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Anderson University will be hosting the 2nd Annual Trojan Cook-Off at the Athletic Campus (Formerly the Anderson County Fairgrounds) on Saturday, October 29, 2011.  In attendance will be alumni, current students, and families and friends of current students as this event will take place around Homecoming and Family Day at Anderson University.

The University expects 20-30 Championship BBQ teams at the Athletic Campus where the South Carolina BBQ Association will be sanctioning and judging the contest on site.  Not only will you enjoy great food, we will also have activities for children such as face-painting, inflatables, and a Classic Cruise-in for the entire family.  Music will be provided by The City Street Band and you can indulge your search for crafts with a Arts and Crafts show on site during the day. 

Anderson University is looking forward to hosting our 2nd Annual Trojan Cook-Off for alumni, parents, and students during our Homecoming and Family Day Weekend. The event is sanctioned and judged by the SC Barbeque Association which will determine the winners; and all participants will adhere to the rules and regulations posted below.

1.  Contestant: A contestant is referred to as a cooking team. Each team will be comprised of a head cook and no more than three (3) assistants.
2.  Equipment & Supplies: Each team must supply all of the equipment and cooking supplies necessary for preparation and cooking of its entry, including a cooker, wood, charcoal, gas or wood chips/pellets. No team may share a cooker or grill with any other team.
3.  DHEC and/or Fire Marshal Requirements: Plastic or rubber gloves, meat thermometer, and 5 gallon hand washing station with soap and paper towels must be available on your site. Each site should have a #10 fire extinguisher. Hog cookers are allowed under canopy. Open flame cookers cannot be located under canopy. Adequate space will be provided to each cooking team for this added fire code provision. Event organizers will explain new fire codes as applicable.
4.  Meat Inspection: All meats will be USDA inspected and passed. DHEC will inspect each team’s site, cooker, and meat on Friday. All meat must be maintained at a temperature maximum of 40 degrees F prior to cooking, then maintained at 140 degrees F after cooking and held in a covered container until turned in for judging or collection by contest organizers. Also, contest organizers will visit each site checking meat temperature to ensure compliance.
5.  Cooked On-site: All teams must prepare the meats, sauces, materials added to enhance entries (sauces, etc.) on-site. No precooking or pre-marinating will be allowed. All contest meat must remain on team’s site, once issued, until turned in for judging or collected by contest organizers.
6.  Cooking Fuels: Approved cooking fuels are wood, charcoal, propane or butane gas, or electricity. 7. Approved Cookers: Any cooker, homemade or commercially manufactured, which fits the cooking site, will be allowed to compete. Electric or hand operated rotisseries or manual rotating shelves are permitted.
7.  Approved Cookers: Any cooker, homemade or commercially manufactured, which fits the cooking site, will be allowed to compete. Electric or hand operated rotisseries or manual rotating shelves are permitted.
8.  Contestant’s Site: Each team will be assigned a cook site being 25 ft x 25 ft in size. All equipment, including cooker, canopy, trailers which house cooker, and all other team belongings, must be contained within this space. No two-story structures will be allowed, and no expansion beyond the allotted area will be allowed. Protected area will be provided for trailers used to transport cookers and equipment to and from event.
9.  Behavior: Each team, including members and guests, are expected and required to exhibit proper and courteous behavior at all times. Teams must respect the rights of other teams and those in attendance, and teams must respect the competition site’s property. Failure to do so may result in disqualification and/or expulsion from the contest. Repeat offenders will be barred from Anderson University. No alcoholic beverages are allowed on Anderson University property. No smoking or tobacco products are allowed on Anderson University property.
10.  Cleanliness and Sanitation: All teams are to maintain cook sites in an orderly, safe and clean manner. They are to use good sanitary practices during preparation, cooking, handling, and judging processes. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves could result in disqualification. Teams must prepare and/or chop the meat under cover. Teams are responsible for cleanup of their site, once competition has ended. Any violations shall be corrected immediately and/or the team may be subject to disqualification.
11.  Categories: The pork meat category is defined as pork, fresh and uncured.
12.  Anything But Pork: This category is totally optional. Teams may prepare any item of their choosing and in the spirit of competition the majority of their entry must be prepared on site. You can enter either the savory or dessert category and each team will be asked to prepare 20 samples for the judges and those in attendance. A listing of results and the entry type/plate will be provided to each team following the judging. All judging will be done by volunteers in this category. Award levels are listed below.
13.  Ribs Category: This category is totally optional. Team will need to bring their own ribs and add $50.00 to your entry fee. Award levels are listed below.
14.  People’s Choice: Each person attending the event will be given a ticket to drop off at the cooking site of their choice for the People’s Choice Contest. Winners are determined by the highest number of tickets collected by the team. Payout amounts are listed below.
15.  Registration: Each team must register upon arrival so that a cooking site may be assigned. Cook’s Meeting: All head cooks must attend a cook’s meeting to be held on Friday afternoon at 4:30 pm. Rules will be explained, and judging trays will be distributed at this time. Contact (864) 231-2102 if you are arriving late.
16.  Cook’s Meeting: All head cooks must attend a cook’s meeting to be held on Friday afternoon at 4:30 pm. Rules will be explained, and judging trays will be distributed at this time. Contact (864) 231-2102 if you are arriving late.
17.  Judging: Judging will be conducted by the SC Barbeque Association certified judges. Blind judging will be used. No markings shall be allowed on any of the judging trays submitted.
18.  Meat Turn-in Time: BBQ: There will be an allowance of a ten (10) minute window, i.e. ten (10) minutes before 10:00 am until ten (10) minutes after 10:00 am for meat to be accounted for at judging check-in time. Any team that fails to have its entry submitted for judging due to failure to meet the turn-in time will be disqualified.  Ribs: There will be an allowance of a ten (10) minute window, i.e. ten (10) minutes before 11:00 am until ten (10) minutes after 11:00 am for meat to be accounted for at judging check-in time. Any team that fails to have its entry submitted for judging due to failure to meet the turn-in time will be disqualified.
19.  Awards: Awards will be given out on Saturday afternoon at 2:00 P.M. following the judging process and scoring.

20. Event will take place regardless of weather.

Anderson University appreciates your involvement in the barbeque competition.
Your adherence to the above rules and regulations is required for your participation in the events.
For further information, please contact Bradley Orr at borr@andersonuniversity.edu or (864) 231-2102.

Visit our website at www.goandersonu.com

Competing this year: