COOK-OFFS

$150 Entry Fee.

We follow IBCA Rules and Guidelines. Set up for contestants begins at 9:00am on Friday June 18th , 2021. Don’t forget, our Head Cooks Meeting is that evening at 7:00pm at the Troy Harris Center. This will also be your turn in location.

Due to COVID-19, there is a cap of 35 total contestants this year. You must pay the Entry Fee to reserve your spot.

Food vendors require a permit 10 prior to the festival. Visit www.nmenv.state.nm.us/foodprogram to secure your permit in time to compete!

Contestant Spots are marked in RED and are labeled C1-C50. They are 20×30 feet, and have a 5-10 foot gap between spots. Water and electricity are not provided. Contestants will be responsible for their own generators.

Have a group? TEXT (575) 399-1418 with your number of contestants and preferred location to reserve.

Need an RV Hook-Up? Please contact Lea County Fair & Rodeo at (575) 396-8686 for information and prices.

Turn in times are as follows on Saturday, June 19th:
– 12:00pm ½ Chicken Turn-In
– 1:30pm Pork Spare Ribs Turn-In
– 3:00pm Brisket Turn-In

Awards will take place on the main stage at 5:30pm on Saturday the 19th. Please be present and have your ticket ready.

Entry Fee is $30 for the Beans category & $30 for the Anything Goes category.

Due to COVID-19, there is a cap of 35 total contestants this year. You must pay the Entry Fee to reserve your spot.

Food vendors require a permit 10 prior to the festival. Visit www.nmenv.state.nm.us/foodprogram to secure your permit in time to compete!

COOKED ON SITE–All food entries will be cooked on-site. The preparation and completion of any and all food entries in competition is within the confines of the cook-off site and during the time limits designated by the promoter.

COOKING SOURCES–Approved cooking/heat sources include all acceptable IBCA-Sanctioned wood heat sources, as well as Propane/Gas Grill. (Microwave, convection oven, conventional oven, stove-top and electric heat sources NOT allowed.)

ENTRIES PER CATEGORY — SOTP recognizes only one entry category per dish. (ie: Same food item/dish may NOT be entered in “Beans” AND “Anything Goes.”)

ENTRIES PER PIT— Multiple entries of separate food items/dishes may be made in each category, as long as each entry is paid for. All unsanctioned entries must be turned in by 3:30pm on Saturday the 19th. Winner receives half the pot!

Registration at the LMS Tent closes at 6:00pm on Saturday, June 19th, 2021.

SANITATION – Cooks are to prepare and cook in as sanitary manner as is possible. Cooking conditions are subject to inspection by a Smokin’ on the Plaza representative & NM Health Dept. Infractions identified shall be immediately corrected or the cook will be subject to disqualification.

COOKED ON SITE – All food entries will be cooked on-site. The preparation and completion (excluding pre-trimming) of any and all food entries in competition must be done on site. Competition meat be subject to inspection at cook-off by a Smokin’ on the Plaza representative.

COOKING SOURCES – Approved cooking/heat sources include all acceptable wood heat sources, as well as Propane/Gas Grill. (Microwave, convection oven, conventional oven, stove-top and electric heat sources are NOT allowed.)

PIT – Any commercial or homemade, trailered or un-trailered, pit or smoker normally used for competitive barbecue is allowed. A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products, but NOT to complete cooking. Pit should be of a permanent design that contains separate individual cooking chambers and heat sources. (No sharing of heat sources.)

BYC (Backyard Cooker) – Any cooking device that is inherently portable in nature and is designed with intent for recreational cooking.

PULLED PORK – Each contestant must provide 3 lbs of cooked meat. All blocking must be done before cooking. The fat cap may be trimmed or cut away. Pulled Pork must be ready to be judged by 6:00pm on Saturday June 19th.

All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids may not be added once put into tray. No puddling in the bottom of the tray!

PRE-TRIMMING – Competition meat may be removed from the store packaging and pre-trimmed unless there is a health department rule requiring that all meat must be in store packaging when meat is inspected.

JUDGING – Will take place at 6:00pm on June 19th. There will be seven (7) judges utilized during judging. Head Cooks are prohibited to participate as judges. Judges will assign a score from 1-10 for each tray sampled. Judging points:
Aroma – Does it smell like bbq?
Color – Overall appearance, does it look appealing to the eye?
Texture – Is it moist, dry, tender, tough?
Taste – How does it taste? Is it mild or spicy? How is the overall palate?
Overall – What is your overall total impression of the product?

Trophies and cash prizes given to first 3 places. Awards to be given following judging.