2008 Barbecue Rules and Regulations
Friday thru Saturday, October 31st – November 1st, 2008
Prizes awarded as follows:
Events:
Ribs, Beans, Chili, Fajitas, Sausage
Jackpot
Beans........................................ Trophy &
50/50
*NOTE:
Texas Fishermen’s
Festival will not be responsible for any accidents, theft, injuries, or
vehicles towed during the cook-off. A 30’x30’ Cooking area
will be designated for each team. Entry fee must be paid in full before
an area can be reserved. You can keep your same cooking area if you
submit entry with payment on or before the Wednesday of the cook-off weekend.
A space will be assigned to each team.
No vehicles driving in cooking area on Saturday.
1. Entry deadline is Friday, October 31st, 2008.
2.
Contestants must be 21 years of age or older. Teams consist of one chief
cook and no more than four assistants.
Each additional person will cost $5.00.
Contestants may check
into the Barbecue Cook-Off Grounds beginning at 5:00PM on Friday October 31,
2008 and must be in place by 10:00PM.
3. Must
participate in Brisket for money prizes. Minimum $90.00
4.
Contestants are not allowed to share Pits. Only one pit per team is
allowed.
5.
Each team will receive foam trays and containers with lids for food
entries. Each of these trays/containers will have double matched theatre
tickets, which has been affixed to the tray with tape.
Cooking
conditions are subject to inspection by the Texas Fisherman’s Festival.
Fire must be wood or
wood substance. NO gas or electric fires are allowed for BBQ meat
entries.
Chili and beans are
exempt. No holes, open fires, or dug pits will be allowed. A fire
box will be allowed and must have a safety barrier placed across the top and
around the side of the box.
Precautions must be made to prevent fire and accidents.
7.
The chief cook for team will be responsible for
the conduct of the team, guest and invitees. As well, the Chief Cook will
be responsible for his team’s compliance with the rules and regulations
herein set forth.
Any
offensive conduct, nudity, lewdness, or any form of vulgarity will NOT be
allowed, and will be grounds for disqualification from
the cook-off. This is a family event. Texas Alcohol Laws will be
enforced after hours. Everyone must be 21 to consume alcohol. There
will be QUITE TIME beginning @ 12:00AM Friday and 1:00AM
Saturday Night. If you would like to play music, it must be played
at a reasonable volume.
**Each Team
will be allowed 4 cases of beer in the grounds.
Additional cases must be purchased from the festival at retail &
reasonable rate.
8. Contestants may not
sell any food or alcoholic beverages to the general public.
9. Judging Time:
Fajitas
- Saturday, November 1, 2008 -
1:00PM
Beans
- Saturday, November 1, 2008 - 2:00PM
Chili
- Saturday, November 1, 2008 -
3:00PM
Ribs
- Saturday, November 1, 2008 - 4:00PM
Brisket
- Saturday, November 1, 2008 - 5:00PM
10. All awards will be
awarded:
6:30PM - Saturday
B r i s k e t
Contestants must cook a minimum of 10
pounds of brisket. Only one cut of meat to be judge per contestant, team,
or piece of cooking equipment. Contestants are not allowed to
share cooking equipment. No electric or gas fire allowed. Fires
must be wood or wood substances. No pre-marinaded,
pre-soaked or pre-spiced meats are allowed. Do not add sauce, marinade, sop or
juice to meat container once the meat is prepared to turn in. No garnishing,
sauce or other marinades allowed. For judging purposes, send eight slices
of brisket 1/4" thick.
C h i l i
Chili may be cooked over LPG, controlled fire. Contestants must cook a minimum of 3 pounds of chili meat or ground chuck. Contestants must cook a minimum of one quart of chili. One pot of chili per entry. Contestants are not allowed to share cooking equipments. Chili must be made from scratch. No mixes or filler may be used in the chili. Chili will be judged on taste, aroma, and consistency. For judging purposes, send full container.
Pinto Beans may be cooked over LPG,
controlled fire. Contestants must cook a minimum of 3 pounds. Only
dry pinto beans may be used; no pre-cooked or canned beans. No pressure
cookers or other automatic cooking devices may be used. Ingredients must
be cooked from scratch on-site. Salt pork, bacon and ham hock may be used
for flavoring. For judging purposes, send full container.
R i b s
Contestants must cook a minimum of 2
slabs of pork ribs and loin back is allowed; no country style. No pre-marinaded, pre-soaked or pre-spiced ribs are allowed.
For judging purposes, turn in eight full ribs cut apart.
F a j i t a s
Fajitas can be cooked any way you want.
Contestants must cook a minimum of 2 pounds. For judging purposes send 1 pound
of meat.
The Committee Chairperson reserves the right to make additional regulations
as situations warrant.
For Housing or Lodging Contact:
Web Pages
Palacios Chamber of Commerce
www.TexasFishermensFestival.com
(800) 611-4567
(361) 972-2615
e-mail: palcoc@tisd.net