Key Information for cooks:

  • Store food at 41F or below
  • Prepare food at the event as much as possible
  • Don't handle raw food directly
  • Use gloves when cooking and handle food with tongs, or other clean utensils not having been in contact with raw food.
  • Bring multiple sets of tongs to ensure plenty of clean utensils for replacement multiple times during the event.
  • Ensure chicken reaches an internal temperature of 165F.
  • Verify proper operation of thermometers.  An ice bath can be used to verify temperature reading of 32F.
  • Do not participate in cooking should you become ill.
  • Bring a bleach bucket and rinse bucket (recommended)
  • A bleach bucket is a tub capable of holding a gallon of water mixed with one teaspoon of bleach  used to sanitize utensils.
  • Rinse bucket contains clean rinse water
  • NOTE:  If your recipe is intensely HOT, or contains known food allergens such as peanuts, please provide adequate warning signage to inform guests.


recommended items:

  • Cooking platform of your choice (propane grill, Hibachi, pellet, briquettes, fryers, etc.).  
  • NOTE:  Cooks are responsible for proper removal of ALL residual cooking materials remaining from the event such as briquettes, oil, etc.  
  • DO NOT DISCARD MATERIALS SUCH AS BRIQUETTES OR FRYER OIL AT ANY LOCATION OF THE PARK.  
  • ANY DAMAGE TO THE GROUNDS RESULTING FROM IMPROPER MANAGEMENT OF THESE OR OTHER MATERIALS IS THE COOK'S RESPONSIBILITY TO REPAIR OR REPLACE AS DEEMED APPROPRIATE BY THE MERIDIAN PARKS DEPT.  
  • NOTE: If using a fryer, a sufficient air space must exist between the fryer and the park grounds to ensure no scorching of the sod.  Any residual damage to park sod is the responsibility of the cook/s to resolve with the Meridian Parks Dept.  It is strongly recommended that at least 12" of clearance exists between the bottom of the fryer and the grounds to prevent sod damage.  Placing a fryer directly on plywood and placed directly on the ground does NOT allow sufficient air space to dissipate extreme heat, and WILL damage sod, so please take appropriate measures to ensure adequate clearance between hot cooking surfaces and the park grounds.
  • Fire extinguisher (if possible).
  • Portable generators are allowed at the park for grills requiring electricity.  Park electricity is not available for grills as it is dedicated to other equipment, nor is it in proximity of grilling areas.
  • Gloves are required for cooking and food handling per Central District Health.
  • Matches
  • Spare cooking fuel
  • Spray bottle of water for those occasional flare ups...
  • Multiple sets of tongs for food handling (please use separate sets of utensils for raw uncooked food, and cooked food.  Also change out utensils multiple times to prevent potential cross-contamination.
  • Shade canopy
  • Chairs
  • Coolers (with easy to read thermometer for any coolers containing food to be cooked and served).
  • Tables and/or table cloths
  • Serving boats (these can be purchased at Cash N Carry or other restaurant supply outlets).
  • Wet wipes
  • Sun screen
  • Signage to identify your recipes


Ready to cook?

Head on over to the Contact page and get signed up!!

There you'll find detailed information regarding participation.

Cooks

Registered cooks

Cooking and don't see your name below?  

Please contact us

Our goal is 70 cooks this year so sign up and help us reach our goal.  Every bit of grilling horsepower helps!

We achieved 104% of goal thanks to Scott, Mike, Spencer, Lance, Brenda, Karl, Joe, and Hugo and now have surpassed our event goal for the first time in history!

If your name or a cook on your team is not listed below, and you are planning to cook, please sign up via the Cooks page, and let others interested in cooking also know.

NOTE:  Only registered cooks are eligible to receive wings donated to the event by our gracious sponsors!

Thank you to Sysco Foods, and FSA!

Names grey'd out below are notofficially registered.


CountFirst NameLast Name
1BrettHollingshead
2JasonHollingshead
3CurtisHollingshead
4BryanLee
5
Cody (Team Tankersley) peppers
Stocks
6
Chuck (Team Tankersley) peppers
Crum
7
JB (Team Tankersley) peppers
Hunt
8
Craig (Team Tankersley) wings
Carlisle
9
Holli (Team Madsen)
Madsen
10
Andy (Team Madsen)
Madsen
11
Vicki (Team Madsen)
Halverson
12
Jessica (Team Larsen)
Larsen
13
(Team Larsen) cook 2

14
(Team Larsen) cook 3

15
(Team Larsen) cook 4

16
Devin (Team Kemp)
Kemp
17
(Team Kemp) cook #2
?
18
Justin (Team Simms)
Simms
19
Ginny (Team Simms)
Simms
20
Wagdi (Team Simms)
Bisharat
21
Chris
Mendiola
22
Eric
Clover
23
Juan (Team Rosado)
Rosado
24
Luis (Team Rosado)
Martinez
25
Neal (Team Silva)
Silva
26
Bill (Team Silva)
Brasfield
27
Lou Ann (Team Silva)
Gaskell
28
Kris (Team Miller)
Miller
29
(Team Miller) cook #2
?
30
(Team Miller) cook #3
?
31
Kristi (Team Fez)
Hoover
32
Cook 2 (Team Fez)

