Unclean Plates: Dirty plates will result in a deduction of points.
• Mishandling: Evidence of mishandling or unsanitary practices will result in disqualification.
Prizes:
A champion trophy will be awarded to each category winner.
An overall Grand Champion will be awarded to one contestants who has entered each category and scored the highest grand total during the judging process.
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Event Venue & Nearby Stays
301 Park Ave, Sac City, IA 50583, United States
