13th Annual World Championship Bison Cookoff

Discussion in 'Events' started by mountaincityoutlaw, Mar 8, 2007.

  1. THIRTEENTH ANNUAL
    WORLD CHAMPIONSHIP BISON COOKOFF
    OFFICIAL BISON COOKOFF OF THE STATE OF TEXAS


    ENTRY FORM

    MAY 19, 2007

    FUNTIER SQUARE IN

    SANTA ANNA, TEXAS

    Sanctioned by:

    International Barbecue Cookers’ Association

    West Texas Barbecue Association
    Texas Bison Association


    $4000 Prize Money
    1st 2nd 3rd 4th 5th
    Bison Brisket $500 $400 $200 $100 $50
    Beef Brisket $400 $250 $150 $100 $50
    Pork Spare Ribs $400 $250 $150 $100 $50
    Chicken $400 $250 $150 $100 $50

    Overall Points Champion $200

    Ribbons and trophies will be awarded through 10th place.
    ENTRIES LIMITED TO FIRST 50 APPLICANTS—OTHERS ON STANDBY


    ENTRY FEE--$110 (ONE OR ALL 4 CATEGORIES)
    Bison meat will be furnished by Santa Anna Historical Development Organization to ensure consistency. Contestants will furnish beef, pork spare ribs, and ½ jointed chicken, all of which will be examined prior to cooking. All cooked bison will be turned in as well as judged pieces. Complete set of rules furnished upon request on returned application. Deadline for entries is May 11, 2007; no refunds thereafter. Most contestants are provided hookups with water and electricity. Cooker’s meeting held at 6:00 P.M. on Friday, May 18. Please include payment of entry with application.

    NAME __________________________________________________ _________

    TEAM NAME (if desired) ____________________________________________

    ADDRESS __________________________________________________ _____

    PHONE __________________________________________________ _______

    E-MAIL ADDRESS ________________________________________________


    Make check and return to: Santa Anna HDO

    7700 FM 1176

    Santa Anna, TX 76878

    325.348.3826

    [email protected]


    For

    More info

    email: [email protected]

    or PM me.

    MCO
     
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    dude,
    thats way cool[​IMG]
     
  3. Lots of fun, and very different piece of meat to cook.[​IMG]
     
  4. msmith

    msmith Master of the Pit OTBS Member

    hey outlaw just kinda wandering if any of the judges kin folk are cooking in this event.
     
  5. non of my kin folk...is there some of yours judging. We pull people out of the crowd of the festivast stuff. Been reall popular. We go by IBCA rules
     
  6. deejaydebi

    deejaydebi Smoking Guru

    How does one aquire a buffallo?
     
  7. We get our meat out of Oklahoma...but as far as a bufalo...you might have to barter some good drink of some kind.....[​IMG]
     
  8. msmith

    msmith Master of the Pit OTBS Member

    Outlaw I was just wandering about the judges, I was at a comp 2 weeks ago that was ICBA and the head judges husband took second place in brisket.
     
  9. we have had different winners every year. Dad and i help coordinate during the spring, we have done okay. We don't have the same judge for every event.
     

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