33
Cook 3 (Team Fez)

34
John (Team Mckernan)
Mckernan
35
Danny (Team Mckernan)
Stoddard
36
Derek (Team Mckernan)
Fitzwater
37
James (Team Mckernan)
Tyler
38
Damion (Team Goodheart)
Goodheart
39
Kyle (Team Goodheart)
Goodheart
40
Luke (Team Goodheart)
Goodheart
41

Matt (Team Foley Freeman)

Bennett
42
Howard (Team Foley Freeman)
Foley
43
Patrick (Team Foley Freeman)
Geile
44
Mark (Team Foley Freeman)
Freeman
45
Leah (Team Foley Freeman)
Shotwell
46
Wade
De Voge
47
Paul (Team Cluck N Huff)
Taylor
48
Ryan (Team Cluck N Huff)
Taylor
49
Adam (Team Cluck N Huff)
Mark
50
John (Team Cluck N Huff)
Mark
51
Joey (Team Cluck N Huff)
Mark
52
Jeff (Team Cluck N Huff)
Robinson
53
Phil (Team Cluck N Huff)
Evans
54
Jeremy (Team Cluck N Huff)
Reed
55
Matthew (Team Cluck N Huff)
Rivers
56
Dan (Team Cluck N Huff)
Schelin
57
Russ (Team Millonzi)
Millonzi
58
Josh (Team Millonzi)
Leos
59
Shawn
Surber
60
Lance (Team Porter)
Porter
61
Brenda (Team Porter)
Porter
62
Karl (Team Porter)
Urquhart
63
Joe (Team Porter)
Jurado
64
Lance (Team Porter))
Hugo
65
Ryan (Team Hembree)
Hembree
66
Zac (Team Hembree)
Hembree
67
David
Cain
68
Kyle
Peterson
69
Spencer (Team Hot mess)
Karren
70
Scott (Team Willmorth)
Willmorth
71
Mike (Team Willmorth)
Larson
72
Cook 3 (Team Willmorth)

73
Cook 4 (Team Willmorth)


Registered cooks only above this line.


Jimmy
Lindsay

JakeFessenden

CorySchultz

NickSimeone

AndrewKopping

AileenKopping

CourtneyPoulson

JeffRobinson

RichShields

DebLambert

DavidCain

TimPetsche

JoeMeyers

JimMartin

ScottWillmorth

MikeLarsen

CraigMarak

Anthony

Grandinetti


MikeEncinas

Brandon
Lincoln

MarcelGarlick

DouglasHeckart

MikeGrim

TrinaGrim

SherriDoney

BillyKnorpp



Please register EACH cook via the Registration form located on the Contact page.

Registration is necessary for planning purposes, and ensures eligibility for receipt of any donated wings.

All cooks should review the following short food handling and safety videos courtesy of Central District Health.

Each food safety video is only a few minutes in length, and helps ensure proper food handling and safety. 

Join us for the 15th annual wing off Saturday, June 18th 2016

Donated Wings

In years previous, we have been very fortunate to have wing donations from such great sponsors as Sysco, Tyson, Smart Chicken, and Food Services of America.  We greatly appreciate any and all wing donations to help supplement the quantities of food offered at this event by our many excellent cooks!


A special note:  We'd  like to take a moment to remember our dear friend Paul Rensberger who passed away this year. 

Paul was a huge fan of this event, and supplied hundreds of donated pounds of Tyson wings to assist our cooks over the years. 

We will miss Paul, and extend our deepest sympathies and condolences to his daughters, extended family, and friends.


Wing donations, like any donation, can vary based on a supplier's economic environment, corporate budgetary constraints, etc.

Any wing, (or other food) donations are greatly appreciated and will be distributed as equally as possibly amongst REGISTERED COOKS!


The Wing Off began with all cooks donating the food they brought and prepared to the cause, and we consider ourselves fortunate to have been associated with the incredible afore mentioned individuals and wing suppliers, and have the deepest gratitude for all of them.

Thank you!!

 

 Some years we've had enough wings donated to give every cook 20+ lbs.  This is not a guarantee, so if the final donation quantity for the year is not sufficient to provide all cooks with wings, a raffle will be held to distribute a reasonable amount to as many REGISTERED COOKS as possible based on the final donation quantity.

 

If you are participating as a cook and you don't see your name listed in the table to the right, please contact us and ensure we have ALL required information from the registration form located on the Contact page.  Thanks in advance for providing us with all information requested in full.  Each cook is asked to register each year.  We do not assume that previous years participation means you will be cooking in the current year, so please take the time to register all requested information each year.  Thank you!

breakfast (for cooks and staff only) will be available from 7am to 9am thanks to Mr. Phil Evans and the Meridian Kiwanis!!

Come join the action!