June 30, 2012 Bunker Hill Days - Tentative Schedule - Parade 10:00am - Barbecue Cook Off 11:15am - Fireworks 9:00pm - Baseball Tournament - Car Show - Vendors - Games - Attractions - Music and more
Barbecue Cook Off
People's Choice - Begins at 11:15am after the Bunker Hill Days Parade - $5 buys a bracelet to sample and vote on each contestant's cooking.
People's Choice - Begins at 11:15am after the Bunker Hill Days Parade - $5 buys a bracelet to sample and vote on each contestant's cooking.
Contestant Turn in Times
Pork Ribs 12:00pm, Chicken 12:30pm, Best burger 1:00pm, Beef Brisket 1:30pm, Dessert 2:00pm
Kids : 3:00pm
Free Will Baptist Church 279 W Broadway Bunker Hill IN, 46914
For More Information Call: (765) 689-7551, (765) 210-0306
Setup Times June 29th and 6am June 30th.
Proceeds support Kairos Prison Ministries
See Below for - Event Flyer, Entry Form, Vendor Application, Rules, Judging Criteria, Sponsor Application
Pork Ribs 12:00pm, Chicken 12:30pm, Best burger 1:00pm, Beef Brisket 1:30pm, Dessert 2:00pm
Kids : 3:00pm
Free Will Baptist Church 279 W Broadway Bunker Hill IN, 46914
For More Information Call: (765) 689-7551, (765) 210-0306
Setup Times June 29th and 6am June 30th.
Proceeds support Kairos Prison Ministries
See Below for - Event Flyer, Entry Form, Vendor Application, Rules, Judging Criteria, Sponsor Application
JUNE 29th – 30th 2012
$2250.00
TOTAL PRIZE MONEY PAYOUT
5 CATEGORIES PLUS PEOPLES CHOICE
ALSO KIDS COOKOFF AGES 8 thru 14
$2250.00
TOTAL PRIZE MONEY PAYOUT
5 CATEGORIES PLUS PEOPLES CHOICE
ALSO KIDS COOKOFF AGES 8 thru 14
RULES, REGULATIONS AND ENTRY FORM ONLINE AT THESMOKERING.COM, CHURCH OFFICE 279 W BROADWAY BUNKER HILL OR CHURCH WEBSITE bunkerhillfwb.com QUESTIONS CALL 765-210-0306
WRISTBANDS FOR PEOPLES CHOICE JUNE 30TH $5 EACH KIDS 5 YRS AND UNDER FREE
COOKOFF HOSTED BY FREEWILL BAPTIST CHURCH PROCEEDS GO TO KAIROS PRISON MINISTRIES AND OTHER LOCAL MISSIONS VENDOR SPACES AVAILABLE BUT LIMITED SPONSORSHIP AVAILABLE
WRISTBANDS FOR PEOPLES CHOICE JUNE 30TH $5 EACH KIDS 5 YRS AND UNDER FREE
COOKOFF HOSTED BY FREEWILL BAPTIST CHURCH PROCEEDS GO TO KAIROS PRISON MINISTRIES AND OTHER LOCAL MISSIONS VENDOR SPACES AVAILABLE BUT LIMITED SPONSORSHIP AVAILABLE
June 29th – 30th 2012 Freewill Baptist Church Bunker Hill IN 46914
Head Cook: _____________________ Team Name: _______________________
Prize Money Check Payable to: ________________________________________
Address: ____________________________ City, State, And Zip: __________________
Home Phone: ( ___) _________ Cell: (___)_________ E-Mail:_________________
Sites will be assigned on a fist come first served basis at this event.
Cook-off Categories (Check each Category you’d like to enter – Registration is $60 to qualify for Grand and reserve champion. You must enter Chicken, ribs and best burger categories to qualify for Grand and Reserve Champion. Other categories include beef brisket $20, dessert and People’s Choice categories $15 each, Kids cook-off $10. People choice and kids cook-off meat supplied these categories only.
