CREED
Rules are designed to be fair and equal to all cooks. Integrity of the Contestants, Judges, Contest Representatives and Organizers is essential.
Rules and Regulations
ABSOLUTELY NO ALCOHOLIC BEVERAGES ALLOWED TO BE BROUGHT ON PREMISES FROM OUTSIDE. ALL ALCOHOLIC BEVERAGES WILL BE PURCHASED THROUGH THE ICEHOUSE CONROE. ALL COOLERS, AND TO INCLUDE DRINKING CONTAINERS BROUGHT ONTO PROPERTY WILL BE SUBJECT TO INSPECTION. THIS WILL BE ENFORCED AND ANY TEAM FOUND WITH OUTSIDE ALCOHOL ON PREMISES, WILL IMMEDIATELY REMOVE ALCOHOL AND OR WILL BE DISQUALIFIED AND REMOVED FROM THE EVENT.
1. The decision and interpretations of the Rules and Regulations are at the discretion of the Contest Representatives. Their decisions and interpretations are final to the extent consistent with the rules.
2. Each team shall consist of a Chief cook and up to four (4) Assistant cooks.
3. Each team will be assigned a cooking space. Pits, cookers, props, trailers, motor homes, vehicles, tents, or any other equipment (including generators) shall not exceed the boundaries of the team’s assigned cooking space. All seasoning and cooking of product shall be done within the assigned cooking space.
4. Contestants shall provide all needed equipment, supplies, and electricity, except as arranged for in advance. Contestants must adhere to all electrical, fire and other codes. A fire extinguisher shall be near all cooking devices, and shall be provided by each team
5. It is the responsibility of the contestant to see that the team’s assigned cooking space is clean and orderlyI following the contest. All fires must be put out and all equipment removed from site. It is imperative that clean-up be thorough.
6. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted. Fires shall not be built on the ground. Water, ice, and electricity available on site.
7. All competition meat shall start out raw. No pre-seasoned meat is allowed. Competition meat not meeting these qualifications shall be disqualified; given a one (1) in all criteria by all five (5) judges.
8. Parboiling, Sous-vide, and/or deep-frying competition meat is not allowed. If any of the banned processes are discovered before the team turns in, the team will receive zeros. If discovered after turn-in, the team will receive (1) ones in all criteria for that entry.
9. Meat shall not be sculptured, branded, or presented in a way to make it identifiable. Violations of this rule will be scored a one (1) on all criteria by all five (5) judges.
10.Meat Catagories:
Ø BEEF FAJITA: Skirt Steak
Ø PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited.
Ø BEEF BRISKET: May be whole brisket, flat, or point.
The catagories will be judged in the following order:
Bloody Mary 10:00am
Showmanship 11:00am
Dessert 11:30am
Beef Fajita 12:00pm
Beans 1:30pm (Charro & BBQ)
Ribs 2:30pm
People's Choice 2:30pm
Brisket 3:30pm
An entry will be judged only at the time established by the contest organizer. The allowable turn-in time will be five (5) minutes before to five (5) minuo
11. Garnishment is optionl, but limited to: Kale and any leafy lettuce or endive. All other garnishis prohibited.
12. No CHUNCKY SAUCES ALLOWED. Sauce is optional. if used it shall be applied directly to the meat and not nto be pooled or puddled in the ontainer. No side sauce containers will be permtted in the turn-in cointainter.
13. Entries will be submitted in an approved numbered container, provided by the contest organizer. The containers will be provided at cooks meetings.
14. The container shall not be marked in any way so as to make the container unique or identifiable. Aluminum foil, toothpicks, skewers, foreign material, and/or stuffing are prohibited in the container. Marked entries or containers with the above listed prohibited material will receive a one (1) in all criteria from all Judges.
15. Each contestant must submit at least five (5) portions of meat in the provided container. Brisket may be submitted chopped, pulled, sliced, or diced as the cook sees fit, as long as there is enough for five (5) judges. Ribs shall be turned in bone-in. Judges may not cut, slice, or shake apart to separate pieces. If there is not enough meat for each judge to sample, the shorted judge(s) will score a one (1) on all criteria, and the judges having samples will change the Appearance score to one (1).
FRIJOLES A LA CHARRA AND/OR BBQ BEANS
RULES & REGULATIONS
(STAND ALONE ENTRY WITH 50/50 SPLIT)
ENTRY FEE $25.OO FOR EACH BEAN SUBMISSION
1. Beans will be judged based on appearance, aroma, and taste.
2. Beans must be cooked/prepared on location. You may cut or chop your ingredients in
advance.
3. All entries must fit inside container provided by the Judging Committee representative.
4. No distinguishable markings are permitted. Any entry turned in with any type of distinguishable markings will be disqualified.
