ENTRY CONDITIONS and Rulesаа All

ENTRY CONDITIONS AND RULES All competitors must accept the terms and conditions of the event below. ________________________________________ Event Location WA Cider & Pork Festival Oakover Grounds (Off Yukich Cl) Swan Valley, WA. Promoter Damien Newnham 0432 148 104 ABA Representative (for all enquiries on the competition) Adam Roberts 0410 658 532 Event Timetable WA Cider & Pork Festival Barbecue Competition 2016 March 5th ● Bump in must be complete by 11am ● Team briefing at competition site by ABA Head Judge. Hand in boxes will be distributed to teams at this briefing at 4pm ● Cooking area site inspection and food safety inspection 4.30pm ● Cooking time starts at 5pm. Note: No cooking can be started before this time. March 6th ● Judges Course 8am ● Lamb Turn in 10am ● Pork Ribs Turn in 11 am ● Pork Turn in 12noon ● Beef Turn in 1pm ● Winners announcements Window 3pm to 4pm. ● Bump out time TBA Important NOTES: ● No vehicle movements on site during the festival without prior approval of the promoter. ● Parking will be available near the competition area and all vehicles must be parked in approved parking areas only. ● Camping is allowed within the competition tent and in approved areas as directed by the promoter once on site sites may vary depending on camping set ups. Cost of Entry ● Entry is $125 per team (max 4 people). ● Cost of entry includes registration with the Australasian Barbecue Alliance. ($25 per event) www.ausbbq.com.au ● All teams must prepay this fee to be considered eligible to compete. ● Payment can be made via direct deposit or via PayPal directly to the ABA, please contact [email protected] for payment details. Cash & Prizes st ● 1 place in Round $300 cash + trophy nd ● 2 place in Round $150 cash + trophy rd ● 3 place in Round $100 cash + trophy ● Grand Champion Prize $500 + trophy ● Runner Up Prize $200 + trophy Note: This Competition will be Round 5 of the 2016 Barbeques Galore Australian Barbecue Championships and all categories will be eligible for the Grand Champion prize for both this competition and the overall series and National Ranking system. Australasian Barbecue Alliance Rules ● All entries must be present in a 9x9” container which will be provided by ABA. The lid on the box must close. ● Hand in period goes from 5 minutes before until 5 minutes after the official hand in time, with no exceptions or at the head judge’s discretion. Your head judge will confirm the official current time during the team briefing so you can synchronize. ● Produce must be cooked from raw, on site and wholly within the competition window times. ● Approved garnishes only are permitted, but will not be tasted. Approved garnishes include: parsley (curly or flat), green lettuce or kale. No other garnishes are allowed including red tipped green lettuce. ● There must be at least 6 portions in each box, but you may put more than 6 if you wish to. In the case of pulled meat, there may not be an obvious “portion” but there should be enough for each judge to sample a small palm sized portion. ● If you choose to put in two different types of meat (e.g. brisket slice and burnt end cube), the judges will be instructed to taste and score on both meats, not just the one they preferred. ● No sauce containers, no pools of sauce in the box. All sauce must be on the meat. ● There should be no foreign objects beyond the garnish in the box. That includes toothpicks, skewers, containers, salads, side dishes or any other “distinguishing” features. ● Teams must ensure there are no identifying marks on the box (e.g. texta, dents) and should present a neat and clean exterior box, without any sauce marks. If there is a problem with your box prior to handin, or you need a new one, please consult the head judge on site. ● Your entries will be judged on Appearance, Taste and Texture. Please note, you may receive a penalty for any of the following infractions: Disqualifiable offences (will disqualify from the category, not the competition ) : ● Late to handin time. ● Handing in the wrong meat category (eg submitting chicken in the beef round) ● An obvious attempt to mark the box (in the interests of fair, unbiased judging, no box should be traceable to any particular team). Single point penalised offences (where a score of 1 will be mandatory in the Appearance category from all table judges): ● Sauce violations ● Garnish violations ● Foreign objects ● Not enough portions Meats Meat may not be precooked, marinated, braised, brined or cured, etc., prior to the start of competition time. No prerubs are allowed. Meats may be pretrimmed. Allowed cuts at this event. BEEF Brisket, Steak, Tri Tip, Cheek or Beef Ribs LAMB Any cut PORK RIBS Baby Back, Spare or St Louis. Dry rub or wet mop. Must be a bone present in every single rib. PORK Shoulder or neck, served pulled, chopped