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See Camp Cook Rules and Guidelines Below.

1. A team may consist of not more than four people. All teams must have at least 1 adult team member.
2. Contestants may not be professional cooks, chefs, or culinary instructors.
3. Each team or individual must complete a separate registration form for each entry. $5 registration fee for each entry.
4. Only team members are allowed in the cooking area during prep, cooking and judging periods.
5. One team member must remain in the cooking area.
6. Know and practice SAFE FOOD HANDLING PROCEDURES.
7. A copy of your ingredient list is required along with your registration form (Judges may have
allergies).
8. Competitors will provide all ingredients and equipment needed to prepare their dishes.
9. All ingredients must be combined, prepared, and cooked on site.
10. All cooking must be done in an approved cast iron skillet, pan, Comal, or Dutch-oven.
11. Cooks will provide all their own cooking utensils, coolers, prep tables, cutting boards, meat
thermometers, waste containers and other items needed to prepare, and serve food safely. This includes
an off the ground fire box and grate. (No digging of pits)
12. Cooking may commence after the cooks meeting.
13. Battery operated or electrical devices, such as mixers or blenders, are not allowed in the preparation
of food. Digital thermometers are allowed.
14. It is the responsibility of each team member to know and demonstrate safe food practices.
15. Food tasting in the cooking area must be done in a sanitary and safe manner.
16. Cook Off judges will be monitoring each team throughout the contest ensuring proper food handling
and cooking procedures are adhered to. Judges will check cooked meat temperatures prior to judging.
17. If you need hot water for a recipe, please plan on heating the water yourself.
19. Field judges may occasionally check cooler temperatures before and during the competition.
20. If bringing store-bought pre-marinated or pre-injected meat to use in competition, it is required that
you note this in your ingredient list (i.e. Butterball Chicken, etc.).
21. Use good fire safety practices. Keep yourself and the public safe. Use of propane or other types of
gas fired stoves is prohibited.
22. Interaction with the public is greatly encouraged. Please be courteous in sharing cooking information.
23. Smoking, use of tobacco products and alcoholic beverages are not allowed in the cooking areas
during the Fort Uncompahgre Cook Off and will disqualify any team member who does so.
Presentation of entries:
24. Each team will prepare three servings for the judges and up to four additional servings to share at the
Fort potluck which will be shared by all teams, Fort employees and volunteers after the final judging.
25. Side items such as butter, jam or sauces should not be presented to the judge’s table unless
specifically listed in the recipe and prepared on site.
26. All dishes must be presented to the Judge’s Table on time. Points will be deducted accordingly for any
late presentations. Presentation should be respectful of the History of Ft. Uncompahgre. No plastic, No
aluminum.
27. Garnishing should be simple, complement the dish being presented and not distract from it. This is not
a garnishing contest. Garnishes should be edible.
28. All judges’ decisions are final!