Louisiana State Barbeque Championship Sabine Freestate Festival November 4-5, 2011 Florien, Louisiana
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1 November 4-5, 2011 $ 3,000 Prize Money Guaranteed Entry Fee: $100 for all four meats plus a cooked brisket! (Half Chicken, Spare Ribs, Beef Brisket, and Pulled Pork Butt/Shoulder) Each participant must cook in all four meat categories to be considered for Grand Champion! Best Tastin Chili (entry fee $20) Hot Mama Beans (entry fee $15) Request participants donate one cooked brisket at 8:00 am Saturday November 5, 2011 to support community children s projects For more information, contact Margaret Nixon: Phone: (318) margaretnixon@bellsouth.net Dinner will be provided on Friday night (November 4) at the Cook s Meeting. Breakfast will be provided on Saturday morning (November 5)
2 November 4 and 5, 2011 Presents If you think you can BBQ, then this is the contest for you! We are looking for local cooks, come on down and set up your pit, and let s cook some meat. Try your skills out on these local judges. You might be surprised what you can do! $ 3,000 Prize Money Entry Fee: $100 for all four meats plus a cooked brisket! (Half Chicken, Spare Ribs, Beef Brisket, and Pulled Pork Butt/Shoulder) Best Tastin Chili (entry fee $20) Hot Mama Beans (entry fee $15) A pit crew will be on hand to assist you if you have any questions: Debbie and Larry Perser Marilyn Dilley Brad Williams Margaret Nixon Tim Mitchell
3 November 4-5, 2011 Official Entry Form Team Name: Head Cook: Street Address City: State: Zip Code: Phone: Home: Cell: Address: Entry Fee: $100 for all four meats plus a cooked brisket (Circle Meat Categories Entered) Half Chicken Pork Spare Ribs Brisket Pulled Pork Butt/Shoulder (Circle Categories Entered) Best Tastin Chili ($20 entry fee) Total Entry Fee (cash or check): Hot Mama Beans ($15 entry fee) Pay on Arrival (Y/N): Waiver of Liability: In consideration of the entry being accepted, I the undersigned intending to be legally bound hereby, for myself, my heirs, executors and administrators, waive and release any and all rights and claims for damages, I may have against the official Louisiana State Barbeque Cook-off, the, the Village of Florien and their agents, successors and assigns for any and all injuries suffered by me in this event. Further, I hereby grant full permission to the Freestate Festival and Official Louisiana State Barbeque Cook-Off and/or agents authorized by them to use photographs, videotapes, motions pictures, recordings, recordings or any other record of this event for any legitimate purpose; I agree to abide by the rules of the Official Louisiana State Barbeque Cook-Off. Head Cook Signature: Date: Mail completed application and payment to: Louisiana Barbeque Championship,, P.O. Box 117 Florien, LA Return by at: margaretnixon@bellsouth.net.
4 Presents Friday, November 4, 2011: Cooks meeting at the Masonic Lodge 7:00 pm Saturday, November 5, 2011: Category Judging Best Tastin Chili Hot Mama Beans Chicken Pork Spare Ribs Beef Brisket Pulled Pork Butt/Shoulder Awards at Gazebo 11:00 am 11:30 am noon 1:00 pm 2:00 pm 3:00 pm ~4:30 pm Whole briskets will be auctioned at 3:00 pm The BBQ Pit Crew: Debbie and Larry Perser Marilyn Dilley Brad Williams Margaret Nixon Tim Mitchell
5 Rules 1. Only one (1) allowed entry per pit. 2. Teams will consist of a Head Cook and four (4) teams members. 3. Any and all meat and/or meats that may be entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc., will not be allowed prior to start of the cook-off as defined by the cook-off promoter. 4. Fires must be wood or charcoal. Pit may include gas or electricity to start natural substance, but not to complete cooking. Holes or open pits are not permitted. Fires may not be built on the ground. Each team MUST bring a fire extinguisher. 5. Props, trailers, motor home vehicles, tents and any other equipment may not exceed the boundary of the contestant's assigned space. No tent stakes can be driven into the asphalt. 6. A meeting for all cooks will be held at a time to be specified by the promoter in the judging area. ALL HEAD COOKS ARE REQUIRED TO ATTEND. 7. Categories: a. Chicken Fully jointed half (1/2) chicken with skin on including breast, wing, thigh, and drumstick. b. Pork Spare Ribs Seven (7) individual ribs (bone in). c. Beef Brisket Seven (7) individual full-width slices (1/2 to 3/8 inches thick). d. Pulled Pork Butt/Shoulder Pulled meat with nothing larger than your thumb in a full turn-in tray. e. Best Tastin Chili Fill provided cup about ¾ full. Keep ingredients smaller than about a 1/8 inch square in the final turn-in product. f. Hot Mama Beans Must start with dry pinto beans and season to taste. Fill provided cup about ¾ full and nothing larger than a bean should be in the final turn-in product. 8. Quantities may be changed based on the number of entered teams. 9. NO GARNISH or SAUCE is allowed in the tray at turn-in. You may cook with sauce but it cannot be ladled onto the meat at turn-in. 10. It is the responsibility of the contestant to see that the contest area is kept clean and that the area is cleaned and policed following the contest. All fires must be put out and all equipment and materials must be removed from the cook site. 11. Excessive use of alcoholic beverages may be grounds for disqualification. Alcoholic beverage rules must be followed (poured into cups). Under no circumstances are alcoholic beverages to be distributed to the general public by contestants. No food sales or samples to be given to the general public. 12. No extra vehicles shall be allowed in the cooking area once pit is setup. Motor home is considered as one (1) vehicle. 13. No animals allowed in cook-off area, with exception to Seeing Eye Dogs. 14. All IBCA judging rules and procedures will apply. 15. Promoter and cook-off officials will not be held responsible for accidents, theft, or any other mishaps. 16. No skateboards, skates, in-line skates, bicycles, or golf carts are allowed.
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