Chicken _______ Ribs _______ Best Burger ______ Beef Brisket _______ Dessert ______ People’s Choice ______ Kids COOK OFF_________
Make Checks Payable to: Freewill Baptist Church 279 W Broadway Bunker Hill IN, 46914
For More Information Call: (765) 689-7551, (765) 210-0306
Bunker Hill festival BBQ contest information:
- Contest rules strictly Enforced 5. Sites are first come, first serve
- Ice available close to site 6. No entry fees refunded
- Set up Friday June 29th 8 AM till dark 7. Adult must be present for kids cook-off AGES 8 thru 14
- Set up also 6 AM June 30rd
- Cooks Meeting June 29th at 6:00 pm and June 30th at 7:00 AM
Signature of chief cook __________________________________ Date _______________
Printed Name _________________________________________
Entry deadline June 8th. After deadline add $20.00
Vendors’ name: _______________________________________________
Address: _________________________ City, State, And Zip: _______________________________
Home Phone: (____) __________ Cell: (___) __________ E-Mail: ______________
Type of product sold: __________________________________________
Number of spaces needed: ______
Setup times: Friday 8:00 AM till dark.
Event Times: Friday 3:00 PM till dark.
Saturday 8:00 AM till fireworks end.
Location: Bunker Hill Free Will Baptist Church 279 W Broadway Bunker Hill IN
Cost $20.00 for 10’ X 10’ space additional space available in 10’ X 10’ sections at same said price. Availability of space is on a first come first serve basis. Entry deadline is June 8, after deadline add $20.00 per 10’ X 10’ section.
Sites will be assigned on a first come first served basis at this event. Limited number of vendor spaces available.
If selling food vendor must enter at least one category in the competition and hold a Miami county food permit. Food for competition must be prepared on site. We are trying to limit the number of duplication of sale items and to ensure the quality of the items sold. Vendor may be asked to produce their products for sale at this event for review and acceptance into said event. Organizer and or host reserve the right to not accept sales of some types of products this event.
Restrictions: Please no Alcohol, Used Clothing Sales, Bicycles or Golf carts Personal mobility carts are allowed for anyone who needs them.
Questions: Please call 765-210-0306 John Mercer
I attest that I have read and accept the above restrictions and rules and regulations of this event and would like to reserve _______ spaces. I also understand that my pre-payment is non-refundable as space for this event is limited.
Amount enclosed: $________
Vendors’ signature ________________________ Date signed____________
Address: _________________________ City, State, And Zip: _______________________________
Home Phone: (____) __________ Cell: (___) __________ E-Mail: ______________
Type of product sold: __________________________________________
Number of spaces needed: ______
Setup times: Friday 8:00 AM till dark.
Event Times: Friday 3:00 PM till dark.
Saturday 8:00 AM till fireworks end.
Location: Bunker Hill Free Will Baptist Church 279 W Broadway Bunker Hill IN
Cost $20.00 for 10’ X 10’ space additional space available in 10’ X 10’ sections at same said price. Availability of space is on a first come first serve basis. Entry deadline is June 8, after deadline add $20.00 per 10’ X 10’ section.
Sites will be assigned on a first come first served basis at this event. Limited number of vendor spaces available.
If selling food vendor must enter at least one category in the competition and hold a Miami county food permit. Food for competition must be prepared on site. We are trying to limit the number of duplication of sale items and to ensure the quality of the items sold. Vendor may be asked to produce their products for sale at this event for review and acceptance into said event. Organizer and or host reserve the right to not accept sales of some types of products this event.
Restrictions: Please no Alcohol, Used Clothing Sales, Bicycles or Golf carts Personal mobility carts are allowed for anyone who needs them.
Questions: Please call 765-210-0306 John Mercer
I attest that I have read and accept the above restrictions and rules and regulations of this event and would like to reserve _______ spaces. I also understand that my pre-payment is non-refundable as space for this event is limited.
