2021 COOKOUT CONTEST KIT - COOKOUT KIT CONTENTS
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2021 COOKOUT CONTEST KIT
COOKOUT KIT CONTENTS
Planning Your Local Cookout Contest
Iowa Farm Bureau State Fair Entries
County Cookout Contest Entry Blank
Sample News Release to Announce Contest
Sample News Release to Promote Contest
Food Safety and Handling
Scorecard
Rules Brochure
PLANNING YOUR LOCAL COOKOUT CONTEST
BUDGET:
• Determine an appropriate budget for your local cookout contest (location expenses, advertising,
prizes, awards/ribbons, banners and other supplies).
• Your County Cookout Contest may be held with another community event such as the county fair,
town centennial, or other local celebrations or festivals.
PARTNERS:
• Hold an organizational meeting.
Some suggested partners: commodity organizations, county Farm Bureau committees (public relations,
young farmer, etc.), Extension personnel, Jaycees, Chamber of Commerce, local merchants, press,
GROWMARK Managers, Insurance Agency Managers, county Farm Bureaus who are not planning a contest
or would like to collaborate.
LOCATION & TIMING:
• Locations can vary from county fairgrounds to town squares, to parking lots, etc.
• Start planning your event at least six weeks in advance.
• Distribute County Cookout Contest Entry Blanks to various locations.
• All county cookout contest results must be submitted to the state office by August 06,2021. If your contest is after
August 06th please contact Lavonne Baldwin at 515-225-5633 or by email at lbaldwin@ifbf.org .
JUDGES & SPONSORS:
• Secure local personalities who are qualified to be judges (i.e., food science or agricultural education instructors,
radio and television personalities, local health professionals, mayors, newspaper food editors, etc.).
• Ask local merchants to help sponsor your event through the donation of prizes, gift certificates, meat, etc.
• Sponsors may be willing to provide prizes in exchange for publicity.
PROMOTIONS:
• For consistency, we ask that all Farm Bureau’s refer to the event as the “Cookout Contest”.
• Develop a plan for publicity, some ideas include newspaper articles or ads (local or Spokesman), posters in the
local stores and social media such as Facebook and Twitter.
• To generate public or media interest, personally invite city and county officials, local reporters, local businesses,
ministers, school officials, radio personalities or any other local celebrity.
• Within this packet you will find sample news releases Announcing and Promoting your cookout contest.
• A list of scheduled County Cookout Contests can be found on the Iowa Farm Bureau Federation website.
CONTESTANTS:
• Contestants are not required to be Farm Bureau members, however, what a great opportunity to gain membership!
• You may also have contestants from other counties, as not all counties hold a cookout contest.
• The following items should be readily available for contestants: Rules Brochure, Food Safety and Handling, and
Score Cards.
PRIZES:
• Select attractive prizes early and include information about the prizes in your news releases.
CONTEST TIPS:
• Have a set of scorecards made up with contestants’ numbers for each judge.
• Set a time that judging will begin and end.
• It is strongly suggested that you follow the same guidelines for your local county cookout contest as the Iowa Farm
Bureau State Fair Cookout Contest. (Refer to the Rules Brochure for additional information.)
GOOD LUCK WITH YOUR CONTEST!IOWA FARM BUREAU STATE FAIR ENTRIES
CONTEST RULES:
• All contestants must enter the Iowa State Fair Cookout Contest with the same recipe/meat item that won the local county
contest.
• Refer to the Rules Brochure for additional information.
ELIGIBILITY:
• Must be a winner of a local cookout contest registered with a county Farm Bureau.
- Occasionally there are contestants that participate in multiple county cookout contests.
Please ask the category winner if he/she has won any other Farm Bureau county cookout contests.
If so, they must choose the county for which they will represent at the Iowa State Fair Cookout Contest.
(Please feel free to send the runner-up if the category winner is already representing another county.)
• Past cookout champions and Farm Bureau or affiliated company employees are NOT eligible to compete.
