2nd Annual POC Champions Cup BBQ Cook off
POC Champions Cup BBQ Cook Off
General Rules and Information
General Rules and Information
When: February 26-27, 2020
Where: POC Community Center
Entry Fee: $200.00 to enter; Events are Brisket, Chicken, Pork Spare Ribs, and Chili
Jackpot Beans: $20 entry fee
Friday Night Fun Events: $20.00 per event/entry. Events are Cooks Choice, Dutch Oven Desert, and Margarita
Saturday Morning Fun Event: $20.00 entry fee – Bloody Mary
Saturday Kids Cooking Event - $20.00 entry fee – Kids Pork Chop Contest
Where: POC Community Center
Entry Fee: $200.00 to enter; Events are Brisket, Chicken, Pork Spare Ribs, and Chili
Jackpot Beans: $20 entry fee
Friday Night Fun Events: $20.00 per event/entry. Events are Cooks Choice, Dutch Oven Desert, and Margarita
Saturday Morning Fun Event: $20.00 entry fee – Bloody Mary
Saturday Kids Cooking Event - $20.00 entry fee – Kids Pork Chop Contest
About POC Champions Cup
POC Champions Cup is a Non-Profit 501(c)3 focused on raising money through local events and donating any and all proceeds back to local charities and youth organizations. In 2021 the proceeds, after the cook-off and fishing tournament, will be equally divided between the Harbor Children’s Alliance of Calhoun County the Calhoun County Junior Livestock Auction.
Awards:
1st, 2nd, & 3rd place will be awarded in each of the main categories (Brisket, Chicken, Pork Ribs, and Chili).
Grand & Reserve Champion Award Overall: This is based on points accumulated from your placing in Brisket, Chicken, Pork Ribs, and Chili. (Brisket will be the tie breaker)
Showmanship Award: will be given to the team that the judges felt had the best decorated site and/or team and also how friendly the team was to the judges.
POC Champions Cup is a Non-Profit 501(c)3 focused on raising money through local events and donating any and all proceeds back to local charities and youth organizations. In 2021 the proceeds, after the cook-off and fishing tournament, will be equally divided between the Harbor Children’s Alliance of Calhoun County the Calhoun County Junior Livestock Auction.
Awards:
1st, 2nd, & 3rd place will be awarded in each of the main categories (Brisket, Chicken, Pork Ribs, and Chili).
Grand & Reserve Champion Award Overall: This is based on points accumulated from your placing in Brisket, Chicken, Pork Ribs, and Chili. (Brisket will be the tie breaker)
Showmanship Award: will be given to the team that the judges felt had the best decorated site and/or team and also how friendly the team was to the judges.
Cook-Off Rules
• You may begin setting up any time after 12:00 noon on Friday, February 26th. All returning teams will have the option to claim their spot from the prior year. Spots will be assigned at the end of registration and sent with map via email. Each spot will be a 30x40 spot. All of your equipment/trailer(s) must fit in the 30x40 spot provided.
• Contestants must furnish their own equipment including firebox. No Hay or Open Fires on the grounds. Sandboxes are allowed. Cookers must use wood or wood substance to cook with. NO GAS ASSIST PITS OR PELLET SMOKERS will be allowed.
• Gas Fires “OK” only for Beans and Chili.
• Brisket Tag-in will be Friday February 26th from 4:30 pm-5:30pm (No entries allowed after 8:00am on Saturday February 27th) Two (2) Briskets may be tagged in on Friday night (please bring brisket unopened to tag-in). After Brisket has been tagged you may begin seasoning and/or marinating. Only One (1) Brisket to be judged per contestant, team or piece of cooking equipment.
• Only One team per piece of cooking equipment (No sharing of BBQ pits).
• Brisket, Chicken, Pork Ribs, Chili and Beans may be started any time after 12:01am on Saturday February 27th. IF ANY ITEMS THAT ARE TO BE JUDGED ARE ON THE PITS AND/OR BURNERS BEFORE MIDNIGHT ON FRIDAY FEBRUARY 26th- THEY WILL BE DISQUALIFIED. PRECOOKED NOR PRESEASONED MEAT, CHILI OR BEANS ARE ALLOWED.
