... contrary to popular opinion, there are a couple of rules ....
Contestant Needs:
Bring your own grill, charcoal, starter, utensils, sauce, spices, and chicken.
You will need your own folding card table and lawn chairs.
Many of our seasoned grillers find a small sun shade can come in real handy on a hot day.
You also need a name for your team.
You need at least the equivalent of two chickens. We suggest making enough that you invite the crowd to taste, and hopefully cheer for you when the judges come around.
Procedures:
Each team leader gets a name tag, and the time their entry will be judged.
You can marinade or parboil, but the chicken has to be cooked on the premises.
Judging:
The team of judges score on a 1 to 5 point scale for: Presentation, Aroma, Texture, Taste, and Team Spirit. That makes the show, and that your team is having fun, almost as important as what you cook.
There are usually 5 judges but they have their judge groupies and judge wannabes tagging along. Figure on an entourage of a dozen official tasters. There also may be press at this years event.
(our judges can be bribed ... wine, tequila, and good bourbon are always favorites)
The PayOff:
Imagine your corporate board room table graced with a recycled bowling trophy covered in multicolored feathers and topped with a squeaky stuffed animal. Even Jeff Foxworthy would be proud of this bragging right.
The most sought after is "Le Gran Cluck", followed by Pure Eggstacy, Poultry in Motion, Best Brests, Most Eggciting, The Cockiest, Pectacular, Eggscellent, and Eggstremely Fowl
(but not necessarily in that order).
Cost:
There is no entrance fee to compete for trophies.
The regular $20 charitable gate donation is appreciated.
Arrive around noon and be more likely to find a place to park and pick your spot to grill.
