DIVISIONS:

   Junior: up to age 10              Senior: ages 11 to 17        Adult: 18 and over

TEAMS:

Number of teams will be announced at the Friday night leader meeting.  This number could change from year to year depending on supplies available for the cookoff. ALL team members must be in the same age division

Teams shall have no less than two members and no more than eight.

Each YOUTH and Senior team MUST have 1 person over age 18 to supervise ONLY; this person is NOT in the team count and CANNOT direct the youth in a specific recipe idea, they are there only for supervision and assistance when asked (i.e. the scouts may ask for help with cutting items but may not ask adult to perform the cooking.)

RULES:

• A large camp fire will be started prior to the competition; teams will be responsible for creating their own bed of coals as needed. It is up to each unit to follow and enforce their division rules

• Team members must be the ones to accept their prize, no substitutions

• Teams will provide utensils and all other cooking equipment needed.

• Once the main ingredient is announced, they will have no more than 30 minutes to gather the needed equipment from their campsite AND notify the coordinator what their dish will be.

• Teams will have 3 hours to complete their dish and submit for judging.

• Teams will submit a written (legible) recipe for their dish when it is submitted for judging. If recipe is NOT submitted there will be a 50 point deduction from score. NO EXCEPTIONS!!

Teams will serve the judges the food then leave the judging area so the judges can judge

If the need shall arise, we will hold a lottery system to select up to 20 teams. Each team registration will be put in a tumbler. As a team is drawn they will choose which time slot they want, so choose wisely if wanting to participate in certain events. Only ONE entry per team/person. If duplicate registration cards or duplicate names are found on registrations, that team will be disqualified.  You will be provided with the registration cards at the leader meeting.

There will only be adult teams if there are not enough youth & teen teams to fill the 20 slots.

You may only use the ingredients supplied in the pantry. No outside food or spices are allowed.

·         JUDGING:

• Judges will be chosen prior to the competition

• All teams will be judged on the following criteria, each worth 20 points total:

  • Safety – how safe are the team members in dealing with fire and sharp equipment being used?

  • Cleanliness – how clean is your area and your hands?

  • Taste – how does the food taste?

  • Originality – how original is the idea in the dish?

  • Doneness – is the dish completely cooked? Undercooked? Overcooked?

There will be a silver skillet awarded to the highest score in each division.

One team will be awarded the “Best Overall Cook-Off Champion” and will receive the coveted Golden Skillet