ENTRY CATEGORIES:
• INDIVIDUAL:
- PORK
- BEEF
- LAMB
- POULTRY
- TURKEY
- COMBO/SPECIALTY (combo-a recipe combining two or more meats from the eligible meat categories.
example, (sausage & hamburger mixed to combine one dish) Specialty-Iowa domestically raised meats
including, venison, goat, fish, etc., excluding wild game.
• YOUTH (13 - 18 years old as of August 17, 2021.)
Will compete in both the Individual and the Youth Category.
• SHOWMANSHIP
This category is open to all contestants (excluding Team). Confirm with all your contestants if they wish to compete in this
category.
• TEAM (A team must consist of 2 to 4 members and are encouraged to have a coordinated theme) TEAMS ARE NOT
ELEIBLE FOR COOKOUT CHAMPION.
ENTRY SUBMISSION:
• Notify Lavonne Baldwin at lbaldwin@ifbf.org when your county board decides to host a local cookout contest. Once the
state office is notified, a supply order form, State Fair Cookout Contest registration form and recipe forms will be sent to you.
These forms are fillable and can be submitted electronically. Remember to print a copy for your records when submitting to
the state Farm Bureau office.
• Each county may submit one entrant per category.
o Pork, Beef, Lamb, Poultry, Turkey, Combo/Specialty, Youth, Showmanship, Team
• Please confirm with your contestant winners that they plan to compete in the Iowa Farm Bureau Cookout
Contest, before submitting their names.
• An email address is required in order for contestants to receive rules and instructions. Admission and
parking tickets will be sent via postal mail. Submit all forms to Lavonne Baldwin Email:lbaldwin@ifbf.org
or fax 515-225-5419.
IMPORTANT DATES:
• June 01, 2021: Deadline for ALL county Farm Bureau’s to submit their Notice of County Contest.
• April – August 2021: Iowa Farm Bureau Federation promotes the County Cookout Contests.
(refer to www.iowafarmbureau.com for dates and locations).
• August 06, 2021: Deadline for county Farm Bureau’s to submit their Iowa Farm Bureau State Fair Cookout Contest
Registrations and Recipe Forms.
• August 09, 2021: Cookout packets mailed to contestants.
• August 17, 2021 Iowa Farm Bureau Cookout Contest at the Iowa State Fair.COUNTY COUNTY COOKOUT COOKOUT CONTEST CONTEST ENTRY BLANK ENTRY BLANK I plan to enter the I plan to enter the (TOWN) (TOWN) (COUNTY) (COUNTY) Name Name Address Address Category of meat to be used in contest. Category of meat to be used in contest. (Fill out and deposit in box or mail to local county (Fill out and deposit in box or mail to local county Farm Bureau office.) Farm Bureau office.)
SAMPLE NEWS RELEASE – ANNOUNCE CONTEST
(Suggested release announcing local cookout contest)
FOR IMMEDIATE RELEASE
(number) contestants will compete on (date) at (location) in the
County Farm Bureau's cookout contest.
The contest will get underway at (time) as the local outdoor cooking enthusiasts work
to win prizes and the right to compete in the state contest at the Iowa State Fair.
The entries will be judged on the basis of taste, appearance and originality. Contestants
will compete in one of the following six categories: beef, pork, lamb, poultry, turkey,
combo/specialty. Combo is a recipe combining two or more meats from the eligible meat
categories. Specialty includes IOWA domestically raised meats including venison, goat, and
fish etc. excluding wild game.
A Cookout Champion will be named, and awards will be given to winners in each
category. Special recognition will also go to winners of the showmanship, youth and team
cooking categories.
The County Cookout Champion, along with all first-place category winners and winners
of the showmanship, youth and team awards will have the chance to compete in the state finals at
the Iowa State Fair on August 17, 2021.
Prizes for the local contest include. . The prizes were donated by:
.
