Cookoff Rules & General Information

Rules and Judging Guidelines

General

• The event planners are not responsible for any accident, thefts or damages.
• Entry fee will be $200 pesos for the first entry, $50 pesos for each additional entry. Special discount for teams entering ALL categories - $400 pesos.
• Categories are as follows: Brisket, Ribs, Sausage, Open, Beans (any type), Chili, Margaritas and Best-dressed tent. Th open category includes anything that you can cook on your grill or smoker, e.g., shrimp, fish, pork, alligator, rattlesnake, or possum. (Contestants may be asked to taste their entries in the Judging Tent.) The team with the most overall points will be awarded Overall Grand Champion.
• Each team will be allocated a 5m x 5m space which will be shared with one other team. Tents will be assigned during the Cooks’ Meeting on Friday evening.
• Contestants will supply all needed equipment and supplies.
• All contestants can start moving in at 9:00 a.m. on Saturday, July 4, however, the site will be open to cooks with badges if you need to start cooking earlier in the morning.
• There will be a cooks’ meeting at 6:00 p.m. on Friday July 3rd. All head cooks or a representative from each team must be present. You will also receive your packet which includes badges, drink tickets, map and tent assignments.
• All teams will park in cooks’ designated parking area. This area is designed for easy access during the event on Saturday. BADGES
• Each cooking team will receive two entry badges… one for the Pit Boss and one for the cook. All other team members must pay $200 pesos (includes Friday night party and entry into the event on Saturday).

Cooking & Turn-in

• A schedule of events with turn in times will be supplied with your packet at the cooks’ meeting.
• Each team shall be responsible for turning in their own entry, on time in the designated area.
• All BBQ entries must be prepared on site. Beans, chili and margaritas can be prepared off-site. Meat can be marinated prior but cannot be pre-cooked. All meat must be inspected prior to cooking. No beans in the chili.
• Pickup your turn-in container in the Judges’ Tent, Saturday at 10:00am.
• No markings of any kind will be allowed on any entry containers. Any attempt to mark a container will result in disqualification from that competition event. Damaged or accidentally marked containers should be exchanged prior to that events turn in time. No exchanges will be made at time of turn in.
• Bean and chili entries – fill the entry container 3/4 full. BBQ entries – Meat must be cut and sliced into 7 individual portions and placed in the entry container.
• No garnishing will be permitted!
• Margaritas may be prepared ahead of time. Margaritas will be judged in your tent. The judges will come to you. You will be notified 15 minutes prior to judging. Margaritas will be judged on 50% on taste and 50% on presentation.

Judging

• No one will be allowed in the Judges’ Tent during judging.
• All meat entries will be judged on appearance, tenderness, texture and taste. Margaritas will be judged on 50% on taste and 50% on presentation. Chili will be judged on taste, color, aroma and aftertaste. No beans in the chili.
• Points for the Overall Grand Champion prize will be awarded as follows:

  	1st place	2nd place	3rd place
  Brisket	4	3	2
  Ribs	4	3	2
  Open	3	2	1
  Sausage	3	2	1
  Chili	3	2	1
  Beans	2	0	0
  Margaritas	1	0	0

Awards

Awards for 1-3rd place will be given out on Saturday July 4, 2009 by 6:00 p.m. The team will the most overall points will be awarded the Overall Grand Champion prize.