Wild in Willacy Cook Off  Entry Form

 

                Team Name:                                                                                                                 

               

                Chief Cook Name:                                                                                                        

              

                Address:                                                                                                                                  

  

                City:                                                    State:                            Zip:                               

 

                Phone#                                               Cell#                                                                   

 

               Fax#                                                    E-mail:                                                                

 

 Note:  Teams are allowed to sell their products.  ALL SALES WILL BE DONE WITH TICKETS!

 

Registration Deadline: October 23, 2009

Entry Fee: $250.00

 

Mail or drop off entry to :

Raymondville Chamber of Commerce

P.O. Box 746 / 142 South 7th Room 201

Raymondville, Texas 78580

Fax entry to (956) 689-1243 or e-mail : chamber@granderiver.net

 

Spaces are awarded on a first paid, first serve basis, so register early to ensure your space.

 

-----------------OFFICE USE--------------

 

            Date:                                       Paid:  Cash / Check#                           

 

            Team #                               


Wild in Willacy Cook-Off Rules

1.  Teams will consist of (1) one head cook and (4) four team members.  Each team must have and cook on their own pit.

2.  Fires must be wood or wood substance (charcoal).  BBQ pits may include gas or electricity, only to use to start natural fiber substances to complete cooking.

3.  Holes or open pits are not permitted.  Fires may not be built on the ground.  EACH TEAM MUST BRING/PROVIDE A FIRE EXTINGUISHER.

4.  Props, trailers, motor home vehicles, tents and other equipment may not exceed the boundary of the contestants’ assigned space.  In this event the space is 30’ x 30’.

5.  Cook’s meeting will be held on SATURDAY, October 31 at 8:00 am at the Judging Tent.  Head cooks MUST attend. 

6.  Registration Deadline: October 23, 2009                         Entry Fee: $250.00

7.  Categories  :Must participate in all six categories to be eligible for overall grand champion cook off winner.

    Brisket -                              seven (7) full slices approximately 1/4” to 3/8” thick

    Pork Spare Ribs-               seven (7) individual cut ribs (bone-in), 1/2 rack, full rack

    Chicken-                             1/2 fully jointed (to include wing, breast, leg, and thigh)

    Pan De Campo-                 1 full Bread UNCUT!! (NO condiments on bread or in Box)

    Beans                                      All Ingredients used in the beans cannot be bigger than the bean

    Wild Game                                  This an open Category, but NO unique plating or                                                                                garnishments are allowed!!

    · BASED ON NUMBER OF COOKS, TURN-IN QUANTITIES ARE SUBJECT TO CHANGE.

     · ALL JUDGING WILL BE DONE IN ACCORDANCE WITH IBCA RULES.

8.  It is the responsibility of the contestants 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 site.  It is imperative that clean up be thorough.  Any space left in disarray or with loose or bundled trash, other than at trash containers, will disqualify the team from future participation in Wild in Willacy events. 

9.  Excessive use of alcoholic beverages may be grounds for disqualification.  Under no circumstances are alcoholic beverages to be distributed minors.  Each team must monitor its own area when it pertains to minors.

10.  No extra vehicles shall be allowed in the pit area once pit is set up.  After set up is complete, no vehicles will be allowed in the cooking areas. 

11.  Each team must provide drip pans or diaper the pit being used.

12.  All meat must be raw.  No pre-marinating prior to the start of the cook-off.  Organizers will advise contestants of official start time. (MEAT IS SUBJECT TO INSPECTION).

13.  There is a 10 minute window before and after stated turn-in times.  If you have any questions, ask at the cook’s meeting.

14.  Each team is responsible for providing (1) one tasting judge.  This person must be at least 18 years of age, must not be intoxicated and can not be the chief cook.

15.  Wild in Willacy organizers, the Raymondville Chamber of Commerce, the City of Raymondville and cook-off officials will not be held responsible for any accidents, theft or mishaps.

16.  Garbage cans will be provided, so please ensure that they are not packed full.  Trash pick-up will be provided.  Upon check out each team is required to place excess trash debris, etc., in the dumpsters provided.

17.  Spaces are awarded on a first come-first serve basis so register early to ensure your space.  However, we will try to accommodate all requests. (The Raymondville Chamber of Commerce has the right to refuse special requests.)  As per the IBCA rules and By-Laws.

18.  COOKED ON SITE – All meats will be cooked on-site, as defined in the IBCA By-Laws without pre-cooking or marinating.  Random inspections may be performed to assure that meat is not prepared prior to the official start of competition as defined by the promoter. 

