COOKOUT CONTEST 2014 KIT COOKOUT KIT CONTENTS
COOKOUT CONTEST 2014 KIT COOKOUT KIT CONTENTS Planning Your Local Cookout Contest Iowa Farm Bureau State Fair Entries County Cookout Contest Entry Blank Sample News Release to Announce Contest Sample News Release to Promote Contest Food Safety and Handling Scorecard Rules Brochure PLANNING YOUR LOCAL COOKOUT CONTEST BUDGET: • Determine an appropriate budget for your local cookout contest (location expenses, advertising, prizes, awards/ribbons, banners and other supplies). • Your County Cookout Contest may be held with another community event such as the county fair, town centennial, or other celebration. PARTNERS: • Hold an organizational meeting. Some suggested partners: commodity organizations, county Farm Bureau committees (public relations, young farmer, etc.), Extension personnel, Jaycees, Chamber of Commerce, local merchants, press, GROWMARK Managers, Insurance Agency Managers, county Farm Bureaus who are not planning a contest or would like to collaborate LOCATION & TIMING: • Locations can vary from county fairgrounds, to town squares, to parking lots, etc. • Start planning your event at least six weeks in advance. • Distribute County Cookout Contest Entry Blanks to various locations. • All county cookout contests must be completed by August 4, 2014 and paperwork submitted. JUDGES & SPONSORS: • Secure local personalities who are qualified to be judges (i.e., food science or agricultural education instructors, radio and television personalities, local health professionals, mayors, newspaper food editors, etc.). • Ask local merchants to help sponsor your event through the donation of prizes, gift certificates, meat, etc. • Sponsors may be willing to provide prizes in exchange for publicity. PROMOTIONS: • For consistency, we ask that all Farm Bureau’s refer to the event as the “Cookout Contest”. • Develop a plan for publicity, some ideas include: newspaper articles or ads (local or Spokesman), posters in the local stores and social media such as Facebook and Twitter. • To generate public or media interest, personally invite city and county officials, local reporters, local businesses, ministers, school officials, radio personalities or any other local celebrity. • Within this packet you will find sample news releases Announcing and Promoting your cookout contest. • A list of scheduled County Cookout Contests can be found on the Iowa Farm Bureau Federation website. CONTESTANTS: • Contestants are not required to be Farm Bureau members, however, what a great opportunity to gain membership! • You may also have contestants from other counties, as not all counties hold a cookout contest. • The following items should be readily available for contestants: Rules Brochure, Food Safety and Handling, and Score Cards. PRIZES: • Select attractive prizes early and include information about the prizes in your news releases. CONTEST TIPS: • Have a set of scorecards made up with contestants’ numbers for each judge. • Set a time that judging will begin and end. • It is strongly suggested that you follow the same guidelines for your local county cookout contest as the Iowa Farm Bureau State Fair Cookout Contest. (Refer to the Rules Brochure for additional information.) GOOD LUCK WITH YOUR CONTEST! IOWA FARM BUREAU STATE FAIR ENTRIES CONTEST RULES: • All contestants must enter the Iowa State Fair Cookout Contest with the same recipe/meat item that won the local county contest. • Refer to the Rules Brochure for additional information. ELIGIBILITY: • Must be a winner of a local cookout contest registered with a county Farm Bureau. - Occasionally there are contestants that participate in multiple county cookout contests. Please ask the category winner if he/she has won any other Farm Bureau county cookout contests. If so, they must choose the county for which they will represent at the Iowa State Fair Cookout Contest. (Please feel free to send the runner-up if the category winner is already representing another county.) • Past cookout champions and Farm Bureau or affiliated company employees are NOT eligible to compete. • • • ENTRY CATEGORIES: • INDIVIDUAL: - PORK - BEEF (beef brisket is not allowed at the state fair contest due to cooking time restraints.) - LAMB - POULTRY - TURKEY - COMBO/SPECIALTY (combo-a recipe combining two or more meats from the eligible meat categories. example, bacon wrapped chicken breast) Specialty-Iowa domestically raised meats including, venison, goat, fish, etc., excluding wild game YOUTH (13 - 18 years old as of August 1, 2014.) Will compete in both the Individual and the Youth Category. SHOWMANSHIP This category is open to all contestants (excluding Team). Pre-registration is REQUIRED! Confirm with all of your contestants if they wish to compete in this category. TEAM (A team must consist of 2 or more members, encouraged to have a coordinated theme) ENTRY SUBMISSION: • Notify Lavonne Baldwin at [email protected] when your county board decides to host a local cookout contest. Once the state office is notified, a supply order form, State Fair Cookout Contest registration form and recipe forms will be sent to you. These forms are fillable and can be