DARYL’S PLACE RULES AND REGULATIONS
1) CHICKEN:(12:00 Noon) You must turn in 1 fully jointed chicken half (to include breast, wing, thigh, and drumstick)
2) PORK RIBS:(1:30pm) NO BABY BACK RIBS! Must turn in at minimum 8 ribs for judging
3) BEEF BRISKET:(3:00pm) Must turn in at minimum at least 8 slices of beef brisket
4) SMOKED MEATLOAF: (Friday 7pm) Must turn in 9 portions at minimum.
5) ALCOHOL:
a) All alcohol purchased outside of must be in cook-off area no later then 9pm Friday. After 9pm Friday all alcohol must be purchased through Daryl’s Place.
b) If caught bringing in alcohol after 9pm Friday that was not purchased through Daryl’s Place your team will be disqualified.
c) Absolutely no alcohol may enter Daryl’s Place Building that was not purchased through Daryl’s Place.
d) All alcohol purchased outside of alcohol must remain in the cook-off area at all times.
6) JUDGING TRAYS:
a) Tray pick up will be on Friday at the Head Cooks meeting. (time TBD)
b) All trays not picked up Friday may be picked up Saturday at a time picked by the Head Judge.
c) Trays will not be given out past the times set by the Head Judge
d) A Styrofoam container and a single sheet of foil will be provided by the Head Judge
e) All judging trays shall be clean and free of any markings. Marked containers may be disqualified at the discretion of the Head Judge
f) All garnishes and condiments are prohibited.
g) Sauces and/or liquids may not be added once meat is in the turn in tray.
7) TURN IN TIMES
a) Turn in times for each category shall be preset. Once the time is set and/or announced no changes will be made.
b) A turn in window of (10) minutes befor and 10 minutes after the set turn in time will be recognized.
c) Judging trays received after that time will not be excepted.
8) SANATATION:
a) Cooks are to prepare and cook in as sanitary manner as possible including but not limited to using gloves, washing hand, and avoiding cross contamination.
b) All teams must provided there own wish and wash area.
9) GENERAL RULES:
a) A team consist of a Head Cook and 3 Assistants
b) Head Cook will be held responsible for the conduct of his or her team and their guests.
c) It is the responsibility of the ENTIRE TEAM to keep their cook-off area clean before, during and after the event. We Will offer curbside trash pick up.
d) A 30x30 space will be provided for each team. Props, trailers, vehicles, etc must not exceed the space provided. Motorhomes are allowed but must not block the view of the cooking area.
e) At 9pm Friday we will no loner allow anyone to drive in and out of the Cook-off area. Anybody caught driving in the cook-off area after 9pm Friday will be automatically disqualified! This is for the safety of everyone. We have parking outside of the cook area to park extra vehicles.
f) Vehicles staying in the field all night must not be blocking any walkways
g) Golf carts, motor vehicles, motorcycles, roller blade/skates, or any type of transportation (with the exception of motorized wheel chairs) will not be allowed in the contest area.
h) You may begin moving in Friday at 8am. ( if need to move in before that please contact the promoters)
i) Meat will be inspected after team has moved in.
j) All meats will be cooked on site and prepped on site with the exception of trimming the meat
k) All teams must have an operational Fire Extinguisher
l) Two teams CAN NOT cook on the same pit. One Pit per Team.
m)Holes or Dug Pits are not allowed
n) All contestants must supply any and all supplies to participate in this event.
o) We will not provide electricity or water.
p) We will have Ice for sale the day of the event.
q) Public portable bathrooms will be avaible for public use. We will not provide private bathrooms in cook-off area. But yall are welcome to have one in yalls cook-area.
r) Contest Committee members reserve the right to make additional regulations as situations warrant.
s) Decisions made by the Committee Chairman and judges are final.
t) Any amendments made to these rules will be provided to Head Cook in a timely manner.