ZIPPER Q12 Annual BBQ Challenge and Cook Off
HOSTED BY: IFOPA Organization
The ZIPPER Q Cook Off will be held at Claremore Expo located at 400 Veteran’s Parkway in Claremore, Oklahoma on Saturday, October 7, 2023. Enjoy the day long competition with live music and great BBQ. BBQ competition will be limited to the first 25 teams that enter. Enter early and join the fun!
RULES & REGULATIONS
CHECK IN & SET-UP:
1. Two check-in options will be provided to all vendors, Friday after 1PM check-in or Saturday morning check-in. All vehicles must be moved out of the cook-off area by 8AM Saturday morning. Reserved parking for teams will be provided.
2. Contestants must provide their own tables, chairs and tents. Electricity is available this year. Each team will be assigned a 20’ wide by 20’ deep cooking site. If this size space will not accommodate your set-up please contact with event coordinator prior to the event date to request additional space.
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Teams are responsible for bringing their own competition meat. The competition committee will provide 2 pork butts per team. All meat is subject to inspection upon arrival and check in. Meat must be in supplier sealed packaging and on ice to ensure proper handling of raw food. Once meat has been inspected, teams are free to begin preparing meat for cooking. Meat may be taken back to your house for trimming and seasoning after inspection. All categories must be cooked on-site.
4. Head cooks meeting is scheduled for 9:00AM, Saturday, October 7. The meeting will be held at the stage. Turn in containers and foil will be distributed during the meeting.
COOK-OFF AREA:
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Fires must be charcoal, wood or wood substance. No electric or gas grills. Contestants must supply all needed equipment and supplies. Contestants must take all precautions necessary to prevent fire hazards. All fires must be contained in a suitable manner. Contestants may be disqualified if precautionary measures are not followed or unsafe conditions exist. All teams must have a fire extinguisher at their cook-site.
Contestants may use trash receptacles placed throughout the cooking area. Please put ashes in appropriate trash cans labeled “ASHES”.
The head cook is responsible for the conduct of the team. No more than 5 cooks per team please. No glass bottles are permitted.
Teams may decorate cook-off area with signs, banners, etc. An award will be presented for best showmanship. Judging will be conducted by Zip Gordon.
No electric or gas grills and no wood pellet grills.
GENERAL GUIDELINES FOR COOKING MEAT:
1. Competition meat cannot be seasoned, marinated prior to the meat inspection upon arrival. No precooked, pre-boiled or pre-marinated meats.
2. A $100 entry fee is required for one or all meat categories: pork spare ribs (St. Louis cut is acceptable; baby back ribs are NOT acceptable), pulled pork, open category, and chicken (thighs, drumsticks, or breasts all must be bone-in). Those teams sponsoring the event will have the entry fee waived.
3. New for this year will be the open category. This can consist of appetizers, sandwiches, vegetables,etc. (NO DESSERTS) The turn in for this category must have more ingredients than just meat. Check with the committee if you have questions.
3. All cook-off areas must be cleaned and vacated by 10PM, Saturday, October 1. As a courtesy to other teams, please don’t drive vehicles in the cooking area before all entries have been judged and the awards have been presented.
JUDGING – IBCA WILL BE JUDGING THE COMPETITION:
1. IBCA requires that the secret, double number system be used. This system assures a fair competition and is a fundamental tenet of the IBCA. Two tickets bearing the same number will be utilized, one firmly attached to the top of the judging tray in a manner which hides the number
and the other ticket easily removed by the cook for retention after signing. Winning numbers will not be revealed until time to announce each place in each category. At that time the secret numbers attached to the tray will be removed and announced.
2. Judging trays will be 8 inch square non-dived Styrofoam with a hinged lid and an additional single sheet of aluminum foil. These will be provided at the head cook’s meeting at 9:00 AM.
3. Upon delivery to judges the meat will not be covered with garnish or sauce. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added once put into tray. Garnishments are NOT allowed.
4. Barbecue will be judged on aroma, appearance, texture and taste.
5. Meat will be judged on its own merit and not compared to any other meats.
6. Teams are not permitted to sell barbecue.
7. Turn in times and quantities are as follows:
Open category
1:30 PM
7 servings
Chicken
2:00 PM
4-6 pieces
Ribs
2:30 PM
7 full individual cut ribs (bone in)
Pork Shoulder/Butt
3:00 PM
8. All judging containers shall be free of markings. Marked containers are subject to disqualification.
9. Results for each category will be announced between 6:00 and 7:00PM.
10. Trophies will be awarded for 1st – 3rd. places in the meat categories. A grand champion will be named and receive a trophy!!