PLEASE PRINT!! Team Name: Chief Cook Name: Phone #: EMAIL Address: Mailing Address: City, State, Zip: ASST. Cooks: Cooking Category: Fee: Selected: 1. Beef, Chicken and Pork $140.00 2. Beans $10.00 3. RV Spot $75.00 4. Personal Porta Potty $80.00 Please mail registration form and payment to: BBQ Cook-Off c/o Bremond Chamber of Commerce PO Box 487, Bremond, TX 76629 All Payments should be made payable to: Bremond Chamber of Commerce Please Direct ALL Questions to: Brian Okonski at 281-734-7420 or bonebko1970@gmail.com Eddie Okonski, III at 281-615-8580 or eddieokonski81@gmail.com Lance Muzyka at 713-882-2969 or lance.muzyka@gmail.com Edward Okonski, Jr. at 281-923-9222 or eokonski49@sbcglobal.net Handi-Cap Potty $100.00 TOTAL AMOUNT DUE: Pick Your Top 3 Spot Choices from Map: 1) 2) 3) Please Return Pages 1-3 (with Original Signature on Page 3) - Keep Copies of ALL for your records
1. A Contestant or Team consists of one Chief cook and no more than 4 assistant cooks. The Chief cook is held responsible for the behavior and conduct of all his/her team members. Each team is responsible for the cleanup of their area. Your area must be kept free from trash at all times. 2. Check-In and Set-Up opens at 5PM on Thursday, June 21, 2018 Your 20x40 Space location will be based and assigned upon the Order of Received and PAID Application ABSOLUTELY, No Early Set-Ups!! All necessary cooking equipment including RV s must be within the 20x40 cook site. 3. ONLY ONE Parking Pass per space will be issued at Check-In (once this vehicle is parked, it stays parked!) all other unauthorized vehicles must park elsewhere after unloading. No unauthorized motorized vehicles are allowed in the Cook-off area after the 7:00pm Cooks Meeting on Friday. Absolutely NO IN AND OUT of the Cook-Off area OR Riding Up and Down the Pedestrian Area of Main Street of ANY unauthorized vehicles at any time throughout the weekend. 4. Cooks Meeting will be at 7:00pm on Friday, June 22, 2018 at the Cook-off Headquarters tent. ALL FEES must be Paid and FORMS must be completed and received by June 1, 2018. 5. All meat must be fresh, unseasoned meat and will be inspected on Friday upon arrival. You may begin seasoning your meat AFTER check-in, not Before. 6. You will receive your sample entry containers at Cooks Meeting. You may not mark your container in any way. 7. There will be two numbers taped to the container. The number in the envelope is for the judges. DO NOT TOUCH THIS NUMBER. There must be a number left in the container or your entry will be automatically disqualified. The other is your to keep so you can identify your entry when the results are announced. 8. Upon the state of the judging process, YOU will be responsible for getting your entry container to the assigned area at the appropriate time. Once you have turned in your entry, you may not have it back. There will be a 10 minute courtesy time allowance and then all entries will cease. Time limits will be enforced. Beans 11:30am - - - Chicken 12:00pm - - - Pork Ribs 1:00pm - - - Brisket 2:00pm 9. Presentation will be as follows: a. Beef Brisket Turn in NINE Slices, 1/4 inch thick or less. b. Chicken Turn in half a chicken. c. Pork Spare Ribs (No Country Style or Baby Back Ribs St. Louis Style are allowed.) Turn in NINE full ribs, cut apart. d. Beans (no canned beans, dried pintos only!) may be cooked with any seasoning, spices, or meats, but there should be nothing bigger that the bean in the cup you turn in for judging. e. Garnish You may use the sheet of tinfoil found inside your entry container to place your entry on. Do not fold foil over meat or mark the foil in any way. No other material or garnishes are allowed. f. Sauce You may COOK with sauce, but DO NOT ADD Sauce, Marinade, Cop or Juice to meat or container once the meat is prepared for turn in.
10. Cooks are to prepare and cook in as sanitary of a manner as possible. 11. Cooking conditions should be done in a manner to prevent ay fire threat. No holes, open fires, or dug pits will be allowed. A Standard Fire Extinguisher is REQUIRED in all Cook Spaces! 12. Winners will be announced after all of the judging is complete at the Cook-off Headquarters tent. Trophies and money will be awarded for the First through Fifth places in each meat category and First place for the beans and a Tie breaker will be determined in this order Brisket Ribs Chicken for GRAND and RESERVE. Prize money will be based on a 70% Pay-Out determined by the number of Cook-off entries. 13. No loud noise will be tolerated after 12:00am on Friday. Only Registered Team Members and their immediate family/guests will be allowed to stay in the Cook-off area after midnight on Friday, all other guests and visitors will be required to vacate at that time. Please be courteous to the other cookers by obeying these rules. Anyone not doing so will be given a verbal warning and/or disqualified at the discretion of the Cook-off staff. Your entry fees will not be refunded upon disqualification. 14. The Cook-off staff has the right to refuse entry to participants or guests if they are deemed disruptive and/or causing problems at any time during the Cook-off / Festival duration or with any Cook-off staff or participants. 15. Personal Porta Potties will be available to rent. The fee for a normal unit is $80.00 a handi-cap unit is $100.00. You are responsible for any damages, security and usage of the unit in your space. The Bremond Chamber of Commerce and the City of Bremond including their officers, directors, servants, agents, and/or employees, hereafter called the Committee and the owners and/or exhibitor or contestants, including parents, and/or legal representatives herein called the Exhibitor agree that the Committee will in no case be responsible for any loss, damage or injury to the person, animals or property of Exhibitor, or Exhibitors agents, servants, family and/or employees, regardless of how much loss, damage or injury is occasioned and by whom. Committee and Exhibitor further agree that Exhibitor will protect, indemnify and save harmless the Committee from any/all claims, suits and/or judgments (including the cost of defense of any such action or inaction of Exhibitor either solely or in conjunction with Committee or anyone else.) I have read and agreed to abide by all Rules and Regulations governing the Chamber of Commerce and the City of Bremond. Contestant/Exhibitor/Legal Guardian Date Cook-Off Staff ONLY: Date Registration Received All Fees PAID Agreement Signed Location Determined Check-In at Event Meat Inspection Accepted and Ready to Participate Staff Initials
Applications for Registration Go Out Applications and Fees are DUE!! 5PM Check-In / Set-Up 8AM Check-In / Set-Up 7PM Cooks Meeting 8:30pm Margarita Mix-Up!! TURN IN TIMES!! 11:30am Beans 12:00pm Chicken 1:00pm Pork Ribs 2:00pm Brisket 3:30pm Awards Ceremony
Special Discounted Ticket Offer for Saturday Night Street Dance Featuring The Cherokee Rose Band (opening) The Gordon Collier Band (Headlining) PLEASE PRINT!! Team Name: Chief Cook Name: EMAIL ADDRESS: Please mail this form and payment WITH YOUR BBQ ENRY FORM to: BBQ COOK-OFF c/o Bremond Chamber of Commerce PO Box 487, Bremond, TX 76629 All Payments should be made payable to: Bremond Chamber of Commerce Number of Tickets: (Up to EIGHT per team Allowed) TOTAL AMOUNT DUE: Price Each: $15.00 Tickets will be Available at Cook s Meeting on Friday 2018 BBQ Cook-Off Discounted Dance Tickets Form