The MadRocktober “Rides & Ribs” BBQ Competition (Saturday, October 19th, 2019) is brought to you by the Tyson Fresh Meats Team!
Here’s some GREAT news #MadRockNation — our friends at Tyson Foods have announced they are donating all the meat (ribs & brisket) for the participants of the BBQ competition (please see official rules & regulations for more details)! This also means that there is a limit of 20 entries per category.
Entry fee is $75 per category ($150 for both) for non-Veterans and $50 per category ($100) for Veterans.
In each category there will be 4 winners – 1st Place, 2nd Place, 3rd Place & People’s Choice. 1st, 2nd & 3rd place are decided by our panel of judges (see rules & regulations for details). The People’s Choice award winner is based on votes from event attendees who sample the cooked meats.
Prize payouts for the winners are as follows (both Ribs & Brisket categories):
So, the clock’s ticking — register TODAY to be a part of our MadRocktober “Rides & Ribs” BBQ Competition, before we reach our 20 entries per category limit!!!! To get going, read through all the rules and submit the form below!
Note: this is an UNSANCTIONED competition.
The MadRocktober “Rides & Ribs” fundraiser event is being hosted by the VFW Post 2772 — located at 1707 Baker Road in Sherman, TX!
Check-in for our BBQ Competition Cookers/Cook Teams is between Noon-6pm on Friday, September 18th and they will be required to stay on-site overnight (must provide your own campers/RV/tent). A member of the VFW Post 2772 will also remain on premises overnight to monitor the competitors and competition site.
The winners of the BBQ Competition will be announced around 3pm on Saturday. See complete rules & regulations below for more details.
CONTESTANT: A contestant is any individual or group that will prepare and cook an entry or entries for the purpose of being judged. Contestant will be referred to as “Cooker”.
EQUIPMENT: – Each Cooker will supply all of the equipment necessary for the preparation and cooking of their entry including a smoker. SMOKER can be one of the following: Charcoal, wood, wood pellets, or propane fired device. (NO open/pit fires). The health and safety of contestants and event goers should be a primary consideration when selecting appropriate cooking fuels.
MEAT: Meats will be provided by the Tyson Fresh Meats Team facility in Sherman, TX. Meats will be delivered and maintained on-site at the VFW Post 2772 prior to the start of the competition. 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 distributed, may not leave the Cooker’s assigned site at the VFW Post 2772 in Sherman, TX until turned in for judging. After distributed, the meat may be marinated, salted, seasoned, or cooked by the Cooker within their assigned area.
CHECK-IN – Each Cooker must check-in and pay all required entry fees not paid in advance between Noon-6pm at the VFW Post 2772 in Sherman on Friday, October 18th. Once a Cooker has checked in they, or at minimum ONE of their team members, must stay on site at all times, until the competition concludes at 3pm on Saturday, October 19th.
CONTESTANT’S SITE – Each Cooker is required to keep all equipment including cooker, canopy, camper/RV/tent, etc. contained within assigned space from the time they check in between Noon-6pm on Friday, October 18th through 6pm on Saturday, October 19th at the VFW Post 2772 in Sherman, TX.
CLEANLINESS & SANITATION – All Cookers 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. Cookers 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.
REFEREES – Referees will be available onsite and/or by phone to ensure any and all rules are being followed, and to answer any questions.
MEAT CATEGORIES – The following categories are included in competition: Ribs and brisket. Brisket – may be cooked as whole packer, flat, or point.
JUDGING – Entries will be submitted in the containers supplied by event organizer at check in by the Cooker. No garnish allowed (for judging reasons). Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE, AND TENDERNESS. Meat may be sauced or un-sauced. A minimum of 5 separate and identifiable portions per category in containers supplied to Cooker at check in, must be submitted for judging.
SCORING – Each entry will be scored by 5 judges (per category) in the areas of APPEARANCE, TASTE, AND TENDERNESS. Scoring ranges from a low of 2 to a high of 9 in increments of 1 point for each category. Any entry that is disqualified, as per SECTION 11, will receive a score of zero for all 4 categories from all 5 judges at the table. Each judge will first score all the samples for appearance of the meat. The turn-in containers will then be passed around the table, and each judge will place a sample from each of the containers in the appropriate box on the judging plate. Judges shall not lick their fingers while taking these samples; paper towels, non-scented wipes, or damp wash cloths are preferred. The judge will then score each entry for taste and tenderness, before moving on to the next entry.
DISQUALIFICATION – An entry can be disqualified by the event organizers only. An entry can be disqualified for any of the following reasons:
TURN IN TIMES – Cooking stops at 12:00 pm on Saturday, October 19th, 2019. Turn in time for judging starts promptly at 12:00 pm. Order of turn in (a) Ribs (12:00 pm), (b) Brisket (12:30 pm).
WINNERS – The winners in the meat categories will be determined by adding scores of the judges for each category for the following (a) Ribs and (b) Brisket. Plaques and cash awards will be given to the cooker with the most points for 1st, 2nd and 3rd place. Additionally, a special plaque and cash award will be awarded to the cooker with the most votes by attendees (People’s Choice) for both categories.
LEFTOVER MEAT: Since all of the meat has been donated by the BBQ competition sponsor, all leftover cooked or uncooked meats that aren’t used for judging or samples for People’s Choice voting, will be given to the VFW Post 2772 representatives to sell to attendees as part of their fundraising efforts.
To register for the BBQ Competition, please fill out the form below. *Please Note – since our sponsor (the Tyson Fresh Meats Team) is donating the rib & brisket meat to be used during the competition, there is a limit of 20 (twenty) entries per category – on a first-come, first-serve basis. Advanced registration & payment is strongly recommended.
Payment is due in advance or when you check-in (Check, Cash or Credit Card accepted) between Noon-6pm on Friday, October 18th, 2019. Please make checks payable to VFW Post 2772. Checks can be mailed to the following address:
VFW Post 2772
PO Box 505
Sherman, TX 75090
The deadline for advanced registration has already passed. But, while spots are available, you can sign up to be a part of the BBQ Competition at the VFW Post 2772 (1707 Baker Road in Sherman, TX) between Noon-6pm on Friday, October 18th, 2019. Your equipment and any tent/camper/RV you choose to utilize in your assigned space must in place no later than 6pm on Friday, October 18th, 2019. See official contest rules above for more details.