2011 - Cook Off Rules by stariya


                                                                                    ANNUAL 2011           th

                                                                      PASADENA LIVESTOCK SHOW & RODEO
                                                                         September 29, 30 & Oct 1, 2011

                                   CHAMPIONSHIP BBQ COOK-OFF CONTEST
                                                                RULES AND REGULATIONS
     1.       The BBQ Contest will be held at the Pasadena Rodeo Grounds, located at 7601 Red Bluff, Pasadena, Texas.
     2.       Applications will be available in the office of the Pasadena Livestock Show & Rodeo during regular business hours.
              (Note: Application for any other year other than 2011 is invalid and not acceptable).
     3.       Previous year’s contestants will have first right of refusal until 5:00 p.m. June 10, 2011.
     4.       First time contestants will be admitted on a first come, first serve basis after June 11, 2011.
     5.       Contestants must supply needed equipment and supplies.
     6.       Holes or dug pits are not permitted.
     7.       Heat shields must be provided for cookers that are capable of damaging the blacktop or concrete surface of the concrete
     8.       Tent stakes or other devices that damage the blacktop or concrete surface in any way are prohibited.
     9.       The PLS&R will not be responsible for theft or damage.
     10.      The PLS&R reserves the right to make additional changes to the rules and regulations.
     11.      Decisions of the PLS&R Judges are FINAL.
     12.      Those attending or participating in the 29th Annual Championship BBQ Contest are required to wear appropriate clothing
              at all times. (No one will be allowed without shoes or shirts.)

                                                                                 Entry Fees

     1.    The entry fee is $450.00 for regular spaces and $975.00 for midway spaces.
     2.    Each team will be given 1 Chief cook wristband and 4 assistant cook wristbands and 1 parking pass per regular space, 2
           Chief cook wristbands and 8 assistant cook wristbands and 2 parking passes per midway space.
     3.    Additional cooker passes may be purchased for $5.00 each prior to 5:00 p.m. on Thursday, September 29, 2011. After 5:00
           p.m. September 29 cooker passes and all general admission will be $15.00 at the gate.
                        NO ADMISSION WILL BE CHARGED TO:
                    Contestants with cooker wristbands
                    All Pasadena Livestock Show & Rodeo Committeemen wearing badges
                    Children under 10 years of age

                                                                                 Check In
     1.    Wednesday-September 28, 2011 -- 8:00 a.m. until 10:00 a.m.
                           a. All cooking rigs 26 feet and over.
     2.    Wednesday-September 28, 10:00 a.m. until 5:00 p.m. and Thursday-September 29, 8:00 a.m. until 5:00 p.m.
                           a.      All other cooking rigs and equipment.
           CHECK IN.
                        a. The reason for the restriction of beer and ice is that these items are a main source of income, and therefore
                              dictates the amount of monies contributed to the scholarship fund.
                        b. All beer and ice must be brought in during check-in between Wednesday-September 28, 2011 and
                              Thursday-September 29, 2011 by 5:00 p.m.
     4.    Brisket inspection:
                        a. Friday, September 30, 2011, between the hours of 8:00 a.m. and 12:00 noon.
                        b. Each team will be allowed to tag two briskets with only ONE to be entered per space.
                        c. One cut of brisket will be judged per contestant team or piece of cooking equipment.
                        d. Pre-cooked, salted, seasoned or marinated meat is not allowed.
                        e. Only one entry per team per space. NO EXCEPTIONS.
                        f. No contest brisket will be allowed on pits before 12:00 noon on Friday, September 30, 2011 and must be
                              inspected and tagged by the meat inspection committee.
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     1.    A detailed description of the equipment used by the contestant must be made in writing in the application and submitted to
           the BBQ committee with the application by July 29, 2011.
     2.    Gates to thru traffic will be locked at 5:00 p.m., Thursday-September 29, 2011.
     3.    No vehicle will be allowed to enter or leave the contest area after 5:00 p.m. on Thursday-September 29, 2011. (NO
     4.    Under no circumstances will contestants block any aisle after set up period ends -- 5:00 p.m. Thursday-September 29, 2011.
     5.    Vehicles not removed by 5:00 p.m. Thursday-September 29, and/or left unattended, will be subject to removal, by a wrecker,
           at the contestant’s expense.
     6.    Stickers for the vehicles that will remain inside the cook space will be placed in the window of the contestant's vehicle by a
           member of the committee at check in and must remain there until the end of the contest.
     7.    Under no circumstances are the contest area stickers transferable.
     8.    Under no circumstances will any contestant, or member of the public, be allowed to bring onto the grounds: golf carts, motor
           vehicles, carts, bicycles, roller skates, skate boards, scooters, motorized coolers or any type of transportation, with the
           exception of wheelchairs for handicapped individuals. Use of any of the above mentioned items would justify cooking team

