How does a bacon comp work? You have to do so much of the work offsite how can you trust someone doesn't just show up with some "Bentons" and cook it up?
Some people make thier own, some buy bacon. Either way it is legal for this comp.
WBC RULES:
1. “Bacon” is definition as smoked pork belly for every category. No Canadian bacon,
ham, prosciutto, or un-smoked un-cured pork belly is allowed.
2. You may use store bought bacon (smoked pork belly) or cure and smoke your own
pork belly before the event.
3. Only wood, pellets or charcoal shall be used. No gas or electric may be used in the
preparation or cooking of any of the components including sauces.
CATEGORIES:
Bacon in a Box
ď‚· A true test of meat selection and cooking skills
ď‚· No garnish, sauce or rub may be applied to the bacon
ď‚· Rub is only allowed if it was applied during the curing
and smoking of the pork belly
No Garnish
No Sauce
No Rub
9x9 Container
Breakfast
ď‚· Any interpretation of Breakfast
ď‚· Must contain eggs in some form
ď‚· No dessert items
Open Garnish
9x9 Container
Turkey
ď‚· Any turkey dish with bacon
ď‚· Judges will be looking for the dish the best highlights
the bacon
ď‚· No dessert items
Open Garnish
9x9 Container
Dessert
ď‚· Any dessert with bacon
ď‚· No store bought cakes, brownies, muffins, doughnuts
pastries, pies or cookies allowed, store bought ice
cream is allowed
ď‚· Final assembly and the cooking of at least one main
component must be done on site
ď‚· No savory dishes
ď‚· Any container/platter/dish is allowed for presentation