• Cook-off Officials and/or Judges will be at liberty to inspect food to be cooked or while cooking.
• All turn in containers will be provided by the Contest Committee. Each container will have a ticket taped to it. That ticket will be removed by the Head Cook or designated team member at the turn in table at the time of turn in. Keep a hold of your entry tickets as you will need them at the award ceremony. You must have your category entry ticket in order to receive your points for the Overall Grand Champion. Lost tickets will be VOIDED points.
• Judging for all entries will be based on a point system consisting of:
o Taste, Tenderness and Texture for all Meats
o Taste and Color for Chili and Beans
• All judges decisions are final.
• There will be no electricity provided, but generators are allowed to be used if needed. You must provide your own generator(s).
• You must supply your own water for cooking and cleaning.
• We want the cook-off area to be friendly and family-oriented and fun for everyone. The head cook is responsible for the conduct of their team members and/or visitors/guest in their area. Inappropriate behavior will result in disqualification of your team and your team removed from the grounds/premises.
• Please be hospitable to the public and spectators.
• NO vehicles will be allowed in the cook-off area/site after 8:00 am on Saturday February 27th.
• All equipment must be removed from the grounds no later than 12:00 noon on Sunday. All sites must be cleaned and free from trash and debris upon leaving. Failure to do so will result in Non-Entry to future POC Champions Cup’s Events.
• Keep your area clean.
• All Head Cooks must attend the Cooks Meeting to be held Friday at 5:30 pm. Calcutta to follow after Side Pot Turn Ins.
• You may begin setting up any time after 12:00 noon on Friday, February 26th. All returning teams will have the option to claim their spot from the prior year. Spots will be assigned at the end of registration and sent with map via email. Each spot will be a 30x40 spot. All of your equipment/trailer(s) must fit in the 30x40 spot provided.
• Contestants must furnish their own equipment including firebox. No Hay or Open Fires on the grounds. Sandboxes are allowed. Cookers must use wood or wood substance to cook with. NO GAS ASSIST PITS OR PELLET SMOKERS will be allowed.
• Gas Fires “OK” only for Beans and Chili.
• Brisket Tag-in will be Friday February 26th from 4:30 pm-5:30pm (No entries allowed after 8:00am on Saturday February 27th) Two (2) Briskets may be tagged in on Friday night (please bring brisket unopened to tag-in). After Brisket has been tagged you may begin seasoning and/or marinating. Only One (1) Brisket to be judged per contestant, team or piece of cooking equipment.
• Only One team per piece of cooking equipment (No sharing of BBQ pits).
• Brisket, Chicken, Pork Ribs, Chili and Beans may be started any time after 12:01am on Saturday February 27th. IF ANY ITEMS THAT ARE TO BE JUDGED ARE ON THE PITS AND/OR BURNERS BEFORE MIDNIGHT ON FRIDAY FEBRUARY 26th- THEY WILL BE DISQUALIFIED. PRECOOKED NOR PRESEASONED MEAT, CHILI OR BEANS ARE ALLOWED.
• Cook-off Officials and/or Judges will be at liberty to inspect food to be cooked or while cooking.
• All turn in containers will be provided by the Contest Committee. Each container will have a ticket taped to it. That ticket will be removed by the Head Cook or designated team member at the turn in table at the time of turn in. Keep a hold of your entry tickets as you will need them at the award ceremony. You must have your category entry ticket in order to receive your points for the Overall Grand Champion. Lost tickets will be VOIDED points.
• Judging for all entries will be based on a point system consisting of:
o Taste, Tenderness and Texture for all Meats
o Taste and Color for Chili and Beans
• All judges decisions are final.
• There will be no electricity provided, but generators are allowed to be used if needed. You must provide your own generator(s).
• You must supply your own water for cooking and cleaning.
• We want the cook-off area to be friendly and family-oriented and fun for everyone. The head cook is responsible for the conduct of their team members and/or visitors/guest in their area. Inappropriate behavior will result in disqualification of your team and your team removed from the grounds/premises.
