The KVOE/BRUFF’S Steak Challenge
to benefit the
Saturday July 17, 2010
BRUFF’S parking lot
10 AM – 2 PM
Entry Fee is only $60
Competitors receive two (2) 20 oz. BRUFF’S Ribeye
Steaks
to cook for the competition.
Entry Form
Or call Tina at
620-342-7564
2010 Bruffs / KVOE / United Way Steak
Cook-Off Rules
Bruff’s Steakhouse & Bar & Grill
July 17, 2010
10:00 AM to 2:00 PM
Steak Cooking
Rules
1.
Setup may begin at 10:00 AM day of event
(July 17, 2010) 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 cut of rib eye steak. 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.
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 $60.00 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 and a prize.