The cookout contest is being sponsored by County Farm
Bureau in cooperation with (other sponsors) .SAMPLE NEWS RELEASE – PROMOTE CONTEST
(Suggested release promoting local cookout contest)
FOR IMMEDIATE RELEASE
An outdoor cooking contest designed to promote Iowa meat is being planned by the
County Farm Bureau. Contest chairman says
that you don't have to be an expert chef to participate; you just need to enjoy cooking outdoors
with quality Iowa meat.
Farm Bureau's cookout contest is open to any Iowa resident age 13 years or older. Farm
Bureau or affiliated company employees are not eligible.
Contestants can compete in one of the following six categories: beef, pork, lamb,
poultry, turkey, combo/specialty. Combo is a recipe combining two or more meats from the
eligible meat categories. Specialty includes IOWA domestically raised meats including
venison, goat, and fish etc. excluding wild game.
A Cookout Champion will be named, and awards will be given to winners in each
cooking category. Special recognition will also go to winners of the showmanship, youth and
team cooking categories.
The county contest will be held on (date) at (time and location) . The county
Cookout Champion will receive . Other category winners will receive .
The Cookout Champion, along with all first place category winners and winners of the
showmanship, youth and team awards will have the chance to compete in the state finals at the
Iowa State Fair on August 17,2021.
Anyone interested in entering the County Farm Bureau cookout
contest should contact the county office at (phone number) by (deadline) .Handle Food Safely
Never had food poisoning? When you cook ahead, divide Cook ground beef until no longer
Perhaps you have, but thought you large portions of food into small, pink and juices show no pink color.
were sick with the flu. Over 7 shallow containers for safe, rapid Internal temperature should be
million Americans will suffer from cooling. 160°F. Beef roasts and steaks should
foodborne illness this year. be well browned on the surface, but
When preparing food... the interior may be pink when
Why so many? Keep everything clean! cooked to 145°F (medium rare).
At the right temperature, bacteria Thaw in refrigerator!
you can’t see, smell, or taste can Wash hands in hot, soapy water Salmonella – bacteria can grow
multiply to the millions in a few before preparing food and after inside fresh, unbroken eggs. To
short hours. In large numbers, these using the bathroom, changing avoid problems, cook eggs until the
microorganisms cause illness. diapers, and handling pets. yolk and white are firm, not runny.
Scramble eggs to a firm texture.
You don’t have to get sick. Bacteria can live in kitchen Don’t use recipes in which eggs
Some 85 percent of food-borne towels, sponges, and cloths. remain raw or only partially cooked.
illness cases could be avoided if Wash them often.
people handled food properly. Use microwave carefully!
Keep raw meat, poultry, and The microwave is a great timesaver,
When shopping... fish and their juices away from but it has one food safety
Buy cold food last, get it home other food. For instance, wash disadvantage – it sometimes leaves
fast! your hands, cutting board, and cold spots in food. Bacteria can
Make grocery shopping your last knife in hot, soapy water after survive in these spots.
errand. Select frozen and cutting up the chicken and before
refrigerated foods last. Take food dicing salad ingredients. Cover food with a lid or plastic
straight home to the refrigerator. wrap so steam can aid thorough
Never leave food in a hot car! Use plastic cutting boards cooking. Wrap should not touch
rather than wooden ones where food and should be vented by turning
Don‘t buy anything you won’t use bacteria can hide in grooves. back a corner.
before the use-by-date.
Thaw food in the microwave or For even cooking, stir food and
Don ‘t buy food in poor condition. refrigerator, NOT on the kitchen rotate the dish during cooking.
Make sure refrigerated food is cold counter where bacteria can grow
to the touch. Frozen food should be in the outer layers of the food Observe the standing time called
rock-solid. Packaged and canned before the inside thaws. Marinate for in a recipe or package directions.
foods should be intact and in the refrigerator, too. This allows the food to finish
undamaged. cooking.
