“ Steak, Stew, & BBQ”
May Day BBQ Cook-off Application
May 06-07, 2016
Doerun, GA
Entry fee for Fri 06/Sat 07 categories is $150.00.
This includes all categories:
Brunswick Stew/ Rib-eye Steak (Fri night)
Ribs, Chicken Leg Quarters, Boston Butt, & Wings (Saturday)
Fri Steak & Stew Prize Money:
Brunswick Stew, and Rib-eye Steak Categories:
(per category) 1st- $200.00 and Trophy
2nd- $150.00 and Plaque
3rd- $100.00 and Plaque
Sat BBQ Prize Money:
Ribs, Leg Quarter, and Boston Butt Categories:
(per category) 1st- $300.00 and Trophy
2nd- $200.00 and Plaque
3rd- $100.00 and Plaque
Wings Category:
1st- $200.00 and Trophy
2nd- $150.00 and Plaque
3rd- $100.00 and Plaque
Overall Champion Category
Grill, and Trophy
APPLICATIONS MUST BE RECEIVED NO LATER THAN APRIL 18, 2016!
Late applications will not be accepted
without prior approval due to limited
space. Spaces given by first
applications received and so on.
Steak, Stew, & BBQ
May 06-07, 2016
Chicken Leg Quarter, Boston Butt, Rib, Brunswick Stew, Rib-eye Steak, and Wing Cook off:
The Doerun Boosters Assoc is sponsoring the annual BBQ cook off to be held in conjunction with the annual MAY DAY festivities on May 06-07, 2016. This year the categories for entry will be Fri May 06: Rib-eye Steak, and Brunswick Stew. Sat May 07: Chicken Leg Quarter, Ribs, Wings, and Boston Butt. The May Day activities and BBQ cook off will be held in the Doerun Peachtree Park. On May 07, there will be a parade at 10AM, arts and craft exhibits, food, games, and entertainment throughout the day. The winners of the BBQ competition will be announced at 3:30 PM and the Sat night concert will begin at 6:00 PM.
The Doerun Boosters Assoc welcomes your cooking team to our BBQ cook off. Enclosed is an application for entry as well as a copy of the rules for the competition. For additional information please contact Ed Stephan or Chad Kimbrell at the following email address: , Cell # : Ed: 229)881-1743 / Chad: 229)349-0965. We look forward to having your team in Doerun.
Thank you, Ed Stephan
Competition Judging
1) Blind judging will be the method for selecting winners. NO ON SITE JUDGING.
2) Each Saturday category will be judged on the following criteria:
A. Appearance
B. Flavor
C. Tenderness
D. Doneness
3) Each team will be provided containers to present entry for judging. Fri May 06: Rib-eye Steak turn in is 7PM, and Brunswick Stew turn in is 8PM. Steak, and Stew winner announced at 9PM on the stage. SAT May 07: Wings judging will begin at 9AM. Leg Quarter judging will begin at 10AM. Ribs judging will begin at 11AM. Boston Butt judging will begin at 12 noon. It is the responsibility of the chief cook to have the entry at the judging area at the appropriate time. NO LATE ENTRIES WILL BE ACCEPTED AFTER THE TIME LISTED ABOVE!
4) The winners will be announced and prizes given at 3:30PM.
5) The chairman of the judging committee and the chief cook from each team will meet at 7:30AM on May 07 in the designated judging area to explain the schedule for the cook off and to answer any questions.
6) All judges will be out of town. No local judges allowed.
7) Decisions of the judges committee are final.
8) In case of a tie in a category between 1st, 2nd, or 3rd, the teams will be asked to provide additional samples for the tie breaker judge to sample if needed.
Cooking Team Information
FOR RIB-EYE STEAK and BRUNSWICK STEW Fri 06:
1. The Brunswick stew can be prepared before the competition. Once you are on site, you will be directed to your cooking area. Running water and electricity will be provided. Generators are also acceptable as an electrical source. The use of propane, wood/charcoal cookers, and electrical cookers are allowed. The use of propane/electrical cookers are permitted for the Brunswick stew and Rib-eye Steak competition only!
2. The Rib-eye steak can be marinated before arriving at the competition. The steak must be cooked atleast medium to turn into the judging officials. Once you are on site, you will be directed to your cooking area. Running water and electricity will be provided. Generators are also acceptable as an electrical source. The use of propane, wood/charcoal cookers, and electrical cookers are allowed. The use of propane/electrical cookers are permitted for the Brunswick stew and Rib-eye Steak competition only!
3. Turn in time is 7PM for the Rib-eye Steak competition, and 8PM for the Stew competition. The winner will be announced on stage at 9PM. DUE to entertainment on Fri night and Sat radios are not permitted.
FOR BBQ Sat 07:
All 4 categories for the Saturday Competition will be counted for the Overall Champion.
1. Each cooking team shall provide all of its meats, cooking ingredients, and individual cooking devices (grills, wood, charcoal, etc). No gas or electric fire grills allowed. All heat sources must be wood based. Pellet Smokers are allowed.
2. Each team will be provided a 20x20 cooking area. Locations are designated by earliest returned applications and so on.
3. Water and electricity will be available, but please bring your own water hoses and extension cords.
4. Due to May Day entertainment, no radios will be allowed.
5. Each team must present enough samples for 8 judges.
6. Cooking area must be cleaned at completion of contest.
7. Teams are limited to a chief cook and four assistants.
8. Set up will begin on Friday May 06 at 10AM, and must be completed by 6:30AM May 07. Removal of cooking equipment will not be permitted until after the winners are announced at 3:30PM.
9. The chief cook is responsible for having BBQ samples delivered to the judging area at the appropriate time. Containers will be furnished.
10) Meat inspectors will be available May 06 at 10AM to 10 PM to inspect meat prior to cooking.
11) A meeting of the chief cook and team members will be held @ 7:30AM May 07 to explain the schedule for the cook off and to answer any questions.
Emergency Contact: Ed Stephan: 229)881-1743
ONLY THE APPLICATION NEEDS TO BE MAILED BACK IN. KEEP THE OTHER INFO FOR YOUR RECORDS.
For additional information or applications please contact Ed Stephan . All proceeds benefit the Doerun Boosters Assoc.
See You in May!!!
PLEASE CHECK: Fri Steak Fri Stew Sat Only
Official Team Name______
Chief Cook______
Address______
Phone______
Alt. Phone______
Email Address______
Team Members:
1)______
2)______
3)______
4)______
Mail check and application to:
Doerun Boosters Association
518 N Jones ST
Doerun, GA 31744