RULES AND REGULATIONS:
Trophies will be awarded for the Overall Grand Champion and 1st, 2nd, and 3rd place in the following categories:
- Best Kosher Beef Brisket
- Best Kosher Beef Ribs
- Best Kosher Chicken
- Best Kosher Beans
- Best Team Name
- Best Team Booth
A team must compete in all categories to qualify as Overall Grand Champion
Booth sites will measure approximately 11 feet x 15 feet on asphalt and will be numbered. Your booth must fit within these parameters. Additional space may be available upon request in advance. . Each team will be provided with a standard tent measuring approximately 10′ x 10′ to cover the food preparation area of your booth. Please be considerate to your neighbors in adjoining booths. Drilling into the asphalt is not permitted. You may use bricks or concrete blocks to secure your booth. Tables and grills can be set up outside starting on Saturday evening, rain or shine.
Vehicles will only be allowed on the contest grounds to unload after sundown on Saturday evening. Once vehicles are unloaded they must be moved and will not be allowed back into the Synagogue parking lot until after the awards ceremony at approximately 4:15 p.m.
Water will be available in one central, outside location. Please bring sufficient water containers to transport water to your site. Hoses will not be allowed.
Each team is responsible for removing their trash. Trash receptacles will be available for each team. Dumpsters will also be available on the grounds. Teams will not leave behind litter, ashes, or grease.
Electricity will not be provided, except by prior arrangement with the contest organizers. The synagogue has very limited electrical capability on the parking lot. Quiet generators may be used as long as they fit within your assigned cooking site.
Bathroom facilities are available inside the synagogue and port a potties outside at the event.
Teams may not sell any food, drink, or other items during the event. The Host committee will be selling Tastings Tickets and Milt’s Barbecue for the Perplexed will have a food truck at the event selling food, drinks and snacks.
Kosher Guidelines for snacks
All snacks brought to the synagogue building and parking lot must be approved. All food items must be in the original package, unopened, with the seal intact. The Rabbi will be available to check any food items on Saturday night and Sunday morning. Be sure to see him before going to your booth.
While on the synagogue grounds (inside and outside), please do not bring any food prepared outside of the congregation. We will provide water and PowerAde during our food prep times on Thursday and Saturday. We will also provide a light breakfast and coffee on Sunday morning for the teams. You may purchase food from Milt’s food truck. You may bring your own fresh fruit or vegetables but they must not be placed on the grills. You may bring closed packaged snacks such as potato chips and pretzels only if they have one of the following symbols.: OU, OK,Star-K, Kof-K, cRc. If there is also a “D on it, it means it is a dairy product and should not be used at the BBQ. You may bring non-dairy drinks that has one of the symbols above.
The mashgiach will come by to check on your food and workspace occasionally. Please do not be offended or surprised; this is only to ensure that all participants are following the rules and regulations we have provided.
The Chicago Kosher BBQ Competition reserves the right to make additional rules and regulations as the situation warrants.
Food Sample Requirements
- Gloves must be worn to keep hands off of the food samples.
- All meat must be fully cooked. Meats should be heated to at least 145 degree
Fahrenheit and chicken to 165. If the meat has been cooked and cooled, it cannot be below 70 degrees Fahrenheit for more than two hours.
- Meat can be presented sliced, diced, chopped, etc. as long as the pieces are separated. Judges should not have to pull or separate product samples.
Preparation Prior to the Event
There will be a cook’s meeting on Friday, June 12, 2015 at Milt’s Barbecue for the Perplexed, at 3411 North Broadway. At least one member of your team – preferably a pit boss or a team representative – must attend this meeting.
Teams will be assigned staggered times throughout the day to do all your prep work such as trimming, making marinades, sauces etc. in and out of the kitchen.
When you arrive to prepare your meat, the ingredients you requested (along with cooking utensils) will be on a table labeled with your name. If you find that you need any additional kitchen items, please let a Chicago Kosher BBQ Competition & Festival Committee representative know and they will help you find what you need. Do not remove any utensils from Milt’s kitchen. If you do not find everything you need in your stock or on the community table, please ask for help. Do not borrow from other teams’ stock unless they are present and give permission to use some of their ingredients.
After you have finished for the evening, please clean up your work area. It is important that each team clean up after itself so that the teams that follow you will have a clean area in which to work. Committee members will be available to answer questions you may have pertaining to the use of the kitchen equipment or clean-up of the kitchen.
Your sauce, marinated meat, and all other cooked items must be carefully and sealed in the zip lock plastic bags, secured with masking tape and inspected by the Mashgiach before being put into our refrigerator/refrigerated truck. You will be given a box to store your cooking utensils and all other items you will need for Saturday night/Sunday morning.
Each team will receive included in their registration fee of $400.00
1 Brisket (10-13 lbs)
2 Racks beef back Ribs (5 bones per rack)
12 Chicken Thighs, bone in
Pinto Beans in cans
The ingredients the team selected on the ingredient request form.
2 Kettle style grills: a Weber Smokey Mountain 22.5 and a Weber one touch silver 22.5 grill.
All cooking utensils including injector, tongs, brush, 6-inch boning knife, 12-inch carving knife, 8-inch chef’s knife, long handle fork, and a small saucepan
2 8-foot tables
1 internal meat thermometer
1 Charcoal chimney starter
Kitchen shears, whisks, pots, plastic gloves, scale, spice grinder, blender and other utensils will be available on the community table.
After you have finished for the evening, clean up any mess that you have made. It is important that each team clean up after itself so that the teams that follow you will have a clean area in which to work. Committee members will be available to answer questions you may have pertaining to the use of the kitchen equipment or clean up of the kitchen.
Saturday, June 13, After 9:30 p.m. Smokers will be given out, from here on out everything will take place at Anshe Emet Synagogue.
Tents, tables, chairs and smokers will be set up outside on Saturday evening. Each booth will be allocated a tent, the 1 or 2 smokers, a table and chairs. Please be considerate of your BBQ neighbors and do not remove any smokers or tables from their booth areas.
You will be able to ask a mashgiach to start your smokers any-time on Saturday, May 31, after 9:30 p.m. You will be able to stay as late as you want.
We want you to feel comfortable doing what you love so if you have any questions, please do not hesitate to ask anyone on the BBQ committee for help!