Wild in Willacy Boot Fest 2008 Cook-Off Details
Fruit, Vegetable, and Meat Tamale Cook-Off
Meats, vegetables, or fruit fillings are to be prepared prior to competition. However, tamales are to be filled and cooked on site.
Cobbler Cook-Off
Open to any fruit cobbler. Bake it at home and turn in to main booth by 2:00 p.m.
Mystery Meat Cook-Off
Upon check-in, you will be given one pound of selected mystery meat. Mystery meat will be revealed and you have 4 hours to prepare your meal. Only one winner for this competition. Judging will be done after the Wild in Willacy Cook-Off. You must be registered and paid for in advance.
Bean, Pan De Campo and Meat Cook-Off
·
Chief Cook is responsible for the conduct of the team and guests; he must
see that their area is kept clean during and after the festival.
·
All
meat, beans, and pan de campo entered for judging must be cooked on site.
(No pre-soaking of beans). All
seasoning must be done at the time of the event.
·
All cook-off participants must check
in by 8:00 a.m. at the latest, October 25, 2008 .
·
Cooks
are to prepare and cook in a sanitary manner .
· Barbecue sauce is allowed for basting ONLY; No barbecue sauce can be used after the meat is removed from barbecue pit.
· Judging times will be as follows along with the amount of entry of each category (containers will be provided). The extra entry will be for the 1st place auctions.
Pan De Campo 1:30 p.m. 2 whole breads
Fajitas 2:00 p.m. 2 separate containers with 1# sliced in each
Pork Ribs 2:30 p.m. 2 separate containers with 6 cut ribs each (bone in)
Beans 3:00 p.m. 2 separate containers
Wild Game 3:30 p.m. 2 separate containers
Mystery Meat 4:00 p.m. One container only.
· No entries will be accepted after the specified turn-in time. NO EXCEPTIONS.
· The Chamber of Commerce and the Willacy County Livestock Show Board will not be held responsible for accidents, theft or any mishaps during the festival and reserve the right to make additional regulations as situations warrant.
·
Holes
or dug pits are not permitted.
. Trophies and prizes will be awarded to each first (1st) place in each category. Rosettes will be awarded to 2nd and 3rd place of each category. A trophy will be awarded to best campsite.
· Contestants are responsible for furnishing all equipment and supplies needed.
· Registrations
will be taken until all available slots are filled.
Mail or drop off entry to: Raymondville Chamber of Commerce
P.O. Box 746 / 219 West Hidalgo, Raymondville, Texas
Fax entry to : (956) 689-1243 or e-mail: chamber@granderiver.net
Pan de Campo/ Wild Game / Fajita / Pork Ribs / Beans
$125. 00 per team
Team Participant name(s):
Chief Cook Name:
Address:
City: State__ _________Zip:
Phone #: Cell #
Mystery Meat Cook-off $50.00 entry fee
Yes, we are interested in participating in Mystery Meat competition.
Tamale Cook-off $25.00 entry fee
Team Participant name(s):
Chief Cook Name:
Address:
City: State__ _________Zip:
Phone #: Cell #
Cobbler Cook-off $5.00 entry fee
Team Participant name(s):
Chief Cook Name:
Address:
City: State__ _________Zip:
Phone #: Cell #