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.
    • The following is ideal:
      • Tub 1 (Detergent) - Tub containing a mixture of clean water and dish soap to wash cooking items
      • Tub 2 (Rinse) - Rinse tub containing clean tap water
      • Tub 3 (Sanitize) - Bleach tub containing a ratio of one tablespoon of bleach to one gallon of tap water (5 minute contact time with items being washed)
      • Tub 4 (Rinse) - Rinse tub containing clean tap water
      • Tub 5 (Air Dry) - Empty tub to place washed items to air dry
  • NOTE:  If your recipe is intensely HOT, contains extreme heat from known hot peppers, or contains known food allergens such as peanuts, please provide adequate warning signage to inform guests.



recommended items:


  • A cooking platform/s of your choice (propane/briquette/pellet Grill, Smoker, Hibachi, Dutch oven, etc.).  
  • NOTE:  It is each cook's responsibility to safely contain AND remove any and all cooking materials such as briquettes, fryer oil, trash, etc. from the event. 
    • Park personnel will be available for trash removal for most of the event, however removal of any remaining trash or materials, including damaged canopies, is the responsibility of each cook/team.   
    • ANY damage to park grounds resulting from improper management of cooking or other materials is the financial responsibility of the responsible cooking team.  
    • In some cases oil / fat collection containers may be available for used cooking oil, however this is not guaranteed.  Any team using cooking oil should accommodate for oil removal.  

  • NOTE: If using a fryer, sufficient air space MUST exist between the fryer and the park grounds to insure NO scorching/discoloration of park grass.  
    • Any damage to park sod is the sole responsibility of the cook/team 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 park grounds to prevent sod damage.  
    • Simply placing a fryer on plywood and directly on the ground does NOT allow sufficient air space to dissipate extreme heat, and WILL damage park grounds.
    • Please take appropriate measures to insure adequate capture of any spilled oil (heated or not) and verify proper clearance between hot cooking surfaces and 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 (use separate sets of utensils for raw uncooked food, and cooked food).  Change out utensils multiple times to prevent any 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 page

food Safety videos and information

click link above to review food safety videos

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Join us for the 16th annual Wing Off - Saturday, June 17th 2017


click the image above for important food safety information

cooks and staff breakfast (TBD)

If/when confirmed, the cooks and staff breakfast will be from 7am to 9am

thanks to Mr. Phil Evans and Family and the Meridian Kiwanis for making this possible!!

REGISTRATION (registered cooks list bottom of page)

Please register EACH AND EVERY individual cook name via the Registration form located on the Contact page.

A "cook" is defined as any person (regardless of age) that participates by preparing, handling, or cooking food at the event.

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.

Click the image and link below for important information each cook should review annually prior to the event.  Thank you!! 

Donated Wings (please read!!!)

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!  If you have a contact that can supply food items for the event, please contact us via the Contact page.  We'd appreciate hearing from you, to support this event and help pass on savings to our cooks.


A special note:  We'd  like to take a moment to remember our dear friend Paul Rensberger who passed in 2016. 

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


A special note to cooks regarding donated wings and how donations work

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

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


Originally, the Wing Off event began with all cooks donating any and all food items they brought and prepared to the event.  There was no sponsored donation of any kind.  All food, supplies, materials, etc. were supplied by the cooks.  We consider ourselves fortunate to be associated with all the incredible cooks, suppliers, and organizations that have donated to this event, and have the deepest gratitude for their support and generous donations over the years.  Thank you!!

 

 In previous (good) years we've had enough wings donated to give every cook 20+ lbs.  This is NOT guaranteed!!  If the final donation quantity for the year is insufficient to provide all cooks with wings, a raffle will be held to distribute a reasonably determined amount of wings to as many REGISTERED COOK NAMES as possible based on the final donation quantity.


Registered cooks

If you are cooking and don't see your name below, please Contact us, and thanks in advance for providing us with ALL the information requested.
Please re-register each year. We do not assume that previous participation guarantees you will be cooking in the current year, so please take the time to register.  Thank you!

Our goal is 70 cooks again this year, so sign up and help us reach our goal.  Truly, every bit of grilling horsepower really makes a difference, so let's bring it!!!

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


We achieved 104% of our goal last year.  Let's beat that record in 2017!!

60 Cooks so far, and we are on a roll!!!!  A huge "thank you" to all those below!!! 

We need some additional horsepower to bring this event up to par, so get your team signed up!!

NOTE:  Only registered cooks are eligible to receive donated wings thanks to our gracious sponsors!

NOTE: When registering, please include all cook names, as well as counts and dimensions for canopies you intend to set up for cooks and guests. 

This is required for site planning.

Only names appearing ^above^ the "Registered cooks above" row are officially registered.

Previous names appearing below the "Registered cooks above" row are notofficially registered.


