Golden Circle Special Needs Association


1. COOKED ON SITE: All meats will be cooked on site. The preparation and completion of any and all meats and sauces in competition is within the confines of the cook-off site and during the time limits designated by the promoter.

2. SANITATION: Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.

3. BBQ PITS – The promoter will be responsible to address the type of types of pits allowed at the cook-off.

    --PIT – Any commercial or homemade, trailered or untrailered, pit or smoker normally used for competitive barbeque. A BBQ pit may include gas or electricity for starting the combustion of wood or wood products by NOT to complete cooking.

    --BYC (Backyard Cooker) – Any cooking device by design or nature that is inherently portable and by design is intended for recreational cooking.

4. CATEGORIES – Cook-off Promoters shall advise contestants in advance of applicable meat categories and/or cuts of meats and/or types of cookers.

The following categories are recommended

    --Beef Brisket

    --Pork Spare Ribs

    --Chicken – one half (1/2) full jointed domestic chicken that includes a breast, wing, thigh and drumstick. (No Cornish Game Hens)

5. DOUBLE NUMBER SYSTEM – GCSNA requires that the secret, double number system be used. The system requires that two tickets bearing the same number be utilized, one firmly attached to the top of the judging tray in a manner which hides the number and the other ticket easily removed by the cook for retention after signing. Winning numbers will not be revealed until time to announce each place in each category. At the time the secret numbers attached to the tray/cup will be removed and announced.

6. JUDGING TRAYS – GCSNA recommends the use of a Styrofoam tray with hinged lid and without dividers to the best readily available judging container which is approximately 8 inches square on the bottom half (i.e. Dart 95HTI). A single sheet of aluminum foil should be supplied in each tray (i.e. Reynolds 810 foil sheets 9”x 10”). All judging containers shall be clean and free of any marking. Marked containers may be disqualified at the Head Judge’s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

7. JUDGING TRAY CONTENTS – GCSNA requires that the head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria.

**All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added after the meat is placed in the judging tray. NO PUDDLING IN TRAY.

Recommended amounts are as follows:

    --Brisket: seven (7) full slices approximately ¼” to 3/8” thick

    --Pork Spare Ribs: seven (7) individual cut ribs (bone in)

    --Chicken: ½ fully jointed chicken (to include breast, wing, thigh & drumstick) NO CORNISH GAME HENS

If an event has 60 + teams, it is recommended that 2 – ½ chickens be submitted for judging and that brisket and rib quantities will be adjusted accordingly.

8. TURN-IN TIME – Turn in times for each category shall be pre-set. Once this time is set and/or announced, no changes will be made. A turn-in window of ten (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging.

9. JUDGES – GCSNA recommends that a minimum of five (5) judges per table be utilized ruing the initial judging. Subsequent levels of judging should utilize a minimum of seven (7) or a maximum of nine (9) judges per table. HEAD COOKS ARE PROHIBITED TO PARTICIPATE AS A JUDGE.

10. JUDGING QUANTITY - Judges will assign a score from 1 to 10 for each tray sampled. A maximum of twenty (20) trays or containers should be assigned to each judging table. Judges should not be required to sample and judge in excess of this number during any event. It is recommended that a predetermined number of top results from each preliminary judging table be sent on to the subsequent levels of judging.