Amount enclosed: $________
Vendors’ signature ________________________ Date signed____________
BUNKER HILL BARBECUE AND KIDS COOK OFF
RULES AND REGULATIONS
FOR BARBECUE CONTEST PARTICIPANTS Download Rules and Regulations
CONTESTANT - A contestant is any individual, group etc. hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged. Each team will consist of a head cook and as many assistants as required. No team shall enter more than one turn-in box per meat category at this contest. At no time during judging may a member of any team or anyone having an association with said teams will enter the judging area. All contestants must have at least one representative of their team present at the cook team meeting held on the evening prior and day of contest. In the event this is not possible, the team shall contact the contest organizer and inform them of their absence. Cook teams absent from the meeting accept all responsibility for understanding these rules and any changes to them that may have occurred. Violation of these rules may result in disqualification from this contest.
EQUIPMENT – Each team will supply all of the equipment needed for the preparation and cooking of their entry including a cooker, smoker, grill, wood, charcoal, and propane or wood pellets, fire extinguisher. No team may share a cooker or grill with any other team. EXCEPTION KIDS COOK-OFF may use same cooker or grill as adult competitor.
APPROVED COOKERS – Any wood, charcoal, propane or wood pellet fired cookers homemade or commercially manufactured, will be allowed to be used in said contest. Electric or manual operated rotisseries are allowed to be used during the cooking process. Electric or manually operated wood, charcoal or wood pellet augers are permitted during the cooking process. Electric or manually operated power draft devices are permitted during the cooking process. No electricity will be provided. Generators are permitted must be kept as quiet as possible. Use of noise barriers appreciated.
COOKING FUELS – The only approved cooking media are wood, charcoal, propane or wood pellets.
MEAT INSPECTION – All meats must be USDA or state inspected and passed. No pre-seasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the inspector. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meat must be cooked to the appropriate internal temperature for said meat. After cooking, all meat must be maintained at a minimum temperature of 160 degrees F. In a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team’s site until turn in.
CONTESTANT’S SITE – Each team will be assigned a cook site 10’ by 15’. All equipment including canopy, cooker, trailer etc. must be contained within this space. If additional space is required the team should contact the contest organizer and make satisfactory arrangements.
CLEANLINESS AND SANITATION – All teams 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 handing food. Failure to use sanitary gloves may result in disqualification. Teams 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.
CATEGORIES
JUDGING – There will be blind judging in all categories including people’s choice. Entries will be submitted in an approved container, garnish will be limited to flat leaf parsley or green leaf lettuce. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Each entry will be judged on APPEARANCE, TASTE / FLAVOR, AND TENDERNESS / TEXTURE. Meat may be sauced or unsauced. A minimum of 6 separate and identifiable portions must be submitted.
SCORING – Each entry will be scored by 6 judges in the area of APPEARANCE, TASTE / FLAVOR, AND TENDERNESS / TEXTURE. Scoring ranges from a low of 1.0 to a high of 5.0 in increments of 0.5 points for each category. Any entry that is disqualified will receive a score of one for all four categories from all 6 judges.
DISQUALIFICATION - An entry can be disqualified by the judges, host, or organizer only. An entry can be disqualified for any of the following reasons:
TURN IN TIMES – Each category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested below:
The contest organizer may revise the times but a half hour time frame between categories must be maintained. Final times will be given at the cooks meeting if different from those posted here. Turn-in boxes become the property of the contest host the moment they are placed on the turn-in table. Judges have first claim to leftovers from the turn-in boxes.
AWARDS AND PRIZE MONEY – All awards and prize money will be given out at 4:00 PM. Host will issue checks to winners.
RULES AND REGULATIONS
FOR BARBECUE CONTEST PARTICIPANTS Download Rules and Regulations
CONTESTANT - A contestant is any individual, group etc. hereinafter referred to as a team that will prepare and cook an entry or entries for the purpose of being judged. Each team will consist of a head cook and as many assistants as required. No team shall enter more than one turn-in box per meat category at this contest. At no time during judging may a member of any team or anyone having an association with said teams will enter the judging area. All contestants must have at least one representative of their team present at the cook team meeting held on the evening prior and day of contest. In the event this is not possible, the team shall contact the contest organizer and inform them of their absence. Cook teams absent from the meeting accept all responsibility for understanding these rules and any changes to them that may have occurred. Violation of these rules may result in disqualification from this contest.
