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trohrs123
08-19-2013, 07:36 PM
Does anyone have experience cooking these at the Jack?
Was wondering rules.
Some contests only allow charcoal or wood, no propane. Some don't allow frying boiling etc.
Any further info would appreciated.
Thanks

mgp03051
08-19-2013, 08:51 PM
Does anyone have experience cooking these at the Jack?
Was wondering rules.
Some contests only allow charcoal or wood, no propane. Some don't allow frying boiling etc.
Any further info would appreciated.
Thanks
thanks for asking the question Tim it's been on my mind also!

BMerrill
08-20-2013, 07:58 AM
If you need someone to cook either let me know. I was at the Jack last year as part of a team, this year as a spectator unless a team needs some help.

From what I remember last year and the schedule.
(I'll see if I can find my copy of the rules and post.)

Sauce judging @ 11:30
(must contain some of the local product, Jack. They give you a pint)
Cook's choice turn-in @ 12:00
(Steak cooked on the wood grill, sauce cooked in a pan on a gas burner, must contain some of the local product.)
KCBS meats turn-ins start @12:30.
Chicken requires both white and dark meat.
Every entry requires a minimum of 7 pieces not 6.
Desserts @ 2:30 (Entry was cooked on a grill, sauce cooked in a pan on a gas burner, must contain some of the local product.)