2008 Rules & Regulations
The EMCFA BBQ COOK-Off COMMITTEE welcomes you to the 23rd Annual BBQ Cook-off. Cook-off teams are required to submit an entry form to this event. The entry application entitles the cooking team to one cook-off space at a rate of $150.00. Additional spaces can be purchased at a rate of $150.00 each with a limit of 2 spaces per cooking team. These spaces do not entitle the cooking team to any additional cooking entries unless entered under another team name using a separate pit and separate head cook. Entry fee must be received at time of application. Checks must be made payable to the EMCFA and mailed to: EMCFA P.O.BOX 704 PORTER TX. 77365. Spaces are on a first come first served basis and no space will be held without application and entry fee being turned in by the dead line. Returning cooking teams may have the same space as the previous year if entry fees are received by August 28, 2008. MUST BE SECURED BY AUGUST 28, 2008.
1. Cook-off Entry Deadline: Teams must submit their entry form for the 2008 EMCFA BBQ Cook-off no later than AUGUST 28, 2008. Entries are placed on first come first served bases until all spaces have been taken. Entries received after this date will be accepted only if space allows.
2. Team Composition: Each team must consist of one head cook and four team members. Each team must have and cook on their own pit and cooking team members may not cook for more than one team in the competition. Each cooking team is required to have the head cook attend the cooks meeting which will be held on Saturday, SEPTEMBER 13, 2008 at 9:00 am in the Judging Room. The Head Cook is responsible for the operation of the team space and all actions within or outside of the designated space by members or guests of their cooking team. The Head Cook must be onsite and available to the EMCFA BBQ Committee if necessary. Each team will be given 5 wrist bands, these wrist bands are to be worn by each member of the cooking team during the entire weekend of the event. This wrist band only allows access to the EMCFA BBQ Cook-off events and does not gain anyone in possession of said band access to any other events.
3. Cooking Categories and Rules: Cooking categories to be judged will be: Brisket; Chicken and Port Spare Bibs - quantities for turn-in will be announced at Head Cooks Meeting on Saturday morning. All meat must be raw. No pre-marinating prior to the start of the cook-off. No garnish or sauce may be in tray at turn in. You may cook with sauce but it may not be ladled/spooned or otherwise placed on the meat at turn in. All judging will be done in accordance to TGCBCA rules. If yon have any questions, ask at the cook's meeting. Additional cooking categories: Open Category (which must be cooked on-site and not a dessert) is part of the $150 entry fee. Margarita category that is not included in the entry fee will be a separate fee of $20:00.
4. Cook-off Site Setup Times:
A. Early Setup: Early setup will begin on Thursday, SEPTEMBER 11, 2008 beginning at 2:00 P.M. and ending at 10:00 P.M. At 10:00 pm gates to the BBQ Cook-off will be locked for security purposes. During early setup tents, pits, RV's, etc. may be brought in and set-up.
B. Regular Setup: Regular setup will begin on Friday, SEPTEMBER 12, 2008 beginning at 8:00 am and ending at 3:00 pm. At 3:00 pm the gates to the BBQ Cook-off will be locked due to pedestrian traffic and safety issues. No extra vehicles shall be allowed in the pit area after 3:00 pm on Friday, SEPTEMBER 12. 2008. After set up is complete, no vehicles will be allowed in the cooking areas. Any vehicle parked outside your cook-off teams boundaries after the designated time may be towed at owner's expense.
C. SITES: Cook-off sites will be approximately 30' x 40' or as otherwise marked. Team's equipment and decorations must fit within the area assigned. Electricity will not be supplied by the EMCFA BBQ Cook-off committee. Port-a-cans may be rented at time of entry form submission for 75.00 dollars. Port-a-cans can not be rented at time of arrival. All tent structures or canopies must be secured with water barrels. Boring or drilling of holes into concrete for spikes if prohibited. . Shuttle carts/vehicles will be provided to move supplies for teams when necessary.
5. Equipment: The EMCFA BBQ Cook-off Committee will only supply cooking teams with a space only. Cooking teams must supply all necessary equipment and supplies. Each team must provide drip pans or diaper the pit being used; all teams are required to have a fire Extinguisher present during times of cooking. All extinguishers must have a current date tag. Committee personnel will randomly inspect for extinguishers. Props, trailers, motor homes, RV's, vehicles, tents, generators, coverings and/or any other part of the cooking teams equipment is the sole responsibility of the cooking team and may not extend at anytime outside of the designated cooking team space.
