2013 Kingsford Invitational OFFICIAL RULES

NO PURCHASE NECESSARY

ELIGIBILITY: Open to competition barbecue teams that are recipients of a direct invitation from The Kingsford Products Company LLC (“Sponsor”) as a result of winning one of the below events or being chosen by the Folds of Honor Foundation, the Sponsor’s charity partner, to compete on its behalf:

If the winner from one of the above events cannot participate in the Kingsford Invitational (“Competition”), the runner-up from the event will be invited. If the runner up can’t or will not attend, the second runner up will be invited. If the second runner up can’t or will not attend, there will be no invitee from that particular Competition. By participating, entrants agree they have read and understand the Official Rules and agree to be bound by these Official Rules and the decisions of the Sponsor and Current Lifestyle Marketing (“Administrator”), which are binding and final on matters relating to this Competition. Competition is subject to all applicable federal, state and local laws and participants must be at least 18 years of age.

COMPETITION PERIOD: The Competition will take place at The Intrepid Sea, Air & Space Museum in New York from November 8-9, 2013 (the “Competition Period”).

HOW TO PARTICIPATE:

  1. During the Competition, there will be eight (8) teams consisting of one chief cook and as many assistants as the chief cook deems necessary (up to eleven) (“Team”). All team members must have participated in the qualifying event (listed above) to participate in the Competition. Team shall be responsible for all expenses in connection with their participation in the Competition.
  2. Each Team will be required to turn in expertly barbecued meat in four traditional categories; ribs, chicken, brisket and either pork shoulder, pork butt or whole hog (each, a “Dish”).
    Additionally, Teams will turn-in and present to the judges a fifth category of their choice using flavors from their hometowns and regional flare (“One Bite Challenge, presented by Walmart” or “One Bite Challenge”) that must be prepared over a kettle grill using Kingsford charcoal and Walmart USDA Choice Premium steaks. Any cuts of steak other than New York strip, rib eye or filet must be confirmed with Sponsor to ensure availability. This category will count toward the team’s Final Score in the Competition and will be judged separately as well as awarded a separate Grand Prize. Each team can prepare their choice for the One Bite Challenge including a regional specialty, appetizer or main dish as long as it meets the below criteria:
    • Recipe, which must be submitted to Sponsor by Friday, Oct. 4 at noon ET for qualifying teams 1-5, and by Friday, November 1 at noon ET for qualifying teams 6, 7 and 8 and must feature no more than five ingredients
      • Salt and pepper count as one ingredient
      • Commercial spice blends / mixes count as one ingredient
    • Teams to provide their own five ingredients for the One Bite Challenge except for the steaks, which will be provided by Walmart and distributed before the competition.
    • Teams will be assigned to either GROUP 1(Qualifying teams 1-4) or GROUP 2 (Qualifying teams 5-8), based on the competition they won to qualify for the Competition (see page one (1) for team numbers) and will pull numbers at the cooks meeting to determine the order in which they will be presenting to the judges.
    • At the designated presentation time, the team captain will be given a maximum of five (5) minutes to present their dish to the judges at their cooking space, and highlight the reasons for picking the five ingredients. The presentation will be factored into the overall score for the One Bite Challenge.
    • Teams must prepare their dish over a 22.5 inch charcoal kettle grill provided by Sponsor.
    • Teams must use Kingsford charcoal as their primary fuel source.
    • Teams must use Walmart USDA Choice Premium steaks.
    • Teams must prepare their dish in one hour or less and cannot begin cooking until their designated cooking time (grills can be lit prior to the designated cooking time).
    • Only six (6) portions allowed to be turned in; one for each judge to sample.
  3. Each Team will be assigned a cooking 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. In addition, teams shall not set up banners or signage with logos other than the team logos. All other logos shall be covered or removed for the competition. This includes, but is not limited to, sponsor logos and logos featuring competitors of The Clorox Company. All seasoning and cooking of product shall be done within the assigned cooking space. Teams shall not share an assigned cooking space or cooking device.
  4. Team members shall provide all needed equipment and supplies. Sponsor will provide electricity to teams, but all teams must notify Sponsor of their electrical needs prior to Friday, Nov. 1 at noon ET. Team members must adhere to all electrical, fire and other codes at the Competition location. A fire extinguisher shall be near all cooking devices.
  5. It is the responsibility of each Team member to see that the Team’s assigned cooking space is clean and orderly following the Competition. All fires must be put out, pits filled (if allowed by Competition organizer), and all equipment removed from site.
  6. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the Competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the Competition organizer. Fires shall not be built on the ground.
  7. Teams shall provide their own meat for the Competition, unless otherwise provided. All Competition meat shall start out raw. No pre‐seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label EXCLUDING but not limited to: teriyaki, lemon pepper or butter injected.
  8. Teams will be provided with containers to turn in their meat. No garnish allowed in the blind box, but food must appear appetizing.
  9. Sauce is optional. If used, it must be applied directly to the meat.
  10. Each Team must submit enough portions of meat in an approved container for each judge to sample. The number of judges present is at the sole discretion of Sponsor (there will be six judges, including a tie breaking judge) and will be announced no later than one month before the competition date.
    Chicken, pork, whole hog and brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for six (6) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1).
  11. The following cleanliness and safety rules will apply:
    • No use of any tobacco products while handling meat.
    • Cleanliness of the cook, assistant cooks, cooking device(s) and the Team’s assigned cooking space is required.
    • Shirt and shoes are required to be worn.
    • Sanitizing of work area should be implemented with the use of a bleach/water rinse (one cap/gallon of water).
    • Each Team member will provide a separate container for washing, rinsing and sanitizing of utensils.
    • Prior to cooking, meat must be maintained at 40° F or less.
  12. Additional detailed instructions will be provided to the Teams immediately prior to each stage of the Competition.
  13. Sponsor reserves the right to record and videotape the Competition, and use said recordings in any and all media now known or hereafter created throughout the world in perpetuity (“Footage”). Footage will be owned by Sponsor, which has the right to use, edit, adapt, post, stream, copy and exploit such Footage and all elements embodied therein, including any names, voices, likenesses and performance, in any and all media, now or hereafter devised, without limitation and without further payment or consideration, notification or permission, worldwide and in perpetuity, except where prohibited by law.

