30th Annual Newport Pig Cookin' Contest    April 4^th and 5^th, 2008 (PDF Version)

Mail Entry Forms and Payments to: Newport Pig Cookin P.O. Box  P.I.G Newport NC 28570

COOK'S FORM (Complete Information Required)

Chief Cook ___________________________________Phone # Work_________________________

Address____________________________________________  Home_________________________

Assistant Cook(s) 1._____________________________   3._________________________________

(Limit 4)                 2._____________________________   4._________________________________

Cooking space will be 12'X15'                 Cooking with  Wood___ Charcoal___ Gas___

Do you have a Tent?     Yes___     No___        If yes, what size? ________________________________

Sharing Tent with ___________________________________________________________________

Do you have a Camper?    Yes___    No___ Passes will be required to park any Vehicles

There will be a meeting of Chief Cooks on Friday April 4^th 2008 in the Pig Cooking' Building at 8:00 p.m.

I have read and agree to abide by all the Rules and Regulations for the 30th Annual Newport Pig Cookin' Contest.

Chief Cook Signature:________________________________________________________
                                    ^{( Signature Required )}

Sponsors Form

Sponsor____________________________________________   Phone # Work_________________

Sponsors Contact _________________________________________    Home__________________

Sponsors Address__________________________________________________________________

Name of Chief Cook________________________________________________________________
A Sponsor fee of $100.00 will be due with this entry form no later than March 17^th, 2008. Enter Early!!!!!

Sponsor___________________________________________________________
             ^{( Signature Required )}

OFFICIAL RULES AND REGULATIONS

1. The Chief Cook will be responsible for the conduct of his or her team or guest (s).

2. No public display of consumption of any alcoholic beverages will be allowed on the grounds.

3. A copy of these rules , score sheet and parking permits will be mailed to each Chief Cook prior to the contest.

4. All cooking spaces will be numbered and each will measure 12'X15'.

5. Contestants are expected to respect rights of other contestants with special emphasis on loud music, loud or profane language or infringement of adjoining site with equipment, cars, cookers or campers.

6. Contestants may not sell any food, drinks or other items to the public.

7. Each cooking space will be given one vehicle parking permit and one camper parking permit.

8. Parking permits will be displayed in the upper left hand of the auto windshield and on the door of the camper. A representative of the Pig Cookin' Committee will direct you to proper camping site.

9. Campers will not be allowed to connect to site electricity.

10. Roads must be kept clear of any obstruction.

11. Pigs will be cooked in an "above the ground" cooker.

12. Burn barrels will be located in your designated area to avoid damage to adjoining tents. Drip pan for grease shall be used.

        A. All grease is to be emptied into the 55 gallon drum provided at the rear of the chopping tent.

        B. No charcoal or wood embers are to be emptied on the grounds.  All embers will be removed before judging.

13. Open fires will be allowed only for purpose of making coals for cooking your pig. Please keep fires as low as possible and protect the unwary from stumbling into them.

14. Each gas cooker will be required to meet safety standards.

        A. Representatives of the Pig Cookin' Contest will inspect all gas cookers between 7:00p.m. and 9:00p.m. for the following items:

            1. Gas leaks (from gas tank to burner).

            2. Solid connections (no hoses slipped over copper tubing held by a hose clamp will be allowed. Quick connects will be considered as solid connections.)

            3. Tanks will be secured in or to something to prevent it from being turned over (i.e., to a Post, in a milk crate)

            4. Fire extinguishers will be required on all cookers for safety reasons.

        Before a cook can receive his/her pig, he/she MUST pass this inspection.

15. Each Chief Cook is to have the following utensils on hand for judging:

        (A) Four sharp knives

        (B) Four cups of water

        (C) Towels, paper or cloth

        (D) Small container of your sauce

16. Contestants will be divided into two groups known as Group "A" and "B". A site number will be drawn at the Chief Cooks meeting to determine where the judging will begin.

        A. All Pigs will be delivered after the Chief Cooks meeting. The truck delivering the pigs will enter at the center entrance and will start delivering at that point.  Due to safety concerns the truck will go around the field one time and will not back up. (Cooks may begin cooking anytime after receiving pigs)

        B. Judging will begin at 8:00 a.m. at the site chosen which will be group A and at 10:00 AM for group B.

17. Cookers order of judging:

        A. The first site to be available for judging at 8:00 a.m. for Group A will be determined by a drawing at the Cook's Meeting. Judging for Group B at 10:00 a.m. with the lowest site number and will be in numerical order.

        B. Chief Cooks are allowed one pass only. Judges will judge completely through that Group before returning to passed-by cooks in that group. If the cook is not ready when judges return to the cook's site, he/she will be disqualified.

18. No trophies or awards will be on display between 8:00 a.m. and the completion of all judging.

19. A representative of the judging committee will:

        (a) accompany judges while pigs are being judged and take up score sheets.

        (b) know exclusively the one person who will present the pig for judging on each site.

        (c) to see that only one person representing the Cook-Sponsor is present at the cooker while his/her pig is being judged.

20. If and When a Chief Cook decides to withdraw of disqualifies his/her pig from competition, he/she will notify the Pig Cookin' Committee as soon as possible.

21. No Pigs will be removed from the Pig Cookin' site under any circumstances.

22. Any pig will be disqualified if any part of the pig is removed or intentionally disturbed other than cutting that is allowed for the purpose of seasoning.

23. Any pigs judged "Not Done" will be disqualified. Cooks are required to continue cooking the pig until, in the opinion of the Pig Cookin' committee, the pig is done.

24. Each judge will be given score sheets with no information which would in any manner identify the Cook-Sponsor. The committee, not the judges, will total and grand total the score sheets.

25. All pigs must be turned in whole to the pick-up committee. The pick-up committee will remove the ribs for the Cook-Sponsor.

26. A completed score sheet with your average score in each category will be available for each entry approximately two weeks after the contest.

27. In the event of a tie, tied positions will be determined by the computer.

28. Contest winners will be announced at 1:30 p.m. on Saturday.

29. No prize money will be donated to any organization during the Pig Cookin' Award ceremony.

30. No Sponsor signs will be removed from the Pig Cookin' site.

31. PIG COOKIN committee reserves the right to make additional rules and regulations as the situations warrant.

32. Violations of the Rules and Regulations of the contest may result in disqualification.

33. The Pig Cookin' committee reserves the right to accept or reject any participant.

34. The Newport Pig Cookin Contest and Staff shall not be responsible or liable for the property of any team.  All property of the teams shall be under the care, custody and control of the team, whether in transit to or from or within the cook-off site.

35. Decisions of the Pig Cookin' Committee and Judges are final.

36. Please Note: NO PETS

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