Rules

 An entry fee of $50 per team, per category will be collected from each of the teams registering for this competition. Teams may be made up of family, friends, co-workers, etc. Each team is encouraged to have a fun theme for this event.

Please fill out the registration form along with the Temporary Food Service Permit Application and mail to: Nauvoo Grape Festival Association, P.O. Box 441, Nauvoo, IL 62354 or drop off at Baxter's Vineyards, 2010 E. Parley Street, Nauvoo, IL.  ENTRY DEADLINE IS MAY 20, 2011 AT 5 P.M.

Each team may enter one entry per category. Categories are divided into the following:

1. Chicken breasts, boneless and skinless

2. Pork loin

3. Beef sirloin roast

4. Open (ex: seafood, vegetables, etc.) 

 

Ten pounds of meat will be provided to entrants in each of the first three categories. Entrants in the open category are asked to bring ten pounds of their food of choice (or enough to share). The open category is open to any foods except chicken, pork or beef.

A panel of judges will judge each of the categories at the stated times (see below) and the general public will be allowed to taste and also to judge the entries. Judging will be at the following times:

• Chicken – 12:00 noon

• Pork loin – 1:00 pm

• Beef sirloin roast – 2:00 pm

• Open – 3:00 pm

 

All entries must be submitted at the stated times; late entries will not be allowed. Entries must be provided to the contest officials in pre-numbered containers that will be provided to you. Entries submitted in any other container will be disqualified.

1. Entries can be cut, pounded, seasoned any way you wish; meat will be available from 8 am on Wednesday, May 25^th at Duck’s Red Fox in Nauvoo, Illinois. Upon paid entry, you will receive a voucher for the meat in each category or categories that you & your team are entering. You must bring all ten pounds of the meat in each category to cook the day of the eventor you will be disqualified.

2. Cooking areas will be approximately 12 ft x 10 ft and will be numbered. Your spot will be marked with your team name and a map of the park layout will be provided upon arrival the day of the event.  Please bring a tent or other covering for your food area (per Hancock County Health Department). 

3. Remember to bring everything you need (see attached list for helpful hints). Electrical hook-ups are not provided.  You are required to follow the guidelines set out by the Hancock County Health Department (see attached for details). 

4. The Hancock County Health Department has requested that all teams document the temperatures of the entry meats at the following times: (1) upon arrival at competition grounds (2) upon completion of cooking.  Please turn these temperatures in to your team's runner with the entry to be judged.

5. Teams are responsible for putting out their fires and also for cleanup. There will be a designated area to dispose of your coals.

 

KCBQ Rules and Regulations