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Complete this application below to participate in our Fire In The Hole Event!
Fire In The Hole BBQ Application
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Food Trucks Only
BBQ "Pit Teams" Terms And Conditions
Definition of Terms
HOST: The host of the cook-off space is HIP INC. and will be hosting the event W. Atlantic Ave Haddon Heights NJ.
CONTEST COMMITTEE: Individuals who are serving in official organizational capacity at this cook-off. Local fire inspectors are considered as members of the contest committee.
PIT BOSS: The person designated by the Pit team to be in charge and responsible for that team.
HEAD JUDGE: The person designated by the contest committee to be in charge of the cook-off judging. The head judge is responsible for organizing the judging process to ensure fair and impartial judging. The head judge should advise their judges to refrain from tasting contest meats before judging. The head judge from the contest committee will make the final ruling on any cook-off related discrepancies.
CONTEST MEATS: Contest meats must be raw or uncured chicken, ribs, beef. General Barbecue Cook-Off Rules
1. This is an amateur cooking contest and it is intended there be no further distinctions regarding entry classifications.
2. Only ONE team per barbecue pit will be allowed. Multiple entries for contest meats from any one team will be allowed.
3. Barbecue, for the purpose of this contest, is defined as raw or uncured meat prepared over a wood or charcoal fire, basted or not, as the Pit Boss sees fit. No gas, electric or pellet grills allowed.
4. No pre-seasoning or pre-cooking of the meat is allowed for chicken, beef, and ribs until it has been inspected and approved for cook-off use. Any meat found not in compliance with this rule will be disqualified.
5. Once meat and chicken have been inspected, approved and tagged, they must not leave the contest area.
6. All entries must be prepared in as sanitary a manner as possible. All applicable local health department rules and regulations must be complied with.
7. All applicable local fire department rules and regulations must be complied with. The fire department inspector/fire marshal is regarded as a member of the contest committee.
8. All fires used to prepare meat in this contest must be of wood or charcoal. No gas or electric cooking equipment will be allowed.
9. Fires are not to be built on the ground
10. Absolutely no firearms or explosives will be allowed.
11. There will be no refund of entry fees for any reason and the decision(s) of the host contest committee head judge and judges are final.
Pit Team Responsibilities
1. Each team is responsible for the maintenance and cleanup of its cooking area. The Pit Boss will be responsible for the conduct and behavior of team members and guests. Any team leaving its space in such a condition that the space requires additional clean-up will be disqualified from participation at future events.
2. Each cooking team will designate one person as Pit Boss and one person as an alternate. There may be as many assistants as the head cook deems necessary.
3. Each team should be equipped with a readily available and visible working fire extinguisher. Minimum suggested is 2A 10BC.
4. All amplified sound systems should be used in moderation throughout the cook-off prep time of 9AM - 12PM. A "quiet time" period will be in effect between 12 - 6PM when the event is open to the public. The excessive and/or continued disturbing use of equipment will not be allowed during this time period. Anyone refusing to abide by this rule will be removed from the cook-off site.
5. The excessive use of alcoholic beverages will be grounds for disqualification. Under NO circumstances are alcoholic beverages to be sold or offered in any form to the general public. HIP will be providing access to adult beverages for sale during this event
6. Competing cooks are not allowed to judge and judges are not allowed to cook. Judges must not be associated with any cooking team or team member in any way that would cast suspicion upon the integrity of the judging process. These rules are intended to be fair and equitable to each and every contestant.
The following cleanliness and safety rules will apply:
a) No use of any tobacco products while handling meat.
b) Cleanliness of the cook, assistant cooks, cooking device(s) and the team's assigned cooking space is required.
c) Shirt and shoes are required to be worn.
d) 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.
e) First aid is not required to be provided by the event organizer, please provide your own first aid kit.
f) Prior to cooking, meat must be maintained at 40°F or less.
g) After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4hours from 70° F to 41° F or less.
h) Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.
Judging Requirements
1. Each contestant should submit sufficient product, sliced to facilitate adequate judging of the entry by 3-5 judges.
2. If not enough product is provided, the judges will be instructed to do the best they can but not penalize the other contestants they are judging.
3. A blind judging system is based on a duplicate numbered ticket (e.g. theater ticket) which will be utilized in all judging categories. Blind judging consists of one-half of the double ticket being enclosed in a small envelope and the other half being secured (usually by tape) to the turn-in container. The second half of the ticket in the envelope is placed inside the judging container.
4. All entries will be scored on a scale of 1 through 10 in each of the judging criteria, with 10 being the best.
5. 1st Place and 2nd Place will be selected in every category.
6. Competition Schedule
Saturday 9AM – Meat inspection – Must be 40 degrees or less
Ribs turn in at 4:00PM
Beef turn in at 4:30PM
Chicken turn in at 5:00PM
Winners are announced at 6:00PM
7. A “Pit Master” will be named for those who compete in all 4 categories. It will be comprised of the total score of all 4 categories.
8. If there is a tie for “Pit Master”, 1 of the 4 categories will be drawn at random, and who ever scored the highest will be declared the winner. If there is another tie, 1 of the 3 categories will be drawn at random, and who ever scored the highest will be declared the winner; and so forth.
After you hit submit, check your email in 5 minutes to confirm we received your application (check spam and promotional folders too). You will be redirected to our series of events page!