BACKYARD BBQ COOK OFF RULES

Contestants shall provide all needed equipment, supplies and fire extinguishers.
The meat items for each category will be supplied to each contestant for each category entered in the event. Categories include Hamburgers, Steak, Pork Loin and Chicken.
Fires shall be wood or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric are permitted as fire starters, 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.
Parboiling and/or deep-frying competition meat is not allowed.
Garnish is optional.
Sauce is optional. If used, it shall be applied directly to the meat and not be pooled or puddle in the container. Use of propane stoves is allowed for the making of side dishes, such as sauces or marinades.
Each contestant must submit at least six (6) separated and identifiable portions of meat in a container.
The following cleanliness and safety rules will apply.
No use of any tobacco products while handling food.
Cleanliness of the cook, and cooking device and team’s cooking space is required.
Shirt and shoes are required to be worn.
Sanitizing of work area and utensils is required. CasaBlanca will provide sanitizer and bucket to each team.
Prior to cooking, meat must be maintained at 40 degrees or below.
Chicken may be prepared using any part or whole, boned or not.

JUDGING SCHEDULE FOR BACKYARD BBQ COOKOFF

SUNDAY, SEPTEMBER 5

9:00 AM- Set up at the CasaBlanca Event Pavilion
10:00 AM- Registration at the CasaBlanca Event Pavilion
10:30 AM-11:00 AM- Chef’s meeting and meat distribution
11:00 AM- Cooking Begins
Noon - Hamburgers entries due to judges
12:30 PM- Steak entries due to judges
1:00 PM- Pork Loin entries due to judges
1:30 PM- Chicken entries due to judges
2:30 PM- Awards presentation in the CasaBlanca Event Pavilion

For more information or questions please contact Chef Bruce Landvik at 702-346-7529 Ext. 6724 or by email at blandvik@casablancaresort.com
Register online at www.mesquitebbqchampionship.com or call 888-711-4653 Ext. 11