Check-in will be from 10 AM - 10:30 AM and the cooks meeting begins at 10:45 AM.
Check-In and Cooking Area is TBD. Cooks must bring their own grills to the contest area. If you do not have a grill, loaner grills are available.

Turn-In Table is outside of 312 E Nelson Street (across the street from the Greenspace). Turn in will be at Noon (12PM). You must turn in your finished chops within 5 minutes of 12:00 PM.

Each cook will cook a pork chop(s) to be judged on their appearance, taste and texture. The meat is a thick-cut, bone-in pork chop, generously provided by Cosentino’s Price Chopper. At the cooks meeting, all cooks will draw numbers for pork chop selection.

All cook sites will be 8’x8’. Meat will be provided by our sponsors at Cosentino’s PriceChopper, along with aluminum foil, paper towels, a table, food service gloves, and charcoal. Cooks should bring their own charcoal or pellet grills (no gas grills allowed), utensils, preparation bowls, baking sheets, meat thermometer, garnishes, seasonings and marinades.

Judging will be based on appearance, taste, doneness and texture. Chops should be cooked to Medium (150-155 degree internal temperature). Each sample will be scored on a 1-10 scale, with ten being the highest rating. Judging will be blind and will consist of local community VIPs.

No tobacco products, alcohol, or pets are allowed in the cooking area.

Ash, grease, trash, and dirty water must be properly discarded in appropriate containers located near the cook area. Cooking area must be cleaned after turn-in and before the awards ceremony.

Each cook will be required to sign a liability and photo release before the event begins.

Awards will be handed out at 12:30 PM at the main stage.

Prizes

Prizes will be awarded in Visa Gift Cards.

1st Place: $200

2nd Place: $100

3rd Place: $50