News4U Online

Grill for the Thrill time in the Tri-State!

Some information to get you salivating over this year's Grill for the Thrill!

Note:  Please see the Official entry form and the September issue of News 4U for more details.

 Date:
Saturday, September 20^th.

What are grill prizes?
1st place in ribs, pork & chicken each receive -  $750.00
2nd place each - $200.00
3rd place - $100.00
People's Choice - 350.00
Wings 1st place only pays $250.00
Baked Beans 1st place only $250.00

And of course everyone gets the one of a kind coveted Jack Daniel's Trophies!!

Can anyone enter?
Yep! It is just Grill For the Thrill it is not sanctioned. Deadline is September 12th

How much is entry fee if entering?
 See attached entry form

Are kids allowed?
Yes, but there will be people drinking.  Parents use discretion.

Anyone can enter the car show.

1. ALL CONTESTANTS ARE EQUAL. 
A contestant is one who is engaged in the cooking of meat in the Contest. There will be no Professional/Amateur Classifications.

2. Each team will provide their own cooking equipment to be used exclusively by that team within the team's assigned cooking space. The use of a single pit (cooking device) by more than one team is not permitted. All seasoning and cooking of product shall be done within the confines of the team's assigned cooking space. A chief cook or assistants may NOT enter more than one team per contest.

3. Meat will be inspected by SMG and it must not leave the contest site. 

4. Competition meats MUST be inspected by the OFFICIAL MEAT INSPECTOR on duty at the contest during the times set by the contest organizer, but not prior to the day before judging. The Health Department requires that the following meat holding conditions must be met:
A. All meats must be on ice or refrigeration before being cooked. Holding temperature must be 40 degrees or less.

B. After cooking, meat must be maintained at 140 degrees in a covered container during event.

C. Meats may not be precooked or marinated prior to arriving at the contest for inspection.

5. Contestants must provide all needed equipment & supplies.  Electricity and water
will be provided by SMG (contestant must provide containers for water).  Contestants must adhere to all electrical, fire and other codes whether city, county, state or federal.

6. Pits, cookers, props, or any other equipment, may not exceed the boundaries of the team's assigned cooking space.

7. It is the responsibility of the contestant to see that the team's assigned cooking space is kept clean and policed following the contest. All fires must be put out, and all equipment removed from site. It is imperative that clean up be thorough. No compressed or liquid gas allowed.  SMG will provide a safe container for the disposal of hot coals after contest ends.  Any team's assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify said team from future participation at SMG sanctioned events.

8. CAUSES FOR DISQUALIFICATION:
A. Excessive use of alcoholic beverages by a team, its members and/or guests. (Under no circumstances are alcoholic beverages to be distributed to the general public by contestants and/or guests.)
B. Use of controlled substances by a team, its members and/or guests.
C. Foul, abusive, or unacceptable language by a team, its members and/or guests.
D. Excessive noise generated from speakers or public address systems.

E. The infraction of any of the listed rules & Regulations
 Excessive or continued complaints from teams about any of the above rule
infractions shall be considered grounds for immediate disqualification from
the contest by the SMG Representative.

9. First aid and security will be provided.

10. There will be no refund of entry fees for any reason.

11. Each Judge will rate on tenderness, taste and texture.  All judging samples will be delivered to the Gate 1 exit at the designated times given at the 10:00am Grillers Meeting to be held at Gate 1 location day of event. A clock and delivery time will be posted on the day of contest. Containers will be provided by SMG for judging samples. 

12. Each contestant must submit at least six (6) separated and identifiable (visible) portions of meat in the provided judging container. Pork and chicken may be submitted chopped, pulled, sliced or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice or shake to separate pieces.

13. NO GARNISH OF ANY KIND IS ALLOWED.

14. Entries must be submitted in the numbered container provided by SMG. The number must be on the top of the container when submitted. The container must not be marked in any way to make it unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material and/or stuffing is no allowed.

15. The following miscellaneous cleanliness and safety rules will apply:
A. No use of any tobacco products while handling meat.
B. Cleanliness of the cook, assistant cooks and the team's assigned
cooking space is required.
C. Sanitizing of work area should be implemented with the use of a
bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
D. SMG will provide a fire extinguisher device near all pits.

16. The decision and interpretations of the SMG Rules and Regulations are at the discretion of the SMG Representative at the contest. Their decisions and interpretations are final.

17. Participants may arrive at 5:00am for inspection and may start cooking when inspection is completed. Fires may be started upon arrival.

18. Meat may consist of Beef, Pork or Chicken.  No whole Hogs.

19. No motorized vehicles are allowed on site.

20. NO STICKERS of any kind allowed on site or on People’s choice or judging containers.

21.  HAVE FUN