Get Grillin' at the Rib Cook-off sponsored by Herring Furniture and The Holland Grill.
By joining the rib cook-off, you will be supporting education in our community and, at the same time, taking a shot at winning the prize and bragging rights for the best-tasting ribs in town! In 2013, we had over 40 teams competing. There are cash prizes for 3 categories!
1st Place $2,000 & Trophy
2nd Place $750 & Trophy
3rd Place $500 & Trophy
4th Place $250 & Trophy
5th Place $125 & Trophy
6th Place $75 & Trophy
1st Place $500 & Trophy
2nd Place $125 & Trophy
3rd Place $75 & Trophy
Best Team Spirit
1st Place $250 & Trophy
2nd Place $100 & Trophy
3rd Place $50 & Trophy
Arriving on Friday
• Teams may set-up their cooking pit on Friday, September 12, 2014 between 10:00 a.m. and 5:00 p.m.
• Security will be provided in the cooking area overnight.
• Cookers will set up on S. Washington St. between Locust and Pony Sts. First come, first serve.
• Teams are responsible for providing canopy tents, tables, chairs and other equipment needed in the cooking pit. No stakes are to be driven into the street.
• Quiet generators are permitted in the cooking area with prior arrangements. If you have a generator you will be required to set up on opposite end of the cookers area from the stage to prevent interference from the noise.
• Bring your own extension cord, which must be secured to the ground to prevent tripping hazards.
Setting up and Parking on Saturday
• Teams must have cooking pit set-up by 7:45 a.m.
• After you set up your cooking pit on Saturday morning, vehicles must park outside of the cooking area. Park at El Dorado Printing parking lot on S. Washington at Pony St., or Bancorp South parking lot at S. Washington at Cedar Sts.
• No vehicles are allowed in the cooking area after 7:45 a.m. on Saturday.
• Security will be provided in the cooking area, overnight. The El Dorado Fire Department will be present to handle any potential fire hazard.
Free Samples - Cooking teams will be given complimentary sausage to cook and give away as tasty samples. Cookers are welcome to give away free food samples of their choices.
RIB COMPETITON RULES
On Saturday, cookers shall report to the stage at 8:00 a.m. to briefly discuss the rules, answer any questions, and hand out the racks of thawed St. Louis-style pork ribs. Bring your container in which to place your ribs to carry back to your cooking area. Cookers will be issued a minimum of six racks of ribs.
You may begin seasoning and cooking your ribs at any time after they have been received. Cookers provide all seasonings and "special" ingredients. Sauce is optional and must be served in a small covered container that is provided with the judges' container only. No garnishes are allowed. Cookers may use any type of fuel designed for the grill or smoker. No ribs may be brought in from outside to use for competition. Violation will result in disqualification.
Please handle food in a sanitary manner using cooking utensils or gloves. Plastic gloves will be provided and are to be used in handling food at all times.
Ribs are judged on: ● Taste ● Tenderness ● Appearance
At 1:00 p.m. a member of each team will go to the "Cooker Headquarters" tent and randomly select a judges' container. The container will have two envelopes taped on the top of the box. Both envelopes contain the same number. Winners will be announced by this number. Do not open either envelope. DO NOT REMOVE either envelope from the judges' container. Doing so will result in disqualification.
To turn in your competition ribs, place six separate ribs of your choice, one rib from EACH of the six racks of ribs you are cooking, in the judges' container. Deliver your container to the east stairwell, first floor, of the El Dorado Conference Center between 2:00PM and 2:15PM to a cook-off representative. You must have both of your envelopes at the turn in location. One will be taken with your ribs and the other will be given back to you. Ribs turned in after 2:15 may be disqualified. Bring your envelope to the awards ceremony at the main stage at 3:30 p.m. You will be when you may open your envelope. Opening an envelope prior to this time may result in disqualification. ALL TEAMS MUST BE PRESENT TO WIN.
Rib entries are not to be removed from the cooking area. Any violation of this rule will result in
immediate disqualification of the competition.
COOKER'S CHOICE COMPETITON RULES
Cooker's Choice entries will be judged on: ● Taste and Appearance
You may submit any food of your choosing--except ribs. Your entry must be cooked in your cooking area and on your cooking rig, the day of the competition.
At 1:00 p.m., a member of each team will go to the "Cooker Headquarters" tent and randomly select a judges' container. The container will have two envelopes taped on the top of the box. Both envelopes contain the same number. Winners will be announced by this number. Do not open either envelope. DO NOT REMOVE either envelope from the judges' container. Removing your envelope from the judges' container early may result in disqualification. ALL TEAMS MUST BE PRESENT TO WIN.
To turn in your cooker's choice entry, place three servings in the judges' container provided for Cooker's Choice and deliver your container to the east stairwell, first floor, of the El Dorado Conference Center between 2:00PM and 2:15PM to a cook-off representative. You must have both of your envelopes at the turn in location. One will be taken with your entry and the other will be given back to you. Cooker choice entry's turned in after 2:15 may be disqualified. Bring your envelope to the awards ceremony at the main stage at 3:30 p.m. You will be told when you may open your envelope. Opening an envelope prior to this time may result in disqualification.
There will be 9 judges for ribs and 3 judges for Cooker's Choice. This is a double blind contest. Judges will not know the identity of cooking teams and entries will be scored by number only; the identifying number of the cooking teams will not be known until the awards ceremony.
Cooker's Choice entries are not to be removed from the cooking area. Any violation of this rule will result in immediate disqualification of the competition.
BEST TEAM SPIRIT COMPETITON RULES
The Best Team Spirit award will be judged on cookers' enthusiasm, staging of the cooking area (rig set-up, streamers, banners, flags, signs, etc.). Although not mandatory, you may include costumes, skits and/or songs.
At approximately 11:00 a.m., judges will announce their presence at each cooking pit so teams can be ready to showcase their cooking rigs and set-up.
Winners will be announced at 3:30 p.m. at the main stage. ALL TEAMS MUST BE PRESENT TO WIN.
COOKING FOR THE PUBLIC RULES
All racks of cooked ribs will be sold to the public. Containers will be provided and may be picked up after 1:00 p.m. at the "Cooker's Headquarters". Please put only one rack of ribs per container. We do ask that the ribs turned in for sale be sliced for the convenience of the buyer. Please deliver all ribs at the east stairwell, first floor, of the El Dorado Conference Center.
Teams will deliver as many containers as racks of ribs received and cooked, or one (1) paid rib ticket for every rack not turned in. These ribs are sold to the public. If you wish to buy tickets for your ribs, you must still turn in your tickets, so that all ribs and tickets can be accounted for.
All ribs remain the property of the Outdoor Expo. Teams are expected to account for all ribs issued either by turning in cooked ribs or ticket stubs.
Racks of cooked ribs are $20 per rack.
Proceeds benefit the SouthArk Foundation.
Upon successful payment through PayPal or credit card, you will receive an email with the number of racks you've purchased.
Just print the email out and bring it to the Maple Room, inside the El Dorado Conference Center, between 3:15 p.m. and 4 p.m. on Saturday, September 13, and take your delicious cooked ribs home with you.