2023 Super Pig Roast - Contestant

Official Entry Form

Event: Saturday, January 28, 2023 from 12 Noon to 5 PM (School Field)

Cooking on-site begins at 7 AM

Entry Fee - Basic: $400 (fee is non-refundable, includes team with up to four members with event shirts, wristbands for members and approximately 60 pound pig).

Registration Deadline is January 23, 2023  Teams will be provided a designated work area of approximately 10 ft by 20 ft, festival t-shirts for team members, and wrist bands. Additional members may be added at $20 a member. Teams are responsible for bringing own tent, cooking equipment, tables, etc. 

 Rules and Regulations

ALL TEAM MEMBERS MUST READ AND BE AWARE OF THE FOLLOWING OFFICIAL RULES AND REGULATIONS.

Event begins at 11am on Saturday, January 28, 2023. All pigs must be cooked by 2 PM.

Responsibilities (Contestant)

1. The Head Cook (Team Captain) will be held responsible for the conduct of his team and guest(s). Excessive use of alcoholic beverages will be grounds for disqualification. The Saint Agatha Church and School Super Pig Roast (SACSSPR) Committee requests and requires that good taste be used not only in your pig, but in your team’s conduct as well. Inappropriate conduct by team members will be grounds for disqualification and/or expulsion from the grounds. We want each team to have a good time and want a good “family” atmosphere for all who attend.
2. All cooking area will be numbered and each will measure at least 10’ x 20’.
3. Contestants are expected to respect the rights of other contestants with special emphasis on loud music, profane language or infringement of adjoining site.
4. Each contestant competing shall supply ALL cooking ingredients, individual cooking devices, utensils, preparations tables, etc. The only things provided to the contestants are the pig, two tables, cooking area, small paper bowls & forks.
5. TEAMS/MEMBERS ARE NOT ALLOWED TO SELL ANY FOOD, DRINKS, ALCOHOLIC BEVERAGES OR ANY OTHER ITEMS TO THE PUBLIC.
6. TEAMS/MEMBERS ARE NOT ALLOWED TO PROVIDE ANY DRINKS/ALCOHOLIC BEVERAGES TO THE PUBLIC.
7. No pets allowed on the premises.
8. ALL TEAM MEMBERS MUST WEAR THEIR SHIRTS AS WELL AS THEIR WRIST BANDS which will be given when pig is picked up.
9. When we open up sampling of pork to the public, Team Members must be sure that the adults are wearing a wrist band.

Safety

1. Pigs must be cooked in an above ground cooker. The cooker must be 2’ from the rear of the assigned area and centered to create a safety buffer. NO pits will be allowed.
2. It is the responsibility of the contestants to see that their cooking area is kept clean and that the area is cleaned following the contest. All coals must be extinguished and all equipment removed from the site at the end of the competition. All garbage must be placed in garbage bags.
3. Gas cookers will be required to meet minimum safety standards. A representative of the SACSPR Committee will inspect all gas cookersGas Leaks(from gas tank to burner) Solid Connections
4. No open fires will be allowed.

Contest

1. A mandatory meeting will take place Friday, January 27th at 6:00 PM in St. Agatha Parish Hall to cover all the rules of the competition. All team captains must be present at this meeting. We would also recommend that team members also be there to understand all the rules and regulations as well as details on what will happen before/during/after the event.
2. Pigs will be available for pick up on Friday, January 27th beginning at 6:30 PM at St. Agatha Parish Hall. We will call all the teams to let them know that they can pick up the pigs.The rules and procedures will be reviewed at this time or answer any questions. The teams will receive their shirts at this time.
3. Cooking areas will be available for preparation at 7:00 AM day of festival.
4. ALL cooking must be done on premises, NO exceptions.
5. The pigs must ready for ONSITE judging by 2:00 pm SHARP!
6. Winners will be announced at the end of the judging.
7. Decisions of the SACSSPR Committee and Judges are final.
8. Violations of the Rules and Regulations of the contest may result in disqualification.
9. THE SACSSPR COMMITTEE RESERVES THE RIGHT TO MAKE ADDITIONAL RULES AND REGULATIONS AS THE SITUATIONS WARRANTS.

Juding Rules

1. Each team will be prepare 7 containers that will be used for the blind judging. The judging sample must include a piece of the skin/rind/chicharron. These containers will be delivered to the cooking site prior to Judging. It will be the responsibility of the Head Cook to accept and sign for the containers. Each team will bring the containers to the Blind Judging Check-In Area after the ONSITE Judging has occurred. Do not mark the containers in any way. These boxes will be inspected carefully before judges see them.
2. Blind sample containers will be marked with a special code number. This prevents judges from knowing whose product they are tasting and scoring.
3. The pigs must be ready for onsite judging by 2:00 pm SHARP!
4. The judging will be performed onsite and blind. Onsite means that the judging team will be visiting your site to judge. Blind means that the judges will not know whose items they are judging. The maximum points any team can score is 50.
5. The team that scores the Highest Total point will be awarded the winner.
6. In the event of a tie, the highest points achieved in the Flavor of Entry Category will determine the winner.

Judging Criteria

The following are descriptions of the official scoring criteria for all food categories. Contest judges are briefed on the criteria.

THEME – Scored Onsite ONLY (5 points maximum)

• Effort expended to create a unique “theme”

• Involvement of all the team members

• Decorations

• Creativity

APPERANCE OF ENTRY – Scored Onsite ONLY (5 points maximum)

• How appetizing does the whole pig appear?

• Has the entry reached its proper level of finish?

TEXTURE – Scored Blind (10 points maximum)

• The pork sample is scored on its tenderness. Pork entries should have texture but pull apart easily, without complete loss of body our mushiness.

• The skin sample is scored on how thoroughly toasted and crisp it is.

FLAVOR OF ENTRY – Scored Blind (20 points maximum)

• The entry is scored on its taste. If a sauce is served with the entry, it is scored on how it complements the main product.

OVERALL IMPRESSION – Scored Onsite (5 points maximum) and Blind (5 points maximum)

• Overall impression is not an average of all the other judging criteria. It is a separate judging criterion measuring the judge’s overall subjective experience of the judging team. Attention can be paid to all the factors that do not seem to fit anywhere else, since not every conceivable aspect of pig roasting can be scored separately.

(Refer to scoring table provided on registration page). 

 Kid’s Choice Award 

Part of the judging process will also have a panel of Kid Judges that will blind taste the pork samplings. The will assign their points as follows:

• Texture – 1 to 10 points.

• Flavor – 1 to 20 points.  

 People’s Choice Award Rules

1. After the pork samples are turned in to be judged. All teams will chop up their pigs and distribute for sampling to attendees. All attendees are required to wear a wristband for entry into The Saint Agatha Church and School Pig Roast. After attendees sample the different teams (pig), they will be asked to vote using an online platform via QR Code that will be available on the day of the event.
2. The team with the most online votes will be awarded the People’s Choice Award.
3. In the event of a tie, the winner will be chosen by the highest points attained in the ONSITE judging category.

Overall objective of the event is to have a good time and being a winner.

Thank you for supporting St. Agatha Catholic Church & School.