Holy Smokes Cook-Off Rules - October 12-13, 2018 EVENT: 1. ENTRY FORMS WILL BE AVAILABLE AUGUST 11, 2018 2. Spaces are limited to the first 50 teams 3. All entry forms with entry fees must be received by Midnight October 10, 2018 4. RAIN OR SHINE COOK OFF WILL GO ON. NO REFUNDS WILL BE GIVEN FOR ANY REASON. CONTACTS: Event Coordinators: Shaun Gibson (830.730.0387) Registration: Matt Dirienzo (830.660.0515) or (www.holysmokesnb.com ) LOCATION: Rockin R River Rides 1405 Gruene Rd, New Braunfels, TX 78130 ENTRY FEES: BBQ - $175.00 per team (Max 4 per team) Jackpot Beans - $25.00 per entry. unlimited per team. Freshman Friday (Cook s Choice) - $25.00 per entry. NO LATE ENTRIES WILL BE ACCEPTED! AWARDS: PAYOUT FOR 1 st, 2nd & 3rd places in all categories, Grand Champion & Reserve Champion. Pendants for 1 st, 2nd & 3rd places in all categories, Grand Champion & Reserve Champion.
Rules and Regulations BBQ Rules This is not a sanctioned event but will follow IBCA rules 1. COOKED ON SITE: All meats will be cooked on site. The preparation of the meat must be done on site: No pre-marinating and No pre-cooking. Competition meat must be in store packaging when it is inspected. 2. SANITATION: Cooks are to prepare and cook in as sanitary manner as possible. Cooking conditions are subject to inspection by the judging committee. Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification. 3. ENTRIES PER PIT: Only one (1) entry (one chief cook) will cook on a given pit. 4. BBQ PITS: PITs and BYC are allowed. PIT Any commercial or homemade, trailered or untrailered, pit or smoker normally used for competitive barbeque. A BBQ pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking. BYC (Backyard Cooker) Any cooking device by design or nature that is inherently portable and by design is intended for recreational cooking. 5. OPEN FIRES: No open fire and/or ground pits are allowed. 6. DOUBLE NUMBER SYSTEM: Double number system be used. 7. JUDGING TRAYS: Marked containers may be disqualified at the Head Judge s discretion. Cooks are responsible for insuring that the containers they receive remain clean and undamaged. 8. CATEGORIES/JUDGING TRAY CONTENTS: All garnishes and condiments are prohibited, as they do not reflect the true quality of the cooked meat. Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added after the meat is placed in the judging tray. NO PUDDLING IN TRAY. Brisket: seven (7) full slices approximately ¼ to 3/8 thick Pork Spare Ribs: seven (7) individual cut ribs (bone in). NO BABY BACK RIBS. Chicken: Two ½ fully jointed chicken (to include breast, wing, thigh & drumstick) NO CORNISH GAME HENS Beans: Dry Pinto Beans cooked on site (no pre-soaked or pre-seasoned), nothing larger than the bean to be put into the turn-in cup. 9. TURN-IN TIME: A turn-in window of ten (10) minutes before and after the set turn-in time will be recognized. Judging trays received after that time will not be accepted for judging. Cook s Choice (Community Award) from 7PM Beans 10:00am Chicken: 12:00 noon Pork Spare Ribs: 2:00pm Beef Brisket: 4:00pm
CONTEST RULES AND REGULATIONS: 1. All teams must prepare their BBQ on-site. NO PRE-MARINATING OR PRE-COOKING. 2. All teams must furnish their own raw meat and cooking supplies. 3. All raw meat must be inspected prior to head cooks meeting on October 12th. Any meat that has not been inspected will not be judged. 4. All entries, meat and beans should be in one vehicle to be inspected at the time, not located in several vehicles. 5. Jackpot Beans: Dry pinto beans only. Beans may not be pre-soaked or pre-seasoned. 6. Freshman Friday No main meat Categories allowed, Chicken Drumstick or wings can be cooked but NOT Chicken halves, Baby Backs maybe cooked but not Pork Spare Ribs. 7. Categories: Beef Brisket, Chicken Halves, Pork Spare Ribs, and Jackpot Beans, Cook s Choice. 8. Judging will begin at 10 a.m. with Beans, followed by Chicken Halves at 12 p.m., Pork Spare Ribs at 2p.m., and Beef Brisket at 4 p.m. 9. Freshman Friday will be presented at each cook site, general public will be allowed to taste and vote on their top 3. Meats should be available from 7PM Friday 12, October until 8PM the same day. 10. Teams can pick up their judging containers on Friday October 12th starting at 4p.m. at the Judging area and again at the cooks meeting on Friday October 12 th at 8:00p.m. 11. Head Cooks meeting will begin Friday October 12 th at 8:00 p.m. SHARP at the Judging area. Any teams who have not picked up judging containers may do so after head cooks meeting. 