When cooking…
When storing food… Cook thoroughly! Use the oven temperature probe or
Keep it safe – refrigerate! Eating raw or partly cooked a meat thermometer to check that
To help control bacteria, keep your meat, poultry, fish, or eggs is food is done. Insert it in several
refrigerator as cold as possible potentially dangerous. Thorough spots.
without freezing milk or lettuce – cooking is needed to kill harmful
generally 40°F. Check the bacteria that may be present in When serving…Keep hot foods hot
temperature with an appliance raw animal products. From a and cold foods cold!
thermometer (available at variety or safety standpoint, hamburger that Never leave perishable food out of
hardware stores). is red in the middle and steak and the refrigerator over 2 hours!
roast beef that are rare or Bacteria that can cause food
Freeze fresh meat, poultry, or fish medium-rare are undercooked. poisoning grow quickly at warm
immediately if you can’t use it temperatures.
within a few days. Keep freezer Cook red meat to 160°F. Cook
units at 0°F. poultry to 180°F. Use meat Use clean dishes and utensils, not
thermometer to check that it’s those used in preparation. Serve
Put packages of raw meat, poultry, cooked all the way through. grilled food on a clean plate, too –
or fish on a plate before refrigerating not one that held raw meat, poultry,
so their juices won’t drip on other For a visual check, red meat is or fish.
food. Raw juices often contain done when it’s brown or grey
bacteria. inside. Poultry juices run clear. Pack lunches in insulated carriers
Fish flakes with a fork. with a cold pack. Caution children
Iowa State University never to leave lunches in direct sun
University Extension or on a warm radiator.Carry picnic food in a cooler with Check your freezer When to worry…Is it food
a cold pack. When possible, put the Without power, a full upright or poisoning?
cooler in the shade. Keep the lid on chest freezer will keep everything Nausea, vomiting, diarrhea, fever,
as much as you can. frozen for about 2 days. A half- or cramps can indicate food
full freezer will keep food frozen poisoning. Depending on the illness,
Keep cold party food on ice or 1 day. symptoms can appear anywhere
bring out small platters from the from 30 minutes to 2 weeks after
refrigerator as needed. If power will be coming back eating bad food. Most often, though,
on fairly soon, you can make the people get sick within 4 to 48 hours.
Divide hot party food into smaller food last longer by keeping the
serving platters. Keep platters door shut as much as possible? In more serious cases, food
refrigerated until time to warm them poisoning victims may have nervous
up for serving. If power will be off for an system problems like paralysis,
extended period, take food to double vision, or trouble swallowing
When handling leftovers… friends’ freezers or a commercial or breathing.
Use small containers for quick freezer. Dry ice can be used;
cooling! follow handling directions If symptoms are severe or the
Divide large amounts into small, carefully. victim is very young, old, pregnant,
shallow containers for quick cooling or already ill, call a doctor or go to
in the refrigerator. Don’t pack the Check your refrigerator – the hospital right away.
refrigerator – cool air must circulate freezer combination.
to keep food safe. Without power, the refrigerator Should you report it?
section will keep food cool 4 to 6 You or your physician should
Remove stuffing from poultry or hours, depending on the kitchen report serious cases of foodborne
other stuffed meats and refrigerate in temperature. illness to the local health department.
separate containers.
A full, well-functioning freezer Report any food poisoning
Reheat thoroughly! unit should keep food frozen for incidents if the food involved came
Bring sauces, soups, and gravy to a 2 days. A half-full freezer unit from a restaurant or commercial
boil. Heat and stir other leftovers to should keep things frozen about 1 outlet. Give a detailed, but short
165°F. day. account of the incident. If the food
is a commercial product, have it in
Make sure leftovers are heated Block ice can keep food on the hand so you can describe it. If
thoroughly when using the refrigerator shelves cooler. you’re asked to keep the food
microwave. Use a lid or vented Dry ice can be added to the refrigerated so officials can examine
plastic wrap to ensure uniform freezer unit. You can’t touch dry it later, follow directions carefully.
heating. ice and you shouldn’t breathe the
fumes, so follow handling
When you question food safety…If directions carefully.
in doubt, throw it out!
Never taste food that looks or Thawed food?
smells strange to see if you can still Food that still contains ice
use it. Discard it where pets and crystals or that feels refrigerator-
children cannot reach it. cold can be refrozen.
