South County Fireman’s Cook-Off (SCFCO)
Cooks Handbook
Hosted by Tri City Citizens Alliance
General Rules & Regulations
1. The decision and interpretations of the SCFCO Rules and Regulations are at the discretion of the SCFCO Contest Representatives at the contest. Their decisions and interpretations are final.
2. Teams will consist of a Head Cook and up to 7 team members. All team members must be from the same department, unless authorized before the event. ONLY (1) ONE ENRTY PER PIT. The $25 entry fee is non-refundable. There will be no refund of entry fees for any reason, except at the election of the SCFCO event organizer. The Head Cook will be held responsible for the conduct of the team. Each Department can have as many teams as they like.
3. 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 team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device.
4. Each team will cook up all the meat that is provided to them in order to serve both the judges and general public. Meat that is presented to the public and judges shall be cooked using the same method.
5. Trailers, motor homes, vehicles, tents and other equipment may not exceed the boundary of the contestant's assigned space.
6. A Cooks' Meeting will be held Saturday morning in the judging area. All cooks are required to attend this meeting. Meeting starts at 7:30 AM.
7. It is the responsibility of the contestant to see that the area is clean and policed during and at the end of the event.
8. No alcohol will be permitted at the event.
9. No extra vehicles will be allowed in the pit area once pit is set up. Motor home in considered one vehicle.
10. SCFCO judging rules will apply. Promoter and cook-off officials will not be responsible for accidents, theft, or any mishaps.
Cooking Rules & Regulations
1. Any and all meats that may be entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc. will not be allowed prior to the cook- off.
2. Fires shall be of wood, wood pellets or charcoal. Gas and electric grills shall not be permitted. Propane is permitted as fire starter, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground. Each team must bring a fire extinguisher.
3. Parboiling and/or deep-frying competition meat is not allowed.
4. The three SCFCO Meat Categories:
a. Half Chicken:
i. Half Chicken.
b. Pork Ribs
i. Ribs shall include the bone. Country style ribs are prohibited.
c. Beef Tri Tip
i. Tri-Tip.
5. All competition meats shall be provided by the Official Meat Inspector during the Cook’s Meeting on the morning of the day of the event. Once the competition meat has been received, it shall not leave the contest site. Cooking shall not begin until the competition officially begins at 9:00 AM on the morning of the event. All competition meat shall start out raw. No pre-seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label (EXCLUDING (but not limited to): teriyaki, lemon pepper or butter injected).
6. Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited (Improper garnish shall receive a score of one (1) on Appearance).
7. Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddled in the container. No side sauce containers will be permitted in the turn-in container. Chunky sauce will be allowed. Chunks are to be no larger than a fine dice. (Sauce violations shall receive a score of one (1) on Appearance).
Entry Submission & Judging
1. Entries will be submitted in an approved SCFCO numbered container, provided by the contest organizer. The number must be on top of the container at turn-in. The container shall not be marked in anyway so as 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 one (1) in all criteria from all Judges).
2. Each contestant must submit at least six (6) separated and identifiable (visible) portions of meat in a container. Chicken and Tri Tip may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (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 one (1) on all criteria, and the judges having samples will change the Appearance score to one (1).)
3. Meat shall not be sculptured, branded or presented in a way to make it identifiable. Rosettes of meat slices are not allowed (Violations of this rule will be scored a one (1) on all criteria by all six judges).
4. 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 five (5) minutes before to five (5) minutes after the posted time with no tolerance. Late entries will not be accepted.
5. Judging starts at Noon on Saturday, but could vary at any contest.
a. The four (4) categories will be judged in the following order:
i. Tri Tip . . . . 3:00 PM
ii. PORK RIBS . . . . . . . 2:30 PM
iii. CHICKEN . . . . . . . . 2:00 PM
Cleanliness & Safety
1. The following cleanliness and safety rules will apply:
a. No use of any tobacco products while handling meat.
b. Cleanliness of the cook, assistant cooks, cooking device(s) 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 a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
e. First aid will be provided by SCFCO.
f. Prior to cooking, meat must be maintained at 40 degrees or less, packed in ice.
g. After cooking, all meat:
i. Must be held at 140 degrees or above, --or—
ii. Cooked potentially hazardous food shall be cooled:
1. Within 2 hours from 140 degrees F to 70 degrees F and
2. Within 4 hours from 70 degrees F to 41 degrees F or less
3. Potentially hazardous food (meat) that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F for a minimum of 15 seconds.
2. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderly following the contest. All fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that clean-up be thorough. Any team’s assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at SCFCO events.
CAUSES FOR DISQUALIFICATION & EVICTION (of a team, its members and/or guests)
1. Use of alcoholic beverages.
2. Serving alcoholic beverages to the general public.
3. Use of controlled substances.
4. Foul, abusive or unacceptable language.
5. Excessive noise generated from speakers or public address systems. The use of radios or amplifying equipment will not be allowed.
6. Fighting and/or Disorderly Conduct
7. Use of gas or other auxiliary heat sources inside the cooking device. In addition, the team and its members will be banned from competing in SCFCO events for two years.
8. Excessive or continued complaints from teams on any of the above rule infractions shall be considered grounds for immediate disqualification from the contest by SCFCO Representatives, Organizers and/or Security.