1 st Annual Neal s Cook-Off April 11 & 12, Neal s Lodges and Joe Jimmy s Cantina Concan, Tx.

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1 1 st Annual Neal s Cook-Off April 11 & 12, 2014 Neal s Lodges and Joe Jimmy s Cantina Concan, Tx Information, Rules and Regulations 1 st Annual Neal s Cook- Off 1

2 Neal s Lodges is proud to announce the 1 st Annual Neal s Cook-Off to be held April 11 & 12, 2014 at Neal s Lodges and Joe Jimmy s Cantina in Concan, Texas. The Cook-Off is sanctioned by the Texas Gulf Coast Bar-B-Que Cookers Association. (TGCBCA) Neal s invites you to come out to Concan and compete in our inaugural cook-off. Our goal is to make this a cooker friendly event with some of the best cooks in the state competing. In addition, there will be live music at Joe Jimmy s Cantina. We are doing something a little different with our layout that will make this cook-off unique. We are offering a limited number of cabins to serve as your team space. That means that you can rent the cabin and park you pit in front of it and cook there. We have 20 cabin/team space combos available on a first come, first reserved basis. You MUST CALL the Neal s Lodges Reservation center to book one of these cabins and pay your entry fee These are available on a first come, first served basis. All other teams will be placed in the contest area next to Joe Jimmy s Cantina. Electricity WILL BE provided. (And you can still rent a cabin, RV spot, lodge or condo for the weekend) See the attached Cabin Map. All other reservations for cabins, condos, lodges or RV Spots can me made online at The Grand Champion will receive a free space at the 2014 San Antonio Stock Show & Rodeo Bar-B-Que Cook-off and Festival, cash payout and banner. The Grand Champion will also qualify for the American Royal in Kansas City. Categories that will determine the Grand Champion are brisket, pork spare ribs and chicken. Jackpot categories include beans, cook s choice, dessert and Bloody Mary. The entry fee is $150 per team. (this does NOT include cabin rental). Additional jackpot entries are $25 per jackpot with only one entry per team per jackpot category. Please read the Rules and Regulations, complete the Cook-off Entry Form and return it to Neal s Lodges Attention: Cody Davenport. Mail, or fax entry form. Mail Check or money order to: Neal s Lodges - Attention: Cody Davenport PO Box 5 Concan, Tx cody@nealslodges.com Fax To Pay by Credit Card, call M- F 8:00 am 5:00 PM Entry form must be received to process payment. Got Questions??? us at cody@nealslodges.com or call Visit the website We ll see you in April!!! Neal s Lodges and Cook-Off 1 st Annual Neal s Cook- Off 2

3 1 st Annual Neal s Cook-off Rules and Regulations April 11 & 12, 2014 Sanctioned by Texas Gulf Coast BBQ Cookers Association GENERAL While we want everyone to have a relaxing and fun time at Neal s, we do have some rules that we are asking you to follow: 1. Neal s Lodges personnel, Neal s Cook-off Committee and Rattlin Rodge reserve the right to make changes or additions to the rules and regulations as situations warrant. 2. Teams will consist of a Chief Cook and up to 4 additional team members. 3. Entry fees must accompany the entry form. 4. Space is limited to the first 40 paid entries. 5. Cabins as a team space selection is based on first come, first served cabin reservations. There are 20 Cabin as Team Space Combos. YOU MUST CALL THE NEAL S LODGES RESERVATION OFFICE TO RESERVE YOUR CABIN AS YOUR TEAM SPACE. SEE ATTACHED MAP All other teams will be placed in the contest area by Joe Jimmy s cantina. Spaces are approximately 30 x30 and electricity WILL be provide. 7. Set-up may begin on Thursday, April 10. All teams must be set-up by 7:00 pm Friday, April Meat and Ingredient inspection will be from 10:00 am 6:00 pm, Friday, April 11 in the Joe Jimmy s Cantina parking lot. (Drive-Thru Inspection) 9. The Chief Cooks meeting will be at 6:00 pm Friday evening at Joe Jimmy s Cantina. 10. Neal s will provide electricity to those teams who receive a team space next to Joe Jimmy s. However, please bring your own generator as back-up. Water is located in the general area of the cook-off. 11. Each team must supply its own equipment and supplies. (tables, chairs, cooking equipment, canopies, etc.) 12. Each team is required to have at least one fire extinguisher in full view at all times. 13. Holes, dug pits or open flame boxes/grills are NOT permitted. No campfires. 14. Each team must keep their cook-off site clean and return it to its original condition before you leave the grounds. 15. Please bring your own trash bags. Please do not dump coals, ashes or grease on the ground. Properly extinguish them and place in the dumpster. 16. For safety reasons, the use of scooters, slingshots, firearms, etc. in the cooking area is not allowed. 17. Please keep music to a reasonable level. QUIET TIME will be from 11:00 pm 7:00 AM around all cabins and RVs Please remember this is a family friendly event when making your music selections. 18. We encourage a family friendly atmosphere. Each chief cook will be responsible for the conduct of his/her team members and all guests. 1 st Annual Neal s Cook- Off 3