Is it moldy? The poisons that Discard any thawed food that
molds can form are found under the has warmed to room temperature
surface of the food. Most moldy and remained there 2 hours or
food should be discarded. more.
Sometimes, hard cheese and salamis
and firm fruits and vegetables can be Immediately discard anything
salvaged by cutting out the mold and with a strange color or odor.
a large area around it.IOWA MEAT CATEGORY SHOWMANSHIP
SCORECARD SCORECARD
Contestant No. Category Contestant No. Category
Judge's Maximum Judge's Maximum
Score Points Score Points
Taste
30 Taste /Flavor. 10 Use of side dishes to complement meat dish.
15 Juiciness/Tenderness.
10 Overcooked/Undercooked. 10 Contestant's apparel. (Suitable for outdoor cooking.)
10 Pleasing texture.
35 Chef’s knowledge of product and use of equipment --
15 Appearance culinary flair.
Appetizing color, is the garnish suitable and attractive?
Does the prepared product have eye appeal? 25 Does this recipe have consumer appeal? (i.e., cost per
serving and ease of preparation.)
Originality
10 Is the recipe suitable for outdoor cooking? 20 Overall appearance.
10 Is it an original idea, or a good adaptation? (Table display, side dishes, meat dish, neatness of cooking
area.)
100 Total Possible Points 100 Total Possible Points
Judge’s Signature Judge’s Signature
NOTE: Contestants are judged on their meat preparation only.
Showmanship is judged separately. NOTE: Showmanship is judged separately from the Iowa Meat category judging.IOWA FARM BUREAU STATE FAIR
COOKOUT CONTEST ENTRY BLANK
Entry submitted by _____________________________County Farm Bureau
County Farm Bureau office assistants and/or regional managers: Please list names and addresses of first place
category winners, showmanship, youth, and team winners who plan to compete in the Iowa Farm Bureau
Cookout Contest at the Iowa State Fair. Verify with your contestants that they plan to compete in the state
contest before submitting their names to Iowa Farm Bureau Federation on this form.
Entry Name Address Showmanship (y/n)
BEEF
PORK
LAMB
POULTRY
TURKEY
COMBO/
SPECIALTY (two or more selections of the Iowa meats category / venison, goat or any other Iowa domestically raised product, excluding wild game)
YOUTH
(must be 13 to 18 years of age as of August 17, 2021)
YOUTH MEAT CATEGORY
Entry Name Address Category
SHOWMANSHIP
TEAM NAME
MEMBERS
(only one team entry
per county will be
accepted)
(team members are not eligible to compete in the individual categories)
PLEASE SUBMIT THIS ORDER FORM TO: Lavonne Baldwin
(Print a copy for your records) Email: lbaldwin@ifbf.org
ATTACH A RECIPE FORM FOR EACH ENTRANT LISTED ABOVE.
~~~~~~~~~~~~~~~~~~~~~~~~~
Entry Deadline
August 06, 2021RECIPE FORM
All contestants must enter the Iowa Farm Bureau Cookout Contest with the same recipe/meat item which won
the local county cookout contest.
INDICATE CATEGORY: NAME:
BEEF LAMB ADDRESS:
TURKEY PORK
POULTRY COMBO/SPECIALTY
TEAM PHONE:
E-MAIL:
COUNTY:
NAME OF RECIPE
Please be as detailed as possible so that we may include your recipe in the Cookout Contest Recipe Booklet.
INGREDIENTS (please include exact measurements and ingredients):
DIRECTIONS (please be as specific as possible, remember to include times, temperatures, and method of cooking, etc.):
Food safety recommended guidelines will be followed for all submitted recipes.
Will this contestant be entered in the Youth Category: Yes No
Will this contestant be competing in Showmanship (pre-registration is required)? Yes No
Will this contestant need access to electricity: Yes No
Is this contestant a Farm Bureau Member? Yes No
Entry Deadline
August 06, 2021You can also read
