CCSP BAR B QUE ROUND UP RULES1. Only one (1) team per pit. 2. Teams will consist of a Head Cook and up to 4 team members. 3. Any and all meat and/or meats that may be entered into judging will be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc. will not be allowed prior to the start of the cook-off as defined by the cook-off promoter. 4. Fires must be wood or charcoal. Pit may include gas or electricity to start the natural substances, but not to complete cooking. Holes or open pits are not permitted. Fires may not be built on the ground. Each team MUST bring a fire extinguisher. NO GROUND FIRES!!!! 5. Props, trailers, motor home vehicles, tents and any other equipment may not exceed the boundary of the contestant’s assigned space. No tent stakes can be driven into the asphalt or drive way. 6. Trays will be handed out from 7pm to 8pm Friday night. Heads cook Meeting at 8:30 am Saturday. HEAD COOKS MUST ATTEND a. 1/2 chicken fully jointed split chicken (with breast, wing, thigh, and drumstick) b. Pork SPARE Ribs 7 individual ribs (bone in – St Louis cut acceptable) c. Brisket 7 full slices (approx. 1/4" – 3/8” thick) NO GARNISH or SAUCE is allowed in the tray at turn-in. You can cook with sauce but it cannot be ladled onto the meat in turn tray. (puddling will also be monitored and not allowed) BASED ON THE NUMBER OF COOKS TURN-IN QUANTITIES ARE SUBJECT TO CHANGE. 7. It is the responsibility of the contestant to see that the contest area is kept clean and that the area is cleaned and policed following the contest. All fires must be put out, concrete blocks, and other building materials or props hauled away and all equipment removed from the site. 8. Excessive use of alcoholic beverages may be grounds for disqualifications. Alcoholic beverage rules will be enforced. CCSP has on premises liquor license. Concessions to the general public will be available at the concessions booth operated by CCSP members. Under no circumstances are alcoholic beverages to be distributed to the general public by contestants. No food sales to the general public. All incoming alcohol will be stopped at 8:00 am Saturday. NO ALCOHOL OF ANY KIND WILL BE ALLOWED THROUGH GATES AFTER THIS TIME. NO GLASS CONTAINERS 9. No extra vehicles shall be allowed in the pit area once pit is setup. Motorhome is considered as one (1) vehicle. 10. No animals allowed in cook-off area, with exception of Seeing Eye Dogs. No 4 wheelers or golf carts in cook-off area except by the cook-off promoter. 11. IBCA judging rules will apply. 12. Promoter and cook-off officials will not be held responsible for accidents, theft, or any mishaps. 13. No skateboards, skates, in-line skates, bicycles or golf carts allowed. 14. Water & electricity available – generators are allowed quite time must be adhered to. 15. Spaces are approximately 40 x 40. 16. Absolutely No firearms or explosives will be allowed. 17. Amplification should be used in moderation during the entire cook-off, and must be turned off from midnight Friday until 8:00 am Saturday. You will be given a warning and are subject to disqualification on second complaint. 18. Check in time begins Friday at 12:00 pm. Due to the size of our event and the safety of pedestrians, ALL COOKS MUST BE CHECKED IN BY 8:00 AM SATURDAY. 19. ALL meat is subject to inspection. 20. Beans – nothing larger than a bean in cup. No garnishes. 21. Cook’s Choice to be meat (other than competition meat) or fish only. 22. The COMAL COUNTY SHERIFF’S POSSE and IBCA reserves the right to make additional regulations as situations warrant. Decisions of the Committee and Judges are FINAL. 23. $1500 PAYBACK, PAYING 3 PLACES PLUS TROPHY EACH MEAT CATEGORY. BEANS & COOK’S CHOICE PAYING 1 PLACE 50% payback. 24. TURN IN TIMES: COOK’S CHOICE 10:00AM, BEANS 11:00AM, CHICKEN 12:30PM, SPARE RIBS 2:00PM, BRISKET 3:30PM. |