• Please be hospitable to the public and spectators.
• NO vehicles will be allowed in the cook-off area/site after 8:00 am on Saturday February 27th.
• All equipment must be removed from the grounds no later than 12:00 noon on Sunday. All sites must be cleaned and free from trash and debris upon leaving. Failure to do so will result in Non-Entry to future POC Champions Cup’s Events.
• Keep your area clean.
• All Head Cooks must attend the Cooks Meeting to be held Friday at 5:30 pm. Calcutta to follow after Side Pot Turn Ins.
Calcutta Rules
• Calcutta will be Friday night at 7:30 pm
• All teams will be auctioned off for a minimum of $50.00.
• Teams will be auctioned off in a random order.
• Each team will be auctioned off ONCE.
• If no one bids on your team - the team is responsible for the purchase of their team (Min. bid of $50.00).
• Teams are scored on a point system according to place in each category. The total number of points are added together to determine the “Grand Champion of the Cook-off”. The team that wins the overall “Grand Champion” award will be considered the winner of the Calcutta and the Buyer of that team will receive the payout as shown below. In the event of a tie, Brisket will be the tie breaker.
• The cash generated from the Calcutta will have 25% of the money donated to the “POC Champions Cup” and the remaining 75% will be split for the top 3 points winner Calcutta buyer as shown:
o 50% payout to 1st place team Calcutta buyer
o 15% payout to 2nd place team Calcutta buyer
o 10% payout to 3rd place team Calcutta buyer
• Anyone may bid and purchase any team (this includes themselves).
• Payment for the team will be collected at the time of the winning bid on Friday night.
• All teams will be auctioned off for a minimum of $50.00.
• Teams will be auctioned off in a random order.
• Each team will be auctioned off ONCE.
• If no one bids on your team - the team is responsible for the purchase of their team (Min. bid of $50.00).
• Teams are scored on a point system according to place in each category. The total number of points are added together to determine the “Grand Champion of the Cook-off”. The team that wins the overall “Grand Champion” award will be considered the winner of the Calcutta and the Buyer of that team will receive the payout as shown below. In the event of a tie, Brisket will be the tie breaker.
• The cash generated from the Calcutta will have 25% of the money donated to the “POC Champions Cup” and the remaining 75% will be split for the top 3 points winner Calcutta buyer as shown:
o 50% payout to 1st place team Calcutta buyer
o 15% payout to 2nd place team Calcutta buyer
o 10% payout to 3rd place team Calcutta buyer
• Anyone may bid and purchase any team (this includes themselves).
• Payment for the team will be collected at the time of the winning bid on Friday night.
BBQ Cook-off
• Brisket, Chicken, Pork Ribs, Chili and Jackpot Beans may be started any time after 12:01am on Saturday February 27th. IF ANY ITEMS THAT ARE TO BE JUDGED ARE ON THE PITS AND/OR BURNERS BEFORE MIDNIGHT THE TEAM WILL BE DISQUALIFIED. NO PRECOOKED NOR PRESEASONED MEAT, CHILI OR BEANS ARE ALLOWED.
• All ingredients must be combined, chopped, sliced, diced, prepared and cooked on site including garnishes and marinades. Pre-cooking and preparing before set-up on Friday is not allowed.
• Entry must be at Turn-in table at the designated turn in spot at the designated turn-in time. Late turn-in/entries will not be accepted.
Brisket
Turn in @ 3:30 pm Saturday
• Brisket Tag-in will be Friday February 26th from 4:30-5:30pm (No entries allowed after 8:00am on Saturday February 27th) Two (2) Briskets may be tagged in on Friday night (please bring brisket unopened to tag-in). After Brisket has been tagged you may begin seasoning and/or marinating. Only One (1) Brisket to be judged per contestant, team or piece of cooking equipment.
• If your tag falls out of your brisket do not remove the tag or brisket and come locate a POC Champions Cup Committee member.
• Brisket may not be cut without a POC Champions Cup official present.
