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Presents:

Smoke Out Cancer First Annual Benefit Cook off

To Be Held on October the 17th and 18th in Sapulpa, Oklahoma All proceeds will go to local hospitals and research facilities. The public is encouraged to come on down and have some award winning barbecue from some of the best teams in the United States. Plates range from $20.00 for adults and $5.00 for children it will be all you can eat drinks included.

For Competitors Grand champion will qualify for the Jack Daniels Invitational. No Entry Fee, categories to be judged will be chicken, beef and pork. For further rules and details contact Robert Sherman @ 918-224-7099 or execchefrc@hotmail.com Or you can send me an im here.

 

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3 Comments

rcsbriskethouse's picture
your absolutely right i'm hoping to have a great turnout the more the merrrier lol :) maybe i can get pepto bismol as a sponser ;) RC's Brisket house and cateringRC's Keepin it real
rcsbriskethouse's picture
i'll be posting the rules for the cook off hopefully later today for those interested RC's Brisket house and cateringRC's Keepin it real
rcsbriskethouse's picture
here are the rules for the competition These Rules are designed to be fair and equal to all participants and teams. The Integrity of the contestants, judges, Smokin Chefs & RC’s Briskethouse Represenatives, and Organizers is essential. RULES: 1. The decision and interpretations of the Smokin Chefs Rules and Regulations are at the discretion of the Smokin Chefs Contest Represenatives at the contest. Their decisions and interpretations are final. 2. Each team shall consist of a Chief Cook and as many assistants or helpers as the chief cook deems necessary. A team shall not compete in more than one contest under the same team name, on the same date. 3. Each Team can however, compete in at least 2 categories of their choice. 4. Each team will be assigned a cooking space. Pits, Cookers, Props, Trailers, motor homes, vehicles, tents, or any other equipment (including generators) shall not exceed the boundaries of the teams assigned cooking space. All seasonings and cooking of product(S) shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device. 5. Contestants shall provide all needed equipment, supplies and electricity. All contestants must adhere to all electrical, fire, and other codes. A fire extinguisher shall be near ALL cooking devices. 6. Fire shall be of wood, wood pellets, or charcoal. Gas and Electric grills are not permitted in this contest. Only propane will be admitted or accepted only as a fire starter, provided that the competition meat is not in or on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. NO Open Pits or Holes are permitted. Fires Shall not be built on the ground. 7. Parboiling and/or deep-frying competition meat is prohibited and will result in disqualification. 8. The Four Categories will be a. Chicken (includes Cornish game hens, and Kosher chicken) b. Pork Ribs (Ribs shall include the bone. Absolutely no country style Ribs) c. Pork (Boston butt, Picnic and or whole shoulder, weighing a minimum of 5 lbs Pork shall be cooked Bone in or Bone out and shall not be parted.) d. Beef Brisket (May be Whole, flat, or point cut. Corned Beef is Prohibited 9. All meats are subject to inspection by the official meat inspector during the times established by the contest organizer but not prior to the day before judging. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the official meat inspector. All competition meat shall start out raw NO pre-seasoned meat will be allowed in this competition. Competitors must season onsite at the time competition begins. 10. No garnishes will be allowed. 11. No Sauces will be allowed. (This is a smoked meats contest not a sauce contest, sauces are allowed in the barbecue contest) 12. Entries will be submitted in an approved Container supplied by the organizer. The number must be on top of the container at turn-in. The container will not be marked in anyway to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material and/or stuffing is prohibited in the container. (marked entries will receive a (1) in all criteria from all of the judges). 13. Each contestant must submit at least 2 separated and identifiable portions of each category they are competing in. making a total of 8 separated and identifiable portions. If competing in all 4 categories. Chicken, pork, and brisket may be submitted chopped, pulled, or sliced or diced as the cook sees fit. As long as there is enough for 6 judges. Ribs shall be turned in bone-in. judges may not cut, slice, or shake apart to separate pieces. (if there is not enough meat for each judge to sample, the shorted judge(s) will score a (1) on all criteria. And the judges having sample will change the appearance score to (1)). 14. Meat shall not be sculptured, branded or presented in anyway to make it identifiable. Rosettes of meat slices are not allowed. (violations of this rule will be scored a (1) on all criteria by all six judges). 15. Turn in times will be announced at the cooks meeting. An entry will be judged only at the time established by the contest organizer. The allowable turn in time will be 5 minutes before to 5 minutes after the posted time with No Tolerance. Late entries will not be accepted. 16. The following cleanliness and safety rules will apply. A. No use of Tobacco products while handling meat. B. Cleanliness of the cook, assistant cooks and the team’s assigned cooking space is required. C. Shirt and Shoes are required to be worn, D. Sanitizing of work area should be implemented with the use of bleach/water rinse.(one cap per gallon of water)each contestant will provide a separate container for washing rinsing and sanitizing utensils. E. First aid is not required to be provided by the contest, except at the election of the contest organizer. F. Prior to cooking, meat must be maintained @ 40 degrees or less, packed in ice After cooking, All Meat: 1. Must be held at 140 degrees or above –OR- 2. Cooked potentially hazardous food shall be cooled: A. Within 2 hours from 140 degrees to 70 degrees F. and B. Within 4 hours from 70 degrees to 41 degrees F or less G. Potentially hazardous food(meat) that is cooked, properly cooled, and later re-heated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of 165 degrees for a minimum of 15 seconds. 17. It is the responsibility of the contestants to see that the team’s cooking space is clean and orderly following the contest. All fires must be put out, and all equipment removed from the site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than trash containers, may disqualify the team from future participation in the Smokin Chefs events. Causes for Disqualification & Eviction (of a team, it’s members and/or guests) A. Excessive use of alcoholic beverages. B. Serving alcoholic beverages to the general public. C. Use of controlled substances. D. Foul, abusive or unacceptable language. E. Excessive noise generated from speakers or public address systems. (Quiet time will start at 11:00 PM on contest nights and will last until 7:00 AM the use of radios or amplifying equipment will not be allowed during this time period.) F. Fighting and/or disorderly conduct. G. Use of gas or other auxiliary heat sources inside the cooking device. In addition, the team and it’s members will be banned from competing in Smokin Chefs Events for a time determined by the organizer. Excessive or continued complaints from teams on any of the above rule infractions shall be grounds for immediate disqualification from the contest by Smokin Chefs representatives, organizers and/or security. RC's Brisket house and cateringRC's Keepin it real