submitted electronically. Remember to print a copy for your records when submitting to the state Farm Bureau office. • Each county may submit one entrant per category. o Pork, Beef, Lamb, Poultry, Turkey, Combo/Specialty, Youth, Showmanship, Team • Please confirm with your contestant winners that they plan to compete in the Iowa Farm Bureau Cookout Contest, before submitting their names. • An email address is required in order for contestants to receive rules and instructions. Admission and parking tickets will be sent via postal mail. Submit all forms to Lavonne Baldwin Email:[email protected] or fax 515-225-5419. IMPORTANT DATES: • May 15: Deadline for ALL county Farm Bureau’s to submit their Notice of County Contest. • May – August: Iowa Farm Bureau Federation promotes the County Cookout Contests. (refer to www.iowafarmbureau.com for dates and locations). • August 4: Deadline for county Farm Bureau’s to submit their Iowa Farm Bureau State Fair Cookout Contest Registrations and Recipe Forms. • August 5: Cookout packets mailed to contestants. • August 12, 2014 Iowa Farm Bureau Cookout Contest at the Iowa State Fair. COUNTY COOKOUT CONTEST COUNTY COOKOUT CONTEST ENTRY BLANK ENTRY BLANK I plan to enter the I plan to enter the (TOWN) (TOWN) (COUNTY) (COUNTY) Name Name Address Address Category of meat to be used in contest Category of meat to be used in contest (Fill out and deposit in box or mail to local county Farm Bureau office.) (Fill out and deposit in box or mail to local county Farm Bureau office.) SAMPLE NEWS RELEASE – ANNOUNCE CONTEST (Suggested release announcing local cookout contest) FOR IMMEDIATE RELEASE (number) contestants will compete on (date) at (location) in the County Farm Bureau's cookout contest. The contest will get underway at (time) as the local barbecue enthusiasts work to win prizes and the right to compete in the state contest at the Iowa State Fair. The entries will be judged on the basis of taste, appearance and originality. Contestants will compete in one of the following six categories: beef, pork, lamb, poultry, turkey, combo/specialty. Combo is a recipe combining two or more meats from the eligible meat categories. Specialty includes IOWA domestically raised meats including venison, goat, and fish etc. excluding wild game. A Cookout Champion will be named, and awards will be given to winners in each category. Special recognition will also go to winners of the showmanship, youth and team cooking categories. The County Cookout Champion, along with all first place category winners and winners of the showmanship, youth and team awards will have the chance to compete in the state finals at the Iowa State Fair on August 12, 2014. Prizes for the local contest include. . The prizes were donated by: . The cookout contest is being sponsored by Bureau in cooperation with (other sponsors) County Farm . SAMPLE NEWS RELEASE – PROMOTE CONTEST (Suggested release promoting local cookout contest) FOR IMMEDIATE RELEASE An outdoor cooking contest designed to promote Iowa meat is being planned by the County Farm Bureau. Contest chairman says you don't have to be an expert chef to participate; you just need to enjoy cooking outdoors with quality Iowa meat. Farm Bureau's cookout contest is open to any Iowa resident age 13 years or older. Farm Bureau or affiliated company employees are not eligible. Contestants can compete in one of the following six categories: beef, pork, lamb, poultry, turkey, combo/specialty. Combo is a recipe combining two or more meats from the eligible meat categories. Specialty includes IOWA domestically raised meats including venison, goat, and fish etc. excluding wild game. A Cookout Champion will be named, and awards will be given to winners in each cooking category. Special recognition will also go to winners of the showmanship, youth and team cooking categories. The county contest will be held on Cookout Champion will receive (date) at (time and location) . The county . Other category winners will receive . The Cookout Champion, along with all first place category winners and winners of the showmanship, youth and team awards will have the chance to compete in the state finals at the e Iowa State Fair on August 12, 2014. Anyone interested in entering the contest should contact the county office at County Farm Bureau cookout (phone number) by (deadline) . Handle Food Safely Never had food poisoning? Perhaps you have, but thought you were sick with the flu. Over 7 million Americans will suffer from foodborne illness this year. Why so many? At the right temperature, bacteria you can’t see, smell, or taste can multiply to the millions in a few short hours. In large numbers, these microorganisms cause illness. You don’t have to get sick. Some 85 percent of food-borne illness cases could be avoided if people handled food properly. When shopping... Buy cold food last, get it home fast! Make grocery shopping your last errand. Select frozen and refrigerated foods last. Take food straight home to the refrigerator. Never leave food in a hot car! Don ‘t buy anything you won’t use before the use-by-date. Don ‘t buy food in poor condition. Make sure refrigerated food is cold to the