JUDGING: For the Kingsford Invitational, the four traditional categories (ribs, chicken, brisket and either pork shoulder, pork butt or whole hog) will be tasted by a panel of qualified judges based on one criteria, overall experience, and given a score between 1 and 13 by each judge. The score of each individual Dish created by each Team will be tallied to determine the Final Score. The Team with the highest Final Score will be deemed potential winning Team of the Kingsford Invitational (and such Team members will be considered the “winners”).

For the One Bite Challenge presented by Walmart, the dish will be given a score between 1 and 5 by each judge based on their overall experience eating the dish and viewing the pitmaster presentation. The score of each dish created by each Team will be tallied to determine the Final Score. The Team with the highest score will be deemed potential winning Team of the One Bite Challenge (and such Team members will be considered the “winners”).

The team with the highest combined score for the One Bite Challenge will have one (1) additional point added to their combined Competition score. In the case of a tie for the One Bite Challenge, each team with the highest score will be awarded the extra point.

In the case of a tie for the overall Kingsford Invitational, competition host and tie-breaking judge Chris Lilly, who will have tasted all the food at time of turn in, will select the potential winner (and such Team members will be considered the “winners”).

Competition judging will be blind. For the One Bite Challenge, teams will be given no more than five (5) minutes to present their dish to the judges in the judging tent.

For the One Bite Challenge, entrants must follow the below dish turn-in schedule.

  • Friday, Nov. 8 – One Bite Challenge
    • –GROUP 1 (Qualifying teams 1-4): Teams allowed to begin cooking at 1:30:00 p.m.; Presentation to judges from 2:30:00 p.m. – 3:00:00 p.m. (presentation schedule posted on site)
    • GROUP 2 (Qualifying teams 5-8): Teams allowed to begin cooking at 3:00:00 p.m.; Turn-in at 4:00:00 p.m. Presentation to judges from 4:00:00 p.m. – 4:30:00 p.m. (presentation schedule posted on site)

For the Kingsford Invitational teams can begin turning in their meat 10 minutes before the below turn-in time:

  • Saturday, Nov. 9 – Kingsford Invitational
    • 12:00:00 p.m. – Chicken
    • 1:00:00 p.m. – Ribs
    • 2:00:00 p.m. – Pork Shoulder, Pork Butt or Whole Hog (must choose one to turn in for judging)
    • 3:00:00 p.m. – Brisket

ENTRANT DOCUMENTATION: Each member of all Teams will be required to execute and return an affidavit of eligibility, a liability release and where lawful a publicity release in advance of the Competition. If such documents are not returned within the specified time period or any Team member is not in compliance with these Official Rules, the Team will not be able to participate in the Competition and a runner-up Team may be notified, at Sponsor’s/Administrator’s sole discretion.

