R.E.V.F.D. BBQ Cook-Off Fund Raiser
Click HERE
for printable Rules (Word doc)
Click HERE
for printable Rules (PDF)
Click
HERE for
printable Entry Form (Word doc)
Click
HERE
for printable Entry Form (PDF)
R.E.V.F.D. BBQ COOK-OFF RULES
1. All entries must be received before teams start to cook.
2. Any pre-paid entrant cancellation must be made on or before April 30,
2011 for full refund. After
that, your application fee becomes a donation to R.E.V.F.D.
3. Check-in time 7:00 P.M. UNTIL 10:00 P.M., Friday May 6, 2011 and from
8 A.M. to 10 P.M., Saturday, May 7, 2011 and by prior approval, Sunday,
May 8, 2011.
4. Donated items: brisket, ribs, chicken, beef fajitas must be sliced
and turned into R.E.F.V.D. by 11 A.M., Sunday, May 8, 2011.
5. R.E.V.F.D. is not responsible for theft, damage of personal property,
or injury to any persons entered as contestants; or any of the
contestant’s family members or guests.
6. Decisions of the Committee and the Judges are final.
7. No holes or dug pits are permitted.
No gas or electric fires are allowed.
Fires must be wood or wood substance.
Fire extinguishers must be provided by cookers.
8. The Cook-off Teams are responsible for keeping the contest area clean
and policed before leaving.
Trash bags will be provided.
If you need more bags, ask.
9. The Chief Cook is responsible for the conduct of his/her team members
and guests.
10. All Traffic Lanes in
the Contest Area must be kept open.
11. Teams must provide all their own supplies.
The R.E.V.F.D. will provide a 30’ X 30’ space, trash bags and the
containers for judging.
NO ELECTRICITY, R.V. HOOK-UPS OR WATER WILL BE PROVIDED.
PORT-A-LETS WILL BE PROVIDED AT
SITE.
12. An official clock will be designated during the Chief Cooks Meeting
at 7:00 P.M. Saturday, May 7, 2011.
13. Teams must provide their own cleaning area for wash, rinse
and sanitization.
MEAT
AND COOKING OF MEAT
BRISKET
-
Contestants may present at least two (2) briskets of at least 10
lbs. each for inspection 30 minutes after check in: one for judging
and one for donation to the fire department. All contestants’ meat
must be inspected prior to being cooked.
A minimum of 10 lbs. must be entered.
No single steaks will be
judged.
2. All meat is subject to inspection by contest committee at any time.
3. Sample boxes cannot be altered, or in any way be identified.
(Sauces, Garnish, etc.) Sample will not be judged if this rule is
broken.
4. Judging of meat is based upon:
appearance, color, aroma, tenderness, taste and aftertaste.
PORK RIBS
1. Contestants may present at least two (2) racks of ribs for inspection
30 minutes after check in: one for judging and one for donation to the
fire department. All contestants’ meat must be inspected prior to being
cooked.
2. You must cook one whole slab of ribs for judging plus one for
donation.
3. Ribs must be cooked outside and may be put on the fire as soon as
cook-off committee checks them in.
4. Rules 2 through 4 for brisket also apply for pork ribs.
CHICKEN
1. Contestants may present at least two (2) whole chickens for
inspection 30 minutes after check in: one for judging and one for
donation to the fire department. All contestants’ meat must be inspected
prior to being cooked.
2. You must cook one whole chicken for judging plus one for donation.
3. Chicken must be cooked outside and may be put on the fire as soon as
cook-off committee checks them in.
4. Rules 2 through 4 for brisket
also apply for chickens.
Beef Fajitas
1. Contestants may present at least two (2) whole beef skirt steaks
(fajitas) for inspection 30 minutes after check in: one for judging and
one for donation to the fire department. All contestants’ meat must be
inspected prior to being cooked.
2. You must cook one whole beef fajita for judging plus one for
donation.
3. Beef fajitas must be cooked outside and may be put on the fire as
soon as cook-off committee checks them in.
4. Rules 2 through 4 for
brisket also apply for beef fajitas.
ANY AMENDMENTS TO THESE RULES WILL BE PROVIDED TO ALL ENTRANTS AT THE
TIME OF CHECK-IN.
Mail completed forms to:
R.E.V.F.D. BBQ Cook-Off Fund Raiser C/O AL ROTH
5566 C.R. 469
Brazoria, Texas 77422
For more information call:
(979) 235-0010 or (979) 964-4028
or visit www.revfd.com