KVOE/BRUFF’S
Steak Challenge
to benefit
Saturday, October 20th, 2012
BRUFF’S parking lot
10 AM – 2 PM
Entry Fee is $100
Competitors receive two (2) 20 oz. BRUFF’S Ribeye
Steaks
to cook for the competition.
Or call
620-342-1400
2012 KVOE & Bruffs Steak Challenge Rules
Bruff’s Steakhouse / Bar & Grill
Saturday, October 20, 2012
10:00 AM to 2:00 PM
Steak Cooking Rules
1.
Set up may begin at 10:00 AM day of event
(Saturday, October 20, 2012) and must be completed by 11:00 AM. Cook teams will be set up in the northwest
corner of Bruff’s parking,
2. Cook Teams should have a list of all participants, including the Chief Cook.
3. Bruff’s will provide two 20 oz. select cuts of rib eye steaks. Steaks will be delivered to teams at 11:00 AM day of the event. Teams are responsible for ice & ice chests for steak storage.
4. All steaks are to be handled in a sanitary manner. Plastic gloves will be provided and are to be used in handling the steaks at all times.
5. Cook teams will provide all seasonings and “secret ingredients”. Teams may use any type of fuel desired. They Cook Teams must provide their own charcoal, wood or gas.
6. Cook teams are responsible for providing tables and chairs they might need at their cooking area. Teams are welcome to set up tents for shade.
7. Some type of extinguishing device should be readily available to each cooker.
8.
Teams are allotted two 20 oz. rib-eye steaks
to prepare for judging (only one will need to be turned in) the other steak
maybe used as they wish. The steaks will
be collected by 1:00 PM. Any other items a team wants to cook or prepare for
guests for sampling would be welcomed.
Steak Judging Rules
1. Steaks will be judged on looks, appearance, and degree of doneness (medium) tenderness and taste.
2. No branding irons or other identifying marks are to be used on the steaks submitted for judging. Your entry will be automatically disqualified if presented for judging with any identifying marks.
3.
When the steaks are distributed, you will
receive an official box to be used in submitting your steak to the judges. There will be 2 sealed envelopes attached to
the box in which there is a number. Remove one envelope from the box. This
envelope is to stay sealed until the awards presentation. Bring your sealed envelope to the awards
presentation. The Chief Cook will be told when to open the envelope. Opening
the envelope prior to this WILL result in disqualification of the
cooking team. This is to insure anonymity of all steaks submitted for
judging.
4. Between
12:45 and 1:00 PM, a steak for judging is to be selected, placed in the
official box and collected by representative and taken to the judge’s
table. All entries are to be received
by 1:00 PM.
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5. All
steaks submitted for judging are to be cook medium. For this contest medium is
interpreted as pink and moist in the center, not red and running. So remember that degree of doneness is one of
the very important criteria in the steak judging.
6.
There will be a panel of judges. The judges will not know the identity of the
cook teams. The steaks will be scored by
number and the identifying number of the cooking teams will not be known until
the awards ceremony, sometime after 1:30 PM.
TIME SCHEDULE:
10:00 – 11:00 AM – Cook teams will register and pay a $100.00 registration fee, and set up grills, ice chests, tables & chairs.
11:00 – 1:00 PM -Teams will receive 2 steaks. They will prepare their steaks for judging, and have the steaks ready to be turned in at the judging table in their official box by 1:00 PM.
1:00 – 2:00 PM - Judges will judge all of the entries, and announce their decision. Top three winners will receive a plaque.
