2nd Annual Rib Cook-Off

Details

RIB COOK-OFF AND REBECCA CREEK BBQ SAUCE OVERVIEW

The Stetson Bar “Rib Cook-off Competition” and “BBQ Sauce Competition” will be held Saturday, July 30th, 2022 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking will start at 10am.

The Competition for the “Rib Cook-off” will end promptly at 4:00pm and Entrants will have until 4:10pm sharp to turn in their entries to the officials table. Judging will then begin and awards will follow.
The Competition for the “BBQ sauce” will end promptly at 1:00pm and Entrants will have until 1:10pm sharp to turn in their entries to the officials table. Judging will then begin, and awards will follow.

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ELIGIBILITY

In order to enter the Contest or win a prize in this Contest, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of The Stetson Bar, whose decisions shall be binding and final in all respects.

HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST

Each team must complete an entry form. The Entry Form is available at the bar, and must be completed by 07/29/22 9pm.The Stetson Bar is open 12pm-2am, 7350 Tezel Rd. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.

CONTEST ENTRY FEE

Rib-Cook off
1. $50.00 per team. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
BBQ Sauce
1. $10 per team (or single individual). All entry fees must be made using cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.

CONTEST RULES

Event Date: Saturday, July 30, 2022

Event Location The Stetson Bar, 7350 Tezel Rd, San Antonio, TX 78250

1) Rib Cook-off Schedule:

- 8:00am Site set up (first come, first served)

- 9:00am Inspection

- 10:00am Cooking starts

- 4:00pm Cooking ends/ turn in 4:10pm sharp

1a) Rib Cook-off Rules:

1. Each team must enter the competition under a team name.

2. A team may consist of one (1) chief cook and as many assistants as the chief cook

deems necessary. The chief cook will be responsible for the conduct and

behavior of team members and guests.

3. Each team is to provide a grill/cooker that will be used exclusively by that team. Wood,

charcoal, gas/ propane, smoker type barbeques are allowed. Contestants may

not dig pits, and fires are not allowed on the ground.

4. Each team is responsible to provide ALL of their own ribs and supplies; including pop

up tents, tables, chairs, utensils, ingredients and supplies needed to practice

responsible food handling practices.

5. Electricity is not provided for any reason.

6. One rack of ribs will be required to cook (minimum)

7. Type of ribs - St Louis style pork ribs

8. Ribs must be cooked and seasoned on site within the confines of your team’s

assigned cooking space.

9. Ribs may be seasoned, and cooked in a manner you feel will deliver a competitive

product in the time allowed.

10. If you choose to use a sauce for the ribs, sauce has to be made from scratch and

made on site.

11. Each team will place 1 individually cut rib in your “turn-in” box. The “turn-in” box will

be provided by event staff. No marking, bending tabs, or any identifying marks of

any kind are permitted on or in the “turn-in” boxes or they will be disqualified.

12. No marking or sculpting of the meat in the “turn-in” box will be tolerated. No garnish,

side sauce containers or any other foreign objects such as foil, toothpicks or

skewers are allowed in the “turn-in” box. Failure to comply with this rule will result

in disqualification.

13. 1st, 2nd, 3rd, 4th and 5th place teams will have their winning recipes and pictures of their ribs

in the Stetson Bar social media page.

14. Safe food handling practices must be followed as detailed below.

2) BBQ Sauce Schedule:

- 8:00am Site set up (first come, first served)

- 9:00am Inspection

-10:00am Cooking starts

- 1:00pm Cooking ends/ turn in 1:10pm Sharp

2a) BBQ Sauce Rules:

1. Anyone is allowed to enter as - a team or single individual

2. If a team is entering, it may consist of one (1) chief cook and as many assistants as

the chief cook deems necessary. The chief cook will be responsible for the

conduct and behavior of team members and guests.

3. Each team, or individual, is responsible to provide ALL of their own supplies

4. Electricity is not provided for any reason.

5. A 375mL bottle of Rebecca Creek will be provided, and required to use as the main

recipe

6. Sauce is to be made from scratch and on site within the confines of your

assigned cooking space.

7. Each team, or individual, will place their sauce in a “turn-in” container. The “turn-in”

container will be provided by event staff. No marking, bending tabs, or any

identifying marks of any kind are permitted on or in the “turn-in” boxes or they will

be disqualified.

8. No marking, no garnish, or any other foreign objects such as foil, toothpicks are

allowed in the “turn-in” container. Failure to comply with this rule will result

in disqualification.

9. 1st place team, or individual, will have the winning recipe and picture taken

in the Stetson Bar social media page.

10. Safe food handling practices must be followed as detailed below.

Cleanliness and Safety Rules:

This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:

1. Cleanliness of the cooks, assistant cooks and work space is mandatory.

2. You must keep your cooking area clean and collect all trash before leaving.

3. Shirt and shoes must be worn at all times.

4. No use of tobacco products while handling the meat.

5. Loose hair must be pulled back or confined to a hat.

6. Proper use of disposable food safe gloves shall be used at all times when

handling food products, raw or cooked. Gloves should be changed often.

7. No pets or small animals are allowed in the cooking area.

Judging Criteria:

1. Entries will be judged by a panel of 3-4 judges.

2. Scores will be based on Appearance, Tenderness, Texture and Taste.

For BBQ, it will be based on Appearance, Texture and Taste.

3. The scoring system is 13 (excellent) to 1 (bad).

4. A zero (0) score is given to a disqualification

5. Rib Cook Off

a)The team with the highest overall number will be awarded 1st place. 2nd place

will be awarded by the second highest score. 3rd place will be awarded by the third highest score. And so forth for the 4th and 5th place.

6. BBQ Sauce

a) The team, or individual, with the highest overall number will be awarded 1st

place.

7. In the event of a tie, the winning team will be picked by random drawing among the

tied entries. Decisions of the judges are final. Violation of any rules or regulations

may result in a team being disqualified.

Prizes:

Rib Cook Off
1. Five (5) prizes will be awarded in this Contest

1. The first place winning team will be awarded a trophy and $400 cash .

2. The second place winning team will be awarded $300 cash.

3. The third place winning team will be awarded $200 cash.

4. The fourth place winning team will be awarded $100 cash.

5. The fifth place winning team will be awarded $50 cash,

BBQ Sauce
1. The team, or individual, will win the total collected fee entry in cash.