                                                                             Cook-off Spaces

     1. Each team will be allocated 40' x 40' spaces.
     2. Props, trailers, motor homes, tents, covering or any other part of contestant’s or team equipment must not exceed the
        boundaries of the assigned space.
     3. Tent companies may not be scheduled to arrive for set up until noon Monday-September 26, 2011. Tear down can begin
        after 7:00 a.m. on Sunday-October 2, 2011
     4. Due to unpredictable weather, it is suggested that contestants bring suitable shelter for their space/team.
     5. Tarps or freestanding tents are suggested since tent stakes or any devices that may damage the blacktop are strictly

                                                                          Electrical and Water

     1.    The PLS&R Championship BBQ committee provides spaces with:
                                      a. 1 ea 110 volt 20 amp plug
                                      b. 1 ea 110 volt 30 amp plug
     2.    Applications for additional electrical requests must be made in advance to the PLS&R office.
     3.    Water is also provided for each space. Hoses must be provided by each team.

                                                                     Cook Team Responsibilities

     1.    Each cook team with air conditioning must furnish their own drain line, and water over flow must be drained into the city-
           drain systems or a concealed container.
                          a. Disbursement of drain water is the cooker's responsibility.
                          b. Under no circumstance may drain water be drained into adjoining cooking spaces.
     2.    The chief cook is responsible for the conduct of his/her team and guests.
     3.    Under no circumstances are alcoholic beverages to be distributed to the public by contestants.
     4.    Liquor in bottles must be kept out of sight.
     5.    Any cooking team having inappropriate entertainment, contests, etc. may be asked to leave the contest area.
     6.    Contestants with an enclosed area to which the public is not allowed should furnish their own security.
     7.    Each cooking space is responsible for fully cleaning their entire space. Please remember that we are trying to keep costs
           down, therefore we are requesting the help of each team in this matter.
                          a. PLS&R IS NOT RESPONSIBLE FOR CLEAN UP OF SPACES.
                          b. If your space is not clean at the end of BBQ Cook-Off you will be billed $100.
                          c. To participate in 2012 BBQ Cook-Off the fee MUST be paid prior to submitting your 2012 BBQ Cook-Off
     8.    Tear down may begin at 7:00 a.m. on Sunday, October 2, 2011.
     9.    It is the responsibility of each BBQ team to see that their CONTEST AREA REMAINS CLEAN AT ALL TIMES.

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     1. Trash receptacles will be placed throughout the contest area for each contestant's use.
     2. It is the contestant's responsibility to have their trash readily available to be emptied into the garbage trailer when it arrives at
        the space. (Plastic trash liners will be furnished after check in.)


     1. Each contestant is restricted to one competition pit per space.
     2. Contestants are not allowed to share cooking equipment.
     3. If contestants have more than one cooking space and plan to cook at each cooking space, they must have a different name and
        have a separate pit.
     4. Fires must be wood or wood substances.

                                                                                Port A Cans

     1. Should a cooking team require port-a-can service: Due to pumping requirements, PLS&R requires each team to use the
        contracted port-a-can company,
     2. It is the responsibility of the cook team to contact the port-a-can company to reserve and pay for this service, prior to the
        cook off.
     3. The port-a-can should be placed in an area inside the cooking space that will be easily accessible for cleaning.


     1. Each team must have appropriate number and appropriate type of portable fire extinguishers mounted in full view at (1)
        2z10bc-200-500 sq. ft. (2). 2z106c-501-1000 sq. ft. for each additional 2000 sq. ft. (1) 2a10bc extinguisher is required.

                                                                                Beer and Ice

     2.       The Pasadena Rodeo Championship BBQ committee will sell beer and ice.
     3.       Contestants will not be allowed to re-stock beer or ice from outside the cook off.
     4.       No glass bottles are allowed.
     5.       Under no circumstance will outside BEER, ICE or COLD DRINKS VENDORS be allowed into the cooking area. The
              Pasadena Livestock Show & Rodeo and Championship BBQ Cook-Off appreciates your cooperation in this matter.


     1. Bands must be pre-registered. In order to make arrangements for entry, any cooking team having a band (or musical
        equipment) that has to be brought in to the cooking area after 5:00 p.m. Thursday, September 29, 2011, must register
        their band via http://www.pasadenarodeo.com or contact the Rodeo office BEFORE check-in on Wednesday,
        September 28, 2011.
     2. Bands must begin their last set at 11:30pm on Thursday night – with all music ending at 12:00am (Friday morning).
     3. Bands must begin their last set at 1:30am on Saturday and Sunday mornings (from preceding Friday and Saturday night
        events) – with all music ending at 2:00am (Saturday and Sunday mornings).

