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Grill Off 08
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prizes

County Fair Prizes and Awards

The Oregon Fryer Commission will provide the following for the County Fair Competitions:

  • 1st place prize
    Traeger Lil Tex Wood Pellet Grill & ribbon
  • 2nd place prize
    Traeger Junior Wood Pellet Grill & ribbon
  • 3rd place prize
    Grill Accessory Set & ribbon

Oregon State Fair Prizes

The Oregon Fryer Commission will provide the following for the Oregon State Fair Championship:

  • Grand Champion
    Traeger Texas Wood Pellet Grill & trophy
  • Reserve Champion
    Traeger Junior Wood Pellet Grill & plaque
  • 3rd place prize
    Kershaw Deluxe Knife Set & plaque
  • 4th place prize
    Stainless Knife and Fork Set & plaque
  • 5th place prize
    Plaque
county fair dates

Saturday, August 23

9 a.m. – 10 a.m. | Grilling teams arrive & set-up

10:30 a.m. | Cooks Meeting

11 a.m. – 1:30 p.m. | Preparation/Grilling begin

11:30 a.m. – 1:00 p.m. | Mr. BBQ grilling demonstration (when available)

1:00 p.m. | Judges Meeting

1:30 p.m. – 3:30 p.m. | Chicken turn-in & judging
(15 minute intervals)

4:00 p.m. (or earlier) | Awards Presentation (subject to change depending on number of teams participating)

COMPETITION RULES:

1. Entries – Individuals and teams may compete. Only one team may cook at each grilling location. Grilling teams may consist of three individuals.

2. Meat – teams will receive their unprepared chicken during the cooks meeting from an official Oregon Fryer Commission Big Cluck Grill-off representative. Contestants will not be allowed to bring their own meat for grilling.

3. All chicken must reach an internal cooking temperature of 160 degrees in order to be accepted, an official temp check will be done 15 minutes prior to assigned turn-in time.

4. Sanitation – Cooks are to prepare and cook meat in a sanitary manner:

    a. Contestants must adhere to all local health department codes; all work surfaces must be sanitized with bleach water.

    b. Cooking conditions are subject to inspection by the judging committee and local health department.

    c. A hand-washing station with bleach is available on-site – supplied by county fairs.

    d. All cooking areas must be maintained in a neat and orderly manner and left as they were found upon arrival, including all trash appropriately tied in bags and placed in containers provided.

    e. No pets in cooking/prep area.

5. Boxes will be provided for submitting chicken to the turn-in table for judging.

6. Garnishes are limited to green leaf lettuce only. No foil, toothpicks, sculpting, marking, stuffing or foreign materials allowed in container.

7. No pooling of sauce (which means pouring sauce over chicken so that it ‘pools’ at the bottom of the container).

8. Cook’s Meeting – At least one member, including the person listed as Head Cook, must attend the mandatory cook’s meeting prior to the competition.

9. County Fair BBQ Pits – At county fairs, various pit types are allowed (gas, charcoal, pellet and/or wood). No open fires or barrel fires will be allowed.

10. State Fair BBQ Pits – At State Fair, teams have a choice; grills provided by Traeger in cooperation with The Oregon Fryer Commission or teams may bring their own grill; gas, charcoal, pellet or wood.

CONTEST JUDGING

1. Blind Number System – a double blind judging system will be used in accordance with KCBS rules. Each team will be issued a number during the Cook’s Meeting.
2. Scores will be available following the awards ceremony.
3. Entries will be scored in the areas of appearance, tenderness/texture, and taste.
4. Chicken maybe presented with or without sauce as a contestant wishes. Side sauces will not be allowed.
5. County wide and statewide bragging rights and prizes will be awarded based on the combined scores of the three (3) main categories.

© Copyright 2008 Oregon Fryer Commission.
Questions about this site? Please contact Julie Schiele.