GRAND PRIZE (1): $50,000 prize is awarded in the form of a check to the head chef of the Team with the highest Final Score in the Kingsford Invitational, who shall have sole discretion over distribution of the prize, and Sponsor shall not have any obligations to any other Team members.

ONE BITE CHALLENGE PRIZE – ONE (1): $5,000 awarded in the form a check to the Team’s chief cook of the team with the highest Final Score in the One Bite Challenge. All prize details will be determined by Sponsor in its sole direction.

TOP THREE PRIZES – THREE (3): One (1) Pit Barrel Cooker will be given to the head chef of the three teams with the highest Final Scores in the Kingsford Invitational, who shall have sole discretion over distribution of the prize, and Sponsor shall not have any obligations to any other Team members. In the event of a tie, the team with the highest overall score for a single category (ribs, chicken, brisket or pork) will be deemed the winner of the grill.

All federal, state and local taxes and any other costs and expenses related to prize acceptance and use not specified herein are the responsibility of the winner. Winner will be issued an IRS Form 1099 reflecting the actual value of the prize. Winner may not substitute, assign or transfer prize, but Sponsor/Administrator reserves the right, at its sole discretion, to substitute prize with one of comparable or greater value. All prize details are at Sponsor’s sole discretion. Total ARV of all prizes: $56,000.

CAUSES FOR DISQUALIFICATION & EVICTION OF A TEAM: Each member of the Team is responsible for the actions of the other members of the Team. The following activities by any one or more Team member(s) may result in the Team being disqualified:

  • Excessive use of alcoholic beverages or public intoxication with a disturbance.
  • Use of illegal controlled substances.
  • Foul, abusive, or unacceptable language or any language causing a disturbance.
  • Fighting and/or disorderly conduct.
  • Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.
  • Use of gas or other auxiliary heat sources inside the cooking device.

GENERAL CONDITIONS: Released Parties (as defined below) are not responsible for any failures or difficulties, or other errors of any kind relating to or in connection with this Competition, including, without limitation, errors which may occur in connection with the administration of the Competition, the preparation or production of Competition cooking materials, the announcement of the prize, the cancellation of the Competition, or in any Competition-related materials. Released Parties are also not responsible for any incorrect or inaccurate information associated with or utilized in the Competition. Released Parties are not responsible for injury or damage to participants or to any other person's cooking materials resulting from participating in this Competition. Persons who tamper with or abuse any aspect of the Competition or who are otherwise in violation of these Official Rules, as solely determined by Sponsor/Administrator, will be disqualified. Should any portion of the Competition be, in Sponsor’s/Administrator’s sole opinion, compromised by non-authorized human intervention or other causes which, in the sole opinion of the Sponsor/Administrator, corrupt or impair the administration, security, fairness or proper play, or in the event that the Competition is unable to run as planned for any reason, Sponsor/Administrator reserves the right at its sole discretion to suspend, modify or terminate the Competition and, if terminated, select the potential winner from among all eligible, non-suspect cooking materials received up to the time of the impairment. Entrants, by participating, agree that Sponsor, Administrator, and their respective parents, affiliates, subsidiaries, prize suppliers, advertising and promotion agencies, and website providers/web masters, and all of their respective officers, directors, employees, representatives and agents (collectively, “Released Parties”) will have no liability whatsoever for, and shall be held harmless by entrants against, any liability, for any injuries, losses or damages of any kind, including death, to persons, or property resulting in whole or in part, directly or indirectly, from acceptance, possession, misuse or use of a prize (including any travel/activity related thereto) or participation in preparing cooking materials for this Competition. By acceptance of a prize, except where legally prohibited, winners grant permission for Sponsor and its designees to use his/her name, address (city and state), photograph, voice and/or other likeness and prize information for advertising, trade and promotional purposes without further compensation, in all media now known or hereafter discovered, worldwide, and on the Internet and world wide web, in perpetuity, without notice or review or approval.

WINNER’S NAMES: For the name of the winning Team (available after Nov. 12, 2013), send a self-addressed stamped envelope to: Kingsford Invitational Winners, Attn: Current Lifestyle Marketing 875 N. Michigan Ave. Ste. 2700, Chicago, IL 60610 for receipt no later than Dec. 15, 2013.

SPONSOR: The Kingsford Products Company, LLC, 1221 Broadway Oakland, CA 94612.