CONTEST
RULES

Teams

Teams may include military and civilian employees of the host unit; their immediate family members; and veterans in the local community. Teams must include at least one pitmaster and one server, but may include as many additional persons as desired.

Equipment

You may use any grill that fits in your assigned 10’ x 15’ cooking area. You may share a cooking device with another team, but each team will prepare its own entries. Do not build fires on the ground.

Samples

Firefest will provide each team with enough proteins, rubs, and sauces sufficient to prepare at least 100 samples for the competition.  You must use only the proteins provided; you may not serve any other items to the public. You are welcome to cook whatever additional food products for your team, friends, or others. You may use any rubs and sauces provided, or bring your own. 

All seasoning and cooking must be within the assigned team space.

We will provide you with food serving trays, plastic tongs, foil pans/covers, napkins, food service gloves, and a metal bucket. We will provide attendees with one wooden coin for voting.

Food Safety. Please use food service gloves when handling proteins, and keep the meat covered before and after cooking.  Cook chicken to a minimum internal temperature of 165°F; pork to a minimum internal temperature of 145°F; and ground beef to a minimum internal temperature of 160°F. Once cooked, maintain proteins at a minimum internal temperature of 140°F pending service.

Rules

  1. You will only serve event attendees the proteins we provide.

  2. You will verify that each protein reaches a safe internal temperature prior to serving:
    - Chicken: 165°F+
    - Pork: 145°F+
    - Ground beef: 160°F+

  3. You will turn in your pails/coins to the Firefest Hub 5 minutes after the serving period. No further coins will be added after turn-in.

  4. You may not ask for (or demand) a coin in exchange for a protein sample. You may ask for their consideration after providing the sample.