Pitmaster & Paul Buyan Woodsman Camporee


Pitmaster & Paul Buyan Woodsman Camporee
Date
Last Day To Register
4/23/2014
Location
223 Scituate Ave
Cranston, RI, US
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General Info

  • Camp sites and Pitmaster cook sites will be assigned at check-in
  • No vehicles can remain on the parade field. After setup please move vehicles to main parking lot. If you are going to keep a vehicle in your camp site please be sure to keep all roads clear.
  • Winning teams will be announced at the Saturday Evening Show
  • Cooking Merit Badge participants should complete items 5, 6 and 7 as prerequisites.
    • Partial blue cards will be issued if these need to be completed afterwards
  • Schedule:

 

Camporee Schedule

   

Friday:

   

Check-in

6:00 PM

 

Meat inspection

ongoing

 

Leader/Cook meeting and cracker barrel

9:00 PM

 

Saturday

   

Archery Range

9 - 11:30

1PM - 4PM

BB Range

9 - 11:30

1PM - 4PM

Cooking MB

9 - 11:30

1 - 4PM

Leidman Lodge

   

Paul Bunyan Award Activities

   

Totin Chip Class

9 - 11:30

 

Nature Shelter

   

Lunch

Noon - 1PM

 

Ranger Project

1 - 4PM

 

Pit Master Judging

   

Chicken

1PM

 

Pork Ribs

2PM

 

Pork 

3PM

 

Brisket

4PM

 

Dinner

5PM

 

Evening Show

8PM

 

Sunday

   

Scouts Own

8:30 AM

 

 

 

Judging Guidelines

  1. This competition will use blind judging. All entries will be me made in numbered containers provided by council.
  2. There are to be 6 judges
  3. Judges must be at least 16 years of age
  4. Judges may not be affiliated with any participating team
  5. Judges should not fraternize with any competitor until after the judging is complete
  6. Entries will be graded for appearance, taste and tenderness on a scale of 2 though 9 with 9 being the best and 2 being the worst.  A 1 can be issued in the case of any disqualification. Entries may get disqualified for the following reasons:
    1. Not enough meat in the entry for each judge. The Judge that does not get a sample can score a zero with the other judges issuing a 1 for appearance
    2. Any attempt to make the sample identifiable with the team
    3. Any foreign object. Meat and garnish are the only permitted contents in the box. (Any sauce must be applied to the meat and not in a container)
    4. No bones in the ribs
  7. Points given will be weighted according this scale:
    1. Appearance:    0.50
    2. Tenderness:     1.50
    3. Taste:                2.25
  8. Judges will first score each sample for appearance
  9. After judging for appearance judges will take a sample from the container and place it on the judging plate. The judges will then judge the entry on taste and tenderness
  10.  Lowest score will be tossed
  11. Results will be tallied. I there is a tie in one of the categories the scores will be broken down by the highest cumulative scores in taste then tenderness then appearance. If it is still tied the highest of the discarded low scores will break the tie. If still tied, there will be a coin toss by the judges.
  12. Total points of each entry will determine the winner of each meat category

Participant Rules

  1. Each Team will be assigned a cooking area. Pits, cookers, coolers, shelters, generators and other equipment must remain inside the boundaries of the assigned space.
  2. All teams must have a fire extinguisher near all cooking devices.
  3. All food handling safety measures must be exercised.  Meats should be handled with gloves and all standard prep and cook area sanitation must be followed.
  4. Each team is responsible for the cleanup of their cooking area.
  5. All teams must provide all of their own equipment, supplies and electricity
  6. Cooking must be done on wood, pellets or charcoal. No electric or gas cooking except for sauces. Electric and propane can be used as fire starters
    1. Electric accessories such as spits and force drafts are permitted
  7. All meats must be inspected by the official meat inspectors.
    1. Meats must be kept at 40 degrees prior to inspection
    2. No prep or cooking can be done prior to inspections. Inspectors will come to each site Friday evening. For those arriving Saturday meats can be inspected upon arrival. All competition meats must start raw. No pre-seasoned meats are allowed.
  8. No markings that can identify the team can be made to the competition meats or presentation containers.
  9. The four categories are:
    1. Chicken. This includes Cornish hens and kosher chicken
    2. Pork ribs: Ribs shall include the bone. These can include Baby back, St. Louis and spare ribs. Country ribs are not permitted.
    3. Pork: This can include Boston But, Picnic, whole shoulder weighing at least 5 lbs. Pork should be cooked whole, bone in or out and should not be separated during the cooking process
    4. Beef Brisket: This can include the entire cut, the flat or the point. Corning is not permitted.
  10. After cooking meats need to be maintained at 140 degrees or be cooled as follows:
    1. Within 2 hours from 140 to 70
    2. Within 4 hours from 70 to 41 degrees
    3. Food that is cooled can be reheated to 165 degrees briefly prior to serving
  11. Judging will occur in the following order:
    1. 12:30 Chicken
    2. 1:30 Ribs
    3. 2:30 Pork
    4. 3:30 Brisket
  12. Results of the judging will be announced at the Saturday Evening Campfire
Cost
$10.00 per Participant

 

NARRAGANSETT COUNCIL
BOY SCOUTS OF AMERICA

223 Scituate Avenue
Cranston, RI 02921

Phone/Fax:401.351.8700
info@narragansettbsa.org
 

 

CAMP YAWGOOG 

 

61 Camp Yawgoog Rd
Rockville, RI 02873

 

campyawgoog@scouting.org