2018 Le Sueur County Barbeque Cook-Off Competition
Pre-Registration Form

 

Pre-Registration Closes Aug. 13th

Pre Registration: $50.00
Includes: 3 Racks St.Louis Style Ribs & 2 - ½ Chickens
1 Parking Permit

 

Click Here to register with a Mail-In form

SEND CHECK BY MAIL UPON SUBMISSION OF THIS FORM TO:
Scott Smisek
20169 320th St.
New Prague, Mn. 56071

PLEASE MAKE CHECKS PAYABLE TO: 
LE SUEUR COUNTY FREE FAIR COOK OFF

*OR make payment at check-in

 

 

Check-in: Sat. Aug. 18th 2:00-6:00 pm OR day of event 7-8 am @ Le Center Sportsmen Cabin

Cooking can start anytime after 7:00 am, Aug. 19th

Product must be ready for judging/serving @ 3:00 pm Aug.19th
Hot & Cold Water available @ Le Center Sportsmen Club Cabin
NO ELECTRIC GRILLS, NO GENERATORS

 

REGISTER ONLINE BELOW

 
 
Lead Griller Info *
Lead Griller Info
Address *
Address
Please list all team member names below
 
 

Judging

  • Each Contestant to provide 3 Bones & 1 – ½ Chicken in a provided container  
  • Ribs to be submitted Bone In
  •  Judged on Appearance, Taste & Tenderness
  • Grand Champion - $250.00 Cash, $50.00 Meat Market Gift Cards & Trophy
  • Best Rib - $100.00 Cash & $25.00 Meat Market Gift Card
  • Best Chicken - $100.00 Cash & $25.00 Meat Market Gift Card
  • Best Appearance - $50.00 Cash

Rules & Regulations

  1. All decisions by judges are final
  2. Each Contestant shall provide 1 Fire Exchanger
  3. Each Contestant shall be allotted a 10 x 20 area for preparation & cooking
  4. Canopy Tents are allowed for shelter from elements in your designated area
  5. No Sleeping Tents are allowed
  6. Each Contestant shall clean up their area on completion
  7. No holes for burning/smoking pits are allowed
  8. No meat shall leave the contest site after it has been issued
  9. Sauce is optional, if used it must be applied directly to meat. (No side containers)
  10. Garnish is optional
  11. Participants may be asked to cooked additional items
  12. Meats will be issued in a sealed numbered container, a Turn-In container will also be inside
  13. Participants shall maintain at a maximum 40 degree meat temperature until cooking starts  
  14. There shall not be excessive alcoholic consumption, illegal controlled substances, foul excessive language, fighting or theft. This will be grounds for Disqualification
  15. If issue arises talk to Cook Off Committee Member or go to Fair Office
  16. Event is held Rain or Shine, No refunds
  17. Interpretation of rules are those of the organizer
  18. The use of Sanitary Gloves during contest for all participants is required

Participants may not sell any products grilled for contest