JUDGES WANTED

KIDS QUE - Saturday, April 18th – 9am -11am
Age Groups – 8-11yr old and 12-15yr old only

Here is how it works:

• Team entry fee is $25.00. (may have more than 1 child per team)
• We will have “Celebrity Judges” to judge each entry and awards will be given to each team.   
• Each team will have a minimum 10’ x 10’ space.
• Each team must have at least 1 adult (18 year or older) present at all times. The adult is only allowed to setup, start the grill, cut meat and check the chicken for doneness. The adult may NOT help the child cook, season, or baste the chicken. This event is meant to encourage the safe, fun experience of grilling.
• Each team will bring their own chicken to cook and submit for judging. (any cut is fine)
• Each team will need to provide 6 whole or cut pieces of chicken to submit for judging.
• Team is responsible for all recipe ingredients, tents, utensils, cookware, grill, charcoal and holding equipment. Food served to judges must be cooked to 165 degrees or higher. There will not be any electricity available for cooking.

  Food must be ready for judging no later than 11am.

KCBS Sanctioned Cook-off
KCBS Cooks may start arriving at 7:00 am on Friday morning unless other arrangements are made in advance with the organizers.  The Cooks meeting is scheduled at 4:00 pm on Friday so all cooks should be in place by that time (unless other arrangements are made in advance), also the gates will be opened to the public at 4:00 so no vehicle traffic will be allowed on the fairgrounds after that time.  Convenient, easily accessible parking is available to all teams, just outside the gate, for those who anticipate a need to leave anytime after 4:00 pm.  There are no exceptions!

Backyard Cook-off
Backyard participants may begin arriving at 7:00 am on Saturday unless they are also participating in the Buck-a-Bone charity cook on Friday evening, in which case the team must be in place by 10:00 am on Friday.  All Backyard cooks must be on the grounds by 9:00 am as all vehicle traffic will be closed off when the gates open to the public.  There are no exceptions!    The Backyard cook-off will follow all KCBS rules with exception of Cooking Equipment.  Backyard cooks MAY use gas and/or electric cookers!

Buck-a-Bone Participants
Participants may begin arriving at 8:00 am on Friday morning.  All participants must be in place by 10:00 am on Friday morning.  All ribs must be ready to serve to the public no later than 5:30 that afternoon.  Cooks are responsible for all equipment that will be needed in their area. Examples of what may be needed by a cook team include, but are not limited to the following: cooker/cookers, holding cabinet or cooler, extension cord, tables, chairs, tents, serving utensils, water pans, dish soap, charcoal, spices, bbq sauce, etc.  We encourage you to think through the cook and determine exactly what equipment you will need.  The Cook-off will provide each team with 2 cases of ribs to be prepared in any manner the team deems fit.  We will also provide each team napkins, rubber gloves, wet wipes and serving plates for the public.  All prepared foods must be held at a minimum temperature of 145 degrees Fahrenheit.  You will not have access to electricity this year so all hot food will need to be stored in a cambro or cooler.  Cook teams will need to tear down and vacate their cooking spot by the time the gates close on Friday night.

Please Note:  All Ticket sales to the general public for the Buck-a-Bone tasting will be in advance of the event.  There will be little or no availability of sampling tickets the day of the event.  Make sure you purchase your sampling tickets in advance if you plan on inviting people out for sampling.  Under no circumstances can ribs be given out to the general public without a ticket.

Ticket Sales:
Greg Bowman               Brian Welch                           Bruce Ring
573-690-1409             573-690-0901                      573-291-9716