Smokin' In The Valley BURGER TEAM Registration

 

Get ready to flip out at Swan Settlers Market's newest sensation – The Great Burger Showdown! 

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After the smokin' success of "Smokin' In the Valley," we're turning up the heat with our inaugural burger competition! Whether you're a patty pro or a brioche beginner, we want YOU to stack up against the best and bun-believable in Perth.

Do you have what it takes to grill your way to glory? Then it's time to meat the challenge head-on! Epic prizes and eternal bragging rights await the burger maestros who dare to enter!

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So, lettuce see what you've got! Whether you're a buns of steel burger baron or a cheese-squeezy connoisseur, bring your beefiest, most bun-believable creations to the table.

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Register here.

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Date: SATURDAY 4th May 2023 

Location: Swan Settlers Market – 124 Lennard St, Herne Hill

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General information:

A new contest series – planned as single entry ancillary contest at KCBS sanctioned BBQ contests or as stand-alone-contest to be cooked in a few hours. This contest will be a one round, KCBS double blind judged.

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This contest will promote public interest where the public will be encouraged to participate as a competitor and/observe entry presentation and judging.

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No age limits – Kids can compete against adults, contest organizers can create series or age range based contests at their discretion.

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Rules for the Ancillary Category - Burger – COOKING:

1. The decision and interpretations of the KCBS Burger Battle Rules and Regulations are at the discretion of the KCBS Contest Representatives at the contest. Their decisions and interpretations are final at the time of the contest and can be appealed to the KCBS Board of Directors thereafter.

2. Each team shall consist of a chief cook and as many assistants as the chief cook deems necessary. A team cannot compete in more than one KCBS sanctioned contest under the same team name, on the same date. Chief cooks and/or assistant cooks may only cook for their designated team at the contest they are attending.

3. Each team will be assigned a cooking space or may share a space. Pits, cookers, props, trailers, motor homes, vehicles, tents or any other equipment (including generators) shall not exceed the boundaries of the team's assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space.

4. Contestants shall provide all needed equipment, supplies and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire, safety and other local codes. A fire extinguisher shall be near all cooking devices.

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 fires must be put out, pits filled (if allowed by contest organizer), and all equipment removed from site. It is imperative that clean-up be thorough. Any team's assigned cooking space left in disarray or with loose trash, other than at trash containers, may disqualify the team from future participation at KCBS sanctioned events.

6. Every kind of fire or heat source (wood, charcoal, gas or electric) is allowed. Electrical accessories such as spits, augers, or forced draft controls are permitted. No open pits or holes are permitted unless arranged with and agreed upon by the contest organizer in advance. Fires shall not be built on the ground.

7. All burgers entries must be cooked on-site and entries prepared on-site.

8. All burger proteins (or alternative foods) shall be inspected by the Official Meat Inspector during the times established by the contest organizer. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition proteins shall start out raw. Competition meat not meeting these qualifications shall be disqualified, not allowed to be turned in, and not judged, and receives no score.

9. Contestants may choose to present the burgers in the following three styles.

   1. Free style burgers: Four traditional size burgers where at least 1 burger must be presented whole and the remaining 3 burgers are to be cut in half by the cook.

   2. Sliders: Small or miniature burgers where 7 are presented and may remain whole for the appearance score.

   3. A Single burger shall be defined as a burger large enough to be cut by the cook into 6 or more wedges and each wedge will be portion or entry to be judged.

10. All burgers must be composed of grilled protein (ground, sliced or whole) served on buns. Buns will be determined by the event organizer/sponsor. The protein used for the Burger is chosen by the contestant. Burgers may include any combination of condiments (such as ketchup, mayonnaise, salsa, and mustard), spreads (such as tapenade and pesto), sauces (such as barbecue or hot sauce), cheeses, and toppings (such as bacon, onions, tomatoes, avocados, and lettuce). Every component of the burger must be placed between the bun pieces, or served open-faced on the bun. Unadorned wooden skewers may be used to hold burgers in place for presentation.

11. An ingredient card shall be turned in describing the content or combination of proteins. This will be used by the table captain to aid in the identification of allergens should a judge have a concern. For example, if crabmeat is used, the ingredient card would allow the table captain to inform any judge that may have a shellfish allergy. If two or more proteins are combined, the internal safe temperature for the turn in burger will be the higher of minimum safe temperatures for each protein used in the combination. For example, a ground pork and beef burger must be cooked to a minimum safe temperature as defined by www.fsis.usda.gov internal temperature and a card shall be turned in with the entry describing the combination of proteins.

12. Turn-in will be five (5) minutes before to five (5) minutes after this officially communicated time. Late entries will not be accepted. The judging process follows the established KCBS rules of competition meats with the understanding that tenderness is seen as texture. This round will be KCBS double blind judging.

13. Garnish is optional and open - every garnish must be edible, skewers are not considered a garnish but are allowed as part of your presentation. Steak knives and cutlery are considered acceptable skewers.

14. Entries will be submitted in EITHER; an approved KCBS numbered container that can hold 4 Burgers, provided by the contest organizer. The number must be on top of the container at turn-in OR contestants may use their own platter as long as it can be easily carried by one person not to exceed 18”x 18” and no higher than 14”. This shall be determined by the event organizer in advance. This will be determined and advised in advance by the organizer.

15. The container or plate shall not be marked in any way so as to make the container identifiable. Aluminum foil, and/or foreign material are prohibited with the exception of skewers. Marked entries or containers/plates with the above listed material will receive a one (1) in all criteria from all Judges and disqualified.

16. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough protein for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1) as a penalty.

17. The following cleanliness and safety rules will apply:
    a. No use of any tobacco products while handling meat.
    b. Cleanliness of the cook, assistant cooks, cooking device(s) and the team's assigned cooking space is required.
    c. Shirt and shoes are required to be worn.
    d. Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water). Each contestant will provide a separate container for washing, rinsing and sanitizing of utensils.
    e. First aid is not required to be provided by the contest, except at the discretion of

    the contest organizer.
    f. Prior to cooking, meat must be maintained at 40° F or less.
    g. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less.
    h. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.

18. There will be no refund of entry fees for any reason, except at the discretion of the contest organizer.

19. CAUSES FOR DISQUALIFICATION & EVICTION of a team, its members and/or guests: A cook team is responsible jointly and severally for its head cook, its team members and its guests.

    a. Excessive use of alcoholic beverages or public intoxication with a disturbance. b. Serving alcoholic beverages to the general public.
    c. Use of illegal controlled substances.
    d. Foul, abusive, or unacceptable language or any language causing a disturbance.
    e. Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment, will not be allowed during quiet time, designated to start at 11:00 p.m. on contest nights and will last until 7:00 a.m. unless otherwise determined by the event.
    f. Fighting and/or disorderly conduct.
    g. Theft, dishonesty, cheating, use of prohibited proteins, or any act involving moral turpitude.
    h. Violation of any of the KCBS Cook's Rules above.

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please register here!