August 13-21, 2010

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Best Steak

Event 

Title:
Best Steak
When:
August 22, 2009  2:00 pm
Where:
Fiddlers Grove Pavilion
Category:
Competitions

Description

  

Saturday, August 22, 2009

2:00 p.m.
Fiddlers Grove Picnic Pavilion

Awards Program:  4:00 p.m

Contestants prepare their 'BEST STEAK' for submission to judges.

Fair-goers are invited to visit with the cooks - enjoy samples!

For more information and to register call:

Russ Crouch - 519-8571

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WILSON COUNTY FAIR BEST STEAK COOKOFF
JUDGING RULES  

  1. Steaks will be judged on the following:
    a)     Appearance
    b)    Presentation
    c)     Degree of doneness (medium)
    d)    Tenderness
    e)     Taste
  2. Branding irons or any other identifying marks on the meat will be grounds for disqualification. 
  3. Each team will be issued an envelope.  This envelope may not be opened until entry is ready to be turned in.  The number in the envelope will be registered as your team’s number at the time of submission.  The judges will not know this number and will judge on steaks alone. 
  4.  All teams will turn in their steaks on the plate provided.  You may garnish this plate with fresh greens or vegetables for presentation only.  For this contest, all steaks must be cooked medium --- meaning pink and moist in the center - not red and running.  Degree of doneness is very important to the judging. 
  5. There will be five judges on the panel.  The judges will not know the number of any contestant until after the contest.

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WILSON COUNTY FAIR BEST STEAK COOKOFF
RULES 

  1. Cooking teams must use charcoal for the fuel to cook the entries in the competition. 
  2.  All teams must supply steaks, grills and all other needs to compete. 
  3.  All teams must cook beef rib eye steaks.  All teams must turn in five (5) pieces of steak approximately 1” x 3” to be judged. 
  4.  All steaks and utensils must be handled in a sanitary manor at all times before and during the contest. 
  5.  A sanitation inspection will be conducted 30 minutes prior to the start of the competition. 
  6. Teams will provide all tables, chairs, etc. Needed for their area. 
  7. Some type of fire extinguishing device must be available at each team’s cooking area. 
  8. All steaks and materials to prepare them must stay in the team’s cooking area assigned until time to turn in and be judged. 
  9. All cooked steaks turned in to be judged will become the property of the competition. 
  10. Your team will be disqualified if any of the above rules are disregarded.

    11.  - Click Here - Print Entry Form

 

Venue

Location:
Fiddlers Grove Pavilion

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