4 19. Under no circumstances are alcoholic beverages to be distributed to the general public by contestants. 20. Neal s Lodges will not be responsible for any theft or damage. CONTEST 1. The contest will be conducted under Texas Gulf Coast BBQ Cookers Association and Neal s Cook-off rules No contest meat may be cooked, salted, seasoned or marinated prior to arrival at cook-off. All meats will be cooked on site and are subject to random inspection. 3. Entries per pit TGCBCA recognizes only one(1) entry (one chief cook) will cook on any given pit. Multiple entries in the same category by the same chief cook and multiple entries from the same piece of meat will not be allowed. 4. Cooks are to prepare and cook meat in a sanitary manner. 5. Teams may be asked to provide a team member to serve as a tasting judge. (Not the chief cook) 6. Turn In Time A window of ten (10) minutes before and after the set turn-in times will be recognized. Judging trays received after that time will NOT be accepted for judging. In the event of an emergency, the Head Judge has the authority to make a time change with proper notification to the cookers. 7. Judging Trays A single sheet of aluminum foil should be supplied in each tray. All containers shall be clean and free of any marking. Trays may be picked up beginning at 5:00 pm or after the Chief Cooks Meeting at 6:00 pm Friday. JACKPOT - $25 per entry per category. Teams may only enter each category once and must be entered as a team in the TGCBCA contest. 1. BEANS Dry Pinto Beans must be cooked on site. Beans are judged on appearance, smell, grave, taste and color. a. Nothing larger than the bean to be put into the turn in cup. b. Fill cup ¾ of the way to the top of the cup to avoid spilling. 2. COOK S CHOICE - This is an open meat or seafood category that includes everything EXCEPT a fully jointed half chicken, pork ribs or beef brisket. Cook s Choice is judged on appearance (NOT presentation), flavor, aroma and texture. a. Turn in enough for 20 average tastes. b. Contents may not exceed the space of the tray. Lid must close normally with no stretching, bulges or food poking out of the sides. 3. DESSERT This is an open dessert category. All desserts must be cooked on site. a. Turn in enough for 20 averages tastes b. Contents may not exceed the space of the tray. Lid must close normally with no stretching, bulges or food poking of of the sides. 4. BLOODY MARY a. Turn in enough for 20 average tastes. b. No ice. May Be chilled 1 st Annual Neal s Cook- Off 4

5 MEAT TURN IN (TGCBCA Sanctioned) 1. CHICKEN All contestants will turn in 2 - half/(1/2) chickens fully jointed (to include wing, breast, leg, thigh) 2. PORK RIBS No Baby Back ribs! Contestants will turn in 9 full pork spare ribs. (bone in) 3. BEEF BRISKET Contestants will turn in 9 full slices approximately ¼ - 3/8 thick. Schedule of Events Friday, April 11, :00 AM 6:00 PM Meat and Ingredient Inspection for all contests and Container pick up for JACKPOTS in Joe Jimmy s Parking lot. Beans may be soaking. 5:00 PM Container pick up for Chicken, Ribs and Brisket -Joe Jimmy s Arcade. 6:00 PM Chief Cook s Meeting - Joe Jimmy s Arcade 7:00 PM Beans 8:00 PM Cook s Choice Meat 9:00 PM Awards at Joe Jimmy s Cantina Saturday, April 12, :00 AM Dessert 11:00 AM Bloody Mary 12:00 PM Chicken 1:30 PM Pork Ribs 3:00 PM - Brisket 4:30 PM - Awards at Joe Jimmy s Cantina AWARDS Jackpot 1 st and 2 nd and 3 rd Place winners will be awarded. 100% returned. 1 st Place Banners TGCBCA Meats Cash Payout to Grand Champion, Reserve Grand Champion and 1 st place in chicken, ribs and brisket based on the number of paid entries. Grand Champion One free space and entry in the 2014 San Antonio Stock Show & Rodeo Bar-B-Que Cook-off & Festival. Cash Payout Banner Neal s tshirt Reserve Grand Champion Cash Payout Banner Neal s tshirt Brisket, Rib and Chicken Category winners Cash payout to each Category 1 st place 1 st 10 th Place Banners 1 st Annual Neal s Cook- Off 5

6 Cabins available to serve as your team space are highlighted in Red. Cabins may be reserved on first come, first served basis by calling the Neal s Reservation office at You must call Neal s to reserve one of these as your team space. All other cabins, lodges, condos and RV spots can be reserved online at 1st Annual Neal s Cook- Off 6