Join us for BBQ and Chili Cook off contests where proceeds from the event will provide local cancer patients grocery gift cards through the Kitchen Goat Feeds Corporation. Help the families in your community never have to choose between groceries or treatment again.Guests: Come enjoy an afternoon of music and good food for a GREAT cause!
Contestants: Bring your own grills and tents - everything you need to prove you're THE BBQ Grillmaster/Chili Champion.
Music, Food, Fun with friendly competition.
BBQ and Chili Contest Rules
1. Contestant: A contestant is referred to as a cooking team. Each team will be composed of a head cook and no more than Four (4) assistants.
2. Equipment & Supplies: Each team must supply all of the equipment and cooking supplies necessary for preparation and cooking of their entry, including a cooker, wood, charcoal, gas, wood chips/ pellets or quiet generator (if needed). No team may share a cooker or grill with any other team. You must bring a large cooler/coolers for meat; ice will be available on site.
3. DHEC and Fire Marshal Requirements: Plastic or rubber gloves, meat thermometer, and each site must have a fire extinguisher. Open flame cookers cannot be located under canopy. Adequate space will be provided to each cooking team for this provision. Event organizers will explain any unique fire codes as applicable.
4. Meat Inspection: All meat must be maintained at a temperature maximum of 40 degrees F (4 degrees celsius) prior to cooking, then maintained at 140 degrees F (226 degrees celsius) after cooking and held in a covered container until turned in for judging or collection by contest organizers. Also, contest organizers may visit each site checking meat temperature to ensure compliance.
5. Cooked On-site: The teams must prepare the meats and sauces on-site. No pre-cooking or pre.marinating will be allowed. All contest’s meat must remain on the team’s site once issued and until turned in for judging or collected by contest organizers or served to attendees.
6. Cooking Fuels: Approved cooking fuels are wood, charcoal, propane, butane gas, or electricity (Quiet generators are allowed).
7. Approved Cookers: Any cooker, homemade or commercially manufactured, which fits the cooking site will be allowed to compete. Electric or hand operated rotisseries or manual rotating shelves are permitted. No in-ground or direct on the ground cooking allowed.
8. Contestant’s Site: Each Team will be assigned a cook site of approximately 20’ x 20’ or larger. All equipment, including cooker, canopy, trailers which house cooker, and all other team belongings must be contained within this space. No two-story structures will be allowed, and no expansion beyond the allotted area will be allowed. Additional space requests must be obtained in writing from the contest organizer prior to the event date. Vehicles will not be allowed to remain in the cooking area after the cooker is in place. It is requested that each team provide their own team banner or sign, no other signage is allowed.
9. Behavior: Each team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. Teams must respect KGF property and the rights of other teams, KGF staff, and those volunteers, including the judges, giving their time to provide the competition. Failure to do so may result in disqualification and/or expulsion from the contest. No outside alcoholic beverages are not allowed. Beer and wine will be available for purchase. Liquor is not allowed at any time. All contestants and their guests must adhere strictly to the rules and regulations at all times while on the Kitchen Goat Feeds property. Campfires are not allowed.
10. Cleanliness and Sanitation: All teams are to maintain cook sites in an orderly, safe and clean manner. They are to use good sanitary practices during preparation, cooking, handling, and judging processes. The use of sanitary gloves is required at all times while handling food, Failure to use sanitary gloves could result in disqualification. No pets allowed. Teams are responsible for cleanup of their site once the event has ended. Any violations shall be corrected immediately and/or the team may be subject to disqualification.
11. Categories: Meat consisting of either pork (Boston Butts) or ground beef will be supplied to each team. Once cooked, contestants are requested to serve meat for the public and submit to judges during the turn-in window (see #15).
12. Registration: Each team must check in upon arrival so that a cooking site may be assigned.
13. Cook’s Meeting: All head cooks and any available team members must attend a mandatory cook’s meeting to be held on Friday evening at 6:00 PM. Rules will be reviewed, judging trays and meat will be distributed after this time. Pre Goat Fest meeting will occur Saturday at 12:00 PM, head cook and all available team members.
14. Judging: The contest judging will consist of total points of 100. 5 categories (appearance, taste, texture, aroma, and people’s choice) worth up to 20 points each. Presentation on tray is not judged. Judging trays (furnished by us) may not be marked nor decorated inside or out. The item to be judged should be as you want it tasted. Do not put sauce on the side, nor any greenery inside the box. For judging, present one tray to each judge for sampling (trays will be provided during the Friday meeting). Judging will be a double blind format.
15. Turn in Times: ten minute window 5 minutes before - 5 minutes after 3:00 PM for pork & chili. Any team that fails to have their entries submitted for judging due to failure to meet the turn-in times will be disqualified. However, the meats will be cooked and turned in to the contest organizers for consumption by the general public. Pork & chili should be available for the public by 3:00 PM.
16. Awards: Awards will be given at 6:00 PM. 1st, 2nd and 3rd place will be awarded each for chili and pork.
17.Clean-up: All teams are required to clean up their assigned site area following the event, and return their respective area to pre-competition conditions.
18. Housing Availability: Tents and campers are allowable; however, space is limited so please email [email protected] or call 252-220-0294. If you are bringing a trailer, make plans to be there early Friday to ensure a space. The Kitchen Goat Feeds appreciate your involvement in the chili and barbeque competition. Your adherence to the above rules and regulations are required to participate in this event.
https://vimeo.com/790289252
Event Venue
Kitchen Goat, 624 Wollett Mill Road,Nashville,NC,United States
Tickets
USD 20.00 to USD 1000.00