19.  SANITATION - Cooks are to prepare and cook in as sanitary manner as possible.  Cooking conditions are subject to inspection by judging committee.  Infractions identified by the judging committee shall be immediately corrected or the cook will be subject to disqualification.

20.  ENTRIES PER PIT - IBCA recognizes only one entry (one chief cook) will cook on a given pit.   It will be the responsibility of the Wild in Willacy organizers to monitor entries.  Notwithstanding, multiple entries in the same category by the same cook and multiple entries from the same piece of meat shall not be allowed, contestants must be at least 18 years of age to participate for cash prizes.

21.  BBQ PITS – Wild in Willacy specifies the types of BBQ Pits, as defined in the By-Laws of the IBCA, allowed during any sanctioned cook-off.  Wild In Willacy authorizes any:

PIT - Any commercial or homemade, trailer or untrailer, pit or smoker normally used for competitive barbeque.  A BBQ Pit may include gas or electricity for starting the combustion of wood or wood products but NOT to complete cooking.

 

22.  OPEN FIRES - IBCA further recognizes that open fire, ground pits are prohibited.  It is in the interest of safety, a barrier shall be place around said open fire pit.  A fire extinguisher shall be readily available.

 

23.  DOUBLE NUMBER SYSTEM – A secret, double number system will be used.  This system assures a fair competition and is a fundamental tenet of the IBCA. The system requires that two tickets bearing the same number be utilized, one firmly attached to the top of judging tray in a manner which hides the number and the other ticket easily removed by the cook for retention. Winning numbers will not be revealed until time to announce each place in each category.  A that time the secret numbers attached to the tray/cup will be removed and announced. 

 

24.  JUDGING TRAYS – Wild in Willacy will use a styrofoam tray with hinged lid and without dividers or the best readily available judging container which is approximately 8 inches square on the bottom half. (i.e. Dart 95HT1)  A single sheet of aluminum foil should be supplied in each tray.  All judging containers shall be clean and free of any markings. Marked containers may be disqualified at the Head Judge’s discretion.  Cooks are responsible for insuring that the containers they receive remain clean and undamaged.

 

25.  JUDGING TRAY CONTENTS - IBCA requires that promoter and/or Head Judge advise all cooks of the exact quantities and cuts of meats that will be placed in the judging trays.  This will normally be accomplished at the cook's meeting.  The Head Judge or designated representative will inspect all trays at the time of turn-in in order to assure compliance with the turn-in criteria.  All garnishes and condiments are prohibited, as they do not reflect true quality of the cooked meats.  Meats may be cooked with sauces, but once the cooking is complete, sauces cannot be added before the meat is placed in the judging tray.

 

26.  TURN-IN TIME - Turn-in times for each category shall be pre-set and be announced at head cooks meeting.  Once this time is set and/or announced no changes will be made.  A turn-in window of ten (10) minutes before and after the set turn-in times will be recognized.  Judging trays received after that time will not be accepted for judging.

 

27.   JUDGES - A minimum of five (5) judges per table will be utilized during initial judging. Subsequent levels of judging will utilize a minimum of seven (7) or a maximum of nine (9) judges per table.  HEAD COOKS are prohibited to participate as judges.

       28.  JUDGING QUANTITY – Judges will assign a score from 1 to 10 for each tray sampled.  A maximum of twenty (20)                  trays or containers should be assigned to each judging table.  Judges should not be required to sample and judge in               excess of this number during any event.  It is recommended that a predetermined number of top results from each               preliminary judging table be sent on to the subsequent levels of judging.

29.  ANNOUNCING WINNERS - Announcements of winners be based on the number of competitors in each category. (Example: Cook-off with ten (10) or more entries announce the top ten (10) plus final table (numbers only).  It is recommended that more than one person verify the ticket numbers.

If the number of entries is less than ten (10), announce all places.  In the interest of recognizing winners announce these places regardless of prizes or trophies being awarded.

 

       30. PRIZES -

        Overall Grand Champion                     Trophy

                                                                        Cash Prize                                                                             

                                                                        Wild in Willacy Entry Fee waiver for next year

       

        1st Place each category                        Recognition, Cash Prize & Trophy

        2nd & 3rd Place each category             Recognition, Plaques

        4th - 10th Place each category              Recognition, Rosette

       

        Best Campsite                                       Trophy