• 8-10 slices of brisket sliced no thicker than a No. 2 pencil.
• You may sauce your brisket before placing it into the turn in container.
• Foil is allowed in the turn in container.
• No garnish will be allowed in the turn in container.
• After the brisket has been plated a POC Champions Cup Official will place a piece of tape around your box to indicate to the turn in table that a POC Champions Cup Official was present at time of cutting.
• Judging for the Brisket entries will be based on a point system consisting of:
o Taste, Smell, Tenderness and Texture
• All judges decisions are final.
• Brisket, Chicken, Pork Ribs, Chili and Jackpot Beans may be started any time after 12:01am on Saturday February 27th. IF ANY ITEMS THAT ARE TO BE JUDGED ARE ON THE PITS AND/OR BURNERS BEFORE MIDNIGHT THE TEAM WILL BE DISQUALIFIED. NO PRECOOKED NOR PRESEASONED MEAT, CHILI OR BEANS ARE ALLOWED.
• All ingredients must be combined, chopped, sliced, diced, prepared and cooked on site including garnishes and marinades. Pre-cooking and preparing before set-up on Friday is not allowed.
• Entry must be at Turn-in table at the designated turn in spot at the designated turn-in time. Late turn-in/entries will not be accepted.
Brisket
Turn in @ 3:30 pm Saturday
• Brisket Tag-in will be Friday February 26th from 4:30-5:30pm (No entries allowed after 8:00am on Saturday February 27th) Two (2) Briskets may be tagged in on Friday night (please bring brisket unopened to tag-in). After Brisket has been tagged you may begin seasoning and/or marinating. Only One (1) Brisket to be judged per contestant, team or piece of cooking equipment.
• If your tag falls out of your brisket do not remove the tag or brisket and come locate a POC Champions Cup Committee member.
• Brisket may not be cut without a POC Champions Cup official present.
• 8-10 slices of brisket sliced no thicker than a No. 2 pencil.
• You may sauce your brisket before placing it into the turn in container.
• Foil is allowed in the turn in container.
• No garnish will be allowed in the turn in container.
• After the brisket has been plated a POC Champions Cup Official will place a piece of tape around your box to indicate to the turn in table that a POC Champions Cup Official was present at time of cutting.
• Judging for the Brisket entries will be based on a point system consisting of:
o Taste, Smell, Tenderness and Texture
• All judges decisions are final.
Chicken
Turn in @ 1pm Saturday
• ½ Chicken uncut for turn in (Chicken may be cooked whole). Any Chicken that is raw will be disqualified. Chicken will be checked prior to turn in for a minimum internal temperature of 160 degrees. The contest committee will make the final determination if the Chicken is raw or not.
• A POC Champions Cup Official will be going around to verify that the internal temperature is 160 degrees or above. If you need the internal temperature of your entry checked before turn in time please locate a POC Champions Cup Official and we will come check it for you.
• Judging for the Chicken entries will be based on a point system consisting of:
o Taste, Smell, Tenderness and Texture
• All judges decisions are final.
Turn in @ 1pm Saturday
• ½ Chicken uncut for turn in (Chicken may be cooked whole). Any Chicken that is raw will be disqualified. Chicken will be checked prior to turn in for a minimum internal temperature of 160 degrees. The contest committee will make the final determination if the Chicken is raw or not.
• A POC Champions Cup Official will be going around to verify that the internal temperature is 160 degrees or above. If you need the internal temperature of your entry checked before turn in time please locate a POC Champions Cup Official and we will come check it for you.
• Judging for the Chicken entries will be based on a point system consisting of:
o Taste, Smell, Tenderness and Texture
• All judges decisions are final.
Pork Spare Ribs
Turn in @ 2pm Saturday
• Ribs must be Pork Spare Ribs or St. Louis Style ribs, minimal of 8-10 ribs individually cut for turn in.
• All ribs that are to be turned in must come from the same rack of ribs.
• Judging for the Rib entries will be based on a point system consisting of:
o Taste, Smell, Tenderness and Texture
• All judges decisions are final.
