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2011 Texas State Championship Fiddlers' Frolics Barbecue Contest FIDDLERS' FROLICS BARBECUE & SAUSAGE COOK-OFF RULES |
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Sausage Cook-Off Rules |
Barbecue Cook-Off Rules Contestants must cook meat on the day of the contest. A contestant may cook in all categories but only one cut of meat to be judged in each category. (Contestants are not allowed to share cooking equipment but can cook all categories on the same pit.) Please note that containers will be distributed differently this year. In order to get your containers; a representative from your team must be present at the Cook’s Meeting. (Entrant’s fees must be paid before this meeting.) The Cook’s Meeting will be held under the pavilion on Saturday @ 10am and on Sunday @ 10am. Entries will be presented to judges in these containers. The entry may be wrapped in foil if the contestant so desires. A ½ of CHICKEN. 8-10 RIBS must be sliced individually. ½ -1 pound of BRISKET sliced approximately ¼” thick. JACKPOT Grilled Beef Steak must be sliced approximately ½” thick. No garnishes or sauces allowed on the meat, this includes such items as onions, bacon, jalapeno peppers, vegetables, etc. MEAT ONLY! Seasoning and marinating of meat must be done on the grounds only. The committee chairman may make meat and pit inspection on the day of the cook-off at any time. |
Additional Rules Vehicles are not allowed to park in the cook-off area, except for loading and unloading supplies (no more than (1) vehicle per team when loading or unloading). Each team is responsible in making sure that there are no vehicles in front of their cooking area. No open fires. All fires must have a barricade of some sort for safety reasons. No electric or gas fires allowed. Fires must be wood or of wood substance. No dogs are allowed in the cook-off area. Fiddlers' Frolics will not be responsible for theft, damage or injury sustained during the cook-off. Cooking areas will be designated for each team. Entry fee must be paid in full before area can be reserved. You can keep your same cooking area if you submit entry with payment on or before the Wednesday of the Cook-off weekend. A space will be assigned to each team. There is no electricity provided, generators are allowed. One apron will be given to each team participating in Sunday’s cook-off. (Sauce only will not receive one) The Committee Chairman reserves the right to make additional regulations as situations warrant. Decisions of the
Committee Chairman and Judges are final. Anyone violating cook-off rules may be disqualified. Your team must
participate with a $100 minimum entry fee to have a cooking area. If you enter with less than $100, you may
participate with another team to make up the minimum. |
COOK-OFF ENTRY FORM -
PLEASE TURN IN YOUR CATEGORIES AT THESE TIMES SATURDAY COOK-OFF April 16, 2011 ___ Jackpot Pinto Beans $ 25.00 at 3:15 p.m. ___ Jackpot Grilled Beef Steak $ 25.00 at 4:15 p.m. ___ Jackpot Gumbo $ 25.00 at 4:30 p.m. SUNDAY COOK-OFF - April 17, 2011 Entry Cost and TIME ___ 1 / 2 Chicken $ 30.00 at 1:00 p.m. ___ Pork Ribs $ 30.00 at 1:15 p.m. ___ Brisket $ 30.00 at 2:15 p.m. ___ Sauce $ 30.00 at 2:30 p.m. ___ Showmanship Judging at 10:30 a.m. - 11:30 a.m. Prizes awarded to the 1st, 2nd 3rd and 4th place winners of each event plus Overall Champion. New Team ______ Team Name________________________________________________________ Team Captain_______________________________________________________ Address___________________________________________________________ City_______________________________________________________ E-Mail Address_____________________________________________________________________
Total Amount Enclosed_____________________ Please check the entries that you wish to participate in. Enter at least one category on Saturday and one on Sunday and receive two free tickets to the Friday Night Show. You must register and pay before 6:00 p.m. April 15th. Enter all categories on both days and receive 5 tickets to the Friday show. You will receive the tickets when you register. Entry must be made on or before the Wednesday of the Cook-off weekend to retain your last year’s spot. Please mail to:
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NEW FOR 2011 - Barbecue Food Sampling Sampling for tokens is on a volunteer basis by any team wishing to participate. Tokens will be sold in lots of 5 tokens for $10. Each token will be good for 1 sample. Sample size is to be FIDDLERS FROLICS will reimburse teams participating $1.20 for each token turned in (60% of cost). FIDDLERS FROLCS will retain .80 cents of each token. Sampling customers will get 1 voting ballot for each $10 worth of tokens purchased to vote for the team of their
choice “BEST TASTING/FRIENDLIEST TEAM” a combination vote. Three plaques will be awarded Sunday – 1st, 2nd, and 3rd places. This should bring more people into your cooking area making for a very friendly interaction between barbecue teams and guests. TOKEN REIMBURSEMENT
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