Paris 2010 Canadian Pork BBQ Championships

[Scotty J]

Hello Everyone

The Paris event is still a go. From what I understand it's the oldest and longest running BBQ comp. in Ontario (I think Canada)

Here are Forms Sheets. So just cut, paste and mail.

Hope to see you all there.

Saturday.

Event: Canadian Pork BBQ Championships
Date: Saturday, June 12, 2010 Set-up: Friday, June 11, 2010
Location: Paris Agricultural Society, 139 Silver Street, Paris, Ontario, Canada N3L 3E7

Rules & Regulations:
1. Each team will consist of a head cook and as many team assistants as necessary. The head
cook will be responsible for the conduct of the team and any guests within the team area. No
team shall share a cooker and no two teams shall share the same site. Teams will keep their
sites clean and maintained in a sanitary manner. All cooking sites must be cleaned up with
trash removed and ashes in ash cans upon leaving.
2. All types of cookers and fuel sources are acceptable and must meet all current safety
standards (i.e. propane tanks). Acceptance of electrically powered cookers must be approved
in advance due to supply issues.
3. No open fires outside the barbecues/smokers/etc are allowed.
4. All work surfaces must be sanitized with bleach and water. Teams must provide their own
water containers. No use of tobacco products allowed in the area during food preparation. All
animals must be leashed at all times and are not allowed in the food preparation area.
5. Quiet time is from 11:00 pm to 7:00 am (no excessive noise will be permitted). No alcoholic
beverages are to be given to the public. Our conduct reflects on our long-term ability to be
hosted at these sites and as such team disqualification may result for serious infractions of this
rule.
6. All entries will be turned in using the provided pre-numbered 9” X 9” Styrofoam containers
(which will be re-numbered before given to the judges – double blind system). Garnishes are
limited to green leaf lettuce only. No foil, toothpicks, sculpting, marking, stuffing or foreign
materials and pooling of sauce is not allowed. No containers of sauce are allowed (i.e. any
sauce used in the entry must be on the meat). Any violation of this rule will result in all six
judges being instructed to score a 1 for the appearance mark.
7. Each team must submit a minimum of six separate and identifiable pieces in each category.
Any judge that is not presented with meat will be instructed to score a 1 for taste and
tenderness/texture on that entry.
For a full set of rules, will be provide on the Friday

Categories:
The competitor is to supply all meats, for judging only.

There will be four categories of meat:
Chicken (any cut)
Brisket (at least 5 pounds)
Pork Ribs (sides or backs – no country style ribs)
Pork Shoulder (at least 5 pounds)

Entry Costs:
Entry Fee - $200.00
Site cleaning deposit - $50.00 (refund upon departure)
Electricity - $35.00 (1 - 15 amp breaker)

Judging:
1. Chicken 12:00 pm
2. Brisket (beef) 1:00 pm
3. Pork Shoulder 2:00 pm
4. Ribs 3:00 pm

Grand Champion is the best total score of all four categories combined.

Awards will be at 5:00 pm.
Event: Canadian Pork BBQ Championships
Date: Saturday, June 12, 2010 Set-up: Friday, June 11, 2010
Location: Paris Agricultural Society, 139 Silver Street, Paris, Ontario, Canada N3L 3E7
ENTRY FORM
Team Information:

Team Name

Head Cook

Address

Phone Number ( )

Fax Number ( )

Email

Payment Information:
Service Amount ($)
Entry Fee $200.00
Hydro (if required)
Site Cleaning Deposit $50.00
Total (CDN $)
Make Cheque
Payable To:
* Post date cheque for May 15, 2007

HISTORICAL SHOWS ASSOCIATION
CENTRAL ONTARIO
P.O. BOX 20005
PARIS, ONTARIO
N3L 4A3


_______________________________
Head Cook (please print)


_____________________________
Head Cook Signature


_____________________________
Water Boy


_______________________________
Date


Sunday

Event: Canadian Pork BBQ Championships
Date: Sunday, June 13th, 2010 Set-up: Saturday, June 12th after 6:00PM or before Sunday at 8:00AM
Location: Paris Agricultural Society, 139 Silver Street, Paris, Ontario, Canada N3L 3E7

Procedure:
All teams will be provided with 1 or 2 racks of back ribs plus 1 or 2 lbs of Ground Pork, cooking instruction. Amateur
teams need to bring their own rubs/spices, sauce and whatever they need to cook with. You will be provided with 9" X
9" styrofoam boxes and be instructed on how to prepare your ribs, and Ground Pork for proper presentation.
No garnishes allowed for Ribs.
All meat to be handed out at 8:00am Sunday June 12th 2010

Judging:
Judging will take place at 12:55 pm for Ground Pork and 1:55 pm for Rib on Sunday.

