Weem's Memorial Healthcare Foundation Roast and Toast Pork Butt and Chicken Cooking Contest

January 7th ,2012

Official Entry Form

Water Street Hotel

NAME OF INDIVIDUAL or TEAM

TEAM MEMBERS CONTACT PERSON ADDRESS TELEPHONE NO. CITY, STATE, ZIP E-MAIL

Please see the rules on our website listed above. All entries must be completed and received by the deadline of Jan 7th , 2012 along with $25 entry for Pork and $ 25 entry for Chicken total $50 entry fee. All Proceeds from booth sales Contest will be Held in the Parking lot of go toward Weem's Memorial Healthcare Foundation. the Water Street Hotel in Apalachicola on January 7th 2012

Weem's Foundation USE ONLY Date Paid__________________, 20_____ Check / Money Order #_________ Amount $_____________

RECEIPT

Weem's Hospital Foundation 135 Ave G Apalachicola,Florida 32320

DATE__________________________, 20_____

RECEIVED FROM_____________________________________________________

_________________________________________________________________________________Dollars FOR____________________________________________________________________________________ AMOUNT PAYMENT BAL. DUE BY______________________________________

1. CONTESTANT - A contestant is any individual, group, restaurant, etc. hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged Each team will be comprised of a head cook and as many assistants as required. The contest organizer may not cook in any category in that contest. No team shall enter more than one turn-in box per meat category in a contest. Neither a family member of a competing cook team nor any cook team member of that cook team may enter the judging area at any time during the contest. All contestants must have at least one representative of their team present at the Cook Team Meeting held at 9:00am. Cook teams absent from the meeting accept all responsibility for understanding these rules and any changes to them that may have occurred. Violation of these rules may result in disqualification from this contest. 2. INTERPRETATION of RULES - The interpretation of the rules and regulations are those of the Representative at the contest and his or her decisions are final. The Foundation Representative may not deviate from nor change any rule for contest for any reason. 3. EQUIPMENT - Each team will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker, wood, charcoal, or wood pellets. No team may share a cooker or grill with any other team. 4. MEAT INSPECTION - All meats must be USDA or state DA inspected and passed. No pre-seasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the Official Meat Inspector as appointed by the contest organizer. Meat Inspection begins at 6:00am the date of contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meats must be cooked to a minimum internal temperature of 145 degrees F. After cooking all meat must be maintained at a minimum temperature of 140 degrees F in a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team's site until turn in. Inspection can be done when team arrives to site once Inspected Meat must not leave site of Contest. Cooking may begin at the times when the individual team decides to start . Meat can only be turned in once the start time of turning in begins and will only be allowed 5 minutes past hour to turn in meat. 5. COOKING FUELS - The only approved cooking media are wood, charcoal, or wood pellets. Gas of any kind or any electrical heating element may be used only to start the initial fire or to start burn barrels, charcoal chimneys, etc. A gas starter, gas flame, or electrical heating element may not be used in the cooker after the meat has entered the cooker or during the cooking process. Gas bottles must be disconnected from the cooker once the fire has started and must be removed from the immediate cooking area. A gas flame or electrical heating element may not be used in the cooker during any part of the cooking process. 6. APPROVED COOKERS - Any wood, charcoal, or wood pellet fired cookers homemade or commercially manufactured, will be allowed to be used . Electric or manual operated rotisseries or rotating shelves are permitted during the cooking process. Electric or manual operated wood, charcoal, or wood pellet augers are permitted during the cooking process. Electric or manually operated power draft devices are permitted during the cooking process. 7. CONTESTANT'S SITE - Each team will be assigned a cook site. All equipment including cooker, canopy, trailer, etc. must be contained within this space. If additional space is required the team should contact 8. BEHAVIOR - Every team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. No alcoholic beverages will be distributed to the General Public. Teams will be informed of all local laws and will adhere to same. Failure to abide by these rules of behavior may result in expulsion from the contest and repeat offenders will be barred from competing in FBA sanctioned contests. 9. CLEANLINESS AND SANITATION - All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.

the contest organizer and make satisfactory arrangements.

10. MEAT CATEGORIES Chicken: The team may cook chicken whole, halved, or individual pieces. Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a single piece of meat. 11. JUDGING - FBA sanctioning allows for blind judging only. Entries will be submitted in an approved container, with NO garnish, or decorating of any kind. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Each entry will be judged on PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Meat may be sauced or unsauced. A minimum of 8 separate and identifiable portions must be submitted. 12. SCORING - Each entry will be scored by certified judges in the areas of PRESENTATION, TASTE / FLAVOR, and TENDERNESS / TEXTURE. Any entry that is disqualified as per section 13 will receive a score of zero for all three categories from all six judges at that table.

13. DISQUALIFICATION - An entry can be disqualified by the Foundation Representative only. An entry can be disqualified
for any of the following reasons There is evidence of marking or sculpting. Marking is defined as: any handwritten or mechanically made mark inside or outside the turn-in box that identifies the submitting team to any judge. Sculpting is defined as: the carving, decorating, forming, or shaping of a meat entry contained in a turn-in box that identifies the submitting team to any judge. There is anything in the box besides the meat. There are not a minimum of 8 separate and identifiable pieces. There is evidence of blood such that the meat is uncooked. The entry is turned in after the officially designated time.

Gloves are not used while handling food products. Not cooking pork as a single piece of meat. Not cooking the meat that was inspected.

14. JUDGING PROCEDURE - The table captain brings all the boxes to the table. He or she announces the number of the box to be judged, opens that box and checks for rules violations such as marking, insufficient number of samples, etc. All judges score this box for presentation. Each judge then takes a sample and scores this box for taste and tenderness. The table captain makes sure that all scores for that box are recorded before moving on to the next box. After all the boxes have been scored the table captain will return the boxes to a designated area. The table captain will then collect the judging slips and turn them over to the Foundation representative. 15. WINNERS - The winners in each meat category will be determined by adding all the scores together and the team with the most points will be 1st. place, the team with the next highest total will be 2nd. place, etc. In Event of a tie in any meat catagorybetween 1st thru 3rd places the team with the highest scores of 10 will be the winner if tie on the highest number of 10 then the highest number of 9's and so on until winner is named. 16. TURN IN TIMES - Each meat category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested below: Chicken: 2pm Pork: 3:00PM The contest organizer may revise the times but a one hour time frame between categories must be maintained. Meat turn in times as posted by the contest organizer, either in the application form or the confirmation notice, are final and cannot be changed. Turn-in boxes and their contents become the property of the Weem's Memorial Foundation. 17. Popularity Award - All contestants at no cost will automatically be entered into this contest. Money gained by any items sold from the booth space,will be placed in a container to be turned in after the event to the Weem's Hospital Foundation and the booth with the most proceeds will win a Trophy for the most popular booth. 18. Best Booth Space- This award goes to the Booth Space that is the most eyecatching. Judges will be asked to vote for their favorite booth. The winner of this award will recive a Trophy.