                                                                              General Rules

     1.    Each contestant will be assigned a Committee person as a Contestant Supervisor; the assigned committee person will at all
           times have free access to the contestant's area.
     2.    Should any contestant have any complaints toward their Contestant's Supervisor, or any Committee person, they should
           report their complaints immediately to the PLS&R office. The office will contact the appropriate person.
     3.    The Chief Cooks meeting will be held at 7:00 p.m. on Wednesday, September 28, 2011.
     4.    The PLS&R must approve all give-a-ways or items sold to the general public.
     5.    Excessively loud music, horns, air horns, etc. are strictly prohibited (PLS&R discretion).
     6.    All music (bands/radio/DJ, etc.) is to cease Friday morning by 12:00am (from preceding Thursday night events) and Saturday
           and Sunday mornings by 2:00am (from preceding Friday and Saturday night events).
     7.    The Pasadena Livestock Show & Rodeo will not allow hay at any time due to environmental safety. (This means NO Hay)
     8.    Animals of any kind will not be permitted in designated food preparation areas.
     9.    Animals of any kind must be contained by being crated, caged, or on a leash at all times.

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     2.  No electric or gas fires are allowed for meat entries.
     3.  The above entry fee entitles teams to enter the Cook’s Choice, Margarita, Brisket, Chicken, Pork ribs and Beef Fajitas
     4. Turn-in time will be within 30 minutes BEFORE judging (except for brisket). It is the contestant’s responsibility to have the
         entries delivered to the respective judging area in a timely manner.
     5. Competition brisket will be inspected prior to cutting for turn in to judging area and will be retrieved by a PLS&R committee
     6. PLS&R utilizes a blind judging system that is based on a duplicate numbered ticket which will be utilized in all judging
         categories, except Cook's Choice and Margaritas
              a. Blind judging consists of one-half of the double ticket being enclosed in a small envelope and being secured by duck
                   tape to the bottom of the turn-in container.
              b. The second half of the ticket is placed inside the judging container. This ticket should be retained by the contestant.
     7. Any container that appears to have been deliberately marked or altered will be referred to the General Chairman of the
         committee who will rule on disqualification.
     8. All entries will be scored on a scale of 1 to 10 in each of the judging criteria, with 10 being the best.
     9. In case of a tie, the computer will be used and will break the tie.
     10. In addition to the categories listed below, trophies will also be awarded for the Cleanest Area, Longest Distance traveled and


                 a.    Cooks choice judging:
                            Judging will be at the Cooks Spots Limited to the first 60 teams
                            Participants should prepare food for 4 judges.
                            Will be judged on three categories:
                                              1. Appearance,
                                              2. Taste
                                              3. Overall presentation.
                 b.    Margarita judging:
                           a. BEGINS, Saturday at 12:00 p.m.
                           b. Rules to be explained at cooks meeting.
                           c. Margarita entries will be limited to 60 participants on a first come first serve basis.
                 c.    Beef fajitas judging:
                           a. BEGINS, Friday - at 11:00 am
                           b. Fill tray
                 d.    Chicken judging:
                           a. BEGINS, Friday - at 1:00 p.m.
                           b. 1/2 Chicken fully jointed split chicken (with breast, wing, thigh, and drumstick) (Optional -- additional cut
                                up pieces of both white & dark meats may be included in the turn-in container.)
                 e.    Pork SPARE ribs judging:
                           a. BEGINS, Friday: - Pork Ribs at 3:00 p.m.
                           b. fill tray with ribs (bone in)
                 f.    Brisket judging:
                           a. Brisket tag check and brisket pick-up will BEGIN at 11:00 a.m., Saturday, October 1, 2011.
                           b. Fill tray with full width slices of brisket approx. 1/4” to 3/8” thick (double elimination judging for top ten).
                           c. Brisket judging will BEGIN at 12:00 a.m. on Saturday, October 1, 2011 (1st - 10th place awarded).
                           d. 15 minutes per space will be allowed for cutting brisket once the brisket tag has been checked.
                           e. Cookers must provide the PLS&R representative with their brisket entry before the 15 minute time limit
                                expires or face possible disqualification.
                           f. Sauces may be used during the cooking process but cannot be applied for entry presentation or judging.
                           g. Sauces, garnishes or foil will not be allowed in the judging container and will be grounds for

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