Well it is cooking time again if you are in the Houston area and are looking for something to do this weekend check us out. I am hoping for a repeat performance of our last cook off but either way we are going to have a blast. Best of all we get to support a local charity. Pics to come this weekend.
11[sup]th[/sup] ANNUAL BAR-B-Q COOK-OFF
HOLY COMFORTER EPISCOPAL CHURCH
SATURDAY, SEPTEMBER 3, 2011
11:00 AM-4:00 PM
2322 SPRING CYPRESS ROAD
SPRING, TEXAS 77388
FAX: 281-651-0042
ENTRY: TROPHIES & % PAY BACK
$100.00 (all meats) with 50% Pay Back 1[sup]st[/sup], 2[sup]nd[/sup], & 3[sup]rd[/sup] Meat Categories $10.00 Jackpot Beans with 50% Pay Back for 1[sup]st[/sup] Place 1[sup]st[/sup] Beans $20.00 Open (No Desserts, No entry meats) with 50% 1[sup]st[/sup] Open Pay Back for 1[sup]st[/sup] Place
ALSO TROPHIES FOR GRAND CHAMPION & RESERVE GRAND CHAMPION I.B.C.A. SANCTIONED
CHECK IN: ANYTIME AFTER 9 AM ON FRIDAY, SEPTEMBER 2[sup]nd[/sup]
RULES & REGULATIONS
Entry Fee: $100.00 with 50% pay back. Pay back will be distributed to 1[sup]st[/sup], 2[sup]nd[/sup], & 3[sup]rd[/sup] place for meat categories, plus $10.00 Jackpot Beans (50% pay back for 1[sup]st[/sup] place only) and $20.00 Open (50% pay back for 1[sup]st[/sup] place only). Buy-in for additional Jackpot Beans and Open will also be available. All proceeds go to the Holy Comforter Episcopal Church (HCEC) General fund and/or Outreach Programs and are tax deductible. Open to public.
Trophies will be awarded to the top three winners in each meat category, and top winner in the Beans and Open category as well as a Grand Champion and Reserve Grand Champion.
1. Move-in date and time: Any and all teams may move in anytime Friday, September 2nd, 2011. Please move in as early as possible on Friday. Please ask a HCEC representative that will be on location, where to set-up.
2. Space requirements: A 30’ x 30’ space will be provided for each team. Larger space, if available may require additional fees.
3. ICA rules will apply.
4. Meat & Cooking requirements: All ribs must be pork spareribs only- 7 individual ribs (bone-in). All chicken must be fully jointed half chicken-(with breast & thigh). All brisket must be brisket only-(7 full width slices of brisket approx. 3/8” thick). Beans must be pinto beans (not canned). Open Category must be meat or seafood items only. No Dessert or Entry Meat!
Any and all items may be entered into judging must be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc. will not be allowed prior to start of the Cook-Off as defined by the Cook-Off promoter. Cooks are to prepare and cook in as sanitary manner possible.
Not more than one cook team shall be allowed to cook on a given pit, and multiple entries in the same category by the same cook will NOT be allowed, except for additional buy-ins for the Jackpot Beans and Open Category. Multiple entries from the same pieces of meat also shall NOT be allowed. It will be the Head Judge’s responsibility to monitor and handle this in a professional manner.
Based on the number of cooks, turn-in quantities are subject to change. Garnish or sauce is NOT allowed in the tray at turn-in. You may cook with sauce, but it cannot be ladled onto the meat at the turn-in. A secret, double number system will be used; one ticket attached firmly to the lid of the judging tray. The matching ticket must be retained by the cook until award numbers are announced.
All judging is final.
11[sup]th[/sup] ANNUAL BAR-B-Q COOK-OFF
HOLY COMFORTER EPISCOPAL CHURCH
SATURDAY, SEPTEMBER 3, 2011
11:00 AM-4:00 PM
2322 SPRING CYPRESS ROAD
SPRING, TEXAS 77388
FAX: 281-651-0042
ENTRY: TROPHIES & % PAY BACK
$100.00 (all meats) with 50% Pay Back 1[sup]st[/sup], 2[sup]nd[/sup], & 3[sup]rd[/sup] Meat Categories $10.00 Jackpot Beans with 50% Pay Back for 1[sup]st[/sup] Place 1[sup]st[/sup] Beans $20.00 Open (No Desserts, No entry meats) with 50% 1[sup]st[/sup] Open Pay Back for 1[sup]st[/sup] Place
ALSO TROPHIES FOR GRAND CHAMPION & RESERVE GRAND CHAMPION I.B.C.A. SANCTIONED
CHECK IN: ANYTIME AFTER 9 AM ON FRIDAY, SEPTEMBER 2[sup]nd[/sup]
RULES & REGULATIONS
Entry Fee: $100.00 with 50% pay back. Pay back will be distributed to 1[sup]st[/sup], 2[sup]nd[/sup], & 3[sup]rd[/sup] place for meat categories, plus $10.00 Jackpot Beans (50% pay back for 1[sup]st[/sup] place only) and $20.00 Open (50% pay back for 1[sup]st[/sup] place only). Buy-in for additional Jackpot Beans and Open will also be available. All proceeds go to the Holy Comforter Episcopal Church (HCEC) General fund and/or Outreach Programs and are tax deductible. Open to public.
Trophies will be awarded to the top three winners in each meat category, and top winner in the Beans and Open category as well as a Grand Champion and Reserve Grand Champion.
1. Move-in date and time: Any and all teams may move in anytime Friday, September 2nd, 2011. Please move in as early as possible on Friday. Please ask a HCEC representative that will be on location, where to set-up.
2. Space requirements: A 30’ x 30’ space will be provided for each team. Larger space, if available may require additional fees.
3. ICA rules will apply.
4. Meat & Cooking requirements: All ribs must be pork spareribs only- 7 individual ribs (bone-in). All chicken must be fully jointed half chicken-(with breast & thigh). All brisket must be brisket only-(7 full width slices of brisket approx. 3/8” thick). Beans must be pinto beans (not canned). Open Category must be meat or seafood items only. No Dessert or Entry Meat!
Any and all items may be entered into judging must be cooked from scratch within the constraints of the event. Pre-cooking, marinating, etc. will not be allowed prior to start of the Cook-Off as defined by the Cook-Off promoter. Cooks are to prepare and cook in as sanitary manner possible.
Not more than one cook team shall be allowed to cook on a given pit, and multiple entries in the same category by the same cook will NOT be allowed, except for additional buy-ins for the Jackpot Beans and Open Category. Multiple entries from the same pieces of meat also shall NOT be allowed. It will be the Head Judge’s responsibility to monitor and handle this in a professional manner.
Based on the number of cooks, turn-in quantities are subject to change. Garnish or sauce is NOT allowed in the tray at turn-in. You may cook with sauce, but it cannot be ladled onto the meat at the turn-in. A secret, double number system will be used; one ticket attached firmly to the lid of the judging tray. The matching ticket must be retained by the cook until award numbers are announced.
All judging is final.