5. Please ensure the outside of the container is clean.
BLOODY MARY CONTEST RULES & REGULATIONS
ENTRY FEE $25.00 EA.(UP TO 2 ENTRIES, HOWEVER ONLY ONE (1) WINNING ENTRY
1. Entries will be judged on taste and showmanship (container presentation).
2. Entry may be placed in any container; however, no distinguishable marked containers will be permitted with the name of the team or team logo. 3. VODKA will be the only permitted alcohol ingredient.
NOTE: Vodka will be provided by committee representative to each team in this entry.
4. May use pre-mixed juices.
5. All entries must be in place by 10am SHARP. Once judging has begun, NO entries will be accepted. Entries may be picked up after judging is complete.
6. Cash prizes will be awarded to a single overall winner based on the above criteria.
7. Cash prizes will be based on the number of entries, which will determine the amount, awarded – 50/50 Split
8. Bloody Mary contest is open to anyone and considered a Stand-Alone Contest.
Bloody Mary contest participants DO NOT have to participate in any other contest, however must pay a Vendor fee.
DESSERT RULES AND REGULATIONS
1. Dessert entries are to be judged based on: appearance, aroma, taste and originality.
2. All desserts must be cooked/prepared on location. You may cut or chop your ingredients in advance.
3. All entries must fit inside container provided by the Fajita Committee representative(s).
4. No distinguishable markings are permitted. Any entry turned in with any type of distinguishable markings will be disqualified.
5. Please ensure the outside of the container is clean.
The following cleanliness and safety rules will apply:
1. No use of any tobacco products while handling meat.
2. Cleanliness of the cook, assistant cooks, cooking device(s) and the team’s assigned cooking space is required.
3. Shirt and shoes are required to be worn.
4. Sanitizing of work area is required.
5. Prior to cooking, meat must be maintained at 40° F or less.
6. After cooking, all meat: Must be held at 140° F or above OR Cooked meat shall be cooled as follows: Within 2 hours from 140° F to 70° F and within 4 hours from 70° F to 41° F or less.
7. Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds.
CAUSES FOR DISQUALIFICATION of a team, its members, and/or guests: A cook team is responsible jointly and severally for its head cook, its team members, and its guests.
a. Excessive use of alcoholic beverages or public intoxication with a disturbance.
b. Use of illegal controlled substances.
c. Foul, abusive, or unacceptable language or any language causing a disturbance.
d. Excessive noise, including but not limited to that generated from speakers, such as radios, CD players, TVs, public address systems or amplifying equipment, will not be allowed during quiet time, designated to start at 11:00 p.m. on contest nights and will last until 7:00 a.m. unless otherwise determined by the event.
e. Fighting and/or disorderly conduct.
f. Theft, dishonesty, cheating, use of prohibited meats, or any act involving moral turpitude.
CLARIFICATION: If product is turned in and is disqualified, it receives a one (1) in all criteria. If the team does not turn in a product or is disqualified and not allowed to turn in, that team’s category is not judged and receives no score. If a product is turned in and then disqualified for late turn in, no bone in ribs, etc., it is not judged and will receive a one (1) in all criteria.
JUDGING PROCEDURES
Entries will be submitted in an approved numbered container provided by the contest organizer. The container may be re-numbered by the Contest Rep or authorized personnel before being presented to the judges.
a. Judges may not fraternize with teams on turn-in day until conclusion of judging. Judging will be done by a team of 5 persons, who are at least 16 years of age. Only Judges, Contest Reps and necessary support staff are allowed in judging area during the judging process. No other activities are permitted in the judging area, during judging process.
b Each judge will be given an entry container,They will judge the following:
1. meat Category - Appearance , Aroma, Taste
2. Beans Category -Appearance, Aroma, Taste.
3. Bloody Category - Appearance, Taste
c. The scoring system is from 9 to 2, all whole numbers between two and nine may be used to score an entry. 9 excellent, 8 very good, 7 above average, 6 average, 5 below average, 4 poor, 3 bad, and 2 inedible.
d. A score of one (1) is a disqualification and requires approval by a Contest Rep. Grounds for disqualification: All judges will give a one (1) in Appearance for unapproved garnish, pooled sauce or less than 5 samples of meat. All judges will give a one (1) in all criteria for sculptured meat, a marked turn-in container, foreign object in the container, incorrect meat. All judges not receiving a sample will give a one (1) in all criteria.
e. The weighting factors for the point system will be: 1st. Taste – 2nd -Appearance, 3rd,-Tenderness.
f. Scoring results.All judsges results will be tallied by computer. All categories will be combined to get final results. In the event of a tie in the Meat, Beans, and Bloody Mary cagetories- 1st, 2nd, or 3rd to break will be as follows. The highest score in Taste will determine the winner, followed by Appearance and if needed Tenderness. IF there is still a tie then a coin toss will determine the winner.
g. Total points per entry will determine the champion within each meat category.
h. Cumulative points for only the three meat categories will determine the Overall Winner.