Rules for Anything Butt and Dessert for Hogging Up BBQ Festival
Rules for Anything Butt & Dessert Contests
HOT UPDATES FOR 2014: Apples are not required!
In case you haven’t noticed, we have a Friday night Anything Butt and Dessert Category. We are getting some Questions and Answers, so here you go!
Q: What are VIP Judges?
VIP Judges are county and very important community members the sponsors have invited in to help judge the Anything Butt and Dessert Contest. The KCBS reps Randy and Carol Bigler will work closely with the VIP’s to go over modified judging guidelines and to ensure things run smoothly. There may even be some KCBS judges mixed in.
Q: Can you post the official rules and give examples of what we can and can’t serve?
Anything Butt (Non-Dessert) – RULES
Anything Butt (Non-Dessert) is any meat other than the four KCBS categories (Chicken, Pork Ribs, Pork &
Beef Brisket) to be judged on Friday at 6:30 .
• Everything cooked on site: Recipe may be baked, broiled, barbecued, grilled, fried, etc so long as it’s done on the same type grills you would use in competition–meaning no gas grills, no microwave ovens and no stoves. Recipe may be served as a casserole, stew, salad, hors d’oeuvre, etc. JUST NOT A DESSERT.
For example: Simmered Veal Parmesan would be acceptable. Shrimp Scampi would be acceptable.Palm Frond Spaghetti would be acceptable. Frog leg omlette would be acceptable. Baby back ribs would NOT since this is something that is included in the four KCBS categories. Rhubarb veggie kabobs would be acceptable.Grilled pig snouts would be acceptable because this particular part of the pig is not in the pork KCBS category Cornish hens would NOT be acceptable since it is a form of the Chicken category. Turkey leg sorbet would not since sorbet is a form of dessert and that’s just gross. Crab bisque would be acceptable. Brisket ala mode would NOT since Brisket is in the four KCBS Categories. Grilled cow tongue would be acceptable because this particular part of the pig is not in the pork KCBS category. These of course are just examples for your viewing pleasure. If you have a question, you can ask the coordinator and we will get the answer for you. Your communications are kept confidential.
- You may inject or rub your foods ahead of time,and even marinate but all items MUST be cooked onsite.
- Recipe may include garnish. Make it as pleasing to the eye as you wish.
- Recipe may be marinated or injected, and this may be done before arrival.
Dessert – RULES (Judging Time 7:00pm Friday night)
- Must be cooked on site with any heat source.
- Must not be store bought.
- For 2014, does NOT have to contain apples.
Q: What general criteria is used as far as presentation goes?
You will be judged on how eye appealing your entry is though you do not have to follow the standard rules on presentation as it related to garnish/boxes/or portions.. For instance, you are not required to use the KCBS standard “box” (unless you want to.) Entries may be handed in on anything so long as it’s less than 24″ in length. Examples could be: Small trays, chinet plates, disposable bowls, dishes, etc. Please keep in mind some of you may wish to use ceramic or real dinnerware, which is fine, but is not our responsibility for returning your containers or plates to you. We can have them available for pick up after judging. Garnishes may be used if you desire but are not required. Portions are answered in the next question.
Q: What about portions, etc?
Minimum of six portions but we suggest preferably more for others to taste. You do not have to portion it out. For instance, in the dessert category if you were to make a cake, it is not necessary to cut the cake into six pieces. We will ensure that everyone gets a piece of the cake.
Q: When are the awards?
Although the judging is done on Friday night in a modified KCBS format, the awards will be handed out during the regular award ceremony which is set to take place Saturday night between 4 and 5pm.
Please continue to send your questions to HoggingUpBBQFestival@verizon.net or BigFatDaddys@verizon.net should you have any more questions.
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