Roc City Rib Fest Cooks Packet 2015
KCBS Barbecue Competition
The contest is sanctioned by the Kansas City Barbeque Society. See the
KCBS Rules and Regulations handbook for detailed information governing
this competition: http://www.kcbs.us/pdf/2014_rules.pdf The event will
begin with turn-in promptly at 12:00 noon Sunday. There is a mandatory
team meeting Saturday 7:30 pm at the judging tent. Meat will be inspected
Saturday morning as inspectors are available and as teams arrive.
Sunday May 24
11:00 AM Judges Meeting
12:00 PM Chicken turn-in
12:30 PM Pork Ribs turn-in
1:00 PM Pork Butt/Shoulder turn-in
1:30 PM Beef Brisket turn-in
4:00 PM (Approximately) Awards presentation at the stage
KCBS payout table
Overall
Grand
Reserve
Champ
GC
1000
500
Trophy
Trophy
Cash
Award
Each Category
Cash
Award
1
2
3
4
5
6 - 10
300
Trophy
200
Trophy
100
Trophy
50
Trophy
50
Trophy
25
Ribbon
Monday, May 11, 2015
The New England Barbecue Society (NEBS) Overall Rules apply for this contest, with
exceptions detailed in the rules and table below. See NEBS Rules and Regulations:
http://www.nebs.org/comp_rules
From the NEBS: In order for a competition team to have their scores count towards
NEBS Team of the Year honors, the chief cook that signed the contest application for the
team must be a paid member of NEBS when the contest takes place and must be
present at the competition. Any scores accumulated after the listed chief cook is no
longer a member, by a vote of the Board of Directors for non-payment of dues or any
other reason, will not count towards NEBS Team of the Year. Event must have 15
teams in order to qualify for NEBS Team of the Year.
TOY Registration: All teams must register in order for their scores to be included in the
2015 NEBS TOY calculations and rankings. If you do not register your team, your scores
will not count towards NEBS TOY. Registration is free and only takes a couple minutes.
Visit here to register: https://www.surveymonkey.com/s/HWQNYV5. The registration
deadline is September 1, 2015.
Monday, May 11, 2015
WBC RULES:
1. “Bacon” is definition as smoked pork belly for every category. No Canadian bacon,
ham, prosciutto, or un-smoked un-cured pork belly is allowed.
2. You may use store bought bacon (smoked pork belly) or cure and smoke your own
pork belly before the event.
3. Only wood, pellets or charcoal shall be used. No gas or electric may be used in the
preparation or cooking of any of the components including sauces.
Categories
Category
Garnish / Container
Bacon in a Box



A true test of meat selection and cooking skills
No garnish, sauce or rub may be applied to the bacon
Rub is only allowed if it was applied during the curing
and smoking of the pork belly
No Garnish
No Sauce
No Rub
9x9 Container
Breakfast



Any interpretation of Breakfast
Must contain cooked eggs in some form
No dessert items
Open Garnish
9x9 Container
Turkey



Any turkey dish with bacon
Judges will be looking for the dish the best highlights
the bacon
No dessert items
Open Garnish
9x9 Container
Dessert