A. RESTRICED: Fire holes or open pits are not permitted.
B. APPROVED: Propane heaters are permitted for heating purposes but will be used at the discretion and responsibility of the team using them. Pit fires must be wood or wood substance (charcoal). BBQ pits may include gas or electricity to start natural fiber
Substances to complete cooking.
6. Behavior and Conduct: Head cooks are responsible for the conduct of their team members and guest.
A. Excessive use of alcoholic beverages may be grounds for disqualification. Under NO circumstances are alcoholic beverages to be distributed to minors (anyone under the age of 21). Each team must monitor its own area when it pertains to minors. Security officers will be permitted to all areas of the cook-off including all cook-off team tents, etc. and will have authority to handle matters in accordance with the law.
B. No alcohol, goods or food sales are permitted to the general public by anyone except those authorized by the event chairperson.
7. House Keeping: Each team will be responsible for cleanup within their assigned space and are expected to do so within a timely manner. Garbage cans may be provided depending on availability, so please insure that they are not packed full. Trash pick-up will be provided. It is strongly suggested that each team bring their on trash can an additional supply of trash liners for their own use. Upon check out each team is required to place excess trash debris, etc, in trash bags and placed at the front on your space for pick up.
8. Entertainment: Live entertainment (ex: bands, karaoke, singers, etc) will be allowed in team tents. DJ's and radios shall be played at a reasonable level. The EMCFA has a noise ordinance that will be enforced between the hours of 12:00 am and 7:00 am. Pyrotechnics of any kind are strictly prohibited. Excessive noise will be determined by Security Officer and request made by such to teams for noise to be shut-down or turned down must be obeyed.
9. Transportation: The use of motorized recreational vehicles is prohibited in the cook-off area between 3:00 pm on Friday, September 12, 2008 THROUGH 7:00 am Sunday, September 14, 2008 except for those committee members of the EMCFA BBQ Cook-off. Motorized vehicles will include but are not limited to: Public/Private Golf Carts or ATV's of any kind. Mobility scooters and motorized wheel chairs are allowed for those in need of such devises. No bicycles, skate boards or unicycles will be allowed.
10. Judging and Awards: All measures will be taken to insure that judges will not know whose entry is being judge! Judging will be run in accordance to TGCBCA rules and guidelines and their decision will be final. Awards will be given on the entertainment stage located on the cook-off grounds. Cooking teams are required to have a representative present and claim tickets must be readily available.
Judging will take place on Saturday September 13, 2008 as scheduled below:
1. Open 11:00am
2. 1/2 Chicken 12:30pm
3. Pork Ribs 2:00pm
4. Brisket 3:30pm
5. Margarita 5:00pm (extra)
A. Trophies and Cash Prices will be awarded:
a. First Place
1. Open $ 200.00
2. 1/2 Chicken $ 300.00
3. Pork Ribs $ 500.00
4. Brisket $1,000.00
b. Second Place
1. Brisket $ 250.00
2. Pork Ribs $ 200.00
3. 1/2 Chicken $ 200.00
4. Open $ 100.00
c. Third Place
1. Brisket $ 100.00
2. Pork Ribs $ 50.00
3. 1/2 Chicken $ 50.00
4. Open $ 50.00
d. Fourth thru Sixth place: Will receive Plaques
e. Seventh thru Tenth place: Will receive Ribbons
B. The margarita contest winner for First and Second Place will be paid on a 70/30 split.
11. Clean Up: It is the responsibility of the contestants to see that their cook-off space is cleaned and all trash bagged up prior to leaving. All equipment used by the team is to be removed by 12:00 pm on Sunday, September14, 2008. Any property left on the premises after 2:00 pm Sunday - September 14, 2008 will become the sole ownership of the EMCFA BBQ Cook-off committee. It is imperative that clean up be thorough; any space left in disarray or with loose or bundled trash, other than at trash containers, will disqualify the team from future participation in sanctioned events or other EMCFA BBQ Cook-off events.
Any violation of these rules may be grounds for disqualification, eviction from the EMCFA BBQ cook-off and/or future denial of Participation. Under no circumstances are alcoholic beverages to be distributed to minors. Each team must monitor its area as it pertains to these rules. Neither the EMCFA or BBQ COMMITTEE nor any other volunteer’s will be held responsible for accidents, theft or damage to persons and/ or equipment.