Turn in @ 2pm Saturday
• Ribs must be Pork Spare Ribs or St. Louis Style ribs, minimal of 8-10 ribs individually cut for turn in.
• All ribs that are to be turned in must come from the same rack of ribs.
• Judging for the Rib entries will be based on a point system consisting of:
o Taste, Smell, Tenderness and Texture
• All judges decisions are final.
Chili
Turn in @ 12pm Saturday
• No canned Chili is allowed.
• No beans will be allowed in the Chili.
• Judging for the Chili will be based on a point system consisting of:
o Taste and Color
• All judges decisions are final
Turn in @ 12pm Saturday
• No canned Chili is allowed.
• No beans will be allowed in the Chili.
• Judging for the Chili will be based on a point system consisting of:
o Taste and Color
• All judges decisions are final
Cooks Choice Cook-off
Friday Night @ 7:00 pm
$20.00 Entry Fee
• You may enter more than one Cooks Dish. Each entry will be $20.00.
• Must be a meat or vegetable dish cooked on the pit.
• Anything goes, you may use any recipe you like with any ingredients (deer, dove, buffalo, etc.) No Road Kill Please.
• Must be cooked on site.
• All ingredients must be combined, chopped, sliced, diced, prepared and cooked on site including garnishes and marinades. Pre-cooking and preparing before set-up on Friday is not allowed.
• Dish must be turned in Friday 7:00 pm.
• All judges decisions are final.
Friday Night @ 7:00 pm
$20.00 Entry Fee
• You may enter more than one Cooks Dish. Each entry will be $20.00.
• Must be a meat or vegetable dish cooked on the pit.
• Anything goes, you may use any recipe you like with any ingredients (deer, dove, buffalo, etc.) No Road Kill Please.
• Must be cooked on site.
• All ingredients must be combined, chopped, sliced, diced, prepared and cooked on site including garnishes and marinades. Pre-cooking and preparing before set-up on Friday is not allowed.
• Dish must be turned in Friday 7:00 pm.
• All judges decisions are final.
Dutch Oven Dessert
Friday Night @ 6:30 pm
$20.00 Entry Fee
• You may enter more than one Dutch Oven Dessert. Each entry will be $20.00.
• Dessert recipes only.
• All cooking must be done in an approved (factory made) Dutch Oven over an open flame or coals.
• Everything cooked must be presented to the judges with the exception of excess gravies and sauces. Removing burnt or undercooked sections of food may result in point deductions or disqualification.
• Battery operated or electrical devices such as mixer or blender are not allowed in the preparation of food. Digital thermometers and digital scales are allowed.
• All ingredients must be combined, chopped, sliced, diced, prepared and cooked on site including garnishes and marinades. Pre-cooking and preparing before set-up on Friday is not allowed.
• All dishes must be turned in Friday at 6:30 pm. Please bring your Dutch Oven and completed dessert in it to the Turn In table. At that point you will cut a piece of dessert in front of the committee and submit it to turn in for judging.
• All judges decisions are final.
Friday Night @ 6:30 pm
$20.00 Entry Fee
• You may enter more than one Dutch Oven Dessert. Each entry will be $20.00.
• Dessert recipes only.
• All cooking must be done in an approved (factory made) Dutch Oven over an open flame or coals.
• Everything cooked must be presented to the judges with the exception of excess gravies and sauces. Removing burnt or undercooked sections of food may result in point deductions or disqualification.
• Battery operated or electrical devices such as mixer or blender are not allowed in the preparation of food. Digital thermometers and digital scales are allowed.
• All ingredients must be combined, chopped, sliced, diced, prepared and cooked on site including garnishes and marinades. Pre-cooking and preparing before set-up on Friday is not allowed.
• All dishes must be turned in Friday at 6:30 pm. Please bring your Dutch Oven and completed dessert in it to the Turn In table. At that point you will cut a piece of dessert in front of the committee and submit it to turn in for judging.
• All judges decisions are final.
Margarita Contest
Must be 21 to Enter
Friday Night @ 6:30 pm
$20.00 Entry Fee
• You may enter more than one Margarita. Each entry will be $20.00.
