This unique event takes place at Mission County Park, where guests enjoy a festival-like atmosphere, including a competitive barbeque cook-off, live music, free parking and kid activities! The San Antonio River and Mission County Park are the perfect backdrop to host this family-friendly event. Net proceeds from GrillsGiving will benefit the REAP (Residential Energy Assistance Partnership) fund. Saturday, November 17 12 6 PM Mission County Park 6030 Padre Drive REAP was established in 2002 through a partnership between CPS Energy, Bexar County and the City of San Antonio. The program provides financial assistance to help the elderly, medically dependent and low-income families with young children with their utility bill. CPS Energy commits up to $1 million annually toward REAP, which provides direct customer assistance. REAP is a registered 501(c)(3) nonprofit entity. COMPLETE YOUR TEAM REGISTRATION BY OCTOBER 19! GENERAL DETAILS Register team by October 19 Mandatory Head Cook Meeting on Wed., November 14, 11:30AM-12:30PM Event load-in 3-6PM on Fri., November 16 Overnight security provided $250 registration fee per team entry; $250 fee for additional space (1 additional max) A panel of judges will vote in 3 categories (Brisket, Chicken and Ribs) and attendees will vote in the People s Choice Awards Winners in each category will receive an award and recognition
COMPETITION CATEGORIES Brisket, Chicken and Ribs (see cook off rules and regulations) People s Choice Awards (voted on by the guests) Meat Non-judge guests will cast their vote for the overall best team/meat. Side NEW CATEGORY Optional participation. Side dish can be savory or sweet. Nonjudge guests will cast their votes. WHAT WILL CPS ENERGY PROVIDE? One designated 25 W x 35 D team space One 8 x 8 covered booth Two 8 banquet tables Electrical supply (maximum of one 20-amp 120 volt with 4 outlets) Health permit Fire permit Electrical permit Two parking spaces (in addition to any vehicles you can fit into your 25 W x 35 D space) Health Department required supplies (including buckets, water, hand soap, dish detergent, bleach, paper towels, and trash bags). Teams are responsible for procuring additional items required by the Health Department: http://www.sanantonio.gov/health/foodlicensing.aspx PORTION SIZE? A tasting is a small portion of your meat and/or side item. Prepare a minimum of 250 tasting samples. Tastings votes determine the People s Choice Award winners for overall team/meat and side (side is optional). TEAM RESPONSIBILITIES? Complete Participant Registration by October 19 Complete Hold Harmless Agreement by October 19
Provide at least 250 samples for the attendees and judges Teams are responsible for cover/tent for prep and cooking areas and ground tarps (as required by health regulations) Banner or signage for your booth (suggested size is approximately 8 wide by 1 high) Cooking, catering and serving equipment and materials (napkins, utensils, etc.) General supplies (scissors, tape, rope, disinfectant wipes, zip ties, hooks, pen, dolly, extension cords, first-aid kit etc.) Generator if your power needs are above one 20-amp 120 volt with 4 outlet Ice Menu selection signage Promote what you are cooking Prepare a Sold Out message Booth décor Compliance with all fire inspection requirements All fire codes must be met PLEASE BRING YOUR OWN FIRE EXTINGUISHER. The fire extinguisher must be compliant for your cooking equipment Compliance with all requirements prescribed by the San Antonio Food Metropolitan Health District. http://www.sanantonio.gov keyword: food permit All raw food must be refrigerated at or below 41 degrees After cooking, all food items must remain in a warming container and maintained at 135 degrees or higher COOK-OFF RULES & REGULATIONS Teams consists of 1 Head Cook and up to 7 Assistants (a team cannot exceed 8 participants) The Head Cook must attend the Mandatory Head Cook Meeting on Wednesday, November 14 from 11:30AM-12:30PM One entry per meat category; only one optional side entry At least one team member in addition to the Head Cook must attend a mandatory walk-through meeting
Pits can be any pit or smoker and may use gas, electricity, natural wood or wood products to start the cooking process, but not to complete cooking All meats and optional side dishes must be cooked on-site. All garnishes and condiments are prohibited on the judges trays. Meats may be cooked in sauces/liquids but once cooking is complete, no sauces/liquids should be added to the judges trays The Double Number System will be used when presenting food to judges to ensure the fairness of the competition. Teams will be provided a styrofoam tray with a hinged lid. The entry must be presented 10 minutes before the judging begins in your category. You should provide: Brisket: 9 slices approximately 1/4 to 3/8 thick Pork Spare Ribs: 9 individual cut ribs (bone-in) placed meat side up in tray Chicken: 2 half chickens, fully jointed (to include wing, breast, leg and thigh) TIMELINE WEDNESDAY, NOVEMBER 14 11:30AM Mandatory Head Cook Meeting FRIDAY, NOVEMBER 16 3-6PM Load-in; do not arrive earlier than 3PM SATURDAY, NOVEMBER 17 8AM Event area opens for load-in/set-up 12PM Begin serving 1PM Chicken turn-in 2PM Ribs turn-in 3PM Brisket turn-in 4PM Serving ends 5PM Winners announced 6PM Load out Begins Teams may choose to stay overnight on Saturday, November 17 and load out on Sunday, for an additional fee. Power and light towers are limited. SUNDAY, NOVEMBER 18 12PM All teams must exit the event area
PARTICIPANT REGISTRATION FORM Fill-in below information, and email to sjockenfels@cpsenergy.com COMPANY NAME: TEAM NAME: HEAD COOK NAME: EMAIL: ADDRESS: CELL: PRIMARY POC NAME IF NOT CHIEF COOK: EMAIL: CELL: $250 TEAM FEE (ONE FORM PER TEAM) Please check the categories your team will participate in: BRISKET CHICKEN RIBS SIDE Team fee includes one space (maximum number of spaces per team is 2) Fee for optional Saturday overnight is $250 TEAM FEE ADDITIONAL TEAM SPACE FEE OPTIONAL OVERNIGHT FEE TOTAL REGISTRATION Once the agreement is received and processed, a confirmation e-mail will be sent. Please make checks payable to CPS ENERGY: CPS Energy Attn: Stephanie Ockenfels 145 Navarro St. Mail Drop: 110102 San Antonio, Texas 78205 OTHER NOTES Please provide details the event organizers might need.
HOLD HARMLESS AGREEMENT Each participant must sign this agreement. Fill-in below information, and email to sjockenfels@cpsenergy.com Team Name: First and Last Name: Location: Mission County Park (Phase 1) 6030 Padre, San Antonio, TX 78214 Date of Event: Saturday, November 16-18, 2018 Event Start Time: 12 PM Cook-Off End Time: 4 PM Event End Time: 6 PM Type of Activity: BBQ Cook-Off Challenge Estimated attendance: 1,000 I, agree to indemnify, defend and hold harmless CPS Energy, the Venue and Outside the Box Productions or any of their agents, servants or employees harmless from and against any and all claims, actions, damages, liabilities and expenses, including but not limited to attorneys fees, resulting from or connected with any loss, cost or expense including, but not limited to, any loss of life, personal injury and/or damage to personal property which arise out of or is in any way connected with the above named activity or use of the premises herein described. We understand that cooking with high heat and open flame can be dangerous and that I will exercise care to avoid injury to myself and others around my cooking station and That if I m injured during the Cook-Off or at any time throughout the duration of the event, I will not pursue legal action against any of the Event Promoters or Sponsors. The terms and conditions here in above expressed are approved and accepted. The undersigned person hereby certifies that he/she is an officer, or other duly authorized representative of the requesting organization. Printed Name Signature Date Address Phone Number