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River's End Volunteer Fire Department

Established 1973

R.E.V.F.D. BBQ Cook-Off Fund Raiser

Click HERE for printable Rules (Word doc)
Click HERE for printable Entry Form (Word doc)

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 25, 2009 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 1, 2009.

 4. Donated items: brisket, ribs, chicken, beef fajitas must be turned into R.E.F.V.D. by 11 A.M., Sunday, May 3, 2009.

 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 2. 2009.

 13. Teams must provide their own cleaning area for wash, rinse and sanitization.

 

 

MEAT AND COOKING OF MEAT

BRISKET

 

 

  1. 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 marinated, salted, seasoned, or 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 marinated, salted, seasoned, or 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 marinated, salted, seasoned, or 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 marinated, salted, seasoned, or 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 LEAST ONE WEEK PRIOR TO THE COOK-OFF.

 

JUDGING TURN - IN TIMES

Beef Fajitas     11:30 a.m. – 12:15 p.m.

Ribs                  12:15 p.m. –   1:00 p.m.

Chicken              1:00 p.m.  –  1:45 p.m.

Brisket               1:45 p.m.  –  2:30 p.m.

 

Plus or minus five (5) minutes window on all turn-in times.  NO EXCEPTIONS!!!

 

R.E.V.F.D. representatives will turn-in your entries to the judging table.  We will pick up our samples!!

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

 

Sunday:

Contest Judging

Dinner 12:00 Noon ‘til gone - $7.00

(To-Go plates available)

 

Moonwalk for kids all day - both days

 

 

For entry forms and rules contact:

Al Roth (979) 235-0010 or Darrell Powell (979) 964-4028

Or visit www.revfd.com