Instruction and Rules
Please read carefully as the concept has been revised

7/4/2010 Final PRIZES
Grand Prize- $2000 Prize Value and Blue Ribbon
2nd Prize - $500 Cash and Red Ribbon
3rd Prize - Gourmet Food Appliance and White Ribbon
All entries will receive a complimentary BBQ Contest Apron

THE CONTEST

• The contest is limited to 35 participants. There is a $90 entry fee. Please make check payable to the Alameda County Fair. All entries must be received by 6/18/2010. Entries are chosen on a first come basis. All entries received after the contest is filled will have their checks returned.
• Any amateur is welcome to enter (16 years of age and older). Contestants must reach the age of 16 by June 1st, 2010. This is a non-sanctioned contest.
• Non-eligible contestants: if you or anyone in your family is a food professional such as a chef, food writer, food stylist, caterer and/or prepares food on a professional basis; or you are employed by the Alameda County Fair and/or any of its sponsors you will be disqualified.
• All BBQ sauces, rubs etc must be home made; no pre-bottled or mixes are allowed. Any contestant that does not adhere to this requirement will be disqualified. You may bring your sauces and rubs pre-made to the contest.
• Teams are welcomed (3 person maximum per Team).
• Contestants must be available to participate 6/30/2010, 7/1/2010, or 7/2/2010, and winners to advance to the Finals on 7/4/2009.
• Top three winners will advance from each semi final day (6/30/2010, 7/1/2010, 7/2/2010) will advance to the finals on 7/4/2009.
• Each contestant entry will be given two (2) slabs of pork ribs (3-4lbs) and one whole chicken (4-6 lbs) for the Preliminary Contests 6/30/2010, 7/1/2010, 7/2/2010.
• At the Preliminaries and the Grand Finals- Cooked ribs are NOT to be handed out to the public for sampling or otherwise. They are the property of the Alameda County Fair.
• Those who advance to the Finals on 7/4/2010 will be given six slabs of pork ribs and one (1) whole chicken (presented whole, cut-up – your preference) to prepare for judging and for sale to the public. Only the pork ribs will be sold to the public.
• Each contestant must use the Festival Square BBQ Grills. (Will be pictured on the Alameda County Fair/Festival Square web site for reference.)
• Each contestant will be given charcoal by the Festival Square.
• Contestants who advance to the finals on 7/4/2010 will be cooking six (6) slabs of ribs and one (1) whole chicken; for presentation to the judges, you will plate two (2) pork slabs and one (1) chicken. The remaining four (4) pork ribs to be sold to the public after the winners are announced. The staff of the Festival Square will determine the price per rib. The Alameda County Fair/Festival Square will donate 50% of net sales to the Alameda County Food Bank. For your efforts, each contestant is welcome to take home 30% of their net sales or donate to the Alameda County Food Bank. (A Fair employee will sell Taster Tickets to the public and collect the tickets per contestant at the end of the contest for tallying).
• The cooking area is at the Festival Square at the Court of Four Seasons.
• Pictures of the BBQ and Chicken Finalist could be taken by the Alameda County Fair and posted on the web site.

CATEGORIES
The contest is limited to pork ribs and chicken that will be supplied to you. The arrival time will open on each date at 8:30 am. (You are welcome to drive on the fairgrounds, but you must exit by 8:45am,). The pork ribs and chicken will be presented no later than 9:00am. The Pork Ribs and Chicken must be done by 2:45 pm with judging at 3:00 pm. If you need access to a stove at the beginning of your cooking process, one will be available for 30 minutes (9:30 to 10:00am). (Your ribs may or may not require more than 2 hours cook time. You are required to bring appropriate coolers to keep your ribs under 40 degrees if marinating or seasoning them).

Contestants will be supplied a grill, charcoal, and 2 slabs of pork ribs and one whole chicken during the preliminary three days of contest. Wood chips to enhance charcoal and smoke chimneys are allowed but NO woods logs. All cooking will occur on the Fairgrounds. Contestants may NOT use their own grill. Contestants are welcome to bring their own wood chips, starters, etc. Contestants are responsible for ALL necessary cooking equipment and or supplies. This includes rubs, herbs, spices, sauces, knives, utensils, serving platters, pot holder, paper towels, towels, foil, table, chairs, ice, coolers, water, bucket, containers for ribs and chicken cutting boards, hand sanitizer etc. and plates for judging. Please remember to bring a container to hold your pork ribs and chicken i.e. aluminum tray. No cooking supplies will be available to you through the Alameda County Fair-Festival Square. Be conscious of the number of hours that your cooking time requires. You could easily be on the Fairgrounds for 6 to 7 hours. Please bring an ice chest to hold any perishable items and or if you plan to marinate ribs.

ACTUAL COOK-OFF
The Preliminary cook-off days are 6/30/2010, 7/1/2010, 7/2/2010. Three winners from each day will advance to the Finals on Sunday 7/4/2010. Please coordinate your schedules to be available for two of your applicable days (you will be assigned one of the two) plus the final cook-off date.

There are two styles of BBQ grills available and each contestant may choose which one they prefer. Quantity of each style is limited; therefore, preface is determined on a “first come, first get” basis.

Please bring ice for meat storage. The Festival Square will also provide access to purchase additional ice once on the premise.

Please bring a table, cooler, chairs, hats, 1 gallon of water, hand sanitizer and bucket for cleaning utensils, hands etc.

Entries will be judged equally on taste, texture and presentation, with greater weight applied to taste. All decisions by judges are considered final. Equal weighting will be applied to both the pork ribs and chicken. Both the pork ribs and chicken are to be presented simultaneously to the judges. Presentation and side dishes are allowed and only limited by your imagination.

All daily winners must be available for the final cook-off on July 4, 2010 or be disqualified from winning the grand prize. Contestants must be on site for both the preliminary and the final cook-off, in order to be eligible for winning. All rules must be adhered to for eligibility to win the contest.

All recipes used must be submitted to the Festival Square. They should be typed out with complete instructions, name, address, phone number and email id if applicable. Recipes may be used for media or publication. You will be contacted to confirm your participation dates. Please remember the weekend cook-off date’s fill up first. You might be asked to come during the workweek.

DATES
Pork Ribs and Whole Chicken Contest- 6/30/2010, 7/1/2010, 7/2/2010,
Final Cook-Off – 7/4/2010

HOW TO ENTER
Fill out this form. For additional information, please call Pam Condy at 510-604-0825.