Evans County Wildlife Club

1st Annual Smokedown Competition

Awarding Best Overall, Best Chicken, Best Steak, & Best Ribs

January 20th, 2023 | Doors open at 6:00AM | Cook Meeting will be held at 6:15AM

Cooks may cook on any fire or heat source. (Wood, charcoal, gas, electric, pellet, sous vide etc.) Each cook/registrant is encouraged to have some type of fire extinguishing device in their cook site.
ECWC events are judged by a panel of judges and will be in a “blind judging” format.

The ECWC provides all competition meat for the event to create a level playing field. No other ribs, chicken, or steaks are allowed at a cooksites.
Official turn in times will be drawn & announced at the cook's meeting. The official times will not be changed once announced. (Organizers may make timeline exceptions based on weather or other circumstances).
Standard judging tables are 3 judges (based upon the number of judges available we may use up to 5 judges).
Cooks should sign the turn in roster at the time of turn in.
In case of a total tie score (score is tied in all categories) the prize money will be split between the cooks. Example: A total tie between two cooks for first place.The prize money from first and second place will be added up and divided between the cookers. The organizer will flip a coin to decide who gets which trophies.
Each team may only register 1 entry per category.
If a registered team notifies the organizer in advance that they will be arriving late, another team may select their meats for them, once all the other present teams have made their selections. After selection, the on-site team will give the absent team’s meat to the ECWC Representative, until the absent team arrives.
A team must get approval from the ECWC Representative to allow someone else to select their meats for them.
Teams must have a team representative onsite at the time of awards. The representative must have a copy of their registration form.
If a team wants to register after the cooks’ meeting begins, they may do so but they must wait until after registered cooks complete their selections. This will be limited to the amount of meat available.
Teams must consist of no more than 3 cooks.
All decisions by ECWC Representatives at an event are subject to Board review.
Turn in will be judged on APPEARANCE, TENDERNESS, TASTE & OVERALL IMPRESSION.
Any sauces must either be added to the item or have individual portions for the judges. If sauces are provided the judges are required to taste them. (No communal dipping cups, bowls, syringes, or droppers). The ECWC will provide sauce cups to contestants.
No garnishments. Clean boxes only.

Team Cook Sites

Each team will be assigned a cook site. All equipment must fit within the 10’ x 20’ space provided. If additional space is required, we will be happy to accommodate. Please contact Jessica at (912)667-9069 as soon as possible with your requests. Electrical hook-ups will be provided.

Behavior

Every team is expected to exhibit proper behavior at all times. Unacceptable & disruptive behavior may result in disqualification from the contest.
We ask that pictures of plates not be shared or posted to social media until after awards have been distributed.

Cleanliness & Sanitation

Cooksites should be kept clean and orderly. Team members are expected to use gloves while handling food & maintain good sanitary practices throughout the event. Teams are responsible for cleaning their sites once the competition has ended. Contestants are expected to adhere to federal, state, and local food safety rules & regulations.

Half Chicken

Chicken will be delivered as two halves, cooks can present meat as a cooked half or serve their desired cut to judges.

Ribs

All rib entries must be turned in on the bone.
Ribs may not be wrapped in bacon or another protein.
Ribs will be delivered in 2 whole racks, cooks can cut to the desired size. Must turn in 5 bones to judges.

Steaks

Two steaks will be delivered as a cut & must be returned as the cut delivered. Fat may be trimmed.
The standard for steaks is a minimum of 1 1/8” or 3cm thick, boneless, choice, ribeye steak.
Contestants may cook steaks to their desired doneness, but please keep in mind that the typical standard is perfect medium.

Actions that will result in Disqualification

A marked box
Entry submitted after the turn-in window has expired.
Not meeting the required number of pieces or portions.
Any turn-in determined to be raw. Example raw chicken or pork. (If we can’t get 3 judges to eat, it is a disqualification)
A foreign object found in the box
Using meat not provided by ECWC.
Disregarding federal, state and local food safety rules and regulations.

"Smokedown"

By Evans County Wildlife Club Inc

"Smokedown"

BBQ Cook-off Proudly Hosted by the Evans County Wildlife Club

Team Members