EQUIPMENT – Each team will supply all of the equipment needed for the preparation and cooking of their entry including a cooker, smoker, grill, wood, charcoal, and propane or wood pellets, fire extinguisher. No team may share a cooker or grill with any other team. EXCEPTION KIDS COOK-OFF may use same cooker or grill as adult competitor.
APPROVED COOKERS – Any wood, charcoal, propane or wood pellet fired cookers homemade or commercially manufactured, will be allowed to be used in said contest. Electric or manual operated rotisseries are allowed to be used during the cooking process. Electric or manually operated wood, charcoal or wood pellet augers are permitted during the cooking process. Electric or manually operated power draft devices are permitted during the cooking process. No electricity will be provided. Generators are permitted must be kept as quiet as possible. Use of noise barriers appreciated.
COOKING FUELS – The only approved cooking media are wood, charcoal, propane or wood pellets.
MEAT INSPECTION – All meats must be USDA or state inspected and passed. No pre-seasoning, injecting, marinating or cooking of any entry is permitted until after inspection by the inspector. Meat inspection begins at noon on the day prior to the contest. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All meat must be cooked to the appropriate internal temperature for said meat. After cooking, all meat must be maintained at a minimum temperature of 160 degrees F. In a covered container until turned in for judging. All contest meat, once inspected, may not leave the cook team’s site until turn in.
CONTESTANT’S SITE – Each team will be assigned a cook site 10’ by 15’. All equipment including canopy, cooker, trailer etc. must be contained within this space. If additional space is required the team should contact the contest organizer and make satisfactory arrangements.
CLEANLINESS AND SANITATION – All teams 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 handing food. Failure to use sanitary gloves may result in disqualification. Teams 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.
CATEGORIES
- Chicken: the team may cook chicken whole, halved, or individual pieces.
- Pork ribs: Loin back (baby back) meat on the bone. No country style ribs and no chopped, pulled, or sliced rib meat loose in the box.
- Best burger: Any ground meat in its original package. Any style bread and condiments. Meat must be cooked to well done.
- Beef brisket: Whole, flat or point. Separate category not included in Grand Champion
- People’s Choice: Pork – whole shoulder, Boston butt or picnic only. Must be cooked as single piece of meat. Supplied by host day of contest. Separate category not included in Grand Champion
- Dessert: Cakes, pies, puddings, cupcakes etc... Must be prepared on site. Separate category not included in Grand champion.
- Kid’s category: hot dogs can use any edible food grade material or condiment as a garnish or topping.
JUDGING – There will be blind judging in all categories including people’s choice. Entries will be submitted in an approved container, garnish will be limited to flat leaf parsley or green leaf lettuce. Only the entry to be judged is allowed in the container. Marking of any kind will disqualify the entry. Each entry will be judged on APPEARANCE, TASTE / FLAVOR, AND TENDERNESS / TEXTURE. Meat may be sauced or unsauced. A minimum of 6 separate and identifiable portions must be submitted.
SCORING – Each entry will be scored by 6 judges in the area of APPEARANCE, TASTE / FLAVOR, AND TENDERNESS / TEXTURE. Scoring ranges from a low of 1.0 to a high of 5.0 in increments of 0.5 points for each category. Any entry that is disqualified will receive a score of one for all four categories from all 6 judges.
DISQUALIFICATION - An entry can be disqualified by the judges, host, or organizer only. An entry can be disqualified for any of the following reasons:
- There is evidence of marking or sculpting. Marked is defined as: any handwritten or mechanically made mark inside or outside the turn-in box that identifies the submitting team to any judge. Sculpting is defined as: the carving, decorating, forming, or shaping of an entry contained in a turn-in box.
- There is anything in the box besides the item to be judged.
- There are not a minimum of 6 separate and identifiable pieces.
- There is evidence of such that the entry is uncooked or undercooked.
- The entry is turned in after the officially designated time.
- Gloves are not used while handling food products.
- Not cooking pork as a single piece of meat.
- Not cooking the meat that was inspected.
