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									          First Annual Wounded Heroes BBQ Cook-Off Benefit Fundraiser
                                                   Benefit Fundraiser
This is the 1st Annual Fundraiser just for our wounded Heroes that will be held in May at the Bass Pro Shop in San
Antonio, TX. The event is primarily being held to raise funds for our wounded service men and women. As most of
you know quite a few are being treated at BAMC (Brooks Army Medical Center) and many of them will be
attending this event . All proceeds will directly benefit these soldiers along with their spouse and children. Join us
for a fun filled weekend of BBQ, Bands, Fellowship and FUN to raise money for our service men and women.

Volunteers will pre-sale BBQ plate tickets for $7.00 prior to Saturday May 21st – BBQ plate tickets will be available
at the event for $8.00. Each BBQ team will be responsible for cooking an equal amount of brisket and sausage (TBD
by 2nd week of May 2011) for the BBQ plate benefit sale. A schedule will be provided to all BBQ teams of when
volunteer committee members will be picking up the prepared meats on Saturday May 21st (between 8AM and 6PM
CST). Please keep the briskets warm but not hot as another group of volunteers (CBC Cook-Team) will slice and
prepare the BBQ plates. Please make sure that we can easily transport the cooked sausage by using the provided
aluminum pans covered with foil.

BBQ plates will be served Saturday May 21st from 10AM till the meat runs out! Tea and sodas can be purchased
separately for $1.00 each. We are in need for sponsors and volunteers; please let us know if you can help!


                                      BBQ Cook-Off Contest Rules

    1.    Entry forms for the cook off may be obtained at www.militarywarriors.org/bbq or email your request to
          bbq@militarywarriors.org or by calling 210-615-8973. A maximum of thirty (30) entries will be accepted
          on a first come, first serve basis. Entry fee is $250.00. Applications must be received by May 1st 2011. All
          contestants must be at least 18 years of age.
    2.    Check in and set up time – Friday May 20th between 9AM and 6PM. Spaces will be assigned on a first
          come, first serve basis. Set up of cooking areas must be completed no later than Friday May 20th 9PM. All
          vehicles vacated from the BBQ set up areas by that time.
    3.    All BBQ Teams and Team Leaders will need to attend a mandatory meeting at 6PM Friday May 20th. We
          are planning something special for everyone so please be sure to attend.
    4.     Up to two vehicles are permitted in the contest area for set up purposes only. After set up, all vehicles must
          be moved to the contestant parking area.
    5.    The Bass Pro Shop Outdoor World and/or the Military Warriors Support Foundation are not responsible for
          theft, damage of personal property, or injury to any contestants, or to any contestant’s family members or
          guests.
    6.    Judges will be chosen by the Wounded Heroes BBQ committee. Decisions of the Committee and Judges
          are final.
    7.    Meat thermostats and Fire extinguishers must be provided by cookers and will be inspected.
    8.    Each cook-off team is responsible for keeping the contest area clean and policed during the event and
          before departing. This includes charcoal/wood ashes. Trash bags will be provided for but not for ashes.
    9.    The Chief Cook is responsible for the conduct of his/her team members and guests. Public consumption of
          alcoholic beverages is not allowed.
    10.   All traffic lanes in the contest area must be kept open at all times – do not leave your vehicle unattended in
          any traffic lanes at any time.
    11.   Teams must provide all their own supplies. Each team will be provided containers for judging and
          aluminum containers for benefit BBQ. No electricity, RV hookups, or water will be provided. All
          generators must be quiet operating.
    12.   All registered BBQ teams will be provided 3 parking spaces for the cooking area and 3 additional for
          vehicles. First come first serve – so if you want all 6 slots together come early (subject to change).
    13.   Teams must provide their own cleaning area for wash, rinse, and sanitation.
    14.   All meat must be raw and uncooked at check in. Prior preparation, such as marinating and seasoning, is not
          permitted.
    15.   Teams may not sell any food items and no to-go plates will be allowed.
    16.   All cook off areas must be cleaned and vacated by Sunday May 22nd 2PM CST.
                                               Cooking of Meat
Brisket
1. Contestants may present at least 1 beef brisket of at least 8lbs for inspection 30 minutes after check in. All
contestants’ meat must be inspected prior to being marinated, salted, seasoned, or cooked.
2. Four individual plates must be prepared for judging.
3. Brisket may be put on the fire as soon as the cook off committee checks it in.
4. All meat is subject to inspection by the cook off committee at any time.
5. Sample boxes may not be altered or in any way identified.

Pork Ribs
1. Contestants may present at least 1 rack of ribs for inspection 30 minutes after check in. All contestants’ meat must
be inspected prior to being marinated, salted, seasoned, or cooked.
2. Four individual plates must be prepared for judging.
3. Ribs may be put on the fire as soon as the cook off committee checks them in.
4. All meat is subject to inspection by the cook off committee at any time.
5. Sample boxes may not be altered or in any way identified.

Wild Game
1. Contestants may present at least 1 portion of wild game for inspection 30 minutes after check in. All contestants’
meat must be inspected prior to being marinated, salted, seasoned, or cooked.
2. Four individual plates must be prepared for judging.
3. Wild Game may be put on the fire as soon as the cook off committee checks it in.
4. All wild game is subject to inspection by the cook off committee at any time.
5. Sample boxes may not be altered or in any way identified.


Judging & Prizes
Judging of meat is based upon: appearance, color, aroma, tenderness, taste, and aftertaste.

Judging turn-in times on Saturday May 21st:

Ribs: 12:00-12:30 PM
Brisket: 12:30-1:00 PM
Wild Game: 1:00-1:30PM

Prizes: (For each category)
1st place: Prize $ TBD and trophy
2nd place: Prize $ TBD and trophy
3rd place: Prize $ TBD and trophy

Email completed entry forms to: bbq@militarywarriors.org
For more information, visit www.militarywarriors.org/bbq
 First Annual Wounded Heroes BBQ Cook-Off Entry Form
                 At the Bass Pro Shop Outdoor World (located at the RIM)

May 20th – 21st 2011

Name of Group/Team__________________________________

Contact Person _______________________________________

Email address ________________________________________

Cell Phone number ____________________________________




CHECK CATEGORIES

Brisket                _______

Pork Ribs              _______

Wild Game              _______


Forms of Payment ($250.00 per team)

Preferred - Make Checks Payable to MILITARY WARRIORS SUPPORT FOUNDATION
Mail to - 8122 Datapoint Dr. Suite 812, San Antonio, TX 78229

Credit Card – Visa or MasterCard (circle)

Credit Card number –
Exp Date –
Sec Code –

Name on card -
Address -
Telephone Number -


Email completed entry forms to: bbq@militarywarriors.org
For more information, visit www.militarywarriors.org/bbq

								
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