*No refunds will be given on registration fees, No exceptions*

Cook-off Schedule
Saturday:
7:00-8:00am Check in-Setup
8:00am Cooks Meeting at Chamber of Commerce- 111 W Main
1:00pm Public Rib Racks go on sale (if we have any tickets left) at Cook-off tent
3:00-3:15pm Turn in competition ribs for judging at Chamber of Commerce
3:45-4:15pm Drop-off public rib racks at Chamber of Commerce
4:30pm Awards on PJ’s Coffee Stage on Main Street

Friday arrival:

· Set-up cooking area/pit on Friday, October 7^th, 2022 between noon-7pm

-Cookers will set up on Cleveland St. between Cedar and Elm St and will be
on a first come, first served basis. Please check in at the Cook-off Registration tent.

· Security will be provided in the festival and cooking area overnight.

· Teams are responsible for providing all tents, tables, chairs and other equipment
needed in the cooking pit.

· No stakes are to be driven into the street.

· PLEASE park as close as possible to your neighbor…space is tight

· Quiet generators are allowed in the cook area with prior permission.

Saturday arrival and vehicle parking:
Teams must have cooking area set-up by 8am, arrive at 7am.

Enter on Main St from S West Ave. Please check in at the Cook-off Registration tent.

After you set up your cooking pit on Saturday morning, all vehicles must park OUTSIDE the cooking/festival area.

There is a parking lot on Elm St in between Cleveland and SW Ave. Please park in that parking lot or anywhere else outside the cook/festival area.

Vehicles are not allowed back in the cook area until after 4:30pm.

Security and Safety:
· El Dorado Police officers will provide security Friday night and Saturday.
The El Dorado Fire Department will be present to handle any potential fire hazard during the event.

Rib Cook-Off Competition Rules:
-Rib entries are not to be removed from the cooking area.
-Any violation of this rule will result in immediate disqualification of the competition.
-No ribs may be brought in from outside to use for the competitions.
-Violations will result in disqualification.

On Saturday, Oct 8^th, cooks shall report at 8:00am to the Chamber of Commerce at
111 W Main for a cooks meeting to briefly discuss rules, answer questions, pick up competition ribs and turn-in judging containers. Please bring a container for carrying your ribs back to the cooking area. Each team will receive minimum of 6 racks of pre-packaged, St. Louis style pork ribs. If you have offered to cook more for the public rib racks, you will get them at this time as well.
Thank you so much for helping with this!!

At the cooks meeting you will also be given your turn-in containers for judging along with 2 envelopes with tickets in them taped to your turn in box. DO NOT OPEN OR REMOVE either envelope from the judges rib container. Doing so will result in disqualification. Both envelopes must be attached to the judge’s container at turn-in. If you wish to use sauce on your turn-in ribs, there should be NO POOLING of sauce in the container.

You can begin seasoning and cooking your ribs at any time after ribs have been received. Cook teams provide all seasonings and “special” ingredients. Cook teams may use any types of fuel designed for grills or smokers. Please handle food in a sanitary manner using cooking utensils and gloves that you bring.

Turn-In:

Place 6 (six) distinct, individual ribs in the judge’s turn-in container with envelopes.
· If you wish to use sauce on your turn-in ribs, there should be NO POOLING of sauce in the container.
· No garnishes are allowed!
· Deliver your container to the entrance of the Chamber (location of cooks meeting) between 3:00-3:15pm to a cook-off rep.
-You must have BOTH of your envelopes at turn-in. One will be taken with your ribs and the other will be given back to you.

Ribs are judged based on taste, tenderness and appearance

DO NOT OPEN your envelope until instructed to do so at the Awards Ceremony on the PJ’s Coffee Stage at 4:30pm! 
Ribs turned in for judging after 3:15 will be disqualified

Samples:
· Cook teams are allowed to give any food away that you bring and cook, that isn’t a rib.
· You may not give away free ribs that are provided by MusicFest/Main Street for the competition as all ribs are property of Main Street El Dorado/MusicFest.

Public Rack Sales:
· Ribs that aren’t turned in for judging will be sold to the public.

· Public Rack tickets will begin being sold at 1pm at the Registration tent on Competition Day!

· Tickets are $25 each. (you should place 10 ribs into each of your containers for public sales)

· Public racks will be served from 4pm-4:30pm.

· We will pre-sale public rack tickets also if you are interested.

· Please put your provided name sticker on the outside of the container that you are using for
public racks.

· At 3:45pm, please bring packaged, labeled, left-over ribs back to the Chamber of Commerce.

· You are allowed to purchase your leftover ribs. Please get with Candy at Registration tent.

· YOU MAY NOT TAKE MONEY AT YOUR COOK AREA FOR RIBS!
TICKETS MUST BE PURCHASED AT THE REGISTRATION TENT!!

ALL RIBS ARE PROPERTY OF MSE/MUSICFEST

Registration Deadline: Friday, September 30 at Noon

*No refunds will be given on registration fees, No exceptions*