The Wise County Wild Hog Cookoff will
follow standard IBCA rules.
The following is not complete:
Additional details will be posted shortly.
Wise County Wild Hog Cookoff
Rules:
1. Entry
Fee - Entry Fee is $75 per team, regardless of the number of
categories entered. Entry fee includes admission for the
Head Cook plus three team members, parking for one vehicle in
the cooking area, and parking for one vehicle in the reserved
area adjacent to the cooking area. Additional admissions
may be purchased in advance for $5 ea.
2. Meats
Donated - Each team will provide and cook one 10lb Beef Brisket
and will cook one Pork Shoulder (provided by the Sheriff's
Posse) to be turned in to the Sheriff's
Posse for the BBQ Plates.
3. Cooked
on Site - All meats will be cooked on site, as defined in
the IBCA By-Laws without pre-cooking or marinating. All
meats will be inspected upon check-in, and must be signed off
before any prep work or cooking begins. Wild Hog meat will
be issued to contestants after other meats have been inspected
and approved.
Desserts are
the only food item that can be pre-prepared.
4.
Sanitation - Each head cook is responsible for
maintaining a high level of sanitation in the cooking area.
Regular inspections will be made, and any team failing to
maintain their area will be disqualified.
5.
Entries per Pit - Their will only be one entry per cooking area.
Only one Chief Cook may use the pits within the cooking area.
Clarification /
Change:
Teams may share
a cooking area. Pits to be used by each team must be
identified at check in and may not be shared.
6. Pit
Types and Numbers - Any type of pit or cooker may be used, with
the exception of open fires or ground pits. A Chief Cook
may use more than one pit or pit type.