TURN IN TIMES – Each category turn in time will allow for a 10 minute window, that is 5 minutes before and 5 minutes after the time as suggested below:
- Pork Ribs: 12:00 PM
- Chicken: 12:30 PM
- Best burger: 1:00 PM
- Beef Brisket: 1:30 PM
- Dessert: 2:00 PM
- People’s Choice: 11:15 AM
- Kids : 3:00 pm
The contest organizer may revise the times but a half hour time frame between categories must be maintained. Final times will be given at the cooks meeting if different from those posted here. Turn-in boxes become the property of the contest host the moment they are placed on the turn-in table. Judges have first claim to leftovers from the turn-in boxes.
AWARDS AND PRIZE MONEY – All awards and prize money will be given out at 4:00 PM. Host will issue checks to winners.
- Each team will be judged on their own merits. The Bunker Hill Cook-off will be a blind judging event. Entries including kid’s cook-off will be submitted in a 9” x 9” numbered container provided by the contest organizer. People’s Choice turn in will be in an insulated container. Each entry will be re-numbered by the judging officials to assure fairness to all teams.
- Each category will be scored on APPEARANCE, TENDERNESS/TEXTURE and TASTE. Each judge will first score all the samples for appearance of the meat or dessert. 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 mat. The judge will then score each entry for taste and texture/tenderness, before moving on to the next entry.
- The scoring system is from 5 - Excellent, 4.5 - Very good, 4 – above average, 3.5 – average, 3 – below average, 2.5 – poor, 2 – bad, 1.5 – inedible, 1 – disqualified. All numbers between 5 and 1.5 may be used to score the entry. 3.5 is the starting point.
- A score of one (1) is a disqualification and requires approval by a contest representative. Grounds for disqualification: Appearance, Taste and tenderness: sculptured meat, marked turn-in container, foreign object in container, less than required samples, judges not receiving a sample or pooled sauce.
- The weighting factors for the point system are as follows: APPEARANCE -- .5714; TASTE -- 2.2858; TENDERNESS – 1.1428
- The GRAND CHAMPION will be the team with the most total points, and the RESERVE CHAMPION will be the team with the second highest points total. To qualify for either GRAND CHAMPION OR RESERVE CHAMPION a team must submit entries in all three categories. Ties in any category, grand or reserve champion are allowed. In the event of a tie in a category the next lowest rank will be omitted and the tied teams will be awarded the same rank, and monies will be combined. For example a tie in ribs first place $100.00 and second place $50.00 will be combined. Tied teams will receive $75.00 each. Prize money is as follows GRAND CHAMPION $500.00, RESERVE CHAMPION $250.00, FIRST PLACE $100.00, SECOND PLACE $50.00, THIRD PLACE $25.00 for each of the 3 categories. DESSERTS FIRST PLACE $100.00, SECOND PLACE $50.00, THIRD PLACE $25.00. BEEF BRISKET FIRST PLACE $300.00, SECOND PLACE $200.00 THIRD PLACE $100.00. PEOPLES CHOICE FIRST PLACE $200.00. Kids cook-off first place 30%, second place 20%, third place 10% of total entry money this category.
Levels of sponsorship
Platinum: $3000.00 - 20’ X 20’ vendors’ space
Gold: $1000.00 - 15’ X 15’ vendors’ space
Silver: $500.00 - 10’ X 15’ vendors’ space
Bronze: $250.00 - 10’ X 10’ vendors’ space
All sponsors may be listed on any advertising. Such as websites, newspapers listings, trophies etc...
Sponsors Name: _______________________
Sponsorship level: _________________ Dollar amount ____________
Make checks payable to Kairos of Indiana
PO BOX 6041 Kokomo IN 46902
Questions please call 765-210-0306
Platinum: $3000.00 - 20’ X 20’ vendors’ space
Gold: $1000.00 - 15’ X 15’ vendors’ space
Silver: $500.00 - 10’ X 15’ vendors’ space
Bronze: $250.00 - 10’ X 10’ vendors’ space
All sponsors may be listed on any advertising. Such as websites, newspapers listings, trophies etc...
Sponsors Name: _______________________
Sponsorship level: _________________ Dollar amount ____________
Make checks payable to Kairos of Indiana
PO BOX 6041 Kokomo IN 46902
Questions please call 765-210-0306