GCSNA requires that the head Judge advise all cooks of the exact quantities and cuts of meat that will be placed in the judging trays. This will normally be accomplished at the cook’s meeting. The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria.
**All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added after the meat is placed in the judging tray. NO PUDDLING IN TRAY.
Recommended amounts are as follows:
–Brisket: seven (7) full slices approximately ¼” to 3/8” thick
–Pork Spare Ribs: seven (7) individual cut ribs (bone in)
–Chicken: ½ fully jointed chicken (to include breast, wing, thigh & drumstick) NO CORNISH GAME HENS
If an event has 60 + teams, it is recommended that 2 – ½ chickens be submitted for judging and that brisket and rib quantities will be adjusted accordingly.