Sign-up

order

Team Captain name

Team name
Total cooks

Cook name/s

(w) - Wings

(p) - Pig

Cook

canopy

count

Cook

canopy

size/s

Guest

canopy

count

Guest

canopy

size/s

Canopy orientation
1
Brett Hollingshead
Team H2
2

Brett Hollingshead (w)

Carrie (w)

1
10 x 10
1
10 x 10
Front to back
2
Jason Hollingshead
Team H3
2

Jason Hollingshead (w)

Tiffany Hollingshead (w)

1
10 x 10
1
10 x 10
Front to back
3
Curtis Hollingshead
Team H1
2

Joe Nelson (w)

Curtis Hollingshead (w)

2
10 x 10
1
10 x 10

Front to back

Guest canopy separate

4
Bryan Lee
Team Lee
1

Bryan Lee (w)

1
10 x 10



5
John Mckernan
Team Mckernan
5

John Mckernan (w)

James Tyler (w)

Derek Fitzwater (p)

Steve McClain (w)

Kelly Kinney (w)

2
10 x 20
4
10 x 10

6
Ryan Hembree
Team Hembree
3

Ryan Hembree (w)

Zach Hembree (w)

Cook #3 - TBD (w)

1
10 x 10
1
10 x 10

Front to back

10 x 10 Treager footprint

not in canopy

7
Holli Madsen
Team Madsen
3

Holli Madsen (w)

Andy Madsen (w)

Vicki Halverson (w)

1
10 x 10



8
Paul Taylor
Cluck N Huff
14

Paul Taylor (w)

Adam Mark (w)

Ryan Taylor (w)

John Mark (w)

Jeff Robinson (w)

Phil Evans (w)

Joey Mark (w)

Braden Robinson (w)

Jeremy Reed (w)

Davis Taylor (w)

Xzander Taylor (w)

Jeremy Aldrich (w)

Michael Nelson (w)

Lawrence Lorentzen (w)

2
20 x 24
1
10 x 10

20' length of one canopy

facing guests and park

space between canopies

for grilling area

second canopy behind

grills in line with first

canopy

Guest canopy 10 x 10

behind second cook

canopy

9
Kristi Hoover
Team Fez
3

Kristi Hoover (w)

Jake Fessenden (w)

Jesse Fessenden (w)

1
10 x 10
1
10 x 10

10
Kris Miller
Team Miller
4

Kris Miller (w)

Julie Schott (w)

Jason Lloyd (w)

Joe Hodges (w)

1
10 x 10
1
10 x 10

11
Chris Mendiola
Team Mendiola
3

Chris Mendiola (w)

Sarah Mendiola (w)

Jaden Mendiola (w)

1
10 x 10
1
10 x 10

12
Justin Simms
Team Simms
3

Justin Simms (w)

Ginny Simms(w)

Wagdi Bisharat (w)

3

12 x 14

10 x 20

10 x 10

1
12 x 12

13
Juan Rosado
Team Rosado
2

Juan Rosado (w)

Elias Vicencio (w)

2

10 x 10

back 2 back

1
10 x 10

14
Devin Kemp
Team Kemp
2

Devin Kemp (w)

Cook #2?? (w)

1
16 x 16
1
10 x 10

15
Jan Zarr
Team Zarr
7

Jan Zarr (w)

Scott Bodmer (w)

Rick Destasio (w)

Gail Zarr (w)

Lindsey Zarr (w)

Fayanna Schielberl (w)

Brionna Queen (w)

1
10 x 10
1
10 x 10

16
Mike Grim
Team Grim
4

Mike Grim (w)

Sherri Doney (w)

Trina Grim (w)

Lori Perry (w)

1
10 x 10
1
10 x 10


Who's next?









^ Registered cooks above ^

Previous cooks below this line

(Un-registered)









5

Cody Stocks

(Team Tankersley) peppers









6

Chuck Crum

 (Team Tankersley) peppers









7

JB Hunt

(Team Tankersley) peppers









8

Craig Carlisle

(Team Tankersley) wings









12

Jessica Larsen

(Team Larsen)









22
Eric Clover








25

Neal Silva

(Team Silva)









26

Bill Brasfield

(Team Silva)









27

Lou Ann Gaskell

(Team Silva)









38

Damion Goodheart

(Team Goodheart)









39

Kyle Goodheart

(Team Goodheart)









40

Luke Goodheart

(Team Goodheart)









41

Matt Bennett

(Team Foley Freeman)









42

Howard Foley

(Team Foley Freeman)









43

Patrick Geile

(Team Foley Freeman)









44

Mark Freeman

(Team Foley Freeman)









45

Leah Shotwell

 (Team Foley Freeman)









46
Wade DeVoge








57

Russ Millonzi

(Team Millonzi)









58

Josh Leos

(Team Millonzi)









59
Shawn Surber








60

Lance Porter

(Team Porter)









61

Brenda Porter

(Team Porter)









62

Karl Urquhart

(Team Porter)









63

Joe Jurado

(Team Porter)









64

Lance Hugo

(Team Porter))









67
David Cain








68
Kyle Peterson








69

Spencer Karren

(Team Hot mess)









70

Scott Wilmorth

(Team Willmorth)









71

Mike Larson

(Team Willmorth)










Jimmy Lindsay









Jake Fessenden









Cory Schultz









Nick Simeone









Andrew Kopping









Aileen Kopping









Courtney Poulson









Jeff Robinson









Rich Shields









Deb Lambert









Tim Petsche









Joe Meyers









Jim Martin









Craig Marak









Anthony Grandinetti









Mike Encinas









Brandon Lincoln









Marcel Garlick









Douglas Heckart









Mike Grim









Trina Grim









Sherri Doney









Billy Knorpp