Georgia Great Steak Cook-Off
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Rules
Hazlehurst-Jeff Davis County Chamber of Commerce
2010 Georgia Great Steak Cook-Off
Steak Cooking Rules
1) Cooking teams may use any type of fuel desired. Host will NOT supply any type of fuel.
2) Host will provide Top Choice rib eye steaks. Teams are required to provide ice chests for steak storage; Host will provide ice as needed.
3) All steaks are to be handled in a sanitary manner. Plastic gloves will be provided and are to be used in handling the steaks at all times.
4) Grills will be inspected for cleanliness before cooking. Unclean grills will be rejected.
5) The cooking teams provide all seasonings and “secret ingredients”.
6) Cooking teams are responsible for providing tables and chairs they might need at their cooking area.
7) Some type of fire extinguishing device should be readily available at each cooker.
8) Steaks may not be removed from your cooking area. Any violation of this will result in immediate team disqualification from the competition.
9) All steaks remain the property of the Georgia Great Steak Cook-Off. Teams are expected to account for all steaks issued, either by turning in a ticket stub or a cooked steak. We realize that a steak is occasionally lost in the cooking process. We understand this and will make allowances where necessary.
10) NO animals will be allowed in the cooking area.
Hazlehurst-Jeff Davis County Chamber of Commerce
2010 Georgia Great Steak Cook-Off
Rig Construction Judging
Rig construction will be judged on:
1) Cleanliness
2) Design (originality, adjustability of grate/grill or draft to control heat, smoke control, adequate working surface)
3) Construction (workmanship, material selection)
4) Effectiveness/Ease of use
Hazlehurst-Jeff Davis County Chamber of Commerce
2010 Georgia Great Steak Cook-Off
Steak Judging Rules
1) The Georgia Great Steak Cook-Off steak will be judged on a points system to include appearance, degree of doneness (medium), tenderness and taste.
2) No branding irons or other identifying marks are to be used on the steaks submitted for judging. The steak should not be embellished, garnished or otherwise decorated when it is turned in. Your entry will be automatically disqualified if presented for judging with any identifying marks.
3) When the steaks are distributed, you will receive an official box to be used in submitting your steak to the judges. There will be a sealed envelope attached to the box in which there is a number. Remove the envelope from the box. This envelope is to stay sealed until the awards presentation ceremony at the main stage. Bring your sealed envelope to the awards presentation. The Chief Cook will be told when to open the envelope. Opening the envelope prior to this time WILL result in disqualification of the cooking team. This is to insure anonymity of all steaks submitted for judging.
4) Between 5:15 and 5:45 pm, at the Chief Cooks discretion, a steak for judging is to be selected, placed in the official box and delivered to the judges' station.
5) All steaks submitted for judging are to be cooked medium. For this contest medium is interpreted as pink and moist in the center of the rib eye - not red and running. So remember that degree of doneness is one of the very important criteria in the steak judging.
6) There will be a panel of judges. The judges will not know the identity of the cooking teams. The steaks will be scored by number only and the identifying number of the cooking teams will not be known until the awards ceremony.
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