12. Prizes: Trophies and payout for 1st, 2nd, and 3rd places in Brisket, Pork Spare Ribs, and Chicken and jackpot money for Beans. And Cook s Choice MOVE-IN, SET-UP, MOVE OUT PROCEDURES: 1. Advanced Set-Up: Teams with large pits, RVs, large tents or port-o-potties may set-up only those items on Friday October 12 th from Noon to 4 p.m. 2. Advanced Set-Up must be requested in advance. 3. All spaces are 30 X30. All teams must remain within their designated spot. No encroachment on other space will be tolerated. 4. Any trailer or RV that does not fit within the designated spot must be removed to the designated parking area. This decision will be at the discretion of the BBQ Committee. 5. General setup will be available on Friday, October 12 th t from 12 p.m. to 10 p.m. and again on Saturday, October 13th from 6 a.m.-8 a.m. 6. All entries meat and beans should be in one vehicle to be inspected at the same time, not located in several vehicles. 7. Vehicles with few or small items will be asked to park in the designated parking area and hand carry the
items to the team space (team should bring dollies and hand carts to assist in this process). 8. Only two (2) vehicles from each team will be allowed in the competition area to unload at one time. 9. On the day of set-up, vehicles will have a two (2) hour time limit to unload and may be disqualified if left in the competition area longer than two (2) hours. 10. All vehicles in the competition area should have an assigned placard to be placed in the vehicle windshield or dashboard with the name and contact number of the driver so that vehicles that impede setup may be moved quickly. Placard will be assigned at check-in gate by the BBQ-Committee. 11. All vehicles must be out of the cook-off area by 10 p.m. Friday October 12th. 16. Teams are welcome to start breakdown of their cooking site after the awards, however, Vehicles will not be allowed onto the competition area until 6:00pm Saturday. Vehicles will follow designated route to enter and exit the competition area. ALCOHOL MANAGEMENT: 1. Per TABC rules and License, NO alcohol other than beer or wine is allowed on the grounds at any time. 2. Team conduct is the responsibility of the team captain/head cook. 3. Drunk and disorderly conduct by any team member or their guest is grounds for team disqualification and removal from grounds. 4. If any of the above rules are broken it may result in team disqualification and removal from grounds. General Rules and Regulations: 1. All spaces are 30 X 30. All team must remain within their designated spot. No encroachment on other spots will be tolerated. 2. Any trailer or RV that does not fit within the designated spot must be removed to the parking lot. This decision will be at the discretion of the BBQ Committee. 3. No ground fires.
4. NO animal(s) of any kind WILL BE PERMITTED on premise with the exception of service animals. 5. No motorized vehicles (golf carts, 4wheelers, dirt bikes, etc.) will be allowed on premise with exception of premise personal or Event Staff. 6. Music within your team area is allowed. HOWEVER sound/stereo systems or LIVE music which interferes with announcements, entertainment, or other events sponsored by the SPPACTS Committee or which intrude upon or interfere with the comfort of fellow contestants WILL NOT BE TOLERATED. Offenders will receive ONE warning from BBQ Committee officials and non-compliance will be grounds for disqualification. 7. ALL LIVE ENTERTAINMENT MUST BE APPROVED PRIOR TO SET UP. 8. ALL vehicles and trailers must be parked in the designated parking area. UNAUTHORIZED VEHICLES WILL BE TOWED AT THE OWNERS EXPENSE. 9. Disorderly conduct or unruly behavior will not be tolerated. Teams will be disqualified and asked to leave the grounds immediately. 10. Each Head Cook will be responsible for the conduct of their team members and guests and keeping their area clean, including final departure clean-up. 11. All teams MUST provide their own fire extinguisher. 12. All team must provide the own gloves and hand sanitizer. Additional rules or regulations may be made as the situations warrant. Additional rules or regulations may be made as the situations warrant. Decisions of the BBQ Cook Off officials are FINAL.