Any dessert with bacon
No store bought cakes, brownies, muffins, doughnuts
pastries, pies or cookies allowed, store bought ice
cream is allowed
Final assembly and the cooking of at least one main
component must be done on site
No savory dishes
Any container/platter/dish is allowed for presentation
(Limited to 18 x 18 inch)
Monday, May 11, 2015
Open Garnish
Open Container
(Limited to 18 x 18
inch)
The event will begin promptly at 12:00 pm Saturday. There is a mandatory team
meeting 9:00 am Saturday morning at the judging tent. Meat will be inspected Saturday
morning as inspectors are available and as teams arrive.
Schedule:
Saturday May 23th
11:00 AM Judges Meeting
12:00 PM Bacon in a box turn-in
12:30 PM Breakfast in turn-in
1:00 PM Turkey Dish turn-in
1:30 PM Dessert turn-in
6:00 PM (Approximately) Awards presentation at the stage
WBC payout table
Cash
Award
Overall
Grand
Reserve
Champ
GC
400
200
Trophy
Trophy
Each Category
1
2
3
4
5
200
100
50
25
25
Trophy
Trophy
Trophy
Trophy
Trophy
Scores from all four categories with be added together to crown the World
Bacon Champion!!
Monday, May 11, 2015
Roc City Rib Cook Off
The Roc City Rib Cook off is an unsanctioned pork rib cook off. Any fuel
source can be used (wood, pellets, charcoal, gas and electric). Any pork rib
and open garnish. Ribs can be pre-seasoned and / or pre-marinated, yet
must be un-cooked in any way. Teams are required to submit a minimum
of six separate ribs (must be cut apart) in a 9 by 9 standard container.
Judges are donating $20 each to the Ronald McDonald house of Rochester
for the chance to judge your entry. Please help out by putting as much in
the box as possible! We want to make sure we can keep our charity judges
coming back. I know you have a couple extra ribs lying around on the
cutting board. Try doing two overlapping rows, anything… Thanks for your
help!!! KCBS judging procedures will apply (see KCBS rules linked above)
based on appearance, taste and tenderness. There is a mandatory team
meeting 9:00 am Saturday morning at the judging tent. Meat will not be
inspected. Meat can be marinated or seasoned ahead of time but must be
uncooked in any way. Cooking can begin after arrival and meat must not
be removed from a team’s area until turn-in. Only one submission from
each team area is allowed. Teams must not share cooking equipment.
Saturday May 23th
9:00 AM Team meeting
4:00 PM Pork Rib turn-in
6:00 PM (Approximately) Awards presentation at the stage
Roc City Rib Cook Off payout table
Overall
Cash
Award
Grand Champ
400
Trophy
Monday, May 11, 2015
Reserve GC
200
Trophy
3
100
Trophy
4
50
Trophy
5
25
Trophy
6 - 10
25
Ribbon
Kids Q
The Kids Q will be a single category event with turn-in on Saturday at 3pm.
Open to children 12 and under. Kids must be supervised by an adult at all
times. Let’s make sure to keep the kids safe so please have a responsible
adult prepare and tend to fires as well as do any knife work. All other times
the adult is to be hands off. Six separate pieces (whole or sliced) need to be
submitted. Open container, open garnish and open cooking fuel (gas,
wood, charcoal, etc.).
Saturday May 24th
9:00 AM Team meeting
3:00 PM Chicken Wing turn-in
6:00 PM (Approximately) Awards presentation at the stage
Kids Q payout table
Overall
Cash
Award
Grand Champ
100
Trophy
Monday, May 11, 2015
Reserve GC
50
Trophy
3
25
Trophy
4
25
Trophy
5
25
Trophy
6 - 10
25
Ribbon
General Information
All teams are invited to a welcome party Friday night around 9pm at the beer truck near
the stage hosted by the Buckner Brothers! Just make sure you have your VIP badge on.
Continental breakfast with coffee will be provided every morning including a mimosa
breakfast Sunday Morning brought to you by Good Smoke BBQ. We will also have a
Rochester Style dinner on Saturday night.
Ice will be available as needed; our staff will be making runs in the mornings and
additional bags are available at the Roundhouse Pavilion Bar.
All equipment, trailers and RV’s must fit into your competition spaces.
Electricity for light general use only such as lighting is provided at no cost. Please bring
100’ of extension cord (The heavier the gage the better!) and outdoor rated splitters for
your electrical hookup. Hookup of refrigerators, deep fryers and AC units is not allowed.
If you have higher electrical requirements than general lighting you must bring your own
quiet run generator. Water is available for free (you must provide hoses and “y”
connectors). Water pressure might be low at times due to existing infrastructure.
KCBS representatives will inspect each site. A three bin sanitation station, wash, rinse,
and disinfect (one cap of bleach per gallon of water) will be checked at meat inspection.
Proper storage of meat is required. It must be maintained below 40F or above 140F.
Proper handling of food is required. A thermometer and fire extinguisher (Inspected or
purchased in the last year, tape receipt to the extinguisher) are required on site.
Distribution of food samples to the general public at any time if forbidden due to health
department codes. Discreetly giving food samples to friends and family within your
competition space is allowed.
Load in times are Friday 9:00 AM to 4:00 PM, and Saturday 6:00 AM to 9:00AM.
Overnight security will be provided so teams can set up Friday and come back on
Saturday. The event is open to the public on Friday after 5:00 PM so please make every
effort to be loaded by then. Power and water will not be available until sometime midday Friday, so plan accordingly. You are welcome to setup Thursday night but
remember that power and water will not be available.
All vehicles that do not fit in your space must be removed from the competition area
and parked in the VIP parking lot or out of the way. Please minimize off road traffic as
the ground can be very soft. Please obey areas that are taped off, these are unsuitable
for traffic. We must keep the travel lanes open in case of medical or fire emergency.
Refusal to move vehicles are grounds for disqualification and towing. Smokers, trailers
and RV’s that fit in your space or have been pre-approved can stay in the competition
Monday, May 11, 2015
area. There will only be one service entrance to the event located at the south of the
park, see the website for detailed directions and the map below. Parking passes for the
VIP parking lot will be in your team bag. Park website:
http://www2.monroecounty.gov/parks-geneseevalley.php
Teams will be given up to 5 VIP passes for the event. These passes will be included in
your team bags or mailed out in advance of the event.
Leashed Pets ARE allowed on the grounds of Genesee Valley Park provided you clean up
after them.
All teams are welcome to stay over Sunday night but must be out of the festival area by
10am Monday morning.
Monday, May 11, 2015