Awards:
Awards and prizes will be presented to the top three amateur teams as determined by the scoring of judges.

Entry Fee:
Each amateur team will need to pay an entry fee of $30 per team.

Equipment:
Each team will be required to provide their own barbecue/smoker/etc.

ENTRY FORM
Team Information:
Team Name

Head Cook

Assistant Cook

Address

Phone Number ( )

Fax Number ( )

Email

Payment Information:
Service Amount ($)
Entry Fee $30.00
Total (CDN $) $30.00

Please Send & Make
Cheque Payable To:
* Post date cheque for May 14, 2008
HISTORICAL SHOWS ASSOCIATION
CENTRAL ONTARIO
P.O. BOX 20005
PARIS, ONTARIO
N3L 4A3

[bbbrown]

Thanks Scotty,
BB's BBQ will be there.

Bryan

[Iamarealbigdog]

We are in as well....



25 teams would be cool...

[roastntoast]

We be there as well.

Jules

[BigVEg]

Ok so this question may seem a bit strange.
For the amateur competition I understand the rib cook off, but what am I supposed to with the ground pork. My first guess would be that I would need to make something with it, does it need to be smoked or am I just making something with ground pork. If anyone could fill me through this thread or by PM that would be great!

Thanks
BIgveg

[Dave Kloostra]

Ok so this question may seem a bit strange.
For the amateur competition I understand the rib cook off, but what am I supposed to with the ground pork. My first guess would be that I would need to make something with it, does it need to be smoked or am I just making something with ground pork. If anyone could fill me through this thread or by PM that would be great!

Thanks
BIgveg

Many people will grill this. You or only limited to what ideas you come up with. You can make a meatlof, burgers, sausage, a fatty, or anything else that you can do with ground pork. Scotty will give you the meat, you need to bring everything else that you need to make what you want.

[Schultz]

I can tell you from judging the amatuers a few times that almost anything goes. Everything in the box MUST BE EDIBLE(no toothpicks or tin plates etc.) But that and your creativity are your only limits. It has been consistently my favorite entry to judge.

[mikita21]

Scotty, I think I gotta be at Paris and learn; I'll have had the KCBS class at Ro-cha-cha by then, and will learn more from you, according to other voices in here.....

[Schultz]

Makita

when in Paris make sure you drop by Happy Grillmore's site. We always treat this like our home event and are always open for a lot of Brant County hospitality.

[mikita21]

Thanks, Schultz!!! I put this on the kitchen calendar just today......in ink!!! *now making note to stop by.....*

[Midnight]

Hey Scotty,

Johnny from Smoked Meets......Just to let you know that we will be there. I will get the app into shortly. You know we would not miss it.

Later guys.

[Midnight]

Hey Jules,

Johnny from Smoked Meets.....I got your e-mail and we will be to a few of the comps this year. Sorry we have been busy over the winter.

Thanks,
Johnny

[Big_AL]

Good Day Friends To The North...

I compete in a couple of local events annualy here in the states and I'm a CBJ with my local bbq association. I'll be in the London area around the time of this event and if possible I might trek over to Paris with the family for a day. How far is Paris from London? Is this a competition only or is vending allowed?

Thanks in advance for any resonses. My apologies for not exactly staying on topic.

Big AL
St Louis, MO
COS Char-Griller Smokin Pro (mod)
Kingsford Kettle
SLBS CBJ

[Scotty J]

Hey Big Al

Paris is only about 1 hour east away from London. This is a comp mostly with Pork Dinner in the later in the Afternoon.

For sure come on out.

Scotty J

[BeeRich]

Sorry I can't find the website. Can you post that? I might drive down from Toronto.