KEARNEY BBQ ON THE BRICKS
One meat category: Country Style Pork Rib Portions.
One side category: Team's choice (examples: beans, coleslaw, potato salad, mac & cheese, cherry cobbler, etc.)
All meat will be given to the contestants.
Check in will begin on Friday, August 25, 2017, at 9:00 a.m.
Cooking of the meat can begin once the meat is given to contestants at the time of check in. Turn in time for the Country Style Pork Rib Portions and Sides is 5:15 p.m. Must be ready to hand out to the public at 5:30 p.m. on Friday, August 25.
All meats must be on ice or refrigerated before being cooked. Holding temperature must be 40 degrees or less. After cooking, all meat must be maintained at a minimum temperature of 140 degrees.
Contestants must provide all needed equipment and supplies. Electricity will be provided on a first-come, first serve basis. Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal.
Cooking areas to be assigned on a first come, first serve basis.
Contestants will be allowed to use electric or gas grills, or other cooking devices normally used for a cook-off. NO OPEN FIRE PITS ARE ALLOWED.
It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed following the contest. Please make sure cleanup is thorough.
Entry fee for the competition will be $20 per team, if not already competing in the judged portion of the KSBS contest. If competing in the judged portion of the KCBS contest and a registration fee has already been paid, the $20 is not applicable.
Judging will begin at 5:15 p.m. Two clamshells will be given for the official judging. You must have at least 8 samples of meat and 8 samples of your side to turn in. Judging is based on appearance, texture, and taste; no garnishment is allowed. Judging will take place 50% KCBS style and 50% public voting. After they have finished, they will vote for their favorite in each category. It is recommended that small portions are handed out to tasters.