or slice, or a combination of any or all of these. Judges & Judging A panel of judges (accredited by the ABA) will judge each category based on the following ● Presentation ● Texture ● Taste Each team will receive a total score for each round based on the ABA judging formula. All awarded scores in each category will be added to award the Grand Champion. Accepted smokers/cooking units: ● Any wood or wood product (including pellets and briquettes) fuelled smokers/pits. Electric or gas units are allowed to start the fire only, after which time the heat source should come fully from wood or wood products. If you seek clarification for your particular unit, please contact us. Accepted cooking methods: ● Cooking meats directly on/in the accepted smoker units shall be considered barbecue. Any cooking method outside of barbecue is not allowed, even if the method is conducted on an acceptable unit (EG using a charcoal grill to heat a pan of oil then frying the meat). Prohibited cooking methods include but are not limited to: frying, sous vide, poaching and par boiling. ● Gas and electric cookers may be used to heat ancillary ingredients such as sauce or butter. ● Meats may be held in the smoker unit or in insulated containers such as Eskis or Cambros. No gas or electric fuelled warming/holding units are permitted. Before cooking starts ● Food preparation area must first be inspected by certified Food Safety Supervisor before start of cooking phase of event. All Meat must be on ice and stored at a safe cooking temperature. Mandatory items for each team ● Hand Soap or Sanitiser ● Gloves, latex or Rubber ● First Aid Kit ● Dish Cloths ● Washable Containers and cutting boards ● Disinfectant ● Coolers (Meats on ice) or Portable Fridge ● Aprons for all team members ● Paper Towels ● Bucket ● Waste Bin (lined) ● Fire Extinguisher (in date) ● Digital Meat Thermometer ● Portable Table Note: All these items will be checked. If you don’t have them, you will not be able to compete . Food Safety Guidelines Transportation & Storage ● Uncooked meats must be stored at or below 5 degrees Celsius at all times. ● All raw food must be wrapped, covered or placed in sealed washable containers whilst it is being transported to the event. This will prevent food from being contaminated with dirt and bacteria. ● Vehicles and containers used to transport food must be kept clean and in good repair. Food must be separated from other items, such as cleaning materials. The vehicle must not be used for transporting animals, ie cattle or dogs. ● Temperature control should be considered as part of the hazard analysis requirements. Temperature control will restrict the growth of bacteria and reduce the risk of food poisoning. Bacteria will not grow at temperatures below 5 degrees Celsius and are generally killed by temperatures above 70 degrees Celsius. Temperature conditions between 5 degrees Celsius and 60 degrees Celsius will usually allow bacteria to grow and should therefore be avoided. ● Temperature control can be achieved using refrigerated vehicles or insulated containers with ice packs. ● Thermometers or equipment with a temperature display must be available to monitor temperatures. Preparation and cooking ● Where unwrapped food is to be prepared or handled at the competition site, regular and frequent use of a wash hand basin with soap and hand drying facilities. It is recommended that you use antibacterial soap and disposable paper towels. ● If for any reason you are located away from taps at the competition, consider constructing the following portable system illustrated. ● You must ensure that the food preparation area is large enough for the type of food preparation being carried out. There must be sufficient working surfaces for the separate preparation of raw and cooked products. This will reduce the risk of cross contamination. ● Surfaces and equipment which come into contact with food must be kept clean and disinfected. You must bring a suitable food grade disinfectant with you. ● Encourage team at all times to use a ‘clean as you go’ rule. ● Everyone handling unwrapped foods of the types listed must wear clean protective over clothing, such as aprons, coats or jackets. It is recommended that some form of head covering is worn, with long hair tied back. ● Members of teams, who handle or prepare foods, should not travel to the competition in their protective clothing. They should remove their protective clothing if they leave the cooking area (for example, during breaks or whilst using the toilet). ● Smoking at your cooking area is prohibited. Please make sure that you leave the stall if you wish to smoke and wash your hands thoroughly before handling food again. ● You will need to bring suitable bags or bins for the collection of food waste and other rubbish.

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