First "Friendly" Family Barbecue Competition And baked goods sale. And picnic. And games!
Who is Competing and/or Bringing Side Dishes, Desserts and Drinks
--> Email or Text Master Morey your name and what you are bringing or competing in and he will update this page
Raja Sahota: Tandoori Chicken
Robert Morey: Houston-style St. Louis Pork Ribs
Amy Breall: Ratatouille
Becky Traum: Potato salad
Janeth Garcia: Ceviche
Kate Beaman: Meat
Kate Morey: Pasta salad
Lee Ann Kwait: TBD
Lissa Turnbull: TBD (probably cole slaw)
Marlene Garcia: White rice
Tim Benton: Gluten-free corn bread
Trinka Gillis: TBD
Amy Breall: Chocolate birthday cake for Sam
Elizabeth Alberto: Flan
Jackie Sinclair: Fruit
Joe Hencmann: Ice cream
Kate Beaman: Fruit salad
Lisa Corsello: Cupcakes
Ahmad Siar: Water bottles, Gatorade
Caren Veelo: Wine (Gundlach-Bundschu Wines)
Chris Sorensen: Wine (Caddis Wines)
Lissa Turnbull: Water bottles, juice
Baked Goods for Sale:
Kate Beaman: TBD
Kyle Gonzales: Butter cookies
Lissa Turnbull: Chocolate chip cookies, cupcakes
Adam Traum: Cooler + ice
Ahmad Siar: Cooler + ice
Lisa Wallace: Pop-up 12'x12' tent
Lissa Turnbull: Tables, china
Robert Morey: Scotch, cigars
Event organizer/judge manager:
Rules and Regulations
CONTESTANT - A contestant is any individual or group that will prepare and cook an entry or entries for the purpose of being judged. Contestant and all team members must be amateur competitors. Contestant will be referred to as “Griller.
ENTRY FEES – There are none.
EQUIPMENT – Each Griller will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker. COOKER can ONLY be one of the following: Charcoal or wood (NO open/pit fires). The health and safety of contestants and event goers should be a primary consideration when selecting appropriate cooking fuels.
MEAT INSPECTION – All meats must be USDA or state DA inspected and passed. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking, all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat may not leave the Griller’s site until turned in for judging.
CONTESTANT’S SITE – Each Griller is required to keep all equipment including cooker, canopy, etc. contained within assigned space.
CLEANLINESS AND SANITATION – All Grillers are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking and judging process. The use of sanitary gloves is required at all times while handling food. Grillers are responsible for cleanup of their site once the competition has ended. All food safety rules and regulations must be adhered to at all times.
MEAT CATEGORIES – The following categories are included in competition:
Tri-Tip – enough for 5 judges’ plates
Chicken –enough for 5 judges’ plates or two (2) pieces per judge (10 pieces total)
Ribs – minimum of two (2) ribs per judge (10 ribs total)
Chili – either vegetarian or otherwise (enough for 5 judges)
COOKING/SMOKING/PREPARED IN ADVANCE – Grillers may cook the meat at the event or may simply smoke pre-cooked meat. In the event that someone cannot arrive early enough for either of these steps, he or she may bring the fully-prepared items to the competition so long as they are there by judging time
JUDGING – Entries will be submitted in the containers supplied by event organizer at check-in by the Griller. NO GARNISH. Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. Meat may be sauced or un-sauced.
SCORING – Each entry will be scored by five (5) judges in the areas of APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. Scoring ranges from a low of 2 to a high of 9 in increments of 1 point for each category.
DISQUALIFICATION – An entry can be disqualified by the event organizer only. An entry can be disqualified for any of the following reasons:
There is anything foreign other than meat/sauce in container submitted for judging
The entry is turned in after the officially designated time
Gloves are not used while handling food products
There is not a minimum separate and identifiable containers for each category entered
There is evidence of blood such that the meat is uncooked.
JUDGING PROCEDURE – The event organizer brings all approved containers to the table. He/She announces the number of containers to be judged, opens each container and checks for rule violations as stated above. The containers will be passed around to the judges for sampling. The judge will then score each entry for APPEARANCE, TASTE/FLAVOR/TENDERNESS and TEXTURE. The event organizer makes sure that all scores for the containers are recorded in the proper place. This procedure is repeated for all containers. After each container has been scored the event organizer will return the container(s) to the designated area. The event organizer will then collect the judging slips.
WINNERS – There will be one winner in each category and each will receive a trophy
Begin setting up earliest 9:30am: bring your own grill, table, canopy, etc
Judging begins at 3:00pm (earlier, if we can, maybe 2:30pm)
Expected awarding of trophies at 4:00pm
Feel free to prepare more food so that guests and visitors can partake
Feel free to bring side dishes, desserts and drinks to share (alcohol is permitted—it’s a private event, after all)
Baked goods will be for sale throughout
Estimated number of attendees (updated regularly): 70