touch. Frozen food should be rock-solid. Packaged and canned foods should be intact and undamaged. When storing food… Keep it safe – refrigerate! To help control bacteria, keep your refrigerator as cold as possible without freezing milk or lettuce – generally 40F. Check the temperature with an appliance thermometer (available at variety or hardware stores). Freeze fresh meat, poultry, or fish immediately if you can’t use it within a few days. Keep freezer units at 0F. Put packages of raw meat, poultry, or fish on a plate before refrigerating so their juices won’t drip on other food. Raw juices often contain bacteria. Iowa State University University Extension When you cook ahead, divide large portions of food into small, shallow containers for safe, rapid cooling. When preparing food... Keep everything clean! Thaw in refrigerator! Wash hands in hot, soapy water before preparing food and after using the bathroom, changing diapers, and handling pets. Bacteria can live in kitchen towels, sponges, and cloths. Wash them often. Keep raw meat, poultry, and fish and their juices away from other food. For instance, wash your hands, cutting board, and knife in hot, soapy water after cutting up the chicken and before dicing salad ingredients. Use plastic cutting boards rather than wooden ones where bacteria can hide in grooves. Thaw food in the microwave or refrigerator, NOT on the kitchen counter where bacteria can grow in the outer layers of the food before the inside thaws. Marinate in the refrigerator, too. When cooking… Cook thoroughly! Eating raw or partly cooked meat, poultry, fish, or eggs is potentially dangerous. Thorough cooking is needed to kill harmful bacteria that may be present in raw animal products. From a safety standpoint, hamburger that is red in the middle and steak and roast beef that are rare or medium-rare are undercooked. Cook red meat to 160F. Cook poultry to 180F. Use meat thermometer to check that it’s cooked all the way through. For a visual check, red meat is done when it’s brown or grey inside. Poultry juices run clear. Fish flakes with a fork. Cook ground beef until no longer pink and juices show no pink color. Internal temperature should be 160F. Beef roasts and steaks should be well browned on the surface, but the interior may be pink when cooked to 145F (medium rare). Salmonella – bacteria can grow inside fresh, unbroken eggs. To avoid problems, cook eggs until the yolk and white are firm, not runny. Scramble eggs to a firm texture. Don’t use recipes in which eggs remain raw or only partially cooked. Use microwave carefully! The microwave is a great timesaver, but it has one food safety disadvantage – it sometimes leaves cold spots in food. Bacteria can survive in these spots. Cover food with a lid or plastic wrap so steam can aid thorough cooking. Wrap should not touch food and should be vented by turning back a corner. For even cooking, stir food and rotate the dish during cooking. Observe the standing time called for in a recipe or package directions. This allows the food to finish cooking. Use the oven temperature probe or a meat thermometer to check that food is done. Insert it in several spots. When serving…Keep hot foods hot and cold foods cold! Never leave perishable food out of the refrigerator over 2 hours! Bacteria that can cause food poisoning grow quickly at warm temperatures. Use clean dishes and utensils, not those used in preparation. Serve grilled food on a clean plate, too – not one that held raw meat, poultry, or fish. Pack lunches in insulated carriers with a cold pack. Caution children never to leave lunches in direct sun or on a warm radiator. Carry picnic food in a cooler with a cold pack. When possible, put the cooler in the shade. Keep the lid on as much as you can. Keep cold party food on ice or bring out small platters from the refrigerator as needed. Divide hot party food into smaller serving platters. Keep platters refrigerated until time to warm them up for serving. When handling leftovers… Use small containers for quick cooling! Divide large amounts into small, shallow containers for quick cooling in the refrigerator. Don’t pack the refrigerator – cool air must circulate to keep food safe. Remove stuffing from poultry or other stuffed meats and refrigerate in separate containers. Reheat thoroughly! Bring sauces, soups, and gravy to a boil. Heat and stir other leftovers to 165F. Make sure leftovers are heated thoroughly when using the microwave. Use a lid or vented plastic wrap to ensure uniform heating. When you question food safety…If in doubt, throw it out! Never taste food that looks or smells strange to see if you can still use it. Discard it where pets and children cannot reach it. Is it moldy? The poisons that molds can form are found under the surface of the food. Most moldy food should be discarded. Sometimes, hard cheese and salamis and firm fruits and vegetables can be salvaged by cutting out the mold and a large area around it. Check your freezer Without power, a full upright or chest freezer will keep everything frozen for about 2 days. A halffull freezer will keep food frozen 1 day. If power will be coming back on fairly soon, you can make the food