• Margarita must be made using tequila as the main ingredient.
• You may submit them frozen or “on the rocks”.
• You must turn in 16oz of Margarita for judging Friday at 7:30pm.
• Judging is based on taste and originality.
• All judges decisions are final.
Must be 21 to Enter
Friday Night @ 6:30 pm
$20.00 Entry Fee
• You may enter more than one Margarita. Each entry will be $20.00.
• Margarita must be made using tequila as the main ingredient.
• You may submit them frozen or “on the rocks”.
• You must turn in 16oz of Margarita for judging Friday at 7:30pm.
• Judging is based on taste and originality.
• All judges decisions are final.
Bloody Mary Contest
Must be 21 to Enter
Saturday Morning @ 10 am
$20.00 Entry Fee
• You may enter more than one Bloody Mary. Each entry will be $20.00.
• Bloody Mary must be made on site.
• You must turn in 16oz of Bloody Mary for judging.
• Judging is based on taste and originality.
• All judges decisions are final.
Must be 21 to Enter
Saturday Morning @ 10 am
$20.00 Entry Fee
• You may enter more than one Bloody Mary. Each entry will be $20.00.
• Bloody Mary must be made on site.
• You must turn in 16oz of Bloody Mary for judging.
• Judging is based on taste and originality.
• All judges decisions are final.
Jackpot Beans
Saturday Morning @ 11am
$20 Entry Fee
• Bean entry must start as dry pinto beans and must be cooked entirely at the cook-off site.
• No ingredients larger than the size of a bean will be allowed in the Bean Entry.
• Judging for the Bean entries will be based on a point system consisting of.
o Taste and Color
• All judges decisions are final.
Saturday Morning @ 11am
$20 Entry Fee
• Bean entry must start as dry pinto beans and must be cooked entirely at the cook-off site.
• No ingredients larger than the size of a bean will be allowed in the Bean Entry.
• Judging for the Bean entries will be based on a point system consisting of.
o Taste and Color
• All judges decisions are final.
Kids Pork Chop Cook-off
Turn in Saturday at 12pm
$20.00 Entry Fee
Kids 12 years old & under
• Kids must meet under the pavilion @ 11am with their Adult helper.
• Pork Chops will be provided, Kids must bring seasonings of choice.
• BBQ Pits and Charcoal will be provided.
• Kids will prepare pork chops by themselves (under guidance of adults).
• Adult will put pork chop on the pit and the kids will tell adults when to assist in turning them and taking them off the grill.
• All judges decisions are final.
Turn in Saturday at 12pm
$20.00 Entry Fee
Kids 12 years old & under
• Kids must meet under the pavilion @ 11am with their Adult helper.
• Pork Chops will be provided, Kids must bring seasonings of choice.
• BBQ Pits and Charcoal will be provided.
• Kids will prepare pork chops by themselves (under guidance of adults).
• Adult will put pork chop on the pit and the kids will tell adults when to assist in turning them and taking them off the grill.
• All judges decisions are final.
Washer Tournament
Saturday @ 1pm
$50 per team
• Three Hole Washers
• Bracket Play
• Double Elimination
• Playing Covers @ 21
• Bust is a bust
• Rules will be explained before first game starts.
Saturday @ 1pm
$50 per team
• Three Hole Washers
• Bracket Play
• Double Elimination
• Playing Covers @ 21
• Bust is a bust
• Rules will be explained before first game starts.
For Questions about the Cook-Off Contact;
Chris Taylor @ 361-484-0833
Chris Taylor @ 361-484-0833
POC Champions Cup Board Members
Chris Taylor, Gene Boerm, Jimmy Burns, Austen Rivera, and Lance Abel
Chris Taylor, Gene Boerm, Jimmy Burns, Austen Rivera, and Lance Abel
2nd Annual POC Champions Cup BBQ Cook...
Date and Time
Friday Feb 26, 2021 Saturday Feb 27, 2021
Contact Information
Chris Taylor @ 361-484-0833
