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Brought to you by VH Sauce

Put your money where your mouth is and register for the 2nd annual VH Sauce Cojones Cook-off.

We are looking for 10-15 eager rib lovers to take part in this exciting challenge! Our celebrity judge panel will sample and judge your ribs/sauce on appearance, taste and tenderness/texture via blind judging (see rules and regulations).

Please register on the form below and a Nuts4Ribs event organizer will be in touch with you shortly. There is limited space for this event as we are only accepting the first 15 applications. Don't miss this opportunity to win a Vermont Castings smoker courtesy of Heritage Hearth!

 

Cojones Cook-off Rules

  1. Entry fees must be paid before the event. There will be no refund of entry fees for any reason. Due: $100.00. Cheques made out to “Testicular Cancer Awareness Society – Nuts4Ribs” or cash.
  2. Rib recipes must be provided to the Cojones Cook-off organizer two days before the event.
  3. Contestants are asked to prepare and cook their own ribs prior to the event. Cook-off barbeques will be provided for grilling and heating purposes; however, contestants may bring their own equipment as needed.
  4. Appearance, taste and tenderness/texture are separate entities and will be judged as such. However, judges will provide numerical values for each category. The highest number wins. If there is a tie, judges will re-convene.
  5. It is the responsibility of the contestant to see that the team's assigned cooking space is clean and orderly following the contest. All equipment must be removed from the site. It is imperative that clean-up be thorough.
  6. All contestants are required to bring their own cooking utensils.
  7. The following cleanliness and safety rules will apply:
    1. No use of any tobacco products while handling meat.
    2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team's assigned cooking space is required.
    3. Shirt and shoes are required to be worn. All participants will be provided with a Nuts4Ribs t-shirt.
  8. Blind entry: See rules and regulations for blind entry procedures.

Official Judging Categories

  1. Presentation
    Scored on-site only. You will be evaluated on your explanation of the elements of the product. This includes the origin of the team (or individual); development of particular cooking method; and development of your sauce(s), marinades, and/or dry rubs; and how you took the meat from raw to finished state.
  2. Appearance of Entry
    Scored on-site only. How appetizing does the sample appear? Has your entry brought the entry to its proper level of finish? The entry should be appealing to the eye on the grill and on the plate.
  3. Tenderness of Entry
    Scored on-site and blind. Tenderness is a relative measure of the entry’s texture. The entry should have some texture, but be moist and easy to chew, not soft, mushy or dry. It should pull easy from the bone, but retain body with moisture.
  4. Flavor of Entry
    Scored on-site and blind. Does the barbecue taste good? Judges will score each entry according to their personal preference.

*Each category will be scored on a 1-10 scale basis for a total of 100 points. The three highest totals will place.

1st Place – Vermont Castings Smoker ($1,000 value)
2nd Place - $200.00
3rd Place - $100.00