last longer by keeping the door shut as much as possible? If power will be off for an extended period, take food to friends’ freezers or a commercial freezer. Dry ice can be used; follow handling directions carefully. Check your refrigerator – freezer combination. Without power, the refrigerator section will keep food cool 4 to 6 hours, depending on the kitchen temperature. A full, well-functioning freezer unit should keep food frozen for 2 days. A half-full freezer unit should keep things frozen about 1 day. Block ice can keep food on the refrigerator shelves cooler. Dry ice can be added to the freezer unit. You can’t touch dry ice and you shouldn’t breathe the fumes, so follow handling directions carefully. Thawed food? Food that still contains ice crystals or that feels refrigeratorcold can be refrozen. Discard any thawed food that has warmed to room temperature and remained there 2 hours or more. Immediately discard anything with a strange color or odor. When to worry…Is it food poisoning? Nausea, vomiting, diarrhea, fever, or cramps can indicate food poisoning. Depending on the illness, symptoms can appear anywhere from 30 minutes to 2 weeks after eating bad food. Most often, though, people get sick within 4 to 48 hours. In more serious cases, food poisoning victims may have nervous system problems like paralysis, double vision, or trouble swallowing or breathing. If symptoms are severe or the victim is very young, old, pregnant, or already ill, call a doctor or go to the hospital right away. Should you report it? You or your physician should report serious cases of foodborne illness to the local health department. Report any food poisoning incidents if the food involved came from a restaurant or commercial outlet. Give a detailed, but short account of the incident. If the food is a commercial product, have it in hand so you can describe it. If you’re asked to keep the food refrigerated so officials can examine it later, follow directions carefully. IOWA MEAT CATEGORY SCORECARD Contestant No. Judge's Score Contestant No. Category Judge's Score Maximum Points Taste 30 Taste /Flavor. 15 Juiciness/Tenderness. 10 Overcooked/Undercooked. 10 Pleasing texture. 15 10 10 SHOWMANSHIP SCORECARD Appearance Appetizing color, is the garnish suitable and attractive? Does the prepared product have eye appeal? Originality Is the recipe suitable for outdoor cooking? Is it an original idea, or a good adaptation? Category Maximum Points 10 Use of side dishes to complement meat dish. 10 Contestant's apparel. (Suitable for outdoor cooking.) 35 Chef’s knowledge of product and use of equipment -culinary flair. 25 Does this recipe have consumer appeal? (i.e., cost per serving and ease of preparation.) 20 Overall appearance. (Table display, side dishes, meat dish, neatness of cooking area.) 100 100 Total Possible Points Judge’s Signature Judge’s Signature NOTE: Contestants are judged on their meat preparation only. Showmanship is judged separately Total Possible Points NOTE: Showmanship is judged separately from the Iowa Meat category judging. IOWA FARM BUREAU STATE FAIR COOKOUT CONTEST ENTRY BLANK Entry submitted by _____________________________County Farm Bureau County Farm Bureau office assistants and/or regional managers: Please list names and addresses of first place category winners, showmanship, youth, and team winners who plan to compete in the Iowa Farm Bureau Cookout Contest at the Iowa State Fair. Verify with your contestants that they plan to compete in the state contest before submitting their names to Iowa Farm Bureau Federation on this form. Entry Name Address Showmanship (y/n) BEEF (no brisket entries due to time constraints) PORK LAMB POULTRY TURKEY COMBO/ SPECIALTY (two or more selections of the Iowa meats category / venison, goat or any other Iowa domestically raised product, excluding wild game) YOUTH (must be 13 to 18 years of age as of August 1, 2014) YOUTH MEAT CATEGORY Entry Name Address SHOWMANSHIP TEAM NAME MEMBERS (only one team entry per county will be accepted) (team members are not eligible to compete in the individual categories) PLEASE SUBMIT THIS ORDER FORM TO: (Print a copy for your records) Lavonne Baldwin Email: [email protected] ATTACH A RECIPE FORM FOR EACH ENTRANT LISTED ABOVE. ~~~~~~~~~~~~~~~~~~~~~~~~~ Entry Deadline August 4, 2014 Category RECIPE FORM All contestants must enter the Iowa Farm Bureau Cookout Contest with the same recipe/meat item which won the local county cookout contest. INDICATE CATEGORY: BEEF LAMB TURKEY PORK POULTRY COMBO/SPECIALTY TEAM NAME: ADDRESS: PHONE: E-MAIL: COUNTY: NAME OF RECIPE Please be as detailed as possible so that we may include your recipe in the Cookout Contest Recipe Booklet. INGREDIENTS (please include exact measurements and ingredients): DIRECTIONS (please be as specific as possible, remember to include times, temperatures, and method of cooking, etc): Will this contestant be entered in the Youth Category: Yes No Will this contestant be competing in Showmanship (pre-registration is required)? Will this contestant need access to electricity: Is this contestant a Farm Bureau Member? Yes Yes No No Entry Deadline August 4, 2014 Yes No
© Copyright 2024