2018 Lineman’s Rodeo Gaff-n-Grill
We invite the Grilling Gourmets out there to
compete in the “Gaff-n-Grill” contest!
Friday, May 11
Who will win utility bragging rights this year?
The meat grilled will be the main course at the Gaff-n-Grill Dinner on Friday night, May 11.
This year there is a non-refundable registration fee of $150.00 per team. Each team member will receive a commemorative Gaff-n-Go T-shirt, ticket for lunch on Friday, and all the barbecue they can eat at the Gaff-n-Grill BBQ Dinner on Friday, where the winning teams will be announced. Go to the Gaff-n-Grill BBQ Dinner tab to sign up and attend.
The Basic Ingredients
• Utilities and Utility Contractors may sign up Grill Teams.
• All Teams must consist of at least one current or retired employee of Utilities or Contractors.
• Each Team will consist of a Chief Grillmaster who will be responsible for the team’s actions and adherence to the rules, and as many assistants as the Chief Grillmaster deems necessary.
• Each Team will provide its own method of cooking and the cooking devices it uses. There will be no sharing of cooking devices with other Teams.
The Prep Work
• All seasoning and cooking of meat shall be done within the confines of each team’s assigned cooking space.
• A Chief Grillmaster and his assistants may only compete on one team.
• Pork must be cooked in its entirety (may not be parted).
• Meat may not leave the competition site.
• Before cooking, all meat must be kept in a cooler on ice at a holding temperature of 40°F or less.
• After cooking, meat must be maintained at a minimum temperature of 140°F.
• Following the judging process, contestants shall keep remaining meat warm to serve as dinner for the Rodeo Judges.
• Teams must provide all needed equipment, supplies and electricity.
• Cookers, tents, and any other equipment, including generators, may not exceed the boundaries of the team’s assigned cooking space.
• Teams can cook using wood, pellets, charcoal, gas or electricity. No open pits or holes are permitted. Fires may not be built on the ground.
• It is the responsibility of each team’s contestants to see that their cooking space is kept clean during the competition and following the contest.
• All fires must be extinguished, and all equipment must be removed from the site by Saturday night. It is imperative that clean-up be thorough, as failure to clean up could result in disqualification.
• Each team MUST submit meat entries in a container supplied by event organizers, and the meat shall be presented either pulled or chopped. A minimum of 1/4 pound of meat will be required for judging.
• Each team will receive a judging time when they receive their meat. To clarify, each time will have a different deadline for their meat to be judged. All containers will be assigned a random number at the time the meat is submitted for judging. Judges will not know whose entry they are judging.
• Garnish is limited to ONLY chopped, sliced or whole leaves of fresh green lettuce. Any entry not complying with this rule will be given a score of one (1) on “Appearance”.
Some Do’s and Don’ts
• Contestants shall not mark the meat container. No aluminum foil or other material is allowed in the container. Any container found with any marking or foreign material–other than the meat to be judged or lettuce inside the container–will be disqualified.
• No side sauce containers will be permitted in the meat containers or as a side. Meat may be presented with or without sauce on it as the contestant wishes. Sauces may not be pooled or puddled in the container. Noncompliance with this rule will result in a score of one (1) on “Appearance”.
• The only meat that shall be submitted is the meat supplied by the organizer.
• Cleanliness of the cook, assistants and the team’s assigned space is required. All materials and garbage must be disposed of by the team.
• The use of any tobacco (smoking, dipping, chewing, etc.) products in the food preparation area or while handling the meat is prohibited and can be reason for disqualification.
• Shirts and shoes are required to be worn at all times.
• Each team must provide a separate container for washing, rinsing and sanitizing of utensils and the work area.
• Use one teaspoon of bleach to one gallon of water for general clean-up and washing of dishes, cutting boards, etc. The use of disposable gloves and any other protective items is strongly recommended to help maintain good hygiene and a germ-free work area.
• A fire extinguisher device shall be near all grills or cooking devices at all times.
• All decisions made by the Event Coordinator are final.
Who Does What AND When?
• All teams will cook Boston Butts. The Event Coordinator will pick up Boston Butts to ensure they are all about the same size.
• Teams may pick up the meat on Friday, May 11, beginning at 7:00 A.M. Teams will be allowed to set up their cooking stations on Thursday, May 10, from 12 Noon to 2:00 P.M.
• All cooking must be done on site (rodeo grounds) and will start at 7:30 A.M. on Friday, May 11. Cookers may be started prior to 7:30 A.M. as long as they are tended.
• Each team will have an assigned time on Friday to have its meat cooked and turned in for judging. No entry will be accepted after 15 minutes past its assigned judging time.
The In’s and Out’s of How the Judges Judge
• There will be a three to six judge panel that will judge on the following criteria:
If an entry is turned in late, one point will be deducted for each minute the entry is late up to 15 minutes.
No entries will be accepted after 15 minutes past its judging deadline.
• Scores range from 2-9 points for each category, with 9 being the highest and 2 being the lowest. Only the head judge can give a score of 1 (one) for disqualification.
• Judges are not to compare or rank one entry with another, but should judge each item on its own merit. Each entry is to be tasted and scored individually. Multiple entries may have the same score.
• The “Appearance” score will reflect the attractiveness of the whole presentation.
• The “Tender/Texture” and “Taste” scores come from individual pieces taken and tasted by each judge.
• Each judge must provide three scores for each entry submitted.
9=Outstanding, among the best BBQ.
8=Close to, but not quite the best.
7=Much better than average, but not among the best.
6=Slightly better than average.
4=Slightly below average.
3=Quite a bit below average.
1=Disqualified per rule violation.
All scores will be weighted by the following factors:
• Appearance: .5714
• Taste: 2.2858
• Tenderness: 1.1428
A raw score of 9 in appearance multiplied by the appearance weighting factor of 0.5714 equals a weighted appearance score of 5.1426.
A raw score of 9 in taste multiplied by the taste weighting factor of 2.2858 equals a weighted taste score of 20.5722.
A raw score of 9 in tenderness multiplied by the tenderness weighting factor of 1.1428 equals a weighted tenderness score of 10.2852.
These three weighted scores added together equal a total weighted score of 36.0000.
Therefore, the weighting factors convert a perfect raw score by a single judge of 9-9-9 into a perfect weighted score by a single judge of 36. Furthermore, this results in the conversion of a perfect score of 9-9-9 by all four judges into a perfect weighted score of 144 weighted points.
How the Judges Will Judge
• Entry will be shown to judges. They will first judge for appearance and place the score on the scoring sheet. Judges will then take a sample from the container and place it in front of them. The judges will then sample the entry and mark their score sheet. The judges will ensure that all three categories have been scored before turning in their scoring sheet. All score sheets must be turned in before the next entry is presented.
• Judges will score carefully, since once their score sheet has been turned in, they cannot be changed.
• Judges will take their time. There will be ample time between entries for Judges to adequately evaluate a sample.
• Judges will not talk or discuss entries once the entries have been brought to the judging table. Talking may resume once judging sheets have been collected.
Questions or for more information contact:
Brian Mosier – 804-968-7162
Put the Chief Grillmaster as the name on the “Your Name” and then just give us a number of Team Members and ALL guest who will be attending with your team.
Meat Supplied by
Tom’s Meat